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    38 Recipes

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    I made this for the second time tonight, and felt I had to share it. It is a delightful, light pasta dish, and would do very well for a "company" meal by tossing in a handful of shrimps, scallops, bacon bits, or whatever stirs your fancy. The recipe and instructions below follow the recipe to a "T", but I did add 1 tsp. salt and 1/2 tsp. crushed chili flakes because I thought it needed a bit of a boost. Hope you enjoy it.

    Recipe #297908

    2 Reviews |  By Gwen35

    When I saw this recipe in one of our local papers, I was intrigued. I think it is really very good, and I hope some of you do too. I love the rhubarb for the tartness it brings to this dish. Of course, you can always adjust the sauce if it is too tart, or too sweet. Nice served with new boiled parslied potatoes , fresh green beans and a crisp salad. Enjoy.

    Recipe #288614

    This is wonderful. The first time I made it, I was expecting guests from out of town. Weather prevented them from arriving and that left my friend and me. We ate the WHOLE pot! The 4 to 12 hours marinating time are well worth it. This wonderful French stew also freezes and reheats really well.

    Recipe #276793

    A delicious blend of canned salmon and tuna with a few veggies, wrapped in a piquant biscuit dough. Note that you can mix and match the veggies any way you wish (for example, you may wish to use celery and zucchini, or other combinations). You can also make these using only salmon or tuna. These are really tasty and nice to look at. They freeze exceptionally well and are easily reheated in either the oven or microwave. Be warned, though, that there may be none left over to freeze. These gems would be perfect for a brunch, bridal shower, or any special event. I am posting this for my special friend, Natasha. Go, girl!

    Recipe #276735

    1 Reviews |  By Gwen35

    Whenever we had a potluck lunch at the office or a neighborhood BBQ, I would make these the night before, tripling the recipe, then plug in the crock pot to heat them up for whichever event was going on. They always went quickly. I think they are very good and are really easy to make. If you are making this for a family meal, they are really nice served with rice. If you are making it for a crowd, just put out a bunch of toothpicks, and let folks help themselves.

    Recipe #276594

    1 Reviews |  By Gwen35

    DH's all-time favourite steak! It really must be marinated overnight if you are going to use flank steak. I usually buy a more tender cut of meat. If a barbecue is not available, your oven broiler will do fine. I have even used the Foreman Grill, at maximum heat. The taste is "to die for". Baked, or twice baked potatoes and a nice crisp salad work well with this. Note: marinating time is not included in the preparation time.

    Recipe #276387

    1 Reviews |  By Gwen35

    A co-worker of mine from many years ago passed this recipe on to me. I think it is great, but I have tweaked it up a bit. Her original recipe calls for butterfly chops, but I prefer bone-in chops. I find them a bit more tender. You may find it needs a bit more liquid during the cooking process, and water will do fine. Great served with herbed whole green beans and either mashed or parslied red boiled potatoes.

    Recipe #276369

    If you like "sweet with your meat" this is for you. This recipe came from one of my local supermarkets long ago and is something to be made for a special occasion. It is colorful and oh, so tasty. I prefer well-trimmed bone-in chops, but I am sure thick butterfly chops would work as well. This is nice served with a small Caesar salad and boiled, parslied potatoes (preferably red). Enjoy.

    Recipe #275977

    2 Reviews |  By Gwen35

    I am not sure, but I believe this recipe comes from one of those recipe cards found in some magazines, or perhaps it is another from the Government of Alberta. Doesn't really matter because it is GOOD! I find that if you get all your veggies, bread, etc. prepared in advance, this comes together very easily. Please, enjoy!

    Recipe #275968

    I believe this recipe was taken from a very, very old copy of the Canadian version of Reader's Digest, and I think the lady who contributed it was a Canadian marathon runner. For a really spectacular presentation, cut a pineapple in half; use the pulp in this recipe and pile the stir-fry into the shell. An abolutely amazing recipe, I think, but judge for yourself. It is tasty and relatively simple and quick to prepare. (Note: I sometimes add about a cup of mushrooms, too - you can play with the veggie content. I also serve Soy sauce on the side.)

    Recipe #275960

    1 Reviews |  By Gwen35

    The Government of Alberta distributed this recipe (among others) at a conference I attended in Calgary some years ago. It is Mmmm, Mmmm Good, and is wonderful company fare. I find that the sauce tends to thicken quite a bit while baking, so I usually add a bit more water during the process. I would also recommend doubling the sauce (amounts given are from the original recipe). Twice-baked potatoes and seasoned fresh green beans make it a truly outstanding meal (along with fresh dinner rolls, of course). Hope you enjoy it.

    Recipe #275146

    Don't remember where this concoction came from, but it sure is good. I use bone-in chops - they seem to work better than butterfly chops. Of course, the recipe can be halved, but I would suggest the amount of veggies remain the same. Personal preference, I guess - they are really tasty!

    Recipe #275037

    Another one from my very old 5-Roses book. Please note that these can be readied the night before and stored in the pans in the fridge overnight and baked in the morning. If you are on a real health kick, just pass over this recipe. Don't look! The recipe says the yield is 16, but most muffin tins are only 12. You can cut them a bit thicker and increase the baking time a bit.

    Recipe #260939

    2 Reviews |  By Gwen35

    This soup is thick and flavorful and can be a lifesaver on those days before payday! It can be extended with more liquid; more veggies can be added or the beef can be replaced with sausage meat, ground veal or ground pork. It freezes and reheats well. Serve with good brown bread or biscuits. I have even tossed in a can of beans in tomato sauce. Good stuff!

    Recipe #259014

    2 Reviews |  By Gwen35

    It's quite difficult to find green tomatoes at the local outdoor markets, so when I DO find them in quantity I make these pickles. They will keep, it seems, forever. They are really tasty, but a bit time-consuming to make, however, they are really worth it. I hope whoever tries them, enjoys them as much as I do. They are great with veal or pork cutlets.(Please note that I do not use a hot water bath. I sterilize my jars by washing them well, and letting them sit in boiling water for a few minutes. I then put them in a 200 degree oven for perhaps an hour. The lids and seals I gently boil for about five minutes. The hot jars are packed and the lids are twisted "finger tight" and left to cool on a folded bath towel. Lids go "pop" when seal is completed. An extremely simple way to sterilize jars and ensure the safety of your finished product.)

    Recipe #258868

    1 Reviews |  By Gwen35

    My girlfriend's MIL fashioned this recipe many years ago and it is wonderful! Easy to make, and so good with so many things. Note: The easiest way I have found to sterilize jars is to wash and rinse them well, fill them with boiling water for a few minutes, empty, and keep them hot in a 200°F oven till you are ready to fill them. The flat sealing lids should be boiled for about five minutes, and the rings should be twisted only finger tight. Enjoy these pickles - beats anything you can buy ready-made. They keep for a very long time, which is a bonus.

    Recipe #258849

    2 Reviews |  By Gwen35

    Another oldie but goodie. Nice and light. I am sure everyone knows that in lieu of buttermilk, you can use "sour milk" (1 Tbsp of vinegar or lemon juice in a 1-cup measure and fill with milk). This recipe makes about 15 to 18 good-sized bisuits. If you are serving these with a soup or stew, they are really nice with a bit of cayenne pepper added with the dry ingredients. Gives them a bit of a bite. I hope you enjoy them.

    Recipe #256255

    I believe this recipe comes from an old issue of the Canadian TV Guide. I have played with it a few times, and this is my version. Although cabbage is not called for, it is really good with some added!

    Recipe #249491

    1 Reviews |  By Gwen35

    This comes from a book published by Reader's Digest called "Cook Now, Serve Later". It takes a little time, but it is really good. Would be nice - different - for a dinner party or special occasion. I have made it three or four times, and was pleased each time.

    Recipe #246780

    I believe this recipe came from a very, very old 5-Roses Cookbook, but I can't be sure. They are very nice and don't usually last long. It would be a great recipe to have the little ones help out with.

    Recipe #245983

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