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    55 Recipes

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    I made this recipe for a challenge in the Culinary Quest. Since I had quinoa to use up and wasn't sure what I was going to use it for, I decided to pretend it was rice. I used two other recipes to make this. The first being Recipe #16399 by dibs. Then prepared it like Debbwl suggested... Recipe #415970. I hope you enjoy this dish. *Note: Prep and Cook times do not include toasting of quinoa or resting times.

    Recipe #518104

    Mother-in-law's recipe that I re-vamped. I hope you like it.

    Recipe #517891

    Here is a quick and easy way to make an all natural mayonnaise... 2 different ways. It can be made using 2 teaspoons Dijon mustard, or 1 teaspoon minced garlic, depending on your preference. It will keep for several days in the refrigerator. Enjoy!

    Recipe #516363

    I don't know who has all tried the Budweiser Lime-A-Rita's, but my step daughter drinks them. They are quite costly for those little- bitty cans. I was at the check-out line yesterday (grabbing beer for our trip to the cabin), and over heard the cashier describing a drink recipe that she tried that was posted on a bottle of tequila. I said "I have to try that", and when it was my turn at the counter, she already had it written down for me. So here it is. Please let me know if compares to the real thing. I made a batch as soon as I got home from the store. It was too sour for me, but hubby devoured it (and then went to sleep)! I can't wait to get DIL's (step daughter's) opinion when we get to the cabin this weekend and I make a batch. I hope you like them! Enjoy.

    Recipe #516112

    When I can keep hubby from charring (burning) some ribs on the grill, I make them in the oven. These are so moist and tender, you will probably never want to grill them again. I've used many types of ribs... Baby Backs, Country Style (St. Louis)... etc. My favorite rub to use is Recipe #510906 and hubby loves my Recipe #510968 on them, but use whatever your family favs are of both. If you decide to use either of my rub or sauce recipes, please feel free to add a review to those recipes, as well. This recipe is just basically a technique to baking ribs indoors. I hope you enjoy these easy, no fuss ribs. *Note: Ribs, Rub & Sauce measurements are only estimates... I just buy them, rub them, sauce them and eat them! :)

    Recipe #516009

    This beautiful and decorative Easter bread adds such a festive look to the buffet table! No need to boil the eggs ahead of time, as they bake right into, and along with, the bread! Dyeing the (raw) eggs before setting them into the bread makes this an absolute stunner! Prep time includes "rise" time.

    Recipe #515436

    What can I say... It is what it is. I'm sure almost everyone has had this super easy, super delicious dish before. It really, truly is a favorite of mine. I just felt the urge to post my recipe after having this for lunch today. And who knows, there may be a newly independent person (college student) that would like to find such an easy (and cheap) recipe. I use my own white sauce recipe when I make it. I've included a link on how to make my Recipe #514038 as well, but you can use your own preferred bechamel, if you so choose. Enjoy! *Note: Prep and cook times do not reflect the making of the bechamel / white sauce

    Recipe #514039

    This classic sauce, sometimes simply called white sauce, adds a rich and creamy quality to a variety of vegetable dishes. It can be spooned over hot cooked vegetables just before serving or mixed with them to make an easy yet elegant creamed vegetable course. To turn the creamed vegetables into a gratin, place in a baking dish, top with cheese and then bake in the oven until golden. Personally, my favorite use of bechamel sauce is to make Recipe #514039. (Sorry about that, folks... but that is what my mother always called it). Enjoy. *Note See steps #5 & #6 if desiring a thinner bechamel or a cheese sauce. *Note: I have also been known to sub 1/4 cup of the liquids with 1/4 cup white wine (but that's my little secret... at least it used to be).

    Recipe #514038

    Okay... So none of us want to admit that we truly like SPAM. And there may be some who will never even try it. Then again, some may have never heard of it. This is a recipe I found some time ago while searching the web (although I have "tweaked" it a bit).. I was planning to make "SPAM Cupcakes" and didn't have a can of SPAM in the house. (YES... I said "SPAM Cupcakes"... they are not as gross as you may think. Give them a try sometime). Anyway, this recipe actually does work for making SPAM. I believe it is actually cheaper than buying a couple of cans, but it takes some time. And the nice thing is, you know exactly what ingredients are in the SPAM loaf (no preservatives). I hope you give it a try. Thanks for your consideration of this recipe and please feel free to give your honest opinion... as I am still "tweaking" this recipe. I've made this a couple of times now... and actually we like this as much as the canned. *Note: Prep time includes the 'overnight' refrigeration time.

    Recipe #513992

    This is the way I make the perfect steak (in my opinion), when hubby doesn't grab them and destroy them on the grill. Keep in mind that it is just a guide to oven baking steaks. The over-all outcome depends on how thick your steak(s) are and how you like them (rare, medium, well, etc). I've used this technique to make rib eye & strip steaks... some 3/4" thick, some 1 1/2" thick... just be sure to use a meat thermometer. I make a onion sauce which helps to de-glaze the pan and gives a nice Au Jus, which helps to keep the steaks stay moist after cutting into them (although they won't need it). I hope you enjoy your steaks. *Note: All ingredient weights and measurements are approx. *Cooking times will vary.

    Recipe #513659

    I made this experimental recipe last night for dinner (out of desperation). I had my left-over steak thinly sliced, reheated and added some fajita seasonings. I thinly sliced some lettuce, tomatoes and onions, grated the cheese and put out the sour cream and salsa. I reached for my brand new package of store bought flour tortillas and they were no where to be found. When I asked hubby if he moved them, he honestly said "no". After about 10 more minutes of searching the kitchen cabinets, he came to me and said "I didn't move them, I ate them". He ate 12 tortillas, plain, for a snack. UGH. So I pulled out what I thought I might be able to make tortillas with, and it worked. (It does take awhile). Hubby claims that they are better than what we get in the local Mexican restaurant. I hope you enjoy them. *Note: I'm somewhat guessing at the measurements, since I really just did the "Dump & Mix" method. *Prep time includes refrigeration. ***You may want to try Recipe #508523 using these***

    Recipe #513631

    This recipe is carried over from Foodnetwork.com, and is posted by Paula Deen (I love her). It is the easiest way to make a perfect Standing Prime Rib Roast. After a botched New Years Eve dinner one year, I decided to give this a try and have been using it ever since. This technique works no matter what size your roast may be. I've used the same time and temperature for a 2 lb (1 rib) roast and a 6 lb (4 rib) roast... and it always comes out perfectly. Enjoy! *Note: Cook time does not include the 3 hours that the oven is turned off.

    Recipe #513536

    I love to create new surprises for our neighborhood gatherings, so this is one that I've made in the past, but the most recent that I've posted. I think that they may be made non-alcoholic by using more flattened root beer to replace the schnapps and vodka and adding a drop of vanilla extract (but I've never tried). *NOTE: Prep time includes cooling and refrigeration time. I hope you enjoy them.

    Recipe #512990

    I tried these last night at a Christmas party and just HAD to get the recipe before I left. Super easy and oh so delicious! They taste just like chocolate mousse. I'm not exactly sure how many shots this makes, it all depends on the size of plastic shot glasses/containers used. I'm making a batch tonight, just for fun, but I'm going to fill parfait glasses with it for a Christmas eve dessert (for the grown-ups). I will make it the same way for the kids, only a "virgin" alternative, replacing the booze with more milk. I hope you enjoy! *Note: If you've never heard of "Rum Chata", just google it. It's a rum liqueur. (The stupid ingredient list keeps posting it incorrectly). I've drank "Rum Chata", before as a sipper, but I've also been told that it's great as an alternative to creamer in your morning coffee for a quick "hang-over" cure.

    Recipe #511251

    This is a recipe that our dear friend, Mary, gave to me a couple of years ago. I'm making it prior to our holiday dinner so the flavors have time to meld, and thought I would share it. Now to be honest with you, my first taste of this was okay... my second was better... after the third bite I fell in love with it! (I guess it's an acquired taste, so eat your entire salad). I hope you enjoy this as much as we do. *Note: The recipe is posted per Mary's instructions, but I only use 1/2 cup sugar.

    Recipe #511115

    If I have the time to make homemade BBQ sauce, this is one of several recipes that I use when I grill or oven bake. This is super quick and easy to make. Hubby really loves this on my Recipe #516009, but it is just as good when used on poultry. If you like a sweet BBQ sauce with a bit of a spicy after taste, this could be the one you want (I actually prefer the more mustard based BBQ sauces, but this makes hubby happy). I'm hoping that you enjoy this recipe, and that maybe you will try one of my other BBQ sauces in the future. *Note: I've stopped "tinkering" around with this recipe because hubby said "It's great as is, leave it alone". (I considered maybe sweating some minced onion to add along with some garlic powder, but it is just so simple and tasty now that I would hate to mess it up. Besides, those flavors are not missed). Enjoy! (*Note added: It is an extremely thin sauce, but can probably be altered to make it thicker... maybe less water or longer simmer time).

    Recipe #510968

    This is a recipe that my ex sister-in-law and I concocted many years ago. Her family lived in the middle of nowhere, and her & I were left to make our men dinner with what we could find in the fridge and pantry, and this is it. I actually submitted this recipe in a Pillsbury contest and got noted for it (I've since seen several variations on the web). These were named by my 5 year old step-son. He asked what they were called and I told him that they didn't have a name, so he took it upon himself to name them "Chicken Doodles". Twenty+ years and 4 grand-kids later, that is what we still call them. I hope you enjoy them. *Note: I'm guessing at the ingredient amounts of cheese (and the Kitchen Bouquet is totally optional), also for how much of the meat & cheese go into each roll, so use your own judgement. Sorry, I make them by memory and repetition only. P.S. If you can figure out a way to make them "less soggy", please post a note for review of your alterations. Thank you, and enjoy!

    Recipe #510961

    This is a rub recipe that I have been using the last few years for all types of meats. This is just a basic recipe. It can be easily adjusted to your own taste (start with the lower amounts of each ingredient and build up because it is VERY spicy). This recipe makes a batch equal to approx 2 cups. It will keep fresh for months if stored air tight in a cool, dark place (kitchen cabinet or pantry). *Note: I make it in bulk and fill little 4 oz baby food jars (labels off and decorated, of course), to give as gifts to neighbors and friends over the holidays (See Step #2). I hope you enjoy my rub recipe. (If you want to make a "one time use" batch, my friend has a very similar, but ever so slightly different, version you may wish to try... Recipe #504036 by LifeIsGood).

    Recipe #510906

    If it is not summer and we're not grilling, this is my favorite way to make chicken in the house. I love deep-fried chicken, but I dislike making it. This is the next best way to enjoy the taste without the mess and guilt. I hope you enjoy it. *Note: Prep time includes refrigeration time.

    Recipe #510904

    This is a recipe that I have been tinkering around with since January 26th, 1986 ("Super Bowl XX"... Da Bears!) It was my first attempt (as a young adult) to create a recipe. I've changed it a lot over the years. I've been told that it is pretty much perfect, so I stopped playing with the recipe about 15 years ago. It is requested for any get-together that I attend (hence the name... "Rosie, bring your famous mostaccioli"). I've easily doubled or tripled this recipe to feed up to 50+ people at the local shelter or at huge parties. This is also a great recipe because you can make the entire batch, and then freeze half or all of it (before baking) to have a ready made dinner with only baking time involved. (*Note: This recipe makes over 10 lbs). I hope you enjoy my recipe.

    Recipe #510760

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