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    You are in: Home / Toni in Colorado's Public Recipes
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    67 Recipes

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    Basic green salad with a sweet mayonnaise dressing. Guessing on the measurements as I just add what I think will work. I use a shallow Teak wood salad bowl that is only about 2 inches high so all the small ingredients don't fall to the bottom and get lost like they would in a deep bowl. Using a shallow dish, you can make a real pretty display. If you're not a radish fan, you'd be surprised how good they are with this dressing.

    Recipe #512095

    Basic green salad with a sweet mayonnaise dressing. Guessing on the measurements as I just add what I think will work. I use a shallow Teak wooden salad bowl that is only about 2 inches high so all the small ingredients don't fall to the bottom and get lost like they would in a deep bowl. Using a shallow dish, you can make a real pretty display. If you're not a radish fan, you'll be surprised how good they are with this dressing.

    Recipe #466785

    This is a Martha Stewart recipe. A friend made this for a Lions Club dinner. I haven't tried it, but my friend said it is very good and everyone liked it.

    Recipe #221967

    I got this from a magazine, but cannot remember which. I consider this a company dish. I made a double batch of the pecans. After mixing in the 1/2 cup pecans the recipe calls for, I gave it a taste test. I sprinkled a little more in. Guess that's a preferance for the individual cook to decide. I also made a double batch of the orange juice-honey mixture so I would make sure I had enough. I also sprayed the bake dish with vegetable cooking spray. I didn't check the prep time, so am guessing. I am thinking that adding maybe 1/2 cup chopped dried cranberries would be good also. Toni in Colorado

    Recipe #224122

    I believe this is from Family Circle, January/February 2007. This salad does not contain meat. I'lm listing it exactly as specified, but I did cut the recipe in half and also used pecans instead of walnuts. Think you could add craisins. I also have seen different recipes using cinnamon bread.

    Recipe #489489

    Yes, another recipe for this Cuban dish. I don't know if this is Cuban version, but it's very good and pretty. I consider this a company dish. To peel the tomatoes, dip in very hot water; they should peel easily. I got it from the Prudent Diet Cookbook. If you are making it for more than 2 people, adjust measurements.

    Recipe #215606

    I got this recipe from "The Genuine Official Texas Cookbook". It's a great salad especially for get togethers.

    Recipe #215257

    My husband made a very bland tasting meatloaf. The next day I cut the loaf into slices, dipped them in an egg and then seasoned flour and fried them as you would a chicken fried steak. Tasted pretty good with a white or brown gravy.

    Recipe #499063

    I am not a big fan of beets, but know they're good for you so I do eat them. I came across the recipe below in The American Bed and Breakfast Cookbook, submitted by the Hallcrest Inn, Inc. in North Carolina. I'm listing the recipe as it is in the book, but I changed it for us. I added a little sugar to mine as well as the changes listed below. It does make a pretty presentation when put on a lettuce lined plate. I also cut it down to only using one jar. Did not time how long it takes.

    Recipe #472765

    If you like fruitcake, you will really like this one. A co-worker at my husband's office said this is the best she's ever had. I got it from a magazine back in the 80's and again found it posted on the internet by Cheri Hahn, Rocky River. There were so many fruitcake recipes on Recipezaar I hope this isn't a duplicate.

    Recipe #398234

    I got this recipe by Brenda McRae off the internet. I used Mogan David wine; the recipe indicates that Ms. McRae has tried several brands of wine. It is very moist, and the glaze makes it. I estimated the preparation time. Toni in Colorado

    Recipe #224245

    This is a recipe from the Bagley House Bed and Breakfast. It is their most requested recipe and is an adapted version of Miss Bobo's Apple Goodie recipe from Lynchburg, Tennessee. It's very much like an apple crisp. Their recipe gives instructions to clean the dish as soon as possible or reheat adding water and a few drops of dishwashing soap to help remove the caramelized sugar. I didn't and boy do I wish I had. The recipe reads 4-5 servings, but because it is so sweet, I cut down on how much to serve. I did not time the preparation.

    Recipe #407214

    This is a recipe from The American Country Inn and Bed and Breakfast Cookbook, 1990, Volume 2 submmited by The Shire Inn in Chelsea, Vermont. Similar to regular Broccoli salads but different by adding rotini tri- colored pasta.

    Recipe #467497

    Don't remember where I got this recipe. My husband calls it stew; I call it soup. A hearty concoction on a cold day. Also better the second day and good for a slow cooker.

    Recipe #466368

    A simple tasty side dish. This was from Allrecipes by MRSPINK. Will write as written on their site, but I used sour cream instead of plain yogurt. I also used self-rising flour, so I did not have to add the baking powder or baking soda. I forgot how many it made and I did not time, so those listed are a guess.

    Recipe #471852

    This is from Best Recipes from the Backs of Boxes, Bottles, Cans and Jars. Don't know why they are called Campfire Potatoes. I did not use Smokey Sharp Cheese as the recipe calls for; I used sharp cheddar cheese.

    Recipe #478705

    This is a sandwich recipe that I got from "365 Ways to Cook Vegetarian". Be sure to use a crusty type roll. Use a sweet onion.

    Recipe #217732

    From the Cook Street School of Fine Cooking. This came from Channel 9, a Denver TV station. I added pineapple chunks and grapes also. The amounts are a guess; use how much you think you need. A platter should present a selection of 3 cheeses: sheep, goat and cow as well as using a soft, semi soft and hard cheese. Serve 3 accompaniments - meats, vegetables, olives. Serve all cheeses at room temperature. Serve a variety of sliced breads and crackers. Feta is sheep cheese, Pico is goat cheese and Gouda is a cow cheese. I used these as examples; you can use whatever you want.

    Recipe #216788

    This is an easy, elegant dish. I got it from a magazine clipping. The recipe calls for using margarine or butter. I changed this to olive oil.

    Recipe #215552

    From All American Brand Name Recipes. Make sure you cover and refrigerate coated chicken for about one hour before proceeding with the rest of the recipe. I also think the stuffing would be great heated on a hard bread such as Melba or just as a spread without baking. I also used a combination of Monterey Jack and Italian Cheese because I did not have enough of the Monterey Jack.

    Recipe #472031

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