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    You are in: Home / Chef # 8654321's Public Recipes
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    22 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    This recipe is so easy and so good. It's become one of my favorite soups. In the prep time I didn't count the time it takes to cook and dice the chicken because you can either use cooked chicken that's already been diced for you or you can cook it and dice it yourself. I usually use about three chicken breasts.

    Recipe #411300

    Get a glass of cold milk and get ready to enjoy quite possibly the most wonderful cookie out there. Cooking time is for just one tray of cookies. Naturally total cooking time will depend upon how many trays of cookies you end up with and how many you can fit in your oven at one time. Note: Special thanks goes to the reviewer who suggested to mix the chocolate chips in before mixing in the flour. The directions have been updated.

    Recipe #384853

    The chili powder I like has become impossible to find. I found out later that it's being discontinued. I bought a case of it a while ago but it's almost gone. So by using the ingredient label, the nutrition facts, and my digital scale I was able to come up with a pretty good copycat recipe. It's not quite as hot as the brand I used to buy but that can be fixed by adding more cayenne pepper. I'd rather have to add heat than to have it be too hot. I was mainly going for the actual flavor of the chili powder.

    Recipe #367512

    This is my attempt at recreating a pineapple cake that I frequently buy from the bakery department at my local grocery store. I've found the lemon juice is necessary to keep the cake from being too sweet. It also brings out the pineapple flavor. For a flavor variation, substitute orange juice concentrate for the pineapple concentrate and tint the batter orange.

    Recipe #360510

    This soup is the best tomato soup I've ever had. When you order it from the restaurant they put a layer of puff pastry on top of it and bake it in the oven. The original recipe called for 2 tablespoons of kosher salt but I thought it was just a tad too salty. However, by the next day the flavors had melded and it didn't seem to taste as salty as it did when it was first made.

    Recipe #331213

    A layered pudding dessert. We have this every Easter, but there's no reason you can't have it any other time.

    Recipe #325779

    This recipe makes the best croissants. Be sure to use real butter. If you don't, the recipe will not turn out. If it were simply a matter of taste I would say use whatever you want, but in this case you have to use real butter because of its baking properties. I prefer to use salted butter but you may use unsalted if you wish. The preparation time is just a guess because you never know how long it's going to take for them to rise. I usually let mine rise for a bare minimum of 4 hours. So you may want to keep that in mind if you plan on serving them at a certain time. Note: If you wish to measure the flour by weight rather than by volume, 2 7/8 cups of flour is approximately equal to 12.68 ounces or 359 grams.

    Recipe #313100

    I found this recipe in our local paper several years ago. It's really quite good.

    Recipe #298972

    This cake tastes the way a yellow cake should. It perfectly blends the flavors of butter, sugar, eggs, and flour. One thing, if it tastes like or has the texture of cornbread then you did something wrong.

    Recipe #296306

    Danish pastries are the flakiest and the most buttery of all the sweet rolls. These cinnamon rolls just melt in your mouth.This recipe takes all day to make but the results are really worth it. To make it easier you can complete the recipe through step 26 on one day, and then make the actual rolls the next day. The recipe may seem complicated but it's really not. Most of the time the dough is either resting or rising. For this recipe you'll need a pastry brush and something that will allow you to evenly distribute flour over your work surface. A sifter or a shaker of some type is fine. Also, you must use real butter. It can be salted or unsalted (I use salted) but do not try to substitute margarine. The recipe will not work with margarine. You'll end up with a big mess in your oven if you use margarine. Also, in step #11 where it says to thoroughly flour your work surface, you need to resist the temptation to knead any more flour into the dough. The dough is SUPPOSE to be that wet. Note: If you wish to measure the flour by weight rather than by volume, 3 1/4 cups flour is approximately equal to 14.33 ounces or 406 grams.

    Recipe #269806

    A holiday tradition at our house. A food processor makes quick work of the job. You can roll the cheese ball in pecans if you like but we prefer cayenne pepper for that extra kick.

    Recipe #268500

    For those who aren't familiar with butter kuchens yes, the filling is suppose to be runny. That's what makes it gooood. There are other butter kuchens out there that have firmer fillings but this is a spoon kuchen or a sopping kuchen. You're suppose to cut a piece of it and then dip it in the goo that's in the bottom of the pan. If you want a firmer filling then simply add another egg to the filling and omit the water. I think it makes it taste too eggy though when you do that.

    Recipe #268290

    A moist chewy cookie. When people hear that there's coconut in this cookie they usually turn up their noses but if you don't tell them it's in there they'll never know. It adds flavor but it doesn't make the cookies taste coconuty. I like to grind the coconut up a little bit in a food processor before adding it to the dough.

    Recipe #219975

    It's mint and it's chocolate. What more could you want? If you want you can start out with only 2 teaspoons of peppermint extract and add more if it's necessary. Also the gelatin amount is approximate. I usually just use 1 1/2 envelopes. It doesn't have to be exact.

    Recipe #212785

    This is a tradition every Christmas in our family. For best results, make the cake a week ahead of time and store it covered in a cool dry place. For the nuts use walnuts but pecans or hickory nuts would be good too.

    Recipe #190395

    I took this in to work for a pot luck Thanksgiving dinner last year and I heard several people say it was the best thing there. One woman said, "That chicken dish was out of this world." Be sure to use real mayonnaise. Do not substitute salad dressing i.e. Miricle Whip.

    Recipe #189121

    A slight twist on the traditional Tollhouse cookie. In the recipe I listed a 12oz. bag of chocolate chips but some people may find that's too much. Just add however much you want.

    Recipe #189008

    Warmed up it makes a great dip for chips. Can be also be spread on crackers when taken straight from the refrigerator. The kind of American cheese you use will have a great effect on the outcome of this dip. I use Kraft Deli Deluxe American cheese when making this. Don't use the kind of cheese that consists of the individually wrapped slices. It tastes too much like plastic.

    Recipe #188591

    An Italian version of the traditional party mix. For those who aren't familiar with Italian seasoning it's a blend of several herbs that can include basil, oregano, marjoram, rosemary, and thyme. It can be found with the other spices in the supermarket. Recipe note: Normally I prefer to use fresh parmesan cheese but in this recipe you'll need to use the dry stuff that comes in the green can.

    Recipe #188503

    This puts store bought peanut brittle to shame. I prefer to use the skinless peanuts because I think the skins are bitter. The amount listed below for the peanuts is if you're using Virginia peanuts. If you're using Spanish peanuts then reduce the amount of peanuts to 1 1/2 cups. Be sure to watch the candy carefully the first time you make it.

    Recipe #188262

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