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    93 Recipes

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    3 Reviews |  By 4Susan

    Simple, fun and inexpensive treat for trick-or-treat or classroom parties.

    Recipe #251810

    2 Reviews |  By 4Susan

    From: BREAD MACHINE MAGIC by Linda Rehberg and Lois Conway. Recipe is for 1 1/2 Pound Loaf - for 2lb Loaf use amounts in ( ).

    Recipe #251675

    5 Reviews |  By 4Susan

    From www.TopSecretRecipes.com. A delicious sweet and spicy jelly sauce - no berry fruits harmed in the making. It tastes more sweet than hot. Yummy with spicy finger foods such as jalapeno poppers, and also great on meats such as lamb chops. Recipe is an Arby's restaurant copycat posted on Planet Hamster. *I've made this without the Pectin - I added 1/8 C of Wondra, and it turned out fine. It's pretty close to the original!

    Recipe #200268

    8 Reviews |  By 4Susan

    Moist and rich-tasting beneath a glossy, ever-so-slightly flaky top. Not quite cookie, not quite cake. Marranitos -- or cochinos, or puerquitos, as are they are called in some Mexican-American communities -- are often called "Gingerbread Pigs," although they don't actually have ginger in them - and no cinnamon either. In fact, traditional marranitos get their delicious spicy-brown goodness from molasses. Baking soda is the leavening agent, and it's the variation in the amount used that makes some bakeries' pigs fatter than others. In Mexico, bakers take piloncillos -- unrefined brown sugar pressed into small cone shapes -- and boil the sugar with just enough water to make their own molasses syrup, which is then added to the dough for the little pigs. Then the dough is rolled out and cut with pig-shaped cookie cutters about the size of a medium-size grown-up's hand. (4.5") *This recipe is from Fort Worth baker Marco Rangel, and is used for the molasses pigs he sells at his bakery, the Panaderia San Marcos. It uses the non-traditional addition of cinnamon. You may wish to try also adding a bit of dry ground ginger. And you may use a milk wash instead of an egg wash.

    Recipe #192410

    33 Reviews |  By 4Susan

    Really! You CAN grow donuts!! This recipe was sent home by my son's K teacher. All my kids loved it! *The Kindy kids colored a picture of doughnuts growing on a tree - the teacher then made a little seed package by stapling the coloring to another paper; she then put some cereal inside (aka Doughnut Seeds) - so cute!

    Recipe #189254

    Here's the recipe that will ensure you never again bake FLAT cookies! Recipe and tips from my Aunt. *NOTE: My Aunt swears by melting the butter & shortening for a "better texture", but I'm removing that from the directions because I don't like the results. She also mixes by hand to prevent over-mixing, but I'm including the Mixer directions for those who prefer that. Basically the tips are: use a combo of butter and shortening, don't over-mix, keep everything cool, and don't over-bake.

    Recipe #189249

    Recipe published in the Oregonian's Food Day. *It calls for toasting the peanuts in the oven - but unless I'm using the oven for something else I toast them in a skillet, or use the toaster oven.

    Recipe #178005

    2 Reviews |  By 4Susan

    Couldn't be any easier than using a boxed cake mix! Special without all the effort and time and it's great served with berries and a cooling whipped cream! Recipe comes from Mr. Food himself.

    Recipe #167027

    4 Reviews |  By 4Susan

    Twinkies and cake mix end up looking like little bodies sleeping under a blanket with a pillow. Fun to make for your kids overnight party - or have the girls make it themselves, they'll love that. Easy! Recipe from Mr. Food.

    Recipe #167026

    Make a great tasting 'snowman' to serve to your holiday guests! From Mr. Food.

    Recipe #166699

    1 Reviews |  By 4Susan

    Here it is, the secret to the perfect omelet: cream cheese! From Kraft, slightly modified.

    Recipe #166156

    A jello salad molded in egg shells! My mom sent me this recipe thinking my kids would like it. It's fancy enough to serve with Easter dinner, too.

    Recipe #166154

    2 Reviews |  By 4Susan

    Serve as a side, snack or appetizer. Savory, smoky and slightly sweet - plus only 30 minutes start to finish! From my local newspaper which always publishes the greatest recipes! *Chipotle peppers are dried, smoked jalapeño peppers. The ground chipotle used in this recipe can be found in the Mexican/Spanish food section of your supermarket - or possibly in the spice section. This would make a great vegetarian meal served with black bean soup, coleslaw or crusty whole-grain bread.

    Recipe #166153

    3 Reviews |  By 4Susan

    Crispy and spicy potatoes coated in French fried onions and parmesan cheese. Easy, fast and great flavor! One pound equals about 3 medium potatoes. Potatoes can be stored for several weeks at temperatures of 45F to 50F in a cool, dry, dark place. Light causes them to turn green!

    Recipe #164087

    DOGS for short. This stuff is amazing on brats, with pork roast and mashed potatoes, or on hot dogs. Serving sizes depend on how you use it.

    Recipe #158143

    2 Reviews |  By 4Susan

    You can use this basic recipe to create your own unique smoothies. This is my husband's recipe - he makes them every weekend morning for the kids & us.

    Recipe #157572

    1 Reviews |  By 4Susan

    Tumeric is used along with dried apricots and cranberries giving this rice dish a slightly sweet taste. It was published in my local newspaper and is it's suggested that it be served with Asian Citrus Marinated Salmon and (steamed asparagus with) Citrus Sauce- I am also publishing those recipes.

    Recipe #157525

    1 Reviews |  By 4Susan

    The Asian-style marinade adds lots of extra flavor and uses both orange & lime juices. Prep time does not include 1-hour marinating time. This was published in our local newspaper and made for lunch today! You might enjoy boiling and thickening the marinade to use as a dipping sauce. I'm also publishing the sides that were suggested - Golden Jeweled Rice and (steamed asparagus with) Citrus Sauce.

    Recipe #157496

    Besides dressing vegetables such as asparagus, carrots, broccoli and cabbage, this sauce can be used to marinate fish, poultry or pork dishes. This makes far more than is needed for a vegetable side dish, but it can be refrigerated or frozen for future use - but it can also be easily halved if desired (you only need 1-2 T per vegetable serving). It's low-fat too!

    Recipe #157495

    4 Reviews |  By 4Susan

    Bacon - it's the icecream of the meat world, high in Vitamin-G (grease) and bound to make the food police crazy! This side of fat douple-dipped in fat then fried in fat & served with a side of fat (cream gravy) recipe comes from Sodolak's Original Country Inn restaurant in Snook, Texas. Cream gravy is my own recipe. I do not admit to ever making fried bacon so prep time is a guesstimate ;)

    Recipe #156010

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