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    190 Recipes

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    I'm posting this per requests from DH's work. It's my tweaked up version of the original white chocolate chex mix. Hope you guys enjoy it! :)

    Recipe #501711

    While teaching the 2013 "Cuisine Around The World" cooking elective at my daughter's charter school each 3rd-5th grade student created their own bento box and onigiri for our day in Japan. A bento is the Japanese version of our "brown bag" lunch. They're fun and easy to make, and kids can enjoy making their own lunches the night before. The ingredients list is just some ideas to get you started. The yield is for 3 cups of cooked rice. That amount made about 4 onigiri when we were figuring out how much rice we'd need for 30 students. My students really enjoyed getting creative with their bento and onigiri. The photos are actually some of my students' creations.

    Recipe #495710

    This is an adaptation of my original creation Recipe #22511. I needed a dessert recipe for Italian day while teaching the 2013 cooking elective at my daughter's charter school and I liked the idea of a tiramisu. I felt this was a good recipe for 3rd-5th graders to put together and enjoy, so I altered it to exclude the coffee, and appropriately renamed it a trifle.

    Recipe #495689

    This recipe is only a slight adaptation of Giada De Laurentis' Pasta Primavera, found here: http://www.foodnetwork.com/recipes/giada-de-laurentiis/pasta-primavera-recipe/index.html I adapted this while teaching the 2013 cooking elective at my daughter's charter school. This is one of the recipes my 30 students will make while "visiting" Italy.

    Recipe #495677

    This recipe was created while teaching the 2013 cooking elective, "Cuisine Around the World", at my daughter's charter school. This is one of the recipes I used for our "visit" to Italy. It was a creation that resulted after reducing several recipes down to an individual pizza sized dough amount, and testing them by making the dough in a small bowl, and kneading on a small amount of waxed paper. I wanted each student to be able to make their own individual pizza dough and pizza. This recipe makes a whole, family-sized pie, but you can divide the dough into 4 individual pies. I made this pizza a Margherita for the lesson, but feel free to use other toppings to make your favorite; Hawaiian, pepperoni, veggie, meat lovers, chicken BBQ, chicken and ranch; etc.

    Recipe #495676

    Created in response to a recipe request. The basic recipe I started with tasted like a bitter Hershey's chocolate syrup. I didn't like that, so I tried again. I sweetened it up, gave it a flavor kick, and the second batch was perfect. It has the consistency of homemade caramel, which makes this hot fudge sauce live up to its name. As written this recipe makes 2 cups (a pint canning jar) of sauce, but when doubled it fills a quart-sized jar. This would be a fun recipe to double and fill jelly jars for gifts.

    Recipe #495628

    Created for the Greek themed day while I was teaching the 2013 "Cuisine Around the World" cooking elective at The Village Charter School. The salad and dressing are modified versions of Mary's recipe #433410 and BeachGirl's recipe #57642. Cook time is chilling and cooking couscous.

    Recipe #495238

    This recipe was created for the Greece themed cooking day while I was teaching the 2013 "Cuisine Around the World" Cooking Elective for 3rd-5th graders at the Village Charter school. Cook time is chilling time.

    Recipe #495146

    This recipe was created for the Greece themed cooking day while I was teaching the 2013 "Cuisine Around the World" Cooking Elective for 3rd-5th graders at the Village Charter school.

    Recipe #495127

    This recipe was created for a Greek themed day when I was teaching the 2013 "Cuisine Around the World" cooking elective for 3rd-5th graders at the Village Charter School. It is posted separately, but uses my homemade Greek seasoning mix.

    Recipe #495115

    This recipe was created for the Greek themed day when I was teaching the 2013 "Cuisine Around the World" cooking elective for 3rd-5th graders at The Village Charter School.

    Recipe #495094

    I used to use a basic cider stew recipe, but one day about 25 years ago, I went to make it and found I was out of apple cider. I did have a packet of spiced cider mix, from a holiday gift basket, though. My family loved it, so I experimented further with the recipe. I've been buying the spiced cider packets ever since, just for stew. I find it year round, usually on the top shelf of the unrefrigerated juice aisle, at the grocery store. We've tried many other good stew recipes over the years, but this is the one, with its fluffy dumplings, that my family calls comfort food. The dumplings are optional, and I still use the recipe found in my first Betty Crocker cookbook.

    Recipe #494048

    An unusual combination of sweet and savory that can be served as mini quiche appetizers or as a full pie main dish breakfast or brunch.

    Recipe #493625

    This creation is a result of what I had on hand at the moment, and the need to get at least one dish out of the way before the main meal needed to be started. It was very well received, and I plan to make it again later this month for Thanksgiving. This time I had roasted garlic in a jar that I wanted to use up, but I prefer to roast my own, which is way easier than it sounds. I use my Recipe #412117 recipe when I make it homemade. Making the mashed potatoes ahead of time is a huge time-saver for holidays or other gatherings!

    Recipe #490574

    While browsing the liquor store I stumbled on the Smirnoff Iced Cake flavored vodka, and even though I don't normally choose this brand, I had to try it. This recipe definitely tastes like a birthday cake, but without being overly sweet. The orange and pineapple juices balance out the sweetness nicely. Found the basic recipe for this on the Smirnoff website.

    Recipe #489178

    Smoked tomatoes are cooked on a smoker, or BBQ grill while burning flavored wood chips. The tomatoes I used when creating this recipe were smoked using a combination of mesquite, hickory, oak and cherry wood, but any flavor works. This chili was delicious over a bed of shredded lettuce and broccoli slaw, with crushed tortilla chips, sour cream, and shredded cheese. It was also good over cooked spaghetti noodles (what we call Cincinnati style), and don't hesitate to try it with a simple side of corn bread.

    Recipe #487665

    After months of preschoolers with markers, slime, play dough, wet nail polish, and of course, food on my dining room chairs, I couldn't stand them anymore. (The chairs, not the kids! lol) I really needed to try to get them clean, and prefer homemade remedies to store-bought chemicals. I found this recipe posted on http://do-it-yourself.tribe.net/thread/480e9776-2d06-4ecd-b0cf-bd4fbd56d307 by Meander. I immediately tried it and it worked miracles! The nail polish wasn't affected by it, but everything else from chocolate and spaghetti sauce to colored markers came out with very little work. In fact, my 5 year old did most of the scrubbing with a small manicure brush. Remember to only use the foam, not the liquid at the bottom of the bowl, and the chairs will dry out quickly.

    Recipe #476135

    Saw this made on The Cooking Channel's show Eat St. The recipe is from the Bacon Mania Truck and I knew I had to try it the minute I saw it. Bacon is my kryptonite! The unusual part of this recipe is that the bacon wrapped dog is deep fried. I'm sure I'll have to eat a week's worth of fruit and veggies to make up for this one recipe, but it's worth it! After making the recipe myself, I have tweaked the recipe to better suit my preferred method of preparation and my family's taste.

    Recipe #475829

    Ready, Set, Cook! Special Edition Contest Entry: A hearty, one-pan breakfast dish featuring Simply Potatoes Shredded Hashbrowns. Hashbrowns, bacon and eggs are dressed up with fresh herbs, sun-dried tomatoes and roasted garlic in this satisfying skillet breakfast.

    Recipe #474921

    A delicious, raw cheesecake that my mom & I made for Thanksgiving dinner at a raw-foodie friend's house. I found the recipe on the Healthy Blender Recipes blog: http://healthyblenderrecipes.com/recipes/raw_vegan_lemon_cranberry_cheesecake/ and I have only made a couple of tweaks to the original. Mainly in the instructions, for clarity, and I added an hour to the cashew soaking time, as we felt the filling wasn't as smooth as it could be if the nuts were even softer to begin with. Note that cooking time is actually soaking and freezer time. :)

    Recipe #469703

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