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    101 Recipes

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    2 Reviews |  By MarielC

    This is a great fudge recipe which I make every year at Christmas. The better the chocolate, the better the fudge so try not to use plain supermarket chocolate chips – use good quality chocolate such as Ghirardelli or Lindt. Milk, semisweet, or a mix of chocolates work well. This uses less sugar than other other recipes so it's less sweet - people who don't usually eat fudge because they find it too sweet like this. I usually use semi-sweet or dark chocolate. Cooking time is the time it takes for the fudge to firm up.

    Recipe #272854

    I love this recipe because it's easy and it's not too sweet like many recipes can be. This is a favorite in Latin America. It's traditionally served with fresh fruit and Italian Meringue frosting, but you can also top it with whipped cream.

    Recipe #269908

    This is from the NY Times. I've tried this twice. Like most NY Times recipes it wasn't very specific. The first time I made it in a 9x13 pan but I thought they were too thick. The second time I made them in a half sheet pan with a Silpat on the bottom and they came out better. This comes out much crispier than regular Rice Krispie treats. You can use salted or unsalted butter.

    Recipe #263675

    From Introduction:. No traditional Christmas dinner is complete without pudding. It is best if allowed to mature for at least two days before serving, but it can be made up to three months ahead. Makes 12 to 16 servings. Preparation time: 5 hours and 3 days.

    Recipe #257389

    Use a good quality chocolate for this.

    Recipe #250514

    3 Reviews |  By MarielC

    A version of this recipe was recently in the New York Times. I've been making it this way for years and it's so much better than the recipes which start with hot brewed coffee. I usually start this at night to have fresh iced coffee the next day.

    Recipe #238125

    2 Reviews |  By MarielC

    This "tea" is great for colicky babies or babies who don't burp properly and are prone to gas. Also great for anyone with gas no matter what age. It's wonderful after any kind of abdominal surgery. Great to give to kids with any kind of tummy upset. This is also know as "The Italian Grandmother Cure". The full recipe makes about 4 adult servings or 16 to 32 infant servings

    Recipe #224686

    1 Reviews |  By MarielC

    This is from Giada De Laurentiis of the Food Network. I've tweaked it a little bit and left the original ingredients but I never have added fennel seeds because I don't care for the taste. They are a really good, perfectly crispy cookie. You don't have to toast the pine nuts but I always toast any kind of nuts as it really brings out the flavor. Cooking time does not include chilling time for the dough.

    Recipe #224514

    Got this from the Carnation site. Hopefully it will taste like Dominican rice pudding.

    Recipe #224503

    6 Reviews |  By MarielC

    I am so surprised that this recipe hasn't been posted yet! I've seen this recipe in so many books that it's a classic. This is easiest when made with a stand mixer. The recipe doubles nicely, in fact I rarely make a single batch. Make sure to use either parchment paper or better yet a Silpat or other silicone baking mat. You can roll them out the traditional way without the parchment but the method I use is much less mess and results in more tender cookies because no additional flour is added that could toughen them. There is no need to wash the mats between batches or change the parchment until you are done. If you own a Dobord this is the recipe to use it with. These are great glazed or not, decorated or not. If you are making 3D cookies or any shape that you don't want to spread too much you can leave out the baking powder. The yield is approximate as it really depends on the size of the cookies.

    Recipe #223477

    I love this dish and have made several versions throughout the years but this is the best I’ve found so far. It's from Cook's Illustrated. It's a bit more detailed work than other recipes but so totally worth it. The garlic gets sweet and mellow in this dish so if you are looking for a more spicy, biting garlic taste this may not be for you. If you like roasted garlic you will like this. I've made it with and without the vermouth, you can leave it out but it does add that extra touch of goodness. I always brine chicken no matter what the recipe but if you want you can skip that step. You can also peel the garlic if you prefer, but add a bit more oil when roasting it to keep it from sticking. Serve this with crusty bread to mop up the sauce. You must use an oven proof skillet.

    Recipe #222754

    This looks like an easier version of something I've tried before. I'm sure you could use canned or frozen mango if you don't have fresh. Cooking time does not include chilling time.

    Recipe #222666

    This is a recipe from my teenage years and it's a good one. Cooking time includes chilling time.

    Recipe #222663

    1 Reviews |  By MarielC

    Got this from the Sue Bee Honey web site but took out margarine which I never cook with.

    Recipe #222659

    Purists may scream at this but it does look easy. Got this from the Sue Bee honey site and added the pistachios which I've used in traditional baklava with great success. Yield is a guess on my part.

    Recipe #222657

    1 Reviews |  By MarielC

    I got this from the Ocean Spray web site and plan to try it soon. It looks good, quick and easy.

    Recipe #222651

    1 Reviews |  By MarielC

    I got this recipe from the Ocean Spray web site and put it here because I have to try it. It looks really good.

    Recipe #222649

    I'm still looking for the perfect tapioca pudding - I hope this is it.

    Recipe #222616

    I adapted this from the New York Times. It's Kosher for passover if you keep a kosher kitchen as it doesn't have dairy. Very similar to a pineapple flan popular in the Caribbean that I'll have to post sometime. You can make this in 10 to 12 individual ramekins if you prefer.

    Recipe #222553

    This is from the New York Times. I'm putting this here for safe keeping. I probably won't use fennel seeds since I don't like them.

    Recipe #222535

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