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

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    With an overload of garden fresh tomatoes I wanted to make a homemade tomato sauce and then this recipe was sent from another web site and it sounds like just what I was wanting. Love the ease of crock pot cooking! Some reviews that came with it suggested to increase the cayenne pepper but as with all spices I think that would be a matter of taste. I ended up putting the finished sauce in zip lock freezer bags in 1 cup quantity and freezing and this worked well. Now I always have fresh tomato sauce on hand when needed

    Recipe #518268

    Found this recipe in Diabetic Cooking Book when I was always looking for recipes for my Sweets Loving, Diabetic Mom, and just got around to making it. So light, fresh, quick and easy to make and kind of pretty too. Prep time does not include freezing time

    Recipe #518196

    Found this online by like the idea of no cooking and she states "and toppings are endless. Add the toppings the night before or the next morning – either way works. Just don’t put anything in you don’t mind getting soggy (i.e. crunchy cereals)". Time is tough as it soaks overnightOvernight oats are just oats soaked overnight that absorb the liquid you put them in – any kind of liquid you like! The most common mixture is equal parts raw rolled oats, milk and yogurt (I like 1/3 or 1/2 cup of each). You can use any kind of yogurt or milk. Put in the fridge overnight (uncovered or covered, your choice) and let ‘em soak up the liquids.

    Recipe #517601

    Easy. And you can use any kind of ice cream. Found on line from TOH by a Carrie Burke and looks so good, and don't need to heat up the kitchen

    Recipe #517302

    Found this in a Martha Stewart magazine and it's so easy and good too. Just remember to start the day before you want it as it has to sit over night. That's OK with me as it's nice to have a pleasant breakfast waiting in the morning. The cook time does not include overnight chilling

    Recipe #517251

    This came in my latest King Arthur Flour magazine and descriped as "version of the traditional Sicilian desert changed up to a dense chocolate cake, filled with sweetened ricotta cheese and chocolate chips, and iced with creamy fudge frosting. Besides sounding awesome to us chocolate lovers it looks pretty too.

    Recipe #516840

    Found this on an on-line recipe site called "Tablespoon" and looks so fun for a brunch and looks fabulous, but is as easy since it made with canned crescent rolls

    Recipe #516718

    Received this on line for TOH and with my lavender getting ready it's very timely. It's described as: An eye-catching, moist cake has a terrific buttery texture and a lovely lavender flavor. Sure to be an eye catching. Note: Look for dried lavender flowers in spice shops. If using lavender from the garden, make sure it hasn’t been treated with chemicals

    Recipe #516667

    There's a lot of recipes with this name but received this one from & it's different than the others that I could find & sounds really good. Says: Rice flour is the "secret ingredient" in this dish and is used to make the flavorful coating for the shrimp. But if you can’t find it, cornstarch makes a fine substitute. Serve the shrimp with rice noodles or brown rice and a sprinkle of chopped scallions. Rice flour is made from finely milled white rice. It is often used in Asian cooking for desserts and to thicken sauces. Look for it in Asian markets or the natural-foods section of your supermarket.

    Recipe #516309

    I found this on line and It’s moist and delicious and doesn’t even need a smear of butter!

    Recipe #516000

    Goji Berries in traditional Chinese Medicen have been central to wholesome lifestyle for nurturing the body from within with essential antioxidants, vitamins and minerals. It's believe that they improve the health of the immune system, eyes and liver in addition to reducing inflammation. I've started growing this super fruit in my garden. They are good in smoothies, oatmeal, yogurt and salads and these Breakfast Bars are another

    Recipe #515777

    Saw this on Face Book and had to give it a try. One of the things I dislike about making pasta is the boiling and straining - well, with this you may stir but no need to strain. It all cooks in one pot. as the starch leeches out of the pasta it makes the sauce. I have to admit I do add some extra spices for our own tastes, but have listed here just as it was posted, so as to that - make your own decision.

    Recipe #515766

    From the food network magazine, Margaritas are the official drink of pretty much every Cinco de Mayo party, but who says you have to serve them in a glass. Here's an edible version for fun. I'm guessing at the serving size at it depends on how you cut them. Time does not include the fridge set time

    Recipe #515765

    An attractive, delicious Stromboli in a ring shape from Taste of Home. Sure to be a winner at your next get together, made easy with frozen bread dough, though I think I'll make my own. When made it I did sprinkle a handful of Mozzarella cheese on top before rolling. Prep time does not include rising

    Recipe #515721

    Got this recipe from the Food Network Magazine and decided to give it a try. Saffron is an expensive spice the the bright yellow color makes it so pretty

    Recipe #515688

    I'm currently in a love affair with Chia Seeds and found this recipe posted by Serena the Chef. Blogger. Domestic Guide. here's a little history on WHY I love these little seeds: They considered a “super food” delivering the maximum amount of nutrients with minimal calories. The seeds are packed with vitamins, minerals, and fabulous antioxidants that protect your body against free radicals, prevent cancer, and fight aging and aid in weight loss. Chia also contains more protein than other whole grains, and has a high fiber content. Two tablespoons of chia seeds contain 11 grams of fiber, which will keep you feeling full. They are the best plant-based source of omega-3 fatty acids on the planet. I can't say that this pudding is the best thing in the world or that it’s my favorite breakfast because it’s not, it is pretty delightful once you get used to the texture. The yogurt is used to thicken it but you can leave it out if you prefer

    Recipe #515668

    This recipe came to me from Taste of Home. Here's the description - These soft rolls are a favorite. I like to experiment by adding different flavors to the creamy filling. credited to an—Eileen Weitnauer, Aitkin, Minnesota. Prep time does not include rising

    Recipe #515471

    This recipe comes from "Miss Patti's Cook Book" that I recieved from my wonderful partner during the Regional Swap. Apparantly Miss Patti and her family run a resturant in Tennessee and this meringue is used on her signature pies. She states she made them tall as she wanted people to stop and look. She also had trouble with pies weeping until she tried this recipe that is just a little differant in that it uses baking powder instead of cream of tarter. Serving size is a guess as it depends on the size of your pie slices.

    Recipe #515450

    This is posted in food network magazine and looks so simple and easy to make. They recommend serving with spinach dip but I'm thinking it'll be good with hummus. While they show it cut out as little Christmas trees, I can see it in pumpkins for Halloween or clovers for St. Pat's Day - just about any holiday appetizer. I'll have to guess at the serving size as it's not listed

    Recipe #515375

    Recieved from King Arther Flour and described as a wreath shaped loaf, not to sweet, orange scented. A rendition of Italian Easter Bread. It calls for an extract called Fiori di Sicilia but not accepted here and since I don't have it I used vanilla extract instead. Plan ahead for this as the starter has to be made the day before and sit overnight. Prep time does not include rising time

    Recipe #515310

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