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    156 Recipes

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

    A Quick and Easy appetizer to prepare. Pretty presentation. Great for holidays as well as anytime. Cut out from a magazine some time back.

    Recipe #329216

    3 Reviews |  By Tweeky

    Had this for years. Excellent spicy dip. Be sure and use sturdy chips for dipping.

    Recipe #289280

    This recipe is adapted from the Land O'Lakes cookbook New Chicken way back when, with a couple of personal twists.

    Recipe #289205

    Got this recipe on line a long long time ago. The whole family loves it. Nice and creamy casserole.

    Recipe #289201

    2 Reviews |  By Tweeky

    A popular way to eat these is to pan-fry the sweet banana-like slices until they are warm and tender. They are abundant all over the Caribbean and can be found now in most grocery stores. From Food and Wine Magazine in their section "For More Party Ideas."

    Recipe #169450

    A tender ginger cake with a tangy cream-cheese filling. Created by Jennifer Giblin who makes elegant desserts at New York City's Blue Smoke. Compliments of "Last Bite" in Food and Wine Magazine. I haven't tried this yet but it look fabulous! The cooking time is actually a combination of cooking and chill time.

    Recipe #169449

    From Chef James Forn of Arterra in San Diego. He salutes dime-store sweets by topping a silky butterscoth creme brulee with his homemade Cracker Jack. From Food and Wine Magazine. It sounds truly scrumptious! The Recipe for the Carmel Corn follows.

    Recipe #168691

    Everybody will love Doris' lasagna recipe. Actress Doris Roberts, whose 73 years have been filled with exotic travel and exciting jobs, may have little in common with smothering mother Marie Barone, the character she plays on "Everybody Loves Raymond". But they both know the restorative value of comfort food like lasagna. This recipe (and staging directions) are from Roberts' autobiography, "Are You Hungry, Dear?" The recipe call for her Doris Roberts' Meatballs and her Doris' Roberts Meat Sauce. These are also posted on this site. This was in our local paper. This recipe is best served with passive-aggressive questioning and subtle innuendo!

    Recipe #168467

    Olive oil-poached tuna inspires this tasty salad. Besides spooning it into avocado halves, it can be used as a sandwich filling or as a topping for crostini. This recipe is compliments of Fast Expert in Food and Wine Magazine. Prep and Cooking times are estimates.

    Recipe #168261

    Note: In the spirit of Marie, if you're giving this lasagana recipe to your daughter-in-law, leave out the peas, mushrooms and hard-boiled eggs. She will be unable to answer your son's question about why it doesn't taste as good as Mom's. If your looking at this you will need to check out her recipe for Doris Roberts' Lasagna on this site to "get" this comment. From our local newspaper.

    Recipe #168174

    You need to use good olive oil, not that cheap stuff from the 99-cent store for this recipe! This goes with Doris Roberts' Lasagna and Doris Roberts' Meatballs' recipes also on this site! Enjoy! From our local newspaper.

    Recipe #168175

    Need a hang-over cure? This cold, refreshing, vitamin-C rich starter is reputed in Nicaragua and in coastal towns of Mexico to do so. The Spanish name for this seafood salad is "vuelva a la vida", which means "return to life." Either way, it sounds yummy! Compliments of Food and Wine Magazine. It does need overnight marinating time.

    Recipe #168173

    A quick Asian way to prepare halibut that is delightful. Adapted from Joan Nathan's "The New American Cooking". This was in our local paper. Serve these fillets with fresh steamed asparagus and rice or seasoned mashed potatoes.

    Recipe #168172

    3 Reviews |  By Tweeky

    In a degree of difficulty, biscuit-making ranks pretty low. It does not require dealing with yeast, that unpredictable prima donna of the baking world. Moreover, you don't have to wait, with your hands folded in prayer, for the dough to rise. You simply measure ingredients carefully and work the chopped-up butter into the flour mixture. Next, you add the cream, kneading the mixture a few times until you get a dough that resembles more of a loose coalition than a smooth, uniform mass. Then you get to wheel out the rolling pin, the bulldozer of kitchen tools, which levels the mountain of dough into a praire about 1/2 inch thick. Next you get to cut the dough into little circles, plop them onto a baking sheet, toss them into the oven and 15 minutes later you have biscuits! This particular recipe for these biscuits was published in our local paper.

    Recipe #166257

    A Greek spaghetti dish featuring tomatoes, cinnamon, raisins and pinenuts along with cauliflower. Recipe courtesy of Fast Expert in Food and Wine Magazine.

    Recipe #166256

    3 Reviews |  By Tweeky

    This recipe comes from Chef Luciano Parolari who has been the executive chef at the exclusive Villa d'Este on Lake Como in Italy, for 25 years. He has been nicknamed the "King of Risotto" because of his reputation for a variety of exotic Milanese risottos. Note: The chef recommends carnaroli rice, from Italy's Piedmont area. If you can't find it in specialty or gourmet shops, however, use arborio rice - it's an acceptable substitute. This recipe is courtesy of an article about Chef Parolari in our local paper. I have not tried it as yet but wanted to put it here for safe keeping.

    Recipe #166255

    1 Reviews |  By Tweeky

    Courtesy of our local paper, this recipe won a main-dish category and was also an overall winner at the Vidalia Onion Festival cook-off a few years back. From a woman named Shirley Poole who says it is also delicious served cold.

    Recipe #166254

    Another variation for this easy, yet delicious side dish! But don't overcook!!!

    Recipe #166253

    Made from a boxed mix and flavored with Grand Marnier and mandarin oranges, the final touch is a fortune cookie set on the glass rim. Make in 4 stemmed glasses (6 to 8 ounce each ). From Tuxedo Gourmet Catering in West Palm Beach, FL. Have not tried these yet but they look so easy to do and classy for entertaining. Cook time does not reflect chill time.

    Recipe #166108

    1 Reviews |  By Tweeky

    The stars of the sea make a tasty little appetizers prepared this way. This recipe was in my local paper.

    Recipe #165304

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