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    31 Recipes

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    6 Reviews |  By Misa

    A recipe in my tried and enjoyed file- I wish I could remember where exactly I have gotten it originally.

    Recipe #381370

    1 Reviews |  By Misa

    I took Emeril's recipe for baklava and made a few changes to streamline it a bit. My co-workers absolutely love this stuff! While it's not terribly difficult to make, it is a labor of love because of the time it takes. I use a 50-50 mix of pistachios and walnuts because a local deli uses it in their recipe - it is so good! Don't be scared by the 1 day prep time - this is to reflect the baklava setting overnight.

    Recipe #391855

    2 Reviews |  By Misa

    Adapted from Bobby Flay. One of the condiments served with Tandoori Spiced Chicken. I absolutely adore the Grilled Tomato Jam - leftovers are wonderful with toasted bread.

    Recipe #389316

    1 Reviews |  By Misa

    Adapted from Bobby Flay. A condiment for Tandoori Spiced Chicken recipe.

    Recipe #389460

    1 Reviews |  By Misa

    Adapted from Bobby Flay's recipe over on FN's website. The recipe posted there makes much more spice mixture than you would ever use to make the chicken, so I'm posted the reduced amounts. This is very spicy, so if you aren't a fan of heat, cut the cayenne to 1/2 teaspoon. This is served with Bobby's Grilled Tomato Jam & Herbed Yogurt. (Posting separately so it's not overwhelming.)

    Recipe #389311

    3 Reviews |  By Misa

    Being the only person in my house that likes broccoli salad, this recipe fits the bill. Very simple - most of the prep time is refrigeration time.

    Recipe #383163

    5 Reviews |  By Misa

    This recipe is from Lodge Cast Iron, and is also featured in Cast-Iron Cooking for Dummies. It's designed to take advantage of a cast iron biscuit pan or a cast iron skillet or griddle. I used the basic recipe last night, and they came out tender and fluffy like a drop biscuit but with the taste of a good ol' buttermilk biscuit. I'll include variations from both sources in my end notes.

    Recipe #392043

    4 Reviews |  By Misa

    I found this recipe years ago on Makes an easy side dish! This is great if you have leftover cooked carrots. I've used frozen and canned carrot slices - whichever I've had handy.

    Recipe #383208

    5 Reviews |  By Misa

    Southern comfort food. My mom makes this when cold weather hits - ooey, gooey, and oh so rich. Occasionally, I'll swap out part of the cheddar cheese with Velveeta Crumbles. Cook time includes time for the casserole to sit. You can use about a pound of cooked chicken breasts, shredded or cubed, in place of the canned chicken.

    Recipe #357369

    5 Reviews |  By Misa

    I got this recipe out of one of those small cookbooks at the checkout a few years ago. This is one of my hubby's favorites, and company has enjoyed it as well. Very filling and good on a cold day.

    Recipe #376101

    Salad with an identity crisis - part pasta salad, part dinner salad. I tweaked a recipe I found over at (Chicken Caesar Pasta, posted bsteimle) - streamlined it for harried nights I just don't feel like standing over the stove, and added in more veggies. Some of the vegetable amounts will be approximates, as I just usually eyeball what I throw in. You can add more or less, as you please.

    Recipe #383156

    1 Reviews |  By Misa

    Dubbed the "Super Bowl" - this recipe was featured in the Jan/Feb 2010 issue of Food Network Magazine. Stashing for safe keeping. You will also need aluminum foil and an ovenproof 3 quart bowl to pull this trick off. The article says it is strong enough to hold dip! The original recipe didn't include servings, so 8 is an estimation. Prep time includes time to cool as well.

    Recipe #407842

    5 Reviews |  By Misa

    A recipe from Cooking with the Noonday Chef 3 by Walter Lambert. Chef Walter, as he is known on a local news program, featured this recipe on his cooking segment. Produces a moist, dense loaf. The preparation time does not include time for the strawberries to sit in the refrigerator.

    Recipe #376928

    1 Reviews |  By Misa

    A tasty, and fairly healthy, recipe from Process This! from Jean Anderson. It makes use of the food processor to whip the sweet potatoes. It's so rich on it's own, you won't need extra butter or cream. The potatoes will bake for an hour total, and the garlic will be added to the pan halfway through.

    Recipe #414572

    1 Reviews |  By Misa

    I found this recipe in the Taste of Home Favorite Brand Name Recipes cookbook; super easy and delicious. Suggested dippers are crackers or bagel chips.

    Recipe #360308

    2 Reviews |  By Misa

    Originally from Desperation Entertaining by Beverly Mills & Alicia Ross. I found this when I was just married and wanted something easy for when company came over. It's been asked for several times since then. Note: Normally, I do not have a preference for using a certain brand, but this is one of those rare times I do. Stouffer's creamed spinach will produce a far richer dip, but is frequently hard to find in stores in my area...other brands will still make a good dip, though.

    Recipe #355092

    5 Reviews |  By Misa

    Another good recipe from local news chef, Chef Walter. A nice change from the usual lemon pepper marinade on store shelves. This recipe is enough for 2 pounds of boneless skinless chicken breasts. Prep time is marinade time. Note: feel free to cut back or eliminate the salt in this marinade. Low-sodium soy sauce also works well for this. (Thanks for the tip, Nif!)

    Recipe #385821

    1 Reviews |  By Misa

    This was featured at the Spring '09 Taste of Home Cooking School. I have not tried this yet, but posting in response to a request in the forums. You will need additional water for the finished lemonade.

    Recipe #373695

    This punch has been in the family for years; it originally came from a family friend. You can prepare this punch in a gallon sized pitcher or use an empty clean milk jug.

    Recipe #360121

    6 Reviews |  By Misa

    Born of sheer laziness, a variation of a Paula Deen recipe. This is a salad dressing for a spinach salad in Paula Deen Celebrates cookbook. It is wonderful on any kind of salad, not just spinach. I was feeling a bit lazy, and decided I'd rather clean my immersion blender rather than my regular blender when I made it; the dressing emulsified into this lovely pink froth with pepper specks. Servings are approximate, based on the spinach salad recipe.

    Recipe #418660

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