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    190 Recipes

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    I tried a pork chop recipe for dinner that my family didn't enjoy. I had a lot of chops leftover that I didn't want to waste so I put them in the fridge til the next day, hoping to figure out what to do with them. My family loves chicken salad sandwiches & the idea came to me that I should try to disquise the pork chops by making them into "chicken" salad. This is the delicious result, minus the original pork chop preparation. I used what I had on hand at the time, but most of the ingredients are easily substituted & now I will just use any leftover pork chops for this. It tastes just like my chicken salad.

    Recipe #327141

    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

    A crock pot version of 13 bean soup. Super easy & super yummy! I buy the 13 bean soup mix in the bulk section of my supermarket. It contains the 13 varieties of dry beans as follows: Baby limas, large limas, garbanzo, great northern, black-eyed peas, navy, black, red pinto, red lentils, green lentils, yellow splits, green splits, and kidney beans. Even my toddler had fun eating this soup. It was almost like watching a kid sort their M&M candies into colors! We took the opportunity to teach her the name of each bean as she picked it out to eat. Be sure to plan ahead, as the beans need to soak overnight or for 8 hours before cooking. (Cook time noted includes soaking time.) *Update December 2011: Since hosting the January 2011 Soupfest tag game in the Topic of the Month forum I have been using Sharon123's recipe for homemade Herb & Garlic broth (link in ingredients section) instead of just plain water as the soup base. It's absolutely delicious and so easy to make and store in the freezer. Feel free to use that recipe or any other broth for some or all of the water in the soup (not for soaking the beans).

    Recipe #412073

    A refreshing beverage I found somewhere online for a camping trip in 2002. I just found the written recipe being used as a bookmark in an old novel I'd been reading on the trip. :)

    Recipe #383260

    Originally seen on Giada De Laurentiis but we altered it, as the version she drinks is a bit heavy on the vodka for us. ;) I loved that the simple syrup was homemade & everything else was fresh. Mmmm!

    Recipe #356522

    Update: My recipe was just published in the Taste of Home Holidays & Celebrations 2011 Cookbook. Tangy & creamy, this artichoke dip boasts the colorful addition of sun-dried tomatoes. Serve with plain or multi-grain baked tortilla chips. Developed for Ready Set Cook #11 - January 2008 Update 2/27/2013: Thanks to Racrgal for a really productive conversation regarding making this recipe in advance. That led me to run a series of tests. *I made four versions and found that it can be made a day in advance and refrigerated before baking, or made months in advance; frozen and then thawed before baking. Both oil-packed and dry-packed sun-dried tomatoes were tested to make sure the oil did not cause bleeding during thawing.

    Recipe #283084

    The Aussie version of bacon & eggs is interesting because it's served with a side of baked beans. We were skeptical at first but really enjoyed the compliment they afforded the eggs & bacon. We used Bush's baked beans in original style for this recipe. Very delicious & we felt like it was a heartier breakfast than with just bacon & eggs. Recipe from Syrie Wongkaew on Posted for Zaar World Tour 5.

    Recipe #370182

    Everyone i have served this to has requested the recipe. It's easy to feed to a crowd at holiday time because it can be made ahead. I found it in April/May 2000 issue of Taste of Home.

    Recipe #22033

    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

    We were shopping last week when my husband commented again on how we can't find his favorite frozen snack anymore. We used to buy a box of bagel dogs every time we went to Costco but Costco has long since stopped carrying them. We also would buy the mini bagel dogs when we could find them. Even I would eat one once in a great while. So I suggested we just try making them ourselves. The next day I spent some time researching bagel recipes and found that others had been successful using this one for Mall Pretzels, found online at Allrecipes, to make bagel dogs. I remember making bagels years ago when my son was a toddler and I guess it must've been quite an experience, as I've not done it since. I've often thought about doing it again though and I do remember the hassle of making, boiling and then baking them. So when I saw this recipe, where the boiling is replaced by a quick dunk in a baking soda and hot water bath, I had to give it a try. The recipe as written is excellent but I've changed the instructions slightly to make the mini-dogs. We only made one full sized bagel dog, to compare, and I personally like the flavor of the hot dog better than the little smokey, but I like the size of the minis. 'Cause they're just plain fun to eat! Feel free to use any type of hot dog (all beef or turkey) that you like & just cut your dough into fewer, bigger pieces. I don't worry too much about the exact amount of dough pieces, I just make pretzels or pretzel bites out of any leftovers. :) Instructions are "by hand" but I used my Kitchenaid mixer with the dough hook attachment for the mixing and kneading with great results. Prep time includes rising time.

    Recipe #380125

    From Betty Crocker's Southwest cooking, chock full of fresh flavors & delicious seafood! Posted for Zaar World Tour 5.

    Recipe #369624

    The inspiration for this recipe was recipe #287236 posted by Lulabelle4822. They were great muffins but I was still trying to get closer to the local bakery's cookie recipe. I'm posting the recipe I've developed over several practice runs that I feel comes the closest to the bakery cookies. These make big, soft & slightly chewy pumpkin cookies loaded with chocolate chips. Delicious!

    Recipe #342585

    From my very favorite cookbook by Marie Simmons (now all out of print), Pancakes A to Z. She credits her son-in-law, Peter Dilcher, manager of the Café Navarro in Eugene, Oregon. With bananas & mango, these pancakes are perfect for a Caribbean inspired brunch! Posted for ZWT-5.

    Recipe #372739

    This is my favorite punch recipe, from an issue of Taste of Home magazine. We have enjoyed it on special occasions for the last 8 years because it's so tangy and refreshing just as punch should be. But, I will often freeze half of the punch base separately and keep it in the freezer for a family breakfast or a hot summer day. The first 5 ingredients make 3 quarts of frozen base. The final two ingredients are for serving.

    Recipe #22122

    Lower fat snack cake with bananas, applesauce & apricot preserves. Prep time includes making the frosting. This creation was inspired by the RSC #15 Contest & it's ingredient. Qualifying ingredients were bananas, apricot preserves, eggs, cinnamon and cream cheese.

    Recipe #420539

    This recipe is from my favorite cookbook series by Marie Simmons. The book is Pancakes A to Z and I have posted her Savory Mushroom, Spinach and Cheese Crepes and now am posting her crepe recipe by request. These crepes are delicious and is the recipe I turn to every time I need some. I only rarely use the optional brandy, because of the kids, but it's very good. I've used both almond and homemade vanilla extracts instead, depending on what I was filling the crepes with. For cherry fillings I use almond, for most others I use vanilla. *NOTE: The batter needs to rest for at least an hour before using. Prep time includes one hour resting.

    Recipe #453107

    Another recipe for bean brownies, but this one uses a boxed mix as the base. Replacing all or some of the oil/fat in your brownies with pureed beans provides a deliciously lower fat, lower cholesterol, high fiber snack! Instead of using black beans, this recipe uses white kidney beans, or cannellini beans. By experimenting with different extracts, zests, chips and nuts, you've got an endless supply of unique brownie flavors!

    Recipe #446380

    This recipe, from the Dec/Jan 1996 issue of Taste of Home has been a family favorite since the first time i made it. It does require a little effort, but it's worth every minute. I make this on a regular basis, as well as when we have company over. I always serve homemade dinner rolls with it but traditionally it may have been served with potato dumplings. I usually will slice my 8 meat slices in half, lengthwise, to create 16 smaller slices, which are easier to handle. *Note: Most recipes include a dill pickle slice in each roll, and after trying it with pickles my family loves this recipe even more! I've added the pickle as an optional ingredient. :)

    Recipe #22507

    From the Sharp Carousel Microwave & Microwave/Convection Cookbook. This recipe uses only a microwave and was developed in ovens of 700 to 1050 watts.

    Recipe #422012

    A delicate, flaky phyllo crust filled with a lightly sweetened mixed berry cream. Created for RSC #12.

    Recipe #317894

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