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    46 Recipes

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    I made this as a small batch recipe that will make just a single cup of jelly. It can be successfully doubled, but I'm not sure after that. Also, please note that even though I give instructions for processing, I'm not actually certain that this jelly possesses sufficient acidity to keep long-term on a shelf. I've just been eating mine straight away and storing in the fridge.

    Recipe #491702

    For ages I've been trying to successfully bake bread. I mean, I've made plenty of bread that came out okay (and plenty that were terrible) and I even bought a bread machine to do my kneading (because I suck at kneading). I've made lots of bread using the bread machine, but while they were all decent enough, I've not been able to achieve my "bread nirvana". I think every one that bakes bread has that one awesome special loaf that represents perfection that they strive for, and my desires were for a very soft interior with a nice soft crust, topped with plenty of nice herbs. I never have been able to make that moist soft bread I've wanted (my previous efforts always came out tough or spongy) until now! After doing much research on the finicky and irritating art of breadmaking, tinkering with and altering a couple recipes, and doing much trial and error, I've finally succeeded in making an awesomely delicious loaf of bread. So, enjoy the fruits of my labor!

    Recipe #481785

    I already had a recipe for extremely spicy ginger tea, but I was craving something a bit milder this time. So, I constructed a tea out of dried ginger pieces, dried orange peel and dried lemon peel. I've seen tons of recipes similar to this that require fresh lemon/orange juice/ginger but this recipe would be perfect for someone who only keeps the dried stuff on hand (like me!). P.S. - I've listed things as teaspoons, but technically it's in a ratio such that you can make whatever quantity you want.

    Recipe #471107

    Yes, finally! The deliciousness of carob tea combined with the deliciousness of chai tea to make a whole cup of delicious! Yes, I've adapted a more traditional chai to include carob, and it is excellent. So now, you can enjoy this awesomeness too!

    Recipe #463438

    This is one of the many recipes I came up with on my own while experimenting with my various tea herbs. I really can't believe I hadn't tried it earlier. This one's good for those who just want a really nice vanilla-tasting drink that's not too unhealthy. Note: I've listed things in teaspoons because this website won't let me list it in parts, but it's technically in a ratio, so you can make whatever quantity you want.

    Recipe #462028

    This is a variant of many Hibiscus Ginger tea recipes out there, except that most of them call for fresh ginger and this uses dried ginger for convenience. It's okay hot, but better chilled. Note: I have listed things in teaspoons because this website won't let me list it in parts, but it's technically in a ratio, so you can make whatever quantity you want.

    Recipe #461691

    I know the name sounds a bit funny, but there's a story behind it. I found this little bag of Kool Aid packets up in my cabinet and decided to use them up so they wouldn't be taking up space anymore. Now, I've never really been fond of the taste of Kool-Aid; it always seemed to me to be lacking in flavor such that you had to make up for it with tons of sugar. It also stains worse than any other drink I've ever had to deal with (including hibiscus!). Well, being less than pleased with Kool-Aid, I decided to make a tea blend that was sort of similar to Kool Aid's Punch/Cherry/Strawberry flavors, but better. Also, since my recipe is made of herbal tea ingredients, it's probably healthier than Kool Aid in some way... Anyway, this hibiscus tea is the fruit of my labor. Maybe this blend would be good for someone who wants to cut back on their Kool Aid intake? Just note that it is much better chilled than it is warm. Note: I've listed things in teaspoons because this website won't let me list it in parts, but it's technically in a ratio, so you can make whatever quantity you want.

    Recipe #461690

    Well, this tea blend is great for those lovers of lemony things. I particularly made this blend because I feel that a lot of commercially available lemon tea blends are overpowering in their lemon-ness. This one's a bit more restrained in its lemon taste, but still good! Note: I've listed things in teaspoons because this website won't let me list it in parts, but it's technically in a ratio, so you can make whatever quantity you want.

    Recipe #461688

    This is yet another of my lovely tea creations. This blend's flavor reminds me strongly of various mint-flavored chewing gums. It makes a rather pleasant tea hot, but I prefer it chilled. Note: I've listed things in teaspoons because this website won't let me list it in parts, but it's technically in a ratio, so you can make whatever quantity you want.

    Recipe #461687

    This is one of the stranger recipes I've come up with, but it turned out good, I think (although my dear significant other cannot stand the taste of sarsaparilla root). I would say this tea is good either iced or hot. Note: I've listed things in teaspoons because this website won't let me list it in parts, but it's technically in a ratio, so you can make whatever quantity you want.

    Recipe #461685

    This is a chai tea with a lighter creamier flavor. The flavor sort of reminds me of a cup of white hot chocolate. In fact, I'd much rather have a cup of chai over hot chocolate any day! So, anyway, here's the recipe! It makes about 1 really big mug, or two small mugs.

    Recipe #459857

    This is one of the many interesting (or strange?) tea blends I've come up with on my own. I got the idea around Valentine's Day after I kept seeing chocolate roses everywhere. I wondered what actual roses combined with a chocolate flavor would taste like. I used carob instead of real chocolate because it's healthier and it tastes similar to hot chocolate to me. I thought this recipe might turn out awful, but it's delicious! It's excellent hot but also pretty good iced. This would make a great romantic-sounding drink to enjoy with the significant other on Valentine's Day! Note: I've listed things in teaspoons because this website won't let me list it in parts, but it's technically in a ratio, so you can make whatever quantity you want.

    Recipe #449095

    This is one of the many recipes I came up with on my own while experimenting with my various tea herbs. This particular blend involves roasted carob nut (tastes similar to chocolate) and makes a very nice healthier alternative to hot chocolate. In fact, I like the flavor better than actual hot chocolate! This one is inspired by the many cinnamon vanilla hot chocolate blends that I've seen before. It's best hot but also decent as an iced tea. Note: I've listed things in teaspoons because this website won't let me list it in parts, but it's technically in a ratio, so you can make whatever quantity you want.

    Recipe #449094

    This is one of the many recipes I came up with on my own while experimenting with my various tea herbs. This particular blend, Carob Mint Tea, involves roasted carob nut (tastes similar to chocolate) and makes a very nice healthier alternative to hot chocolate. In fact, I like the flavor better than actual hot chocolate! As you've probably already guessed, this is sort of a knock-off of Mint Hot Chocolate. I like it hot, but it's also fairly good iced. Note: I've listed things in teaspoons because this website won't let me list it in parts, but it's technically in a ratio, so you can make whatever quantity you want.

    Recipe #449093

    This is one of the many recipes I came up with on my own while experimenting with my various tea herbs. Now I know what you're thinking: "That much rosemary? This'll taste gross!". Trust me, though, it's actually quite delicious. The lavender seems to cover up the bitterness of the rosemary somehow. Anyway, this one is definitely best chilled. Note: I've listed things in teaspoons because this website won't let me list it in parts, but it's technically in a ratio, so you can make whatever quantity you want.

    Recipe #447936

    This is one of the many recipes I came up with on my own while experimenting with my various tea herbs. As you can probably guess, due to the anise and the fennel, the flavor will remind you a lot of licorice. If you like that flavor then you'll surely enjoy this blend. Anyway, it's good hot or chilled. Note: I've listed things in teaspoons because this website won't let me list it in parts, but it's technically in a ratio, so you can make whatever quantity you want.

    Recipe #447935

    This is one of the many recipes I came up with on my own while experimenting with my various tea herbs. The flavors of chamomile and apples really seem to go well together. Anyway, it's good both chilled and hot. Note: I've listed things in teaspoons because this website won't let me list it in parts, but it's technically in a ratio, so you can make whatever quantity you want.

    Recipe #447933

    This is one of the best original tea recipes I've ever come up with. It's inspired by a recipe for Rosemary Apple Pie (got it on the internet somewhere, I don't remember who's recipe it originally was). I'm not really sure if this tea tastes like apple pie, but it does taste good! Anyway, it's best chilled. Note: I've listed things in teaspoons because this website won't let me list it in parts, but it's technically in a ratio, so you can make whatever quantity you want.

    Recipe #447932

    This one is another fine rooibos based tea blend. Alas, I can't claim the credit for this one since my boyfriend actually came up with the recipe. Anyway, this tea is best hot. Note: I've listed things in teaspoons because this website won't let me list it in parts, but it's technically in a ratio, so you can make whatever quantity you want.

    Recipe #447931

    This one is an original recipe. If you like spicy teas, you'll like this one. The ginger makes it feel like a kick in the mouth! It's also good for upset or queasy stomach due to the soothing effects of the ginger. Anyway, this recipe is best hot and absolutely terrible chilled. I learned that the hard way... Note: I've listed things in teaspoons because this website won't let me list it in parts, but it's technically in a ratio, so you can make whatever quantity you want.

    Recipe #447930

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