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 / HeatherFeather'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

    558 Recipes

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

    Clippped from an old copy of Southern Living. Directions are for either stovetop or rice cooker.

    Recipe #88441

    From my Aunt Alta's recipe box, this was from an old newspaper clipping. If you don't have leftover sweet potatoes, you can mash up some freshly cooked ones or mash some drained canned ones. Remove any marshmallow toppings if you are using leftovers. NOTE: The sugar is present to tone down the tang of the fresh cranberries and to the sweet potatoes. I would imagine Splenda could be used in its place. If you wish to use whole berry cranberry sauce (drained) that you already have prepared, I would suggest heavily reducing or possibly leaving out the sugar altogether, depending upon how sweet your leftover cranberry sauce is.

    Recipe #338318

    I found this recipe in Yankee magazine in an article they used to feature called "Recipe with a History." This is my adaptation. Prep time includes chilling time, as well as time to roll out and cut the dough. Bake time is 12-15 per baking sheet.

    Recipe #61376

    A traditional German recipe that may be an acquired taste for some. This is similar to a quiche, but less eggy. If you can't find bacon you can dice, I think diced Canadian bacon or cooked dice ham would also be nice in this. TIP: If you use kitchen shears to chop up your sauerkraut before adding it to the recipe, it will be easier to cut the pie.

    Recipe #80645

    My neighbor served this at a baby shower and everyone wanted a copy of the recipe. This was addictive and had a unique, fresh taste. Don't leave out the bacon at the end..it is an essential ingredient, as is the chopped cilantro and lime juice.

    Recipe #202542

    Elegant luncheon dish. Adapted from Best of the Best of Georgia. If you don't have time to carve out pineapple boats, you can subsitute an 8 1/4 ounce can of crushed pineapple, (drained well) and serve on top of salad greens. Fresh pineapple is much, much better though. There is no actual cook time - it is chilling time.

    Recipe #99829

    A beautiful dessert that you would never know started with canned biscuits and pie filling. Adapted from Southern Living

    Recipe #97863

    When I lived in Germany, the local bakery sometimes would make these yummy little pastries. I was so happy to find a recipe for them in Schoener Essen,a German cooking magazine. However, when I made the original version,the dough was not quite the same,even though the filling was perfect. By chance, I happened to make Sharon 123's Peachy Cheese Danish recipe #84867,and the dough tasted just right. So,this recipe combines the very easy cooking method for the dough from Sharon's recipe and my adaptation of the original German filling. Baby pineapples are very common in Germany, but you can also use regular fresh pineapple if that is all that is available-you just might need to cut the rings into smaller pieces in order to make them fit on the pastries. Also, if you can't find pineapple preserves, try peach or apricot. Quark is a German cottage cheese with the consistency of ricotta.Ricotta is a bit saltier and not exactly the same taste, but works out fine in this recipe if quark is unavailable. Best served warm.

    Recipe #61746

    This recipe is my recollection of a recipe my best friend's sister used to make. She had explained it to me once and I quickly scribbled down the ingredients and brief description of how she said she made it. I have made this several times and it is one of those "to taste" recipes. I sometimes garnish this with crumbled cooked bacon or a little Parmesan cheese. Please don't substitute reduced fat or fat free dressing - I tried doing this once and was very unhappy with the results. I prefer Marie's brand for the dressing (usually sold near produce in a small jar..I use pretty much the whole jar usually), but you could also use homemade. Prep time allows for cooking the pasta. Plan ahead - this needs to chill.

    Recipe #48631

    This is a copycat of a bagel breakfast sandwich served at a local bagel shop in California called The Bagel Bakery.

    Recipe #28410

    Different from previously posted version on Zaar. I love Five Spice Powder and am always searching for new ways to use it in recipes. This version was oringally from a magazine clipping, although I am not sure which one. Marinade is enough to use for 1 pound of meat. (Find sesame oil and Five Spice powder in Asian markets; chili oil is oil flavored with hot chili peppers)

    Recipe #178797

    I saw this recipe made on the new low carb cooking show on Food Network. I tried the recipe tonight and it is really so good - this is my spin on the recipe. This time, I omitted the rosemary and used raw minced garlic, but you may also use a few cloves of roasted garlic if you prefer. This version is different from many others as there is no sour cream and no mayonnaise. Real comfort without all that starch. (Note: Smart Balance is a lower calorie, cholesterol reducing butter substitute).

    Recipe #94989

    This version is slightly different from those already on Zaar, so I thought I would share. I found this tucked in my Great Aunt's recipe box. She clipped it from her local paper. According to the recipe clipping, the person who shared the recipe won a canned ham for her efforts. :) My personal notes & changes: I prefer far less topping and a bit more fruit than the original version calls for. This will be quite sweet and the top quite crunchy.

    Recipe #97114

    Looking for a new twist on ordinary gingerbread? After baking, flip this gingerbread over and it will have a topping of buttery, sugar glazed apples soaked in brandy. I clipped this recipe years ago from a McCall's magazine.

    Recipe #40105

    This is my re-creation of a sandwich I used to order often for lunch at a great restaurant in NY State. It may sound like a bizarre combination of ingredients, but it tastes very good and is a nice light luncheon choice. I also like this with cinnamon raisin bread.

    Recipe #17244

    Clipped from an old issue of Gourmet, from their "You Asked for it" section. The recipe originated from a restaurant in Wyoming called The Aspens.

    Recipe #189303

    A easy & fast recipe I found in "Schoener Essen", a German cooking magazine. German food is often very mild, so if you like things with a little more kick, feel free to experiment with spicier ingredients.

    Recipe #35380

    Adapted from a Robin Miller "Quick Fix" recipe. On her show, Robin used a whole jar of jam, but I prefer less jam. If you like a thicker sauce, you may wish to add some cornstarch at the end, but I liked it without it. To help make this healthier for my family, I did use jam sweetened with Splenda and low sodium soy sauce and we really liked it. Serve with rice and snap peas or green beans. There will be a lot of extra sauce in the pan, I served this on the side in a gravy boat for those who wished to dip.

    Recipe #221702

    You will need a 10inch size tube pan or Bundt pan for this recipe. This is one from my Great Aunt's collection. This originally came from the Chicago Tribune.

    Recipe #100931

    This is a cute way to prank your family on April Fool's Day - it looks like a sunny side up egg on top of toast, but it is really an ice cream sundae. This calls for pre-packaged French toast slices - but you can also use your own homemade French toast or just use sweet cinnamon raisin bread, toasted. Just be sure to allow the toast to cool enough to not melt your ice cream (I got impatient when making these as you can see from melting ice cream in the photo). Also, although the original version calls for peach halves, I think apricot halves would be better, as they are closer to a yolk size.

    Recipe #88209

    « Previous 1 2 3 4 . . . 18 19 20 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