Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / teapotter's Public Recipes
    Lost? Site Map

    Recipe Box is Here

    Save your favorite recipes

    Upload your own

    Create and manage Shopping Lists

    Share with friends

    38 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    I found the original version of this in a Good Housekeeping magazine in 1990. A nice dish to serve to company.

    Recipe #127061

    I found this recipe in Homemaker's magazine in 1985. It was my first attempt at baking anything in a tart pan with a removable bottom and it turned out wonderfully! The pastry is really more a shortbread than a true pastry so if making pastry gives you a hard time this should work well for you. I have made this one a number of times. I sometimes don't use quite all the dough for my pan (which is an odd rectangular shape) since it makes the crust quite thick if I do and then all the luscious filling won't fit. Sometimes I garnish with shaved white chocolate or toasted chopped nuts.

    Recipe #127033

    This is my adaptation of a recipe I got from Family Circle magazine in 1981. I have used skinned chicken thighs for this and usually I use mushroom soup and the reduced fat kind works just fine if you are wanting to lower fat content. Serve with your favourite veggie on the side.

    Recipe #127027

    You can make 1 jar of this or a few or a dozen at a time according to what your needs or supplies are. Leaving the beets whole for cooking prevents them from bleeding out and losing their color. I have always used the brown malt vinegar for these since white malt vinegar is harder to find. The brown vinegar will darken the color of the beets a little. These are my favorite beet pickles, better than the sweet kind! I developed this recipe from experimenting with a combination of several old recipes I found in British cookbooks and adapted it to the by the jar method I discovered in Andrea Chesman's "Summer in a Jar" cookbook. Number of servings is my guess at how many might come from one jar and cook time is the approximate time for processing in a boiling water bath.

    Recipe #127008

    The orignal for this recipe came from the Burger Cookbook, a little paperback cookbook I purchased in the 1970's sometime and it has been loved to pieces. This is one of the favourites from that book with some slight modifications. In its original day, it would have been considered a budget stretcher with only the 1/2 lb of hamburger, now I consider it to be a heart friendly dish since I now use very lean beef and I modified a biscuit recipe for the topping to use oil instead of a saturated fat. You can tweak this by changing the veggies to your taste. Occasionally I will add some chopped mushrooms.

    Recipe #126842

    This was the first meal I cooked and served to company about 25 years ago. I got the recipe originally from Better Homes & Gardens in 1978 from an article about men who cook. This lasagna intrigued me since it was the first time I had thought about lasagna without a tomato based sauce. This freezes well. I have used both white and orange colored cheddar for this. I don't remember who Al Brown was but thanks Al Brown, where ever you are!

    Recipe #126833

    Similar to a pound cake but not quite the same. I have had this in my files for 30 years. It came from some long forgotten recipe book once borrowed from the library.

    Recipe #126814

    I have had this in my files for a number of years and started making it because it used oil instead of a saturated fat and is eggless as well. And because it is a no-bowl cake that makes it even more appealing to me. This is not a fancy cake but a homey one and good enough and heart healthy enough for me!

    Recipe #126803

    A different sort of cake. The batter is prepared and put in the pan and the grapes are distributed over top for baking. When I first saw this recipe I thought the grapes would either sink or burst and leak during the baking but they didn’t! Make sure the grapes are well dried off before placing on the cake. Measure the flour carefully and be careful not to over bake or the cake can turn out to be a bit dry. A lovely and different cake to serve with tea or coffee. I found this originally in a 1974 issue of Gourmet magazine. Try serving it with a sifting of icing sugar over the top or a dollop of vanilla yogurt or lightly sweetened whipped cream.

    Recipe #126802

    A wonderful tea loaf to slice and have with tea or coffee. Try it plain or spread it with butter or cream cheese. The original version of this recipe was posted to an e-list called MC_recipes several years ago and was attributed to Johna Blinn who wrote food columns for newspapers and magazines as well as a number of cookbooks. I have upped the measure of orange rind a bit and I measure the grated orange rind generously by pressing it lightly into the measuring spoon. This bread is delicious as well as quite low in fat!

    Recipe #125216

    Had these at a wedding shower and they were so yummy! My friend said she clipped this recipe from a Kraft advertisement that appeared in a magazine about 30 years ago. She uses rice krisp cereal so not sure what it would be like with a toasted oat cereal.

    Recipe #124919

    These are a little different from the usual no bake cookies since they use gingersnap crumbs or graham wafers but they are delicious! I always use the gingersnap crumbs so can't say what they'd be like with graham wafer crumbs. The longest part of making these is forming the balls. My note on my scrapbook said the orignal was clipped from a magazine in 1981.

    Recipe #124915

    A rolled cookie. Another one from my cookie clipping collection dated 1984. I don't make these too often since I have become a lazy cook and don't make rolled cookies too often. You can decorate these with a piped icing trim.

    Recipe #124910

    Came across this recipe long ago in a Fry's Cocoa recipe booklet and enjoyed them as a chocolate version of rice krispie squares. I don't use the peanuts.

    Recipe #124768

    This is one that looks good but I haven't tried. Posting it so I know where to find it. It came from an old Kraft booklet.

    Recipe #124759

    Nothing fancy here but it worked to make a sandwich a little different from the usual egg sandwich to put in lunches. The original version came from a recipe leaflet that came from the local electric company about 30 years ago. It called for using process cheese and no dressing and chopping everything together in a food chopper(gotta use more electricity for the electric company!) but I prefer the cheddar, doing the prep by hand and usually use Miracle Whip to bind it together as I like it rather than mashing it all together in a food chopper.

    Recipe #124757

    This one sounds good but haven't tried it and is one I am posting so I know where to find it again. This is one is dated 1978 on the original.

    Recipe #124754

    A pita sandwich I have enjoyed. Original from a 1979 Better Homes magazine. Sometimes I add crushed garlic or a little garlic powder to the marinating vegetable mixture.

    Recipe #124748

    This is my favourite bread machine bread. It makes a 1 lb loaf. The original came from Bread Machine Magic which called for macadamia nuts but since I can't find those here I have always use pecans or almonds. If you can get macadamia nuts go ahead and use them. I will always wonder what this bread would be like with them. I sometimes use oil in place of the butter or margarine but you may need an additional tbsp or 2 of flour. This bread is wonderful toasted and I also love it for a cheese sandwich!

    Recipe #122152

    This recipe just came in booklet from the Chicken Farmers of Canada and it sounds delicious so I am posting it so that I know where to find it again. Prep time is my guess.

    Recipe #122116

    « Previous 1 2 Next »
    Displaying up to 20 pages of results. To see all results, or register.
    Advertisement

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes