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    You are in: Home / MistyCat82's Public Recipes
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    29 Recipes

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    I needed an egg-free lemon cake recipe for Easter this year. I found a vegan one on this site, but since I just needed it to be egg-free, I added the dairy back in. I am really pleased with how this turned out.

    Recipe #515509

    I love that this recipe doesn't use corn syrup (assuming you make your own caramel sauce with just sugar, water, heavy whipping cream and/or butter) or eggs. This is enough filling for two pies.

    Recipe #510556

    I made this one evening when I was craving a cheeseburger, but wanted something a little different.

    Recipe #495558

    I created this shake when I wanted something semi-healthy, but still with ice cream. I actually used greek frozen yogurt, but I am sure that regular will be fine. This recipe makes 24 oz.

    Recipe #483313

    I came up with the recipe after finding other caramel apple salads on here. I loved the idea, but I don't like cool whip or instant pudding so I substituted greek yogurt and dulce de leche, which you can make out of a can of sweetened condensed milk. Both of the stovetop method and the slow cooker method have worked for me. Here is the slow cooker recipe that I used: http://www.food.com/recipe/crock-pot-dulce-de-leche-420669. This recipe does provide a whole serving of yogurt and fruit.

    Recipe #478979

    This is my dad & mom's french toast recipe. Mom contributed the vanilla and Dad contributed the cinnamon. =) This is best with a thick bread like challah or french bread, but sandwich bread will work too.

    Recipe #475490

    I like to cook one-dish meals that have a lot of vegetables in them, but are not time consuming to make so this is what I came up with when I received my last co-op order. I really liked the addition of the cinnamon and nutmeg; it gives it a nice warm flavor. This chowder would be really good served with some rustic bread.

    Recipe #468839

    I came up with this recipe while trying to use up all of the produce that I received from my co-op, and I was pleased with how they turned out. I love how the outside potato shell gets crunchy. These reheat well in an oven/toaster oven. I like to make half of my potato balls stuffed and half all mixed together. It provides a nice variety.

    Recipe #465694

    I came up with this recipe when trying to throw together something quick that had two full servings of vegetables per serving. I have been using a blend of broccoli, cauliflower, and carrots, but I think you could also use peas, spinach, onions, mushrooms, or green beans.

    Recipe #461914

    I was looking for a meal that I could put together in less than thirty minutes, didn't have several ingredients in that my friends are allergic to, and was a true one dish meal. Each serving contains two servings of fruit, one serving of grain, one serving of almonds, and roughly one serving of meat. I suppose any dried fruit would work, but I recommend some combination of the following: raisins, golden raisins, cranberries, dates, cherries, apricots, currants I like to choose three and put in 2/3 of a cup of each.

    Recipe #461453

    A popular country-style dish in Ohio is chicken 'n' noodles over mashed potatoes. They serve this a lot at Amish restaurants, but I don't know if it is specifically Amish. Yes, we love our starches. =D I have tried to make it more healthful by substituting sliced summer squash in place of the noodles. I also cook it in a slow cooker so it is fairly simple to make. I find that if you slice zucchini or yellow squash lengthwise into 1/8" to 1/4" sticks, they kind of resemble noodles in texture, and since they don't have much more flavor than a noodle, they substitute in for noodles fairly well. I like to cut my sticks in half so they make a more manageable "noodle" on the fork. Note: mirepoix is a combination of chopped carrots, celery, and onion. Instead of making my own, I just buy it frozen.

    Recipe #458129

    This is my dad's recipe who got it from his dad. The original recipe calls for Miracle Whip, but I prefer it with mayonnaise. Just use whichever one your like better. This recipe makes enough to share with your friends and family or to take to a picnic. The only catch to this recipe is that you really ought to have a good grinder to make it right. Note: We typically use about 1/2 of the pickle juice that the pickles came in.

    Recipe #438672

    I have given up sodas because of all of the chemicals that they have in them, but I still want carbonation once in awhile. I find all-natural and organic sodas to be really expensive so I am working on creating an all-natural cherry limeade recipe to satisfy my craving. It is important that all of your ingredients are cold in order to retain as much carbonation as possible. Please feel free to make improvements and let me know what you did.

    Recipe #424371

    This is the meatloaf that I grew up on, and is pretty much the only meatloaf my friends and I will eat. Our family believes that less is more when making meatloaf so there is nothing strange in it that anybody would object to, unless they just do not like beef. The onion powder is for children and people who say that they don't like onions because of the texture. However, if you actually like onions feel free to substitute real onions chopped fine.

    Recipe #352484

    I took this to work this week, and got rave reviews on it. People loved the fact that they were being served out of a pumpkin. Even though the recipe calls for a sugar pumpkin, I actually made a triple batch and filled a jack-o-lantern pumpkin for work because I needed something that would serve a lot of people. However, jack-o-lantern pumpkins are not very good for eating themselves so everybody just ate the filling, whereas you should actually scoop out part of the flesh of the sugar pumpkin with the stuffing. I originally got this recipe off of here, but went I started to review it, with my list of modifications, I realized that it had changed so much that it was a completely different recipe so I am posting my own version. Note: You can modify the spices to your tastes, and I use Smart Balance in place of butter.

    Recipe #329977

    I fell in love with a recipe for Cowboy Cookies that I found on this site, and figured that a couple of cookies with a glass of milk would make a pretty good breakfast except for the high amounts of fat and sugar. In an effort to reduce the "bad" calories and increase the nutrition, I replaced some of the butter with an equal amount of beans, (I know it sounds weird, but you really cannot taste them), I reduced the sugar some, I switched to whole wheat flour, and increased the nuts so that 2 cookies would have half of a daily serving of nuts. If you want more of a dessert cookie increase both sugars by 1/4 cup. Note: This recipe is still a work-in-progress. It tastes fine, but there is too much leavening in it for my tastes. As soon as I figure out what the correct amount is, I will update the recipe.

    Recipe #315402

    I got this recipe from my best friend, who got it from her friend... Well, you get the idea. Anyway, this is the BEST flan I have ever had. It is very creamy/smooth with a delicate flavor.

    Recipe #303207

    I started with another recipe I found here, and made a few modifications. This is a great way to use up your overripe bananas.

    Recipe #253281

    Over time I had developed a vague impression that griddle cakes (as opposed to pancakes) was made with cornmeal. I don't know if that is an accurate definition or not, but these are the griddle cakes that I came up with when I tried to make some. They are very good served with syrup or honey.

    Recipe #245943

    My grandma has used this recipe since she was a little girl. It makes a very good, rich pudding to use in cream pies, trifles, or just for eating. If you want to reduce the richness substitute some of the evaporated milk for skim milk. You should use at least 1/2 cup of evaporated milk though.

    Recipe #245460

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