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    You are in: Home / Bonnie G #2's Public Recipes
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    249 Recipes

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    I love the tanginess of sourdough AND the sweeness of caramelized onion just as King Arthur Flour described thes so knew when I saw this recipe I am sure to love it so need to post so I'll have it when I'm ready.

    Recipe #491557

    I did a search and couldn't find this recipe so I'm posting. Here's what KAF has to say about them. "With only five ingredients, this recipe means you can have popovers mixed up and ready to go into the oven as soon as it's heated up. Half an hour later — hot popovers! The sourdough starter gives them just the slightest tang. And, while these aren't the lightest popovers you'll ever experience, their combination of crisp crust and soft interior is a wonderfully comforting treat." Made these using the muffin pan process as don't have my popover pan here in Trinidad and a fed starter, not as pretty - but did pop up so nice and the texture was lovely with just a hint of sourdough. If you try them hope you enjoy as much as we did.

    Recipe #491403

    Another KAF winner. We love spiced nuts with that sweet, spicy flavor and this has it all. they also said to enhance the flavor of the nuts, you can toast them on the baking sheet for 7-9 minutes after you've transferred them from the pan.

    Recipe #490684

    Got this recipe from my latest magazine from King Arthur Flour and it sounds awesome. They show it drizzeled over brie and served with toasted french baquette slices but I think it'll be great over ice cream too. Sweet, Salty, Smooth and Cream, it has it all. I'm sure guessing at the serving size and cooking time as it depends on how much you use and how fast your caramel melts.

    Recipe #490682

    Here's another KAF special that sounds GREAT for fall weather - here's what they had to say: A flaky, tender crust... cinnamon-y apple filling... Pie, right? Well, kind of. The ingredients are all pie; but the pan is rectangular, rather than round. The result? An ideal "apple pie" for potlucks and other occasions when you want a larger number of smaller servings. You can easily cut this pie into 16 to 20 servings - try THAT with a typical 9" pie! For the crust - KAF recommended their pastry blend, but I've just posted all-purpose flour. And what about that apple-cinnamon glaze on top? Pure heaven... Note: While we like the crust below, you can certainly use your favorite pie crust for this dish. Just make sure it calls for 2 1/2 to 3 cups of flour, to ensure you have enough crust for this size pan. A lot of steps but oh so good; when I made this I didn't have enough apples so cut it down to 8" square pan and added a few peaches to the apple and it was wonderful. Hope you try it and enjoy too

    Recipe #489963

    Here's another recipe I got from KAF an I do love nutmeg. With the Holidays closing in this sounds like a great little bite. The description states: Little domes of holiday cheer, these two-bite cookies are perfect for your cookie swap or cookie tray. The rum icing and dusting of nutmeg sets these cookies in the "grown-ups" category, but rum flavoring may be used if the little ones will be sharing too. I was sure guessing at the serving size as who can tell how many cookies each person will eat.

    Recipe #489811

    I LOVE KA's pompanoosuc porridge and always make sure I've have it on hand. It's similar to steel or Irish Oats so think either one woul work in this recipe, though I love the pompanoosuc. It's a heavy bread, with a lovely texture and intersting flavo and easy to prepare I got this on the back of the Pompanoouc bag that I ordered from KA. Prep time does not incude rising.

    Recipe #489538

    Posted for ZWT8. I love custards of any kind and this one sounds good with the chili powder - not to mention lighter with the sugar substitutes. Now just need to try it out. 11-27-2012: Finally got around to making this and it's pretty easy and we enjoyed the taste - however; to get it to set I did have to cook it longer than the time listed, almost double but that might have been my oven that I'm having trouble with right now. But the end result was so worth it to us.

    Recipe #487860

    Found this on a tag that came with a jar of Sundried Tomatoes (in oil) that I purschased and it makes a lovely tangy dressing with just a taste of the sweet tomatoes. Very simple and just a little differant from so many dressings. I guessed at the serving size at it didn't mention and probably depends on how much dressing you prefer. When I made this, we prefer a tanger (is that a word) dressing so I added 1/4 cup balsamic vinger and we really enjoyed it that way, but I've posted as the orginal recipe was listed.

    Recipe #487856

    Found this recipe on King Arthur Flour site and I've recently been enjoying flatreads and this one looks good. King Arthur describes it this way: "Using a basic ratio of five pantry staples, you can have fresh, hot bread on the table in less than 30 minutes AND no need to turn on the oven. Add and change ingredients to your taste, and you'll have an endless array of tasty flatbreads to accompany any meal."

    Recipe #487508

    Found this on the Weight Watchers Site and with Points Plus it's only 3 points per serving. I love souffles, they are so empressive (IMHO) and what could be better than broccoli and parm - YUM; Serve as soon as it comes from the oven - but no peeking before hand as with all souffles it sinks fast.

    Recipe #487088

    These little gems just arrived in my newest King Arthur Catalog and I know they'll be a HUGE hit with my family. They are savory little pancakes that look even better with a topping of black bean salad. I change the bean salad based on what I have available adding things like celery, left over corn, and even differant beans if black arn't available.

    Recipe #484951

    mersaydees has this recipe posted recipe#445084 and as part of ZWT8 "A French Love Affair Challenge" which required making necessary changes to use a crock pot. It was pretty easy and resulted in a rich, adult flavor that I served over steamed rice with a glass of red wine on the side. Lovely dinner that smelled great while it was cooking..

    Recipe #484000

    This recipe is listed in my most recent Penzy catalog and no only does it sound simple with only 3 ingredents but also yummy. They recommend spreading it on slices of Apple Bread, but I can also see it being awesome on pancakes. Cooking time is freezer time.

    Recipe #483776

    This is the recipe Yvan of Food Network Stars used for his promo and it decided me to vote for him. I was really surprised not to see it listed here already (I did search) so wanted to make sure it's available. A nice creamy, family favorite that's a little differant. If he wins his own show I'll watch it every time it comes on - it's cooking for real families, with an elegant twist. IMHO Finally got around to making this for the family (made in a cast iron pot and served right ont he table in that. It was nice a creamy - but as the title says does have a mildly "sweet" taste from the corn - so if you decide to try this be prepared for that, I wasn't and it took me a minute to get used to get used to that.

    Recipe #483654

    Posted for ZWT 2012. Found these on the Portugease web site. We love fresh beans in this house and the spices are onces we enjoy. I think you could probebly use any dry bean - but have posted this as listed. Prep time does not include soaking of the beans. Could be a nice side dish, but think I'd add a loaf of fresh made bread, maybe a salad and serve as a main dish on some of those cool fall days.

    Recipe #483257

    Posting this recipe for ZWT 2012. Found it on the Portugal website and sounds fresh and easy - a nice side with just about anything. States it's a vegatarian dish.

    Recipe #483256

    Saw this in a Woman's World Magazine and had to buy it just to get the recipe it looks so fun, simple too I can't wait to try it. What a great way to start that special birthday off right!

    Recipe #482183

    This dish of these Provencal nuts are at home on any hors d’oeuvres plate. The spicy cayenne and rosemary pair nicely with a peach kir royaux aperitif. Found this recipe line when I searched for "French Cooking". Posted for ZWT 2012

    Recipe #481873

    This recipe was sent via email from All-recipes with a video showing onion rings that not only fry up crispy but STAY that way. The reason he reported is in the secret ingredient, instant mashed potatoes in the batter and panko crumbs. As an update: Made these and while the taste is good and they certainly stayed crispy, for some reason I had trouble getting the coating to stick when cooking. I think maybe I didn't have the oil hot enough when I started, or maybe I needed a 2nd breading?? Not really sure, but if anyone has an idea please let me know.

    Recipe #481745

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