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    348 Recipes

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    Nothing says 'the holidays are here' quite like peppermint! The garnish of peppermint bark is beautiful! Two recipes actually: peppermint bark (which should be made at least two days ahead) AND cheesecake. Timing does not include leaving cheesecake in oven after shutting off oven nor the chilling overnight. Estimating that 13 round candies is a third cup? Peppermint extract is very strong so if reducing cheesecake recipe as I usually do -have made several times- 1/4 teaspoon peppermint extract for 4 servings is a tad too much and that is what site math will do.

    Recipe #488645

    From Betty Crocker and posting for safekeeping. "These mounds of flavorful mashed sweet potatoes nicely accompany ham, turkey, and pork. They're even more impressive when piped into rosettes". Can be made unbaked up to 24 hours ahead. Think it might even be possible to freeze unbaked and use within a month, making it possible for empty nesters to enjoy again.

    Recipe #488458

    2 Reviews |  By WiGal

    Thought about calling this Kiss the Cook soup, b/c after tasting hubby hugged me and told me how lucky he was to have me. LOL!! Whenever I have a huge amount of kale leftover, I freeze it raw -- chopped--in one quart zip locks for a different day and works great for my next batch of soup. Estimate that 4 cups of kale equals 4 ounces and that one sausage link equals 4 ounces.

    Recipe #487958

    5 Reviews |  By WiGal

    A delicious make ahead that you can freeze for later-- how convenient is that. More time to enjoy my family! Timing does not include chilling pastry. Hope you like as much as we have. I have changed the original method for making pastry and think it works much better.

    Recipe #487569

    1 Reviews |  By WiGal

    I make this ahead of time so I can check meat carefully and serve with mashed potatoes that I also make ahead.  The timing doesn't really fit for all day being gone. Eye of round is very lean meat so the gravy is important. If butcher has a better cut of meat like sirloin I buy that instead.

    Recipe #487358

    Caramelized green beans and convenient. I use disposable tins for simple clean up. I was curious about the technique used-raw green beans with sauce, frozen, and later baked with no defrosting.  Skeptical that this recipe would work well for a meal revolving around a turkey in the oven meal, but it worked perfectly with our grilled turkey.I portioned ours out into small disposable tins. Did not have enough sauce to submerge the beans but made sure top of beans were sealed with sauce. Hubby raved about this because sauce caramelized not that canned soup taste. Keeps in freezer up to two months.  Originally from Cooks Country  November 2008 and Kitchen Parade  2008.

    Recipe #486323

    9 Reviews |  By WiGal

    Hubby and I had the other night, and hope you enjoy it as much as we do. Serve over pasta. We eat the leftovers for lunch.

    Recipe #486191

    2 Reviews |  By WiGal

    On our recent trip to Italy, dh and I enjoyed gelato, rice balls, wine, and baked smoked mozzarella. When we were served this in Rome at La Bruschetta's (on Via Sardegna), it was served straight out of the dish and gooey delicisio. Is best when it is kept hot otherwise the mozzarella starts to harden, so try to find a dish that can keep the heat. Mangiare! Recently made inside a foil packet for appetizer while RVIng and it worked great!

    Recipe #485687

    After tasting Coco Bakery and Deli's (in Washburn, Wisconsin -- can't give them too much praise) version have been on a hunt for making my own. Notice that I said MY OWN as hubby won't sample. All the more for me. Lol!! I make the filling then cut it up into 5 portions and freeze for me to eat later. Best chilled. Timing does not include thawing of spinach nor squeezing it dry. Hubby does like the feta cheese spread so I put that on his sandwich which is why I have two portions for that and it does not keep too long. Sandwich can be assembled earlier in day and then wrapped in plastic prior to serving. Realize this is confusing but posting so I can make for how I honestly use.

    Recipe #485500

    4 Reviews |  By WiGal

    I serve with recipe#435267, roasted asparagus, coleslaw, and recipe#462312. Have made ahead and also have frozen prior to baking. I prefer baking in shallow layer so it is less soggy. I plan ahead by making 9 inch pan of cornbread day before and then using the leftovers for this. Melt butter in container big enough to hold other ingredients. I have subbed in zucchini also for this.

    Recipe #485341

    1 Reviews |  By WiGal

    Sometimes simple is best. Ginger should be in one piece so that you can remove it.

    Recipe #485340

    1 Reviews |  By WiGal

    Divine! Times do not include overnight chilling. Think leftovers could be frozen. And could sub lime juice and zest for lemon, with orange extract instead of lemon extract. If reducing amount, timing needs reducing-4 portions for about 25 minutes.

    Recipe #485306

    1 Reviews |  By WiGal

    From TOH a gal from Baldwin, Wisconsin originally submitted. I have increased the original peach/water amount as hubby and I prefer a stronger peach taste. The color of this is more on the white side. I made smaller batch than this for us. Also think you could use canned peaches but then you might need to reduce sugar. Once had peach gelato with champagne instead of schnapps and it was good, might be good here. Cooking time is ice cream maker time, but does not include the refrigerator freezer time. I made custard the day before (through step 13) and did the ice cream maker part the afternoon I served.

    Recipe #484752

    5 Reviews |  By WiGal

    From Cooking Light. Son, DIL, and 4 year old gs recommended so fixed it myself. Loved the salsa! GS eats it w/o the jalapeno in salsa. Serve with coleslaw and black beans or rice. Shh... cheat and make it with ground cumin and cilantro that comes in a tube. Think if you wanted a stronger taste, you could apply rub earlier. Might be good on shrimp.

    Recipe #480852

    2 Reviews |  By WiGal

    If you like blueberries, you should try this. Creamy, delicious, and unique purple color. From Global Table Adventure. Makes 2 quarts so if you have a smaller ice cream maker you need to divide it and churn it in TWO batches. I used 1/4 t. cardamom and cardamom was very subtle. Notice that you need to chill blueberry mixture a long time-preferably overnight-I have not included that chilling in prep time. I have a 1.5 quart ice maker so did do it in two batches-but second batch did not get as solid b/c the cylinder had warmed up. Churning took about 25 minutes per batch. Next time I am going to reduce so it fits. This recipe has a different technique-fruit is chilled overnight; LATER cream and milk is added right before churning.

    Recipe #477920

    "The secret is what Nach did way before anyone else: slice the meat midway through cooking. If you serve this the day after you make it, reheat, covered, for about 1 hour in a 325°F oven." Technique intrigues me, and appreciate that it is recommended to make this the day before. Posting for safe keeping. Serve with mashed potatoes or add potatoes and more carrots after slicing roast. Am sure it could be made with a smaller roast.

    Recipe #477604

    2 Reviews |  By WiGal

    A family favorite.

    Recipe #475718

    A make ahead using leftover potatoes.

    Recipe #474744

    2 Reviews |  By WiGal

    Bring on pretzel power by making this variation from Martha Stewart Oct. 2011. "Half cookie, half pretzel hybrid. Broken pretzels are worked into the dough. Finely ground crumbs go into the flour mixture, and bigger pieces stud the inside and top layer of the bars." Posting for safe keeping. Think it would be nice on appetizer assortment. Reviewers say dough is bit crumbly, so added vanilla and more butter. Easy to bake too long so need to be careful and if you use a 9 X 9 inch pan the reviews there say the bars are too THIN. They specify twisted salted miniature pretzels, but aren't all pretzels salted? And think the shape would not matter except for appearances. This shortbread can be stored at room temperature for up to 1 week. Time includes 1 hour cooling time. Another use for leftover pretzels.

    Recipe #469332

    4 Reviews |  By WiGal

    A variation of TOH recipe. I think chef#1910636 suggestions are very appropriate so have edited the recipe accordingly.

    Recipe #468204

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