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    37 Recipes

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

    My mom has been making this delicious chili soup for as long as I can remember. She never used a recipe but I finally got her to write it down for me! Cooking time does not include optional simmering time.

    Recipe #495418

    Canned evaporated milk is expensive, and every recipe for homemade that I found used powdered milk (yuck!). I searched the web and found this one. This makes the equivalent of one 14 ounce can. The time is estimated as I didn't pay attention to that while making it - I just let it simmer while I worked on other things. This isn't a quick substitute for when you don't have canned milk around; it takes a long time to simmer to the right level. But it's cheaper than canned, fresher and you have control over the process, unlike store-bought.

    Recipe #492523

    A lower fat version of cheese grits.

    Recipe #489474

    This is a delicious dinner that is quick to prepare! I adapted this recipe from one I found at Mainly I omitted the extra salt. It's simple to prepare and the family loves it! Use fresh Chinese chow mein noodles if you can find them. Otherwise, use dried chow mein noodles, Chinese egg noodles, or spaghetti noodles. Vary the vegetables according to what you have on hand or what's in season. Substitute tofu for part (or all) of the beef.

    Recipe #472179

    These just sounded like too much fun not to try! Sure enough, the "kids" (the youngest being 17) had a great time "stompin' the noodles!" AND they were utterly delicious! Most of the prep time is actually resting time for the dough. I adapted this recipe from one posted at

    Recipe #436447

    This was my children's Mexican great-grandmother's recipe for mole. She never measured the ingredients so as I watched her make it I had to estimate. For reasons that were never clear to me, I never tried to make it until over a decade after she passed away. I've got it very close to hers but will probably keep tweaking it. I could just ask my children's grandmother but somehow that doesn't seem right - then it would be her recipe and not Mama Rosa's. I know, it doesn't make sense - but somehow it feels right.

    Recipe #428384

    This recipe is from the European Cuisines website ( ) which features both traditional and modern recipes from European countries. This recipe is traditional (i.e. "old" ) Irish and calls for "pinhead oats" which you may find in your local supermarket as "steel cut oats." It warns against trying to substitute rolled oats in this recipe! I haven't made this recipe yet so times are estimated. Cooking time includes the soaking time for the oats.

    Recipe #416528

    Of all the dishes I make, this is the one I for which I get the most recipe requests. A simple but sublime pairing of ingredients and unusual preparation methods that ensure a real taste treat! This rice goes very well with chicken. Switch to beef, fish or turkey stock to pair with those meats.

    Recipe #395219

    This delicious recipe is from the book Fresh Thai by Oi Cheepchaiissara. The cilantro roots add a depth of flavor that you should try if you can get them; if not, substitute cilantro stems (preferable) or leaves. Wonderful with steamed rice to soak up the sauce. The prep time is for shrimp that is already peeled and deveined. Serves 4 as an appetizer or 2 as a main dish.

    Recipe #370559

    I had some leftover fish I wanted to use up but didn't have the ingredients to make any of the fish cake recipes listed in 'zaar, so I combined a few of them to make these cakes. The family loved them and urged me to write down how I did it so I could serve them again, so here it is!

    Recipe #337045

    3 Reviews |  By Elisa72

    This is a gluten free version of Budgiegirl's 6 Grain Breakfast in the Crock Pot #158624. A hot, delicious and nutritious gluten free breakfast cereal!!

    Recipe #304257

    2 Reviews |  By Elisa72

    I found this recipe at It's delicious plain or with maple syrup. Very simple to make for a quick nutritious morning meal! Edited to add: After having this as my breakfast for a few days, I've noticed that I get hungry less throughout the day AND my snack cravings have decreased substantially. I'm not ready to call it any kind of diet miracle, but at least in the short term it appears that it may help my dieting efforts considerably. I'm going to try replacing the peanut butter with other types of flavorings and will note those as I go along. EDITED AGAIN: A little research confirms that flax in any form is a natural appetite suppressant. Yay!! I've tried this with only 1 tablespoon of peanut butter and enjoy it just as much, and with fewer calories and fat.

    Recipe #304099

    This is from Bon Appetit magazine, June 2008. This is exactly as written in the magazine, but when I made it I used spinach instead of arugula (the market was out of arugula and my husband doesn't like it anyway). We LOVED the fresh complex flavor of this dish!

    Recipe #303924

    2 Reviews |  By Elisa72

    I'm lucky enough to have both neighbors and coworkers with prolific persimmon trees, so wanted a pie recipe to use some of the Fuyu (crisp) persimmons. I wasn't too thrilled with the few I found, so came up with this colorful pie. I have NOT tried to make this with the Hachiya (soft) persimmons and have no idea how it would turn out! I used Splenda, but the same amount of sugar should work. NOTE: If your persimmons are still hard and have not ripened until they give just slightly to pressure, you may want to increase the stovetop cooking time. Personally I like it with the persimmons a little crunchy but I was definitely in the minority. Also, this makes a slightly tart pie. If you like your pies sweet, increase the Splenda or sugar to 3/4 cup. UPDATE: I made this pie for a holiday luncheon at work and substituted sugar for the Splenda. It received rave reviews! UPDATE 6/25/10: My pie just won RESERVE BEST OF SHOW at the Solano County Fair! WOOHOO!!!

    Recipe #260559

    Not my cousin Vinnie, but someone's cousin Vinnie...The original recipe was only slightly different - I modified it for canning. Just keep in mind if you choose to can it - this recipe has NOT been laboratory tested for safety! If you're not a canning pro and not willing to take the risk, then store it in the refrigerator and use soon, or freeze for long term storage. This sauce should only be canned using a pressure canner. That said, this is a flavorful sauce that works well as is over pasta.

    Recipe #250831

    This is based on a recipe for minestrone soup.

    Recipe #235201

    The mustard marinade acts as a tenderizer so an inexpensive cut of beef works well. Prep time does not include marinating time; cooking time is approximate and will depend on the heat of your grill and the desired doneness.

    Recipe #234808

    2 Reviews |  By Elisa72

    There are many variations on this classic Mexican pork dish. This is the way my ex, who is from Michoacan, prepares it. We served this in our Mexican restaurant and it was a BIG hit! The nice thing about making it daily for the restaurant was that we could reuse both the cooking water and the lard multiple times, which multiplied the flavor! It's very simple to make. The short list of ingredients doesn't make for bland eating here! Substitutions can be made for the lard, but the result won't be quite the same. I think it has to do with the sensitivity of the various fats to heat, but frankly I'm not sure. This is NOT a low fat food! In fact, we refer to it as a "cholesterol nightmare," so we eat it seldom, but we REALLY enjoy it when we do!

    Recipe #219109

    These gelatine-based candies are an easy-to-make treat! I remember my friend's mother making them in red and green at Christmas time, back in the 1960's. The recipe has been around since at least the 1930's, although it originally called for only 4 envelopes of gelatine. I do not add the optional salt. This is from the Kraft Foods website at

    Recipe #203160

    2 Reviews |  By Elisa72

    I have not tried this yet, but have been searching long and hard for such a recipe. From message board poster jenvan at Time and yield are estimates. Update 1/2/07: I finally tried this recipe! It was delicious and fairly easy to work with, but I was not able to roll it as thinly as I would have liked. I thought it tasted more like pie crust than phyllo dough, but everyone loved the flavor! This may become my new GF pie crust recipe! If anyone figures out how to roll it really thin I'd love to hear how you accomplished it!

    Recipe #196827

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