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    174 Recipes

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    Got this recipe from a magazine called "Tastes of Italia" and wanted to post this for safe keeping. I ran a test drive on it, and let's just say it was all eaten up in a flash. It is an unusual recipe since the key ingredient is mascarpone giving the desert a creamy texture, and the lemon zest and juice gives it a citriusy zing. Topped with strawberries and you are in heaven...

    Recipe #424264

    This recipe won grand prize in the contest sponsored by Taste of Home. Contributed by Jo Ann Koerkenmeier, this recipe is indeed a winner. It has triple rich chocolatly flavor, a chocolate lover's dream come true. Prep for this cake isn't too bad, which makes this as a plus to make! It seems like you worked as a slave to bake this!

    Recipe #405113

    I came across this quick bread recipe and thought it really should be posted. I love making this during the end of summer/fall season when zucchini is in season. It is so easy to throw together the hardest part is the grating of the zucchini!! I love how the lemon peel plays in the background of this recipe. I usually use the zest of 3 lemons, it is probably more than what the recipe calls for but I like the extra zestiness. The bread has a nice rise and tastes better the next day.

    Recipe #392829

    A friend made this bread for breakfast and gave me a slice to try. It tasted so good that I begged her for the recipe. I am not sure where she got it, but it is darn good!

    Recipe #392748

    From Taste of Home, contributed by Mary Ann Lee from Clifton Park NY. Speedy to make and very tastey meatless dish.

    Recipe #374301

    1 Reviews |  By Marz

    This is a super easy candy to make, made so popular in Brazil. These types of candies are a staple at every Child's birthday party. Make sure you finley chop up the walnuts, and watch carefully when you reach the point where the mixture is ready to be removed form the stove top. This is so yummy!

    Recipe #373504

    I found this recipe in a Taste of Home cook book, and basically this is a yeast sweet bread, with a lemony nutty filling, covered with a zesty lemon drizzle. Tastes just yummy. I usually make this in a kitchen aid stand mixer, and it comes together rather easily, producing a nice soft dough. This was contributed by Marie Frangpane from Eugene, Oregon.

    Recipe #371456

    This recipe was published in the Taste of Home Contest Winning Annual Recipes 2009. Submitted by Laura Hertel from Colombia, Missouri, this cake can be enjoyed as a breakfast or snack. The topping consists of a combination of chocolate and nuts. Relatively easy and quick to make Yummy!

    Recipe #369512

    From King Arthur Baker's Companion Cookbook. This is a cross between a yeast bread and a quick bread. It takes just like cinnamon cofeecake, with less the work. I sometimes use mini chocolate chips instead of the cinnamon chips.

    Recipe #368135

    1 Reviews |  By Marz

    From Rachel Ray Magazine (published in the March 2009 edition). Love manchego cheese, this should be a good combination.

    Recipe #358513

    1 Reviews |  By Marz

    From Everyday with Rachel Ray. This Mac 'n' cheese has a twist to it with the added horseradish and of course you can make this dish in 30 minutes, perfect for a busy weekday dinner.

    Recipe #349265

    1 Reviews |  By Marz

    Nice comfort food from Everyday with Rachel Ray. I love eggplant and it provides a meaty taste without the meat. Of course it can be made in under 30 minutes. The Raviolini are tiny pillows of ravioli and I buy mine at my local Trader Joe's. Zaar didn't accept the raviolini as an ingredient so I had to list the ingredient as plain ravioli (but you should use the tiny ones).

    Recipe #349150

    4 Reviews |  By Marz

    This recipe was one of the top recipes published in 2008 by the Chicago Tribune newspaper in the Good Eating section. It was adapted from "The Woman's Day Cookbook for Healthy Living." The lemon zest provides a surprising zing.

    Recipe #349148

    This was published in Everyday Rachel Ray magazine and for best results you should use a cast iron skillet to insure a a crunchy crust. This tastes like a hot sandwich! Left overs are even better as long as you warm up the slice in a toaster oven or conventional oven. I use Krakus ham on my pizza, but Im sure you can use any deli-type ham.

    Recipe #349108

    1 Reviews |  By Marz

    I stumbled upon this recipe in this months issue of Everday with Rachel Ray. You have to use a cast iron skillet with this recipe to get the full results of a light golden and crispy crust. The dough is a snap to put together, and you can vary your toppings. If you would like you can use 3/4 cup whole wheat flour and 1 1/2 cups all purpose flour (intead of 2 1/4 cups all purpose flour) this will give the crust a healthier twist. I usually use white whole wheat flour. This recipe will make you think outside of the box when it comes to pizza making....and a reason to buy a cast iron skillet if you do not have one already.

    Recipe #349003

    This is made in a cast iron skillet using a pizza dough. The recipe was published in Everyday With Rachael Ray magazine.

    Recipe #348883

    1 Reviews |  By Marz

    This recipe was published twice in 2008 and made it to the top 10 recipes for 2008 in the Chicago Tribune. The recipe was adapted from th ebook "The Good Cookie" by Tish Boyle. I think it might deserve to be posted although I have not tried it myself.

    Recipe #348862

    I got this from a William Sonoma cookbook. I have not tried this yet but it looks so good I want to save it.

    Recipe #344747

    1 Reviews |  By Marz

    Got this recipe from Everyday Food. It is so simple and tastes so good. It's like liquid oatmeal. The Cinnamon gives a nice finishing touch. Great way to start your day!!

    Recipe #342390

    I got this from a William Sonoma cookbook. I have not tried this yet but it looks so good I want to save it.

    Recipe #342221

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