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    123 Recipes

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    20 Reviews |  By winkki

    From a kids' cookbook and the house specialty of our 9 yr old daughter, this is an oven-baked variation on eggs cooked in the middle of toast. We like it because it's easy enough that the girls can do it on their own (no spattering grease in a frying pan) and because we can do up to a dozen at a time for sleep-overs and such (6 slices fit on an average cookie sheet). The girls have fun picking out which cookie cutters to use for their toast, especially when they can match them to a holiday/season (trees, stars, & angels in the winter, bunnies and flowers in the spring, etc). Bake the cutouts alongside for fun little munchie toast shapes. Don't use very large eggs, though, or they will overrun the toast!

    Recipe #148399

    9 Reviews |  By winkki

    My daughters and I make these every year. You can change the look of the crystals by using different color and textures of pipe cleaners (chenille stems). Just choose your color and choose your shape: stars, snowflakes, trees, gingerbread men. The girls especially love using glittery white and silver ones to make 'snowflakes'. We don't just do these at Christmas, either We've used them on our Christmas tree, to hang in our windows, to decorate packages and gift baskets, for grandparents, initials (fun to spell out the kids' names), mobiles, etc. One year we found red and white striped pipe cleaners and made really cute hearts for Valentine's Day to take with a plate of cookies to some shut-in's. They make darling flowers, too. The only limit is your imagination. :o) They are fairly sturdy but the crystals can be knocked off if hit too hard so we spray ours with clear acrylic spray paint/shellac when they're dry (especially the ornaments that we want to use year after year). We haven't tried adding food color to the water yet, but that's on our list of possible variations to see if it works the same. We have also tried reheating and reusing the solution, but with mixed results and you would need to dissolve more Borax in if you do that.

    Recipe #145914

    16 Reviews |  By winkki

    Peaches and yogurt that look like eggs sunny-side up! My 10 yr old saw this idea on a children's TV show and used to surprise her younger sisters; it was a big hit. It would be a great afterschool snack or quick breakfast for slumber parties.

    Recipe #144778

    11 Reviews |  By winkki

    A different twist on corn bread, this is sweet and very moist. It's been a favorite with hubby and the kids around here for years. If you dice the apples very finely, they almost disappear into the batter; leave them larger for chunks of fruity flavor. This is also good with cinnamon mixed into the batter (I usually do that more for a breakfast/brunch than dinner). Originally submitted by Nancy Kirkland in a church cookbook from Maryland.

    Recipe #112543

    26 Reviews |  By winkki

    This is originally from the Betty Crocker cookbook. My 3rd and 4th grade daughters are learning to cook and this is simple enough for them, but turns out well enough to serve to guests. (When they use this recipe, they usually sub 1/4-1/2 tsp onion powder for the chopped onion.) It's also a very versatile recipe: sometimes we also add other spices -- oregano, basil, thyme for Italian food or cinnamon and mint for Greek food.) We always oven-bake these, though there are also pan-fry and microwave options in the cookbook that we've not tried. Also good to cook ahead and freeze for later use.

    Recipe #111276

    4 Reviews |  By winkki

    Not just a 'summer' dish, the oranges, reds, and greens in this make for a gorgeous harvest feast as well. The salsa is a wonderful blend of tart, sweet, and spicy and goes well against the cool flavor of the cheese (I often omit the chicken and make vegetarian quesadillas). Despite the long list of directions, this is not overly complex to make...but tastes like it should be. Originally posted by Mean Chef.

    Recipe #109673

    2 Reviews |  By winkki

    An usual but tasty flavor combination from the Austin Jr. League Cookbook...pecans are everywhere in central Texas so this is their own take on a more typical salad. :o)

    Recipe #106382

    1 Reviews |  By winkki

    Chocolate and peppermint -- a classic combination! The smooth chocolate top layer hides two more yummy layers underneath: a chocolate crust and creamy peppermint filling. You can also tint the mint layer green (or red, I suppose, for Christmas, though I think green is prettier and 'mintier.' Originally from the Colorado Cache cookbook, these bars are great for the holidays or anytime. Prep time does not include assorted chilling periods.

    Recipe #103090

    12 Reviews |  By winkki

    A savory blend of three mushrooms in a unique recipe from the New England Soup Factory in Boston, known for their hearty and unusual soups. If you prefer a vegetarian soup, be sure to use a very flavorful veggie stock in place of the chicken stock.

    Recipe #95509

    4 Reviews |  By winkki

    Yet another unusual but wonderful recipe from Marjorie Druker's New England Soup Factory in Boston! Very simple and low-carb.

    Recipe #95349

    17 Reviews |  By winkki

    When we lived in Boston, we loved to get soup from the New England Soup Factory, known for their hearty and unusual combinations. This is one of their recipes. Although it's a 'cream' soup, since the base is coconut milk it remains vegan. The coconut is perhaps not what you're used to seeing with chickpeas and butternut but it really adds a sweet richness and fullness.

    Recipe #95135

    7 Reviews |  By winkki

    A simple but elegant bisque, wonderful as one course among many or alone with a salad for summer dinners.

    Recipe #94900

    11 Reviews |  By winkki

    These simple little orange rolls begin with refrigerated crescent dough. Quick to make but sure to make a good impression early in the morning! From the Foote Creek Bed & Breakfast in Aberdeen, South Dakota where speedy but impressive food is a must first thing each day. ;o) If you are living in warmer climates, it may help to place the dough in the freezer for a few minutes before slicing.

    Recipe #94879

    2 Reviews |  By winkki

    From "Sundays at Moosewood," their brunch cookbook. Light, refreshing, and vegan, it's a nice change of pace that quite nearly qualifies as 'raw' food. Cook time is minimum chill time. Add other spices as you wish (I like to combine the oil, lemon juice, and garlic with some rosemary about half an hour before tossing with the veggies).

    Recipe #94880

    5 Reviews |  By winkki

    A cinnamon-y fruit topping that tastes great over pancakes, waffles, oatmeal, etc. From the Black Dog Inn B&B in Estes Park, Colorado. Mix and match different kinds of apples for a more robust flavor. Also good with a few raisins or dried cranberries thrown in; just make sure to add a little more water or juice to allow them to plump up enough.

    Recipe #94875

    3 Reviews |  By winkki

    A Dean Ornish recipe. Colorful, vegan, very complete nutritionally, and zero cholesterol. For more color and variety, you can add cubed cooked butternut squash or carrots. May be used as a main dish or side dish; serving amount depends upon how it is used.

    Recipe #94378

    7 Reviews |  By winkki

    Found online at an Iranian student website and posted per a recipe request.

    Recipe #94377

    5 Reviews |  By winkki

    A tangy twist on asparagus soup with a little kick from the nutmeg. Great summer soup! From TOH.

    Recipe #94066

    3 Reviews |  By winkki

    From the recipe prep table at the local grocery store - they were handing out samples of this, oh my! Easy, tasty, and colorful...would be great served with grilled eggplant and foccacia bread or bruschetta for that Mediterranean flair.

    Recipe #93678

    6 Reviews |  By winkki

    Published in the local paper, this is a recipe from the Rather Sweet Bakery in the Texas hill country. Better than Hostess Pies! :o) If you prefer to bake your pies instead of frying them, directions are at the bottom.

    Recipe #93493

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