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    57 Recipes

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    I received a pamphlet from Kitchen Basics Stock called Healthy Cooking with Stock at the Taste of Home Cooking School recently. I hope to try this recipe soon as the weather gets cooler. DH loves cauliflower and white cheddar, so it seems like it will be a hit. Let me know how you like it if you try it before me!

    Recipe #439100

    I was looking for an idea on using the packaged chicken strips my mom had on hand and found this recipe on the Perdue website. I tweaked it a little and found it delicious. Hope you like it as much as we did! Cooking time equals chilling time.

    Recipe #488681

    Another recipe from the Taste of Home Cooking Show. This one from Campbell's Soup. Haven't tried it yet, but it looks good!

    Recipe #439097

    I got this from a Quick Cooking magazine and it has become a favorite. If you have leftovers, you may need to add additional water when reheating because it gets pretty thick after it is refrigerated. 3/5/10--I went back and looked at my original recipe. I tweaked this by upping the veggies, and I probably use more chicken as Hokies suggested. I usually am pretty sloppy with my measurements on this one, so feel free to add more than the one cup!

    Recipe #359951

    I got this at the Taste of Home Cooking School on a card from the American Egg Board. I haven't tried it yet, but it looks quick and easy.

    Recipe #439095

    My mom sent me this recipe from the March 18, 2009 Orlando Sentinel. It is from a syndicated column called "Seriously Simple" by Diane Rossen Worthington. The article reads: "Corned beef and cabbage might be the ultimate simple recipe. What could be easier than slowly cooking a corned beef with winter vegetables? Not much. I use St. Patrick's Day as an excuse to serve the dish for dinner; but I mostly like it for corned beef hash later in the week. Corned beef hash had become so popular in America by the mid-19th Century that diners and lunch counters offering some form of the dish on their menus were nicknamed hash houses. One variation on this dish is red flannel hash, which is made by adding 2 or 3 cooked, peeled and cubed beets to the mixture. Adding briny cooked cabbage brings in a bold flavor dimension. I like to serve the hash in small ramekins for brunch with scrambled eggs or poached eggs." The recipe recommends the following: "Also try Yukon gold potatoes for the hash. The hash may be prepared up to 2 days ahead, covered and refrigerated. Reheat in a skillet over medium heat. Serve the hash topped with poached eggs, if you like." I haven't tried this yet, but putting it here for safekeeping. Let me know how you like it! I will say I like my hash baked in individual ramekins with an egg nested into each one to bake. If you do this, my general rule is 325 for 30 minutes or until the egg is set as much as you like. Enjoy!

    Recipe #384078

    This is from the Dec 2010/Jan 2011 Simple and Delicious magazine, submitted by Nancy Zimmerman of Cape May Courthouse, NJ. She writes "As special as Christmas morning itself, these fluffy pancakes are drop-dead gorgeous, ready in just minutes and brimming with sweet, tart and tangy flavor. Seconds anyone?" I have yet to try these, but hope to soon!

    Recipe #450059

    This recipe is from my mom's booklet that came with her Crock Pot from the 70's (the cover has the newest, latest Crock Pots in browns and greens!) I've been staying with her and I made this stew for us tonight. It made me remember how much I enjoyed it growing up. Nothing fancy, but good, thick, tasty stew. Good comfort food!

    Recipe #360278

    Another oldie but goodie from my mom's 70's vintage Crock Pot cook booklet. I don't make this much any more since DH doesn't like cabbage, but this is a great simple recipe! Number of servings is a guess!

    Recipe #360280

    I received the booklet named "Entice" Winter 2008 published by Meat and Livestock Australia from **Mandy** in the 2009 Cookbook Swap. This is one of the recipes there that looked particularly good. I've left the measurements as written. **update** I finally made this tonight and it was delicious! I used 1/2 a bag of frozen pearl onions and that was a perfect amount for us. Be sure and use beef stock and the Guinness; I think it made the difference.

    Recipe #388927

    I got this a while ago from a Light and Tasty magazine and it quickly became a favorite. We have it a lot over cauliflower or broccoli but it would be good over roasted meats as well.

    Recipe #414985

    I got this recipe years ago from my grandmother who got it from a Florida Farm Bulletin. It came in handy for all the blueberries my granddaddy grew lovingly for us. I love it because it utilizes both cooked and raw blueberries. My dad likes to tell people that I got a marriage proposal for this pie at my first job out of college! (No, I didn't accept!! :-) ) Cooking time includes time to chill.

    Recipe #360281

    I got this recipe years ago from good friends of mine. I tweaked it a bit for my tastes. Cooking time is chilling time.

    Recipe #377403

    Mom's favorite caregiver made this for us---truly evil good!

    Recipe #494417

    This recipe is a great combination of sweet and savory. Use any kind of nuts you like; my favorite combination is cashews, almonds and pecan halves. Be sure to use fresh spices. It makes a huge difference. I make this for Christmas gifts. It ships well and everyone likes it!

    Recipe #284643

    I got this from a pamphlet from Chex at the Taste of Home Cooking School. I am hoping I can try it before this Halloween! The sprinkles are listed in the recipe as Betty Crocker orange and black candy decors.

    Recipe #440311

    This came today with my CSA shares box containing sweet potatoes and green onion. I haven't made it yet, but it sounds interesting with the spices and onion. Preparation and cooking time does not include cooking the sweet potatoes.

    Recipe #368673

    I got this from a brochure I received at the Southern Women's Show titled "Hints for Hassle-Free Entertaining" put out by the North Carolina Sweet Potato Commission. I made it tonight while DH was at work since he doesn't care for sweet potatoes, and I liked it. The test will be to see if he likes it (of course I won't tell him there are sweet potatoes in it until after he says he likes it!) I made it in my Pampered Chef stone baker and baked according to the instructions for a 13x9-inch pan; the can of pineapple I used had 8 slices in it, so i just used all 8. It was done nicely after 30 minutes in my oven, but when I turned it out, it was very moist on the bottom. I had to place the pineapples back into place on the cake, but it held together very well when I turned it out.

    Recipe #371387

    I received a pamphlet titled "Entice" put out by Meat and Livestock Australia in the 2009 Cookbook swap from my partner **Mandy**. It reads "This recipe is designed for a large slow cooker, one of about a 5-litre capacity. It can be halved for smaller slow cookers.

    Recipe #388930

    I got this recipe online from another source when looking for a way to use up an abundance of Christmas stuffing. Since the stuffing I make has sausage in it, I tweaked the original recipe somewhat, removing the additional turkey it called for and using sharp cheddar cheese. This was really tasty for dinner and I'm sure it will be great for breakfast as well. The eggs were really light and fluffy.

    Recipe #346499

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