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    You are in: Home / lizbits's Public Recipes
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    37 Recipes

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    8 Reviews |  By lizbits

    From America's Test Kitchen. Careful- they pack quite a punch!

    Recipe #222261

    5 Reviews |  By lizbits

    A quick and easy recipe that is pretty darn close to the Frisco Melts served in the restaurant and a favorite here at our house.

    Recipe #233704

    4 Reviews |  By lizbits

    I got this off of Allrecipes originally. I would never go near sweet potatoes until this came along- my avorite way of fixing them now!

    Recipe #223560

    3 Reviews |  By lizbits

    I whipped this up for dinner the other night- Dh was impressed enough to request we have it again. Posted here for safekeeping. I first served it over 3-cheese tortellini, it ws also good the next day with whole wheat penne.

    Recipe #255630

    3 Reviews |  By lizbits

    From America's Test kitchen. Our absolute favorite pizza dough. "This dough can be used for any size pizza with thick or thin crust; simply adjust the cooking time to fit the pizza. Make sure you heat the oven to 500 degrees for thirty minutes before you start cooking. Your tiles or stone need at least that long to heat up; if they’re not properly heated, your pizza crust will be thin, blond, and limp. Once the dough for the crust has been topped, use a quick jerking action to slide it off the peel and onto the hot tiles or stone; make sure that the pizza lands far enough back so that its front edge does not hang off. For a cornmeal-flavored dough, substitute three-quarters cup of cornmeal for three-quarters cup of the bread flour."

    Recipe #262045

    3 Reviews |  By lizbits

    A woman at my church passed this recipe on. Super easy, looks very nice, and my favorite recipe for peach cobbler. I usually use homemade peach pie filling.

    Recipe #222161

    2 Reviews |  By lizbits

    Found this recipe at SmittenKitchen. This cake just bowled me over! Super moist and flavorful, but really light. It's hands-down the best from-scratch cake I've ever made, so I posted here for safekeeping!

    Recipe #457676

    2 Reviews |  By lizbits

    This is pretty similar to the salsa served at Chevy's Fresh Mex restaurants- it has a great smoky flavor. I forget where I got the basic recipe, but I have tweaked it over the years to our tastes. I make it by the gallon and can it in the summer when the ingredients are the freshest, and sell some to various folks in our church and neighborhood- although those closest to us get it in quart jars as a gift at christmas! It helps to bring the pepper and tomatoes to room temperature before coating them with the olive oil, so they don't sweat as much. If your cloves of garlic are large, use just 1 clove, unless you like a LOT of garlic flavor!

    Recipe #241640

    2 Reviews |  By lizbits

    From America's Test Kitchen. A favorite in the summer!

    Recipe #222163

    2 Reviews |  By lizbits

    My family's version. Great for any recipe that calls for Italian sausage. I have had some luck shaping into sausages and *carefully* browning them on all sides, covering the skillet with a lid, and cooking over medium heat for 8-10 minutes.

    Recipe #263842

    1 Reviews |  By lizbits

    My friend Jeff's favorite way of doing chicken for our casual backyard get-togethers. Great with a green salad, rice, and grilled pineapple rings.

    Recipe #222219

    1 Reviews |  By lizbits

    This is a bread pudding baked in a bundt pan, filled with plums and studded with raisins, served with a soft or hard sauce. It's known at our house as the Plum Pudding of Infamy...we doubted my mom for days when she said she was going to make it for Christmas dinner...oh, how wrong we were to mock her! We were darn lucky she didn't withhold this from us. It's delicious warm, room temperature, and even cold the next day! Prep and cook time does not include resting time. Adapted from Plum Pudding Murder, a novel by Joanne Fluke.

    Recipe #445474

    1 Reviews |  By lizbits

    Don't be put off by the recipe length- it's actually quite easy and makes a really elegant meal. The garlic is not overpowering- the chicken gets a very nice balance of flavors. We like to toss extra cloves in the bottom of the pan with the juices and mash them when they are roasted to spread on fresh crusty bread. Prep time includes brining time. From America's Test Kitchen.

    Recipe #222223

    1 Reviews |  By lizbits

    Easy and gets rave reviews.

    Recipe #222266

    1 Reviews |  By lizbits

    I don't remember where I got this one, but it is a hit at get-togethers. I prefer to dice my whole olives, rather than use chopped, just for appearance. Serve with pita chips, bread rounds, fresh veggies, or as a sandwich spread. Cook time includes chill time.

    Recipe #222164

    1 Reviews |  By lizbits

    I scoured the net looking for a recipe for this, since I couldn't find any giardiniera at our local grocery to have with Chicago Italian Beef Recipe #30484. I found this recipe by PHONETEK on, and tweaked it to suit my family's preferences. I use fresh jalapenos in the summer, and pickled ones through the winter. Because we use this directly in the Italian Beef recipe, I cut out a good quantity of the oil. Note: the cook time is the marinating time. Posted here for safekeeping.

    Recipe #409984

    1 Reviews |  By lizbits

    This is my adapted recipe from Christy Chu's Bread Machine Bagels from the allrecipes website. Directions given for the ABM, the KitchenAid stand mixer and by hand. Prep time includes rise time. We often make these and incorporate cinnamon and raisins into the dough, dried blueberries and cranberries, herbs, mini chocolate chips, etc (we use a KA Mixer- please read your manufacturer's recommendations when adding fruits, chips, etc to your ABM). Half white/bread flour and half wheat can be used as well. Be sure to use the vital wheat gluten if using all whole wheat flour, or your bagels will be very dense and heavy.

    Recipe #249892

    1 Reviews |  By lizbits

    I was making all kinds of liquers last summer for Christmas gifts and stumbled across this recipe, but I don't remember where I found it. Very yummy- make sure you use a high-quality vodka for a really smooth finish(I found Seagram's Silver to be good quality for a great price). The lower-grade vodkas tend to give it too much of a bite. T

    Recipe #246196

    1 Reviews |  By lizbits

    Original recipe from Paula Deen, tweaked for my family. Posted here for safekeeping!

    Recipe #237108

    1 Reviews |  By lizbits

    Doesn't get much better than this! Flavorful and juicy and quick to disappear!

    Recipe #222168

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