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 / 4Susan'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

    93 Recipes

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

    Yep, you won't believe how good this sauce is! Healthy, natural, and quick.

    Recipe #143781

    20 Reviews |  By 4Susan

    A great and quick week night dinner - just add a salad or a veggie side dish and you're done!

    Recipe #138288

    1 Reviews |  By 4Susan

    An easy, no-yeast bread with a hint of lemon and a sweet topping. A recipe I picked up in Arizona but I have no idea where the name comes from!

    Recipe #136771

    Yummy and versatile classic- serve immediately, store in fridge, freeze or give as a gift! 2 cups is enough for one pound of pasta.

    Recipe #135320

    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

    1 Reviews |  By 4Susan

    So good I can't even describe it! Super easy to prepare in spite of my detailed directions.

    Recipe #139140

    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

    10 Reviews |  By 4Susan

    Step by easy step recipe for a Native American all-purpose flat bread dating back to the nineteenth century. Fry bread is considered a food of inter-tribal unity and is made at all Indian pow wows. It has a crispy outside and a chewy inside. Serve with butter & honey, powdered sugar, or cinnamon & sugar. Or add 'taco' ingredients to the top to make an Indian taco bread salad. You can also fill these with anything then fold them up to eat. Or simply serve plain with soup, stew, etc. *EDITED TO ADD: This is an old recipe and I know many of us no longer use so much salt - if that's the case for you then I suggest REDUCING THE SALT BY HALF.

    Recipe #136543

    3 Reviews |  By 4Susan

    The combination of the cool creamy avocado dip with the warm and cheesy scrambled eggs is heaven! It might seem like a strange combo but you'll be so glad you tried it. I first had this at a restaurant 20+ years ago, loved it then and love it now. Great way to use up leftover avocado dip (real stuff, not the stuff sold at the grocery store, unless you like that) and your favorite cheese!

    Recipe #142422

    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

    11 Reviews |  By 4Susan

    Your basic pie pastry recipe along with tips to help you make a most deliciously tender and flaky crust. From an article in my local newspaper

    Recipe #148258

    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

    3 Reviews |  By 4Susan

    No butter, eggs, white flour or white sugar - but plenty of taste! Do you love brownies but just wish they could be a little healthier for you? Fiber rich oats are more filling; heart-healthy canola oil instead of butter. Plus, the total amount of fat is reduced and applesauce added to keep the brownies moist and sweet. Pecans add healthy monounsaturated fat, vitamin E, and minerals. I believe this recipe was clipped from a Reader's Digest magazine.

    Recipe #143114

    In Mexico these are always served steaming hot and freshly made. They are moist and succulent, truly a different species form commercial corn tortilla's. You cannot make a soft enchilada without this recipe and once you eat them you will never use store bought again! You will need a tortilla press to make these - try looking in a gourmet or specialty shop. Or use a rolling pin to flatten out to 6-7" - Or you can try using your hands to flatten to 1/4" thick or less - takes practise but it can be done. Masa Harina is "dough flour made from corn". The fresh masa is soaked in lime and then force-dried and ground into a fine powder. Do not use regular corn flour!

    Recipe #138381

    3 Reviews |  By 4Susan

    My grandpa made us kids pancakes and waffles whenever we'd visit. And he'd serve this apple sauce on the side - we'd eat it as is or top our waffles. Good!

    Recipe #137620

    Recipe #136563

    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

    An easy and flavorful onion tart recipe given to me some years ago by my mother. I'm not sure where it originated. Even my picky husband likes it. Feel free to experiment and tweak it with your favorite seasonings. Sometimes I add mushrooms, too, just because I like them.

    Recipe #134003

    3 Reviews |  By 4Susan

    Such fun! Make your own volcano at home, the kids just love the eruption. My boys can never get enough. This isn't food, more of a science experiment & a great way to have fun with the family. One time we did this at a birthday party & let each child make their own. The dirt is optional!

    Recipe #143184

    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

    « Previous 1 2 3 4 5 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

    Over 475,000 Recipes

    Food.com Network of Sites