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    558 Recipes

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    Cute and simple to prepare in a snap for a dinner party. These look really nice when they are baked and have a nice aroma. I have also used a Rosemary Lime Vinaigrette in this which was wonderful. Adapted from an old issue of Southern Living.

    Recipe #61374

    Adapted from Southern Living. I haven't tried this yet.

    Recipe #61373

    Adapted from Bon Appetit. Please only use real sherry or wine in this - not the product labeled as "cooking sherry."

    Recipe #61207

    Adapted from Bon Appetit. i haven't tried this yet.

    Recipe #61205

    One of many variations of this famous Spanish style wine punch. Clipped several years ago from Bon Appetit magazine. I haven't tried this yet. Cook time is actually chilling time.

    Recipe #61038

    Adapted from an old issue of Woman's Day magazine. While I haven't tried this recipe yet, I have eaten the soup at Bennigan's and it is delicious, but very rich. This version attempts to recreate the same flavors, but with some lightened ingredients. The real version surely tastes like it contains cream in it - this replaces cream with milk and there is far less butter. Ok, so this still might not be a diet dish, but is healthier than the full fat version. I might even try using evaporated milk in this. This makes 8 small servings or 4-6 larger ones.

    Recipe #61037

    This recipe had been sitting in my recipe box for several years waiting for me to give it a try and I am so glad I finally got around to tasting it. The magazine clipping claims that this is a recipe used by the chef on the US President's official plane, Air Force One. This is so very juicy and so scrumptious.

    Recipe #61035

    Found this recipe in a pile of old magazine clippings I had saved. Adapted from "Fast & Healthy Cooking" magazine. Cook time is actually marinating time.

    Recipe #60940

    Adapted from an old issue of Fast & Healthy Cooking magazine. Very lime-y. I prefer this made with yogurt rather than the frozen yogurt (the original called for frozen).

    Recipe #60937

    This is a recipe I remember my mother making for dinner parties when I was very young. I loved to sneak in and sample a few when she wasn't looking. Mom served this with rice as a main dish. This has a very different sauce from other Swedish meatball recipes I have since tasted -so I am not sure if these are authentically Swedish or not. I just know that they are rich and tasty and there were never any leftovers. I snagged this from Mom's recipe collection. This makes about 30 medium sized meatballs.

    Recipe #60840

    Adapted from Gourmet magazine. I have had this one in my files for ages and decided to share. This is a great choice for a dinner party or a romantic meal. I tried this with dried herbs and used half the amount when fresh was not available (Herbes de Provence is also a nice choice - again, using half the amount as the fresh). Prep time includes 30 minutes of actual prep work and the rest of the time is rising time. This makes two round loaves, about 10 slices per loaf.

    Recipe #60701

    When you want a small amount of brownies FAST, these are a great treat. You may need to play with the microwaving times a little as all microwaves vary in wattage - mine is (I think) 1000 watts, so times given are based on that. Cook time includes 8 minutes actual cooking, and at least 15 minutes cooling time. These are what I would call half -n- half brownies- half fudgey (from the melted choco chips) and half cakey.

    Recipe #60592

    After experimenting with several different recipes, I combined the parts I liked best, relying heavily on one I especially liked from a military community cookbook called the "Ft Riley OWC Prairie Princess" that had been submitted by a Korean lady. You may be familiar with the more traditional way of grilled bulgogi - this version is more of a stir fry. Please try not to overcook the meat - it should still be a tiny bit pink when you remove it from the pan (it continues cooking in the covered dish anyway). This is my favorite dish I make and if you follow my garnishing instructions, this makes an impressive dinner party dish. Prep time does not include 2 hours marinating time.

    Recipe #60590

    This makes a great birthday cake! I first heard of a red velvet cake when I saw the movie "Steel Magnolias" and went on a hunt to find a great recipe for this famous cake. This recipe is my version of one I found originally in "Taste of Home Great Desserts." My version differs from tradition slightly in that I like to tint the frosting red as well, making it really, really red. For the brightest red color for your frosting, use paste food coloring (such as those sold in small jars by Wilton), but you will also need a bottle of liquid food coloring to dye the cake red as well. I also have made the frosting pink for little girls' birthday cakes and baby showers. Prep time does not include cooling time and allows for a little extra time for icing the cake.

    Recipe #60539

    This is a version of one of the recipes that came with my ice cream machine. It is important to use purchased raw cookie dough in this or homemade cookie dough that does not contain raw eggs. This makes about 1 quart batter and freezes to 1 1/2 quarts. (Prep time assumes your ice cream maker is ready to go once the batter has chilled). Cook time is approximately how long a typical electric ice cream maker takes to freeze the ice cream and does not include additional freezing time in the "real" freezer. NOTE: Recently, there have been issues with raw purchased cookie dough in the news, please be certain to use an egg free cookie dough in this recipe or purchased dough that specifically mentions safe for eating raw.

    Recipe #60535

    A favorite muffin recipe I turn to often. Adapted from one of my favorite community cookbooks, "Enough to Feed an Army."

    Recipe #60435

    I used to work in a brunch restaurant and when this soup was served, it always sold out very quickly. It is light and refreshing and perfect at a baby or bridal shower or even a ladies' luncheon. The restaurant owner shared the recipe with me, but I lost it without ever having made it. After much experimentation, I finally came up with a version that I liked and have been making it now for several years when fresh watermelon is in season. It isn't quite the same, but I still liked it enough to share. I like to serve with this chicken salad sandwiches. Cook time is for chilling overnight. Makes one blender full of soup.

    Recipe #60434

    One of my dearest friends shared her mother's recipe with me for this tasty, lightly honey flavored popcorn. It is very easy and makes for a nice snack, especially enjoyed by children. Please only use freshly popped unseasoned popcorn - this really doesn't work well with the preseasoned microwave popcorn. Prep time assumes you have started with already popped popcorn.

    Recipe #60433

    I found this in with a box of old hand written recipe cards & magazine clippings I purchased at a thrift shop in Kansas. Everyone grabbbed for seconds after we first tried this. You may use reduced fat ingredients if you must, but the fat free versions will not provide enough flavor. I usually use lower fat sour cream & cottage cheese, but full fat NY Cheddar for the topping. If you like, you may freeze the casserole before baking, then cook it at 400 F for 1 hour instead.

    Recipe #60117

    Plan ahead as the dough for these needs at least 1 hour to chill.

    Recipe #60109

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