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

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    After lots of trial and error, we found our perfect indulgences- a light and fluffy bakery-style donut (courtesy of America's Test Kitchen) to pair with a Krispy Kreme-style filling (tweaked from internet recipe floating around) and different icings and glazes (via the Brunette Foodie, Pioneer Woman,Good Eats n' Sweet Treats, and my mom!). A little bit of work, but totally worth the effort to impress the heck out of anyone that you serve them to. Prep time does not include rise time.

    Recipe #461562

    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

    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

    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

    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

    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

    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

    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

    8 Reviews |  By lizbits

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

    Recipe #222261

    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

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

    Recipe #222168

    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

    "Kick A$$ Paleo Key Lime Pie" recipe by Steve Parsoneault @ Paleo-Zone ( Totally delicious! I did add an extra tablespoon of honey, though, because it was sooo tart.

    Recipe #476493

    Recipe from Megan Keatley of REALLY rich, delicious chocolate cookies that are grain-free.

    Recipe #476492

    THIS. This is the recipe I have been searching for! This yellow cake is ridiculously delicious, bakes up beautifully and is delightfully moist. Thanks to Deb over at Smitten Kitchen for sharing this recipe! You can get two 9-inch round, 2-inch tall cake layers, 24 cupcakes, two 8-inch squares or a 9×13 single-layer cake. Cake flour substitution: Simply place 1 tablespoon corn starch in a measuring cup and fill the remainder with flour. Level and works perfectly!

    Recipe #463002

    I looked for this recipe and couldn't find it here on Zaar, it's one of our new favorites. DH likes it with the cinnamon candies, I prefer to leave them out and use a dash of cinnamon after I cook the apples the first time. The boys LOVE this, it's quick and easy and really feels like a treat! You can use granny smiths, though you may need to add a sprinkle of brown sugar. We like to use Fuji apples, sweet enough on their own and don't cook to mush. You can also substitute 1 chopped caramel candy for the cinnamon candies for a caramel apple pie.

    Recipe #412974

    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

    This is our personal favorite recipe for grilled chicken. I've posted it here for safekeeping! We use the prepackaged 3lb bag of individually frozen, boneless skinless chicken breasts and double the marinade ingredients. It usually works great for us if we pull the bag out of the freezer, toss the ingredients in the bag, reseal it, then shake it around enough to mix and coat the breasts well. Then we toss the bag in the fridge they thaw, they marinate perfectly to grill (indoors on our grill pan or out on the regular grill) the next evening, and we have some tasty chicken to serve guests. If it's just us, then we have enough left over to add to salads during the week. We genrally use Italian Salad Dressing Recipe #43522 as our salad dressing at home, it works well in this recipe.

    Recipe #401934

    We had these often when growing up- one of our favorite budget stretcher meals. My own kids love these! They freeze well- either before baking for OAMC or after they are cooked.

    Recipe #369653

    We developed these sandwiches after a local favorite hangout closed down- these sandwiches were our standard order every time we went in, and now we make them regularly at home. The chicken method and seasonings are from Aroostook's Blackened Chicken, with a few minor tweaks. She's right when she says turn off the smoke detector, and I agree with her recommendation of using a cast iron skillet. I ruined one of my good skillets making this the first time- it's now a dedicated blackened chicken skillet. But the cast iron works MUCH better! I usually end up doubling the seasonings, putting them in a shaker container to sprinkle generously over the chicken and veggies.

    Recipe #365044

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