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    67 Recipes

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    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

    Interesting because of the different ingredients. I'm still debating on whether I like it that well, but my husband did, so thought I'd submit it for consideration. Please let me know what you think and add helpful hints. I do think I would add green beans next time along with the potatoes. I used milk instead of water (I misread and added too much milk. I had to drain some of the liquid after baking.) From the 1964 edition of KOA Radio, Denver by Myrtle Gehringer. I made this again tonight. This time I used only a lhalf can of water. I also added 1/4 cup diced celery. I did not put the potatoes on the bottom; instead I made mashed potatoes. I eventually had to add a little more liquid (don't know why it was different from last time. Anyway, we both thought it was good. l

    Recipe #464156

    I have an excess of applies, so thought I'd try this combination of ingredients. Sliced apples cooked with a combination of milk, brown sugar,cinnamon, peanut butter and Heath candy chips (for cookies). A nice recipe to serve with sausage links and scrambled eggs , and a whole wheat bagel with cream cheese, or with pancakes. The sauce is good to dip the sausage links in. .

    Recipe #453286

    I do not remember where I got this recipe.

    Recipe #430577

    This is a chili recipe from a gentleman who use to own a restaurant in the South. I found it in his collection I bought at a flea market in Albany, GA. I'm guessing he made it some time in the 70's. He wrote that "One gallon and a pint will give about 160 ounces of chili. Serving it is a 6 ounce bowl, and will give you about 27 bowls, at 45 cents a bowl, this should not cost over $3.90 for all the contents. The retail value is $11.15 income." He also wrote, "It seems that people like it hot, especially if they had been drinking. It sobers them up." I'm guessing on the prep and cook time. I have not tried it yet. I just found his write-up interesting and hope you will also. He goes on to list a few more recipes. I wish his name had been included to give him the credit. He ground his own hamburger using a 40 pound piece of beef. He used about 30 percent of beef fat. Out of this size beef, he was able to get some cube steaks, some sandwich steaks and beef for "old fashioned beef stew with brown gravy, or could be used for hot beef sandwiches, which is a good seller."

    Recipe #424246

    At a flea market in Albany, Ga., I bought a collection of recipes a person that owned a restaurant had put together. Many of the recipes that were included were Pillsbury, Redbook, Better Homes and a few handwritten ones. Many of the clippings were from the 60's and 70's. This particular recipe is a Pillsbury recipe, though I could not find it listed on their web site. The recipe calls for using Pillsbury's All-Purpose Flour or Pillsbury's Self-Rising Flour. It also calls for using solid shortening, though I used margarine. It reminds me very much of a cake like cobbler. I hope you like it.

    Recipe #418218

    I posted this recipe quite a while back. I wrote I would review it when I tried it. This is a 1993 Better Homes and Gardens $200 winner from John Guinivere. I did try it and found it way too sweet. Perhaps some of you would like it; let me know what you think.

    Recipe #417685

    This is a recipe from The Grange Cookbook I got in the 70's. When our daughter was a toddler, she tried to flush it down the toilet! When she went out on her own, I gave her the cookbook along with my very first one my dad gave me. It is very versatile. I'm listing the original recipe, but through the years I have added different things to it, such as left over squash casserole, Velveeta instead of cheddar, soy sauce, or beef bouillon to make a soup rather than a casserole. I serve it with tortilla chips.

    Recipe #415342

    This recipe is one I adapted from I think a Better Homes and Gardens cookbook I no longer have. It looks like a chili, but it does have a sweet taste from the Peach or Apricot Jam added. My husband and I like it for a change from regular chili. Let me know what you think. It does make a good slow cooker recipe. Serve with tortilla chips.

    Recipe #413093

    This is somewhat like a lemon crisp. I found it in my Country Inn and Bed and Breakfast Cookbook. It is from the The Newel Post in Uniontown, Maryland. It calls for using one cup uncooked oatmeal, but next time I think I'll try using less. The recipe reads it serves 24, but I got 12.

    Recipe #407792

    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 came from the 1993 edition of "Best Recipes from the backs of Boxes, Bottles, Cans and Jars". Quoting: "One of the first of the no-time-to-cook recipes from Bisquik." I compare it to the Zucchini Appetizer that is so popular; they are both good. I'm guessing on the time to make it and bake it.

    Recipe #407211

    I found this in a newspaper around 1989. If you are baking a traditional tomato based meatloaf, this is a good gravy to go with mashed potatoes and the meatloaf.

    Recipe #405492

    This recipe comes from The Boston Globe Cookbook (1981). This one can be made the day before. Great for pot lucks, picnics (keep cold for as long as possible to prevent spoilage), etc. I also added 3 slices bacon, cooked and cut into bite size pieces and 2 boiled eggs, sliced, and I sprinkled paprika on the final presentation. When I boiled the macaroni I also added 1 lid full of olive oil. I always forget to time how long it takes to put it together, but I'm guessing 30 minutes.

    Recipe #405488

    I had this as a dip with baked chicken tenders. The recipe calls for 1/4 cup dry mustard. This is very hot, so I cut down to using 3 tablespoons. Because it has mayonnaise, I find it very different than regular mustards. Make sure you stir constantly. I checked some of the mustard recipes but did not find one with mayonnaise included.

    Recipe #404191

    I don't think this is a true jambalaya because it doesn't have chicken or sausage. I like it because it isn't overloaded with tomatoes, the rice doesn't get mushy and not real soupy. The original recipe calls for 2 medium sized green peppers. I don't include them because they always get too done. I found the recipe in an old recipe book I no longer have.

    Recipe #401210

    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

    Our family lived in Mexico in the early 60's. My brother remembers Jicama Bites and Cucumber Bites using the same seasonings as Coconut Bites. We use to buy these off the street vendors. I know the seasonings sound like a turnoff, but they're really good and a good conversation piece at get-togethers. Guessing on the number of servings.

    Recipe #238887

    This is a recipe I'm going to make for Limon, Colorado's Heritage Days in August where they sell slices in a dining car of an old train car. Piecrust rounds are the layers, and this is a prize tested recipe from Better Homes. When I try it, I will review it. Mrs. Norma Coppenbarger was the prize winner. I'm estimating preparation time.

    Recipe #238755

    This is a recipe my brother submitted to our Family Cookbook. I'm posting it here for ZWT3 - Floozies. I have not tried this recipe. Not sure of preparation time or number of servings.

    Recipe #237783

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