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    57 Recipes

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    This recipe is from Frito-Lay as they would like you to use Tostitos to scoop the bruschetta. I have not made this so the yield and prep time are guesses.

    Recipe #463353

    I've been trying to find the perfect meat replacement. Unsuccessful, I decided to give it a go. As I am more than pleased with the results, I thought that it would be great to share this with you. (NOTE: This recipe may not be used for profit.)

    Recipe #451611

    The following was cut and pasted from Kitchen Caravan ( This is a very healthy vegetarian dish full of Mediterranean flavor. Freekeh is wheat that has been harvested while still very young, and thus is very high in protein, vitamins, and minerals. It has a slightly smoky flavor due to the way the wheat is processed after harvest, so it pairs well with mellow flavors, such as beans and chicken. This recipe calls for cooking the beans from scratch, but you can also use canned garbanzos for a faster version. (NOTE: I have not made this recipe as I am allergic to the carrots and cinnamon. If you have any substitution suggestions, please zmail me. Thank you!)

    Recipe #425374

    This is from my favorite cookbook: "Gifts from your Kitchen Cookbook" by Marie Roberson Hamm. This 1973 Fawcett cookbook is a precious gem!****The recipe doesn't say how to prepare the horseradish. Finely grating it would make the most sense. With fresh horseradish, the longer it is out of the ground before it is prepared, the hotter it is supposed to be.****I've not yet made this recipe.****Cooking time is time to boil jars.****I'd recommend using three 1/2 c jars to give as gifts. Cooks prefer gifts that don't require the addition of expensive ingredients! :)

    Recipe #418677

    Recreated from the memory of a wonderful cookbook called 'Three Easy Pieces' published by General Foods. The original recipe called for cornbread stuffing and using an 8x8 pan, but I've never made it that way. It's also a great way to use up that half of a can of tomato paste! If you have a little extra corn muffin mix, bake in a greased ramekin.

    Recipe #418676

    This was a recipe that I tossed together after talking with my friend Cheryl. Hers is a bit different, though it was the inspiration. The larger the can of mandarin oranges, the better, but using three small cans will do. If you don't have a garlic press, diced garlic will work.

    Recipe #417198

    From the website I have not made this recipe. That said, cold porcelain items are so beautiful that one looking for a new craft could start here. The recipe specifies 'pva glue, like Elmer's Glue All'. Prep time includes estimated cooling and kneading times.

    Recipe #402636

    This is from the website by Stephanie O'Dea. She actually has a new book out called "Make It Fast, Cook It Slow". Stephanie spent over a year cooking every single meal and dessert in crock pots. She is really nice; before her book came out we corresponded a few times. This recipe seemed so different than anything else that I could find on Recipezaar. I have not yet made this layered meal, but it does sound great!

    Recipe #397102

    This arrived in an email from Cousin Donna just minutes ago. The email contains an attachment that says it's from and it is the "Insider's Recipes Master Edition". Recipezaar won't allow 1c+1T olive oil on the same line, so it appears twice. I haven't made this, so time and yield are estimates.

    Recipe #395141

    This recipe just arrived in my email from cousin Donna. Credit is given to for this "Insider's Recipes Master Edition". I couldn't find any bread bowl recipes on Recipezaar, so here it is! Please note that I have not made this recipe, so I am guessing on the time.

    Recipe #395098

    This recipe was published in the 09/06/09 Parade in an article written by Dorie Greenspan. I have not made it and probably won't (as I don't like blueberries). You might like blueberries, so here it is! Please note the shelf life.

    Recipe #394789

    At I entered the ingredients that were available to me. This is the calculation that seemed to have the best properties. Cure time will vary according to the humidity of the curing area, but don't count on using any of this for at least a month. With soap, the longer it sits, the better it gets (within reason)! NOTE: All measurements are weight, so use a scale and not measuring cups! Use of a candy thermometer is recommended for ease of preparation and best results. Also, please read the directions prior to making this. Don't be put off by the length; my degree in English is often a curse. Enjoy!

    Recipe #394788

    From the 09/06/09 issue of Parade magazine in an article by Dorie Greenspan. I have not made this, so the times are my best guess.

    Recipe #394324

    This recipe was published in The Blade (Toledo, Ohio) on 08/04/09. The cited source is California Table Grape Commission. Note that the recipe recommends that you make it ahead of time to allow the flavors to blend. Cooking time is blending time. Yield is a guess, as I have not made this.

    Recipe #393100

    The recipe appeared in The Blade (Toledo, Ohio) on 08/04/09. They cite their source as The Culinary Institute of America Breakfasts & Brunches. The actual yield and prep times are guesses as I have not made this.

    Recipe #393046

    This recipe was on a card, free for the taking, at Whole Foods Market. I don't know the shelf life of this.

    Recipe #392160

    From the 09/06/09 issue of Parade magazine article by Dorie Greenspan. Though we have many lemon curd recipes on Recipezaar, this begs to be posted. I have not made this. Please note the shelf time!

    Recipe #391170

    This is the starter recipe in the book "Cheesemaking Made Easy" by Ricki and Robert Carroll. It is a wonderful book with helpful hints and tips. I've made the cheese twice. It was great the first time. The second time I must have made a mistake. This will make a spreadable cheese with a light lemon flavor. The yield is a guess. Store in the refrigerator for up to a week (that I can vouch for) in a tightly sealed container. Though the whey is nutritious, I can't help you with a recipe for it. NOTE: Though the authors don't say this in this 1982 book, don't use lactose free milk for cheese making.

    Recipe #389157

    I just put this together and it came out great. Measurements are more to taste than exact. For the oil and vinegar, use a scant measurement.

    Recipe #389148

    After finding my cheesy Rice-A-Roni had been in the cupboard too long, I created this as a substitute. Since my DH loved it, I wanted to keep the recipe handy. I used an inexpensive, long grain rice and bulk dried chicken broth (not boullion cubes). Please use the freshly grated parmesan, not the stuff in the plastic jar.

    Recipe #387035

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