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    You are in: Home / dojemi's Public Recipes
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    584 Recipes

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

    This can be done stove top or crock pot. Discovered crock pot cooking a year ago so, naturally, I went the easier route. Ingredients may sound strange together but, trust me, this is delicious. Prep time includes searing the meat and onions.

    Recipe #492547

    It can be almost impossible to get the last remaining teaspoon of mustard from a bottle. Try this......into the mustard bottle add (see ingredients):

    Recipe #454269

    Kids are already huge Cheerios fans but we've taken them to a new snacking level by turning them into "doughnut seeds"! Additional materials needed: 6 sandwich baggies and donut seed labels which can be printed from this site. https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0BwsIJiJPw4W-NzI2NWMxMTEtNzhiMS00MGY4LWJmMTMtOThlYzhlYmZmYzZk&hl=en&authkey=CMLbpu4L.

    Recipe #446869

    1 Reviews |  By dojemi

    I saw Sam Champion preparing this cake on good Morning America this morning. It's his Dad's favorite and he requests it for his birthday every year. It looked absolutely amazing and everyone went crazy over the taste. PLEASE NOTE: It is important that you use coconut 'milk' and not coconut 'water'.

    Recipe #444316

    Really crunchy and delicious. I used the full 2 quarts of peanut oil in my deep fryer. Use as much as your pan needs. I found the strips (twisted or not) difficult to turn so I started cutting them in circles, keeping the round dough in tack. Delicious with or without the chocolate sauce. Compliments of The Neelys.

    Recipe #443437

    While scouring the web for a pasta recipe that would be similar to one I order at a local restaurant, I came across this one that is very close to it.

    Recipe #442632

    This is a recipe I created. Very refreshing! I've used different flavors of gelatin and yogurt (make sure they are the same flavors). I made this as lite as possible using lite canned peaches. It can also be made into a pie using a reduced fat graham cracker crust. I always double the recipe. I've also made this with orange gelatin, orange yogurt and mangarin oranges (see photo), and also with cherry gelatin and black cherry yogurt.

    Recipe #441794

    Jordan Marsh Blueberry Muffins were once a staple and tradition in Boston. I thought I would pass on this recipe for those who may remember the store and love a great muffin. I've also made these just as muffin tops (see photo).

    Recipe #438568

    Some delicious recipes come from a mistake. This recipe happens to be one of them. I was planning on making this with orange Jello and orange yogurt. Being in a hurry I picked up the peach yogurt instead of orange. In my defense, they are the same color. : ) Fortunately I had on-hand some peach jello and a can of peaches. This is now my family's favorite.

    Recipe #437954

    1 Reviews |  By dojemi

    This is a great topping for store-bought pies of any kind to bring it over the top. Try it on your homemade (pre cooked) pies too. I've never used it on a crustless pie but I suspect it would work just as well.

    Recipe #437932

    The crust does double duty as the streusel topping and makes assembling the dish a snap. Prep time of 45 minutes includes the 30 minutes for cooling. Serving size is approximate depending on how large you cut the slices. If desired, serve with a dollop of whipped cream (recipe #340006) or ice cream. Adapted from Cuisine at Home.

    Recipe #437221

    These have got to be the cutest little bite-size pie pops......and delicious too. Courtesy of Leanne. Servings are approximate depending on the size of the cookie cutter you use.

    Recipe #436375

    This is a great muffin for kids (young or old) who don't want a lot of "stuff" in their muffins. With its basic sugar-cinnamon-nutmeg flavor, it's more reminiscent of a plain doughnut (without the deep-fat frying) than anything else. As plain as can be but try sprucing it up a bit with the additions of dried fruit and/or nuts to the batter.

    Recipe #436374

    This recipe is courtesy of Jonathan Levitt and was recently published in The Boston Globe. Prep time is approximate and includes the prepping for the sauce, bamboo skewers and pork mixture.

    Recipe #436048

    For the best texture it is suggested to choose regular or finely ground cornmeal and to avoid stone-ground cornmeal, as it is too coarse for this delicate bread. This is a makeover of the original recipe, making it lighter and healthier. Calories per serving were cut from 249 to 207, Fat from 14.6g to10.5g and Saturated fat from 7.7g to 1.3g. Courtesy of Cooking Light.

    Recipe #431911

    2 Reviews |  By dojemi

    This is a great muffin for those who don't want a lot of "stuff" in their muffins. With its basic sugar-cinnamon-nutmeg flavor, it's more reminiscent of a plain doughnut (minus the deep-fat frying) than anything else. Try adding dried fruit and/or nuts to the batter, as well as a garnish of your favorite jam or preserves. Recipe courtesy of King Arthur Flour.

    Recipe #431614

    My all-time favorite ice cream flavor. You can add several other ingredients to suit your taste.

    Recipe #431030

    An agua fresca is nothing more than fruit blended with sugar, water, and a squeeze of citrus. By replacing the water with rum, you've got a cocktail that throws you into vacation mode with just one sip. Courtesy of Aida Mollenkamp.

    Recipe #430894

    3 Reviews |  By dojemi

    This recipe may take a bit more time and have more ingredients that other lasagna recipes but it's all worth it when you taste end result. Courtesy of John Chandler.

    Recipe #430843

    Full of cheesy goodness. From Bon Appetit.

    Recipe #430708

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