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    You are in: Home / dmac085's Public Recipes
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    18 Recipes

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

    I hadn't felt like eating this in so long that I began poking around randomly here and around for a recipe that "got me". So many versions and my indecisive self:) After two nights of toast and jelly because time got away from me, I came up with this Frankenstein's monster of everything I had looked through. I gave suggestions for other options for the crumb part since I tend never to have exactly what any recipe calls for. Ketchup or some tomato product shouldn't be enough to overwhelm the strong beef gravy flavor so add by the tspful until you feel it's OK. I'm a no mushrooms girl but add 'em if you like 'em. I am not using cream of soups any more than absolutely necessary (cream of celery, I'm looking at you!) so if you want to make this a cream style gravy I strongly encourage you to throw some butter, flour, milk, salt and pepper in a pot and make your own white/cream sauce. Didn't reinvent the wheel but I did enjoy how this turned out.

    Recipe #465822

    This is a no bake recipe and the key to all the flavors blending well is to make sure the fruit, nuts and coconut are all in very small bits. This recipe has been floating around our workplace for a few years and we all take turns making it since we all have the recipe now. Easy to double as well. Hope you try it!

    Recipe #287509

    This is a sandwich I get at a chain called Ham's here in NC. Doesn't have sauerkraut so I could enjoy it. Great flavor.

    Recipe #287505

    2 Reviews |  By dmac085

    A coworker brought this in the other day and if I could have flung myself face first into the pan--well, I considered it:) One of those layered pudding type desserts that almost everyone can enjoy.

    Recipe #266798

    I was about to toss the empty flour bag when the word "brownie" jumped out at me. Yeah, I know "who needs ANOTHER brownie recipe?"...those of us who have a cookbook devoted exclusively to chocolate or brownies, that's who! =D

    Recipe #215821

    I found this in a huge cookbook and copied it into a recipe journal I keep. I don't have the proper pan and am terrified of yeast but this is my year to make it:) The photo was gorgeous.

    Recipe #158739

    1 Reviews |  By dmac085

    I am guilty of posting a recipe I haven't made yet, but I have almost everything and will be soon:) This was a featured recipe on the Food Network and I liked the combination of fruits used in this, all tasty and familiar. It has a 5star rating on the Foodtv site. The creator of the recipe, Lynn Kearney, owns and operates a B&B and serves this there.

    Recipe #149311

    I Googled the name just to make sure it wasn't some crazy word my mom made up...it is a real word for a "watery stew". That is not what this is! My ultimate comfort food from my childhood. I've eaten it for breakfast, lunch and dinner. It's a very plain dish that is a good base for any experimentation. My personal add in is the Great Northern white beans (I was trying to cut the beef in 1/2 and add more protein). It is great the next day and freezes and reheats easily.

    Recipe #144828

    5 Reviews |  By dmac085

    I just bought a cookbook "Small Batch Baking" and this was the second thing I tried. My ramekins are 7 oz each. I used frozen raspberries because that's what I had, even though the recipe calls for mixed berries I think any frozen fruit could be subbed. If you think your berries are tart adjust sugar to your tastes. This is also super easy to double or triple. I'm single and just don't need a bunch of leftover dessert sitting around trying to get my attention!:)

    Recipe #136426

    2 Reviews |  By dmac085

    I only make stuffing from scratch at Thanksgiving and Christmas so I've taken to doctoring the box mixes. I put 4 chops in the instructions because those even numbers are usually what people are looking for however, at my grocery store the prepackaged thick or butterflied chops are sold in 3 packs. It's a pretty forgiving recipe though, just add another box of stuffing mix for up 6-8 chops and throw in more fruit and a larger pan. I increased the liquid by 1/4 c to allow for the onion and the fruit added to the mix.

    Recipe #136300

    5 Reviews |  By dmac085

    This was one of the first party/potluck dishes that my best friend ever made after we graduated from H.S. She always doubled it up and never had any leftovers. I didn't like any spicy food then so I never asked for the recipe. 20 years later I found it on the HVR website. It will also work for chicken tenders as well. My friend always served this with the usual suspects...celery and ranch dip.

    Recipe #135344

    1 Reviews |  By dmac085

    I looked over a few Snap recipes but didn't notice one exactly like this one. I didn't begin to like these until I was older, really were there any other cookies besides chocolate chip?:) I made these for work, both like this and a batch where I added 3T of cocoa powder to the flour. The Snap lovers devoured these. The recipe calls for black pepper and I think that really complements the spiciness of the ginger. They are almost a little "hot" tasting. Hope someone tries this one and likes it.

    Recipe #133498

    I found this in a 2003 book, The Big Book of Potluck by Maryana Vollstedt. I doubled the sour cream sauce because...well, I like the sauce.:)I also used half white rice and half wild rice because I love wild rice. I poached the chicken with some veggies and reserved the broth to use in the recipe after straining. Canned broth is great also. This is good as is, but I think it can also be used a a great start for a little creative experimentation with veggies and such.

    Recipe #131010

    A roommate made this up a few years ago. Hers was a drier style, I liked a sauce and water chestnuts. It's a pretty simple recipe, I actually have never needed to have a recipe to make it. The quantities of ingredients are truly flexible to taste and servings needed. I do salt the meat and veggies as I'm cooking, so if you are not a "salt freak" like me, remember that you will be adding soy sauce near the end. This would probably be good with asian noodles too. If your chicken breasts are small, use more to feed your crowd, it won't change the flavor of the dish a bit. Like I said really flexible:)

    Recipe #129273

    3 Reviews |  By dmac085

    Buttery crackers, creamy, and cheesy...oh yeah, broccoli for the health benefits:) OK, so its not healthy but it's sooo good! Not my recipe but a coworker's. She's actually not allowed to bring anything but a doubled up version of this to any potlucks. Somehow I had managed to reach the age of 35 without ever having any type of broccoli casserole and now will only ever have this one. This is a very easy recipe to double or triple as well. This is best reheated back in the oven. I form HD foil into a pan shape for single servings and reheat at 350 for 10 min or so. The top gets crisp and buttery again.

    Recipe #128633

    1 Reviews |  By dmac085

    I really liked the cider sauce and tend to double it. You could also use fresh green beans. I tried this on a whim b/c I love apple cider and at Thanksgiving even the veggie haters seemed to like this. If you sub apple juice the sauce will probably be OK, just without the "tang" of the cider.

    Recipe #128622

    1 Reviews |  By dmac085

    I've only made this one time...2 days ago when I made it up. After writing it down I didn't remember using so much stuff or it taking so many steps! It's not really as involved as what it looks like written down and it really did turn out good. So far no meatloaf I've made has ever turned out exactly like the one before and I'm hoping to break the cycle by actually writing this one down...I'm sure ya'll can relate:) PS I used a mini food chopper in this but its not strictly necessary.

    Recipe #128534

    2 Reviews |  By dmac085

    I copied this from Calling All Cooks on Food Network. I have added a couple very minor things to make it a bit mine. All my coworkers who care for lemon bars love them. Remember some lemons are juicier than others. The crust is like shortbread with a little more texture from the oats. Hope you like them if you try them.

    Recipe #128148


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