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    99 Recipes

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    2 Reviews |  By mliss29

    Made for my son's school where they devote a week every year to "Old-Fashioned School". They go to an authentic one-room schoolhouse, wear period clothes, write on slates, read out of McGuffey Readers, play with old-timey toys, etc. I got this recipe from the Texas Hill Country website: http://texfiles.com/pioneercooking/index.htm . "Written on odd scraps of paper, old envelopes and the backs of cancelled checks, these recipes were discovered in an old kitchen cabinet purchased at a garage sale. The recipes, dating from the late 1800s to early 1900s, were used by the pioneers...." The original is as simple as this: Drop Ginger Cakes. Take one cup of sugar, 3 cups of flour, 1 cup of molasses, 1 cup of boiling water, 3/4 cup of butter, 2 eggs 1 1/2 teaspoonfuls of soda, 1 teaspoonful of ginger, 1/2 teaspoonful of cinnamon, and a little grated nutmeg. Below is how I did it.

    Recipe #301867

    4 Reviews |  By mliss29

    Made for my son's school where they devote a week every year to "Old-Fashioned School". They go to an authentic one-room schoolhouse, wear period clothes, write on slates, read out of McGuffey Readers, play with old-timey toys, etc. I got this recipe from the Texas Hill Country website: http://texfiles.com/pioneercooking/index.htm . "Written on odd scraps of paper, old envelopes and the backs of cancelled checks, these recipes were discovered in an old kitchen cabinet purchased at a garage sale. The recipes, dating from the late 1800s to early 1900s, were used by the pioneers...." The original is as simple as this: Lemon Drops. One cup granulated sugar, 2 ounces or 1 tablespoonful butter, 1/2 cup sweet milk, 2 cups flour, 2 eggs, a pinch of salt; flavor with lemon and drop on buttered pan. Below is how I did it. They are kind of cake-like.

    Recipe #301698

    1 Reviews |  By mliss29

    This was inspired by Recipe #297836, a recipe by M&A's, one of my Spring 08 Pick-A-Chef adoptees. I use Recipe #300266 for the tofu.

    Recipe #301509

    This is good by itself or for use in recipes that call for chicken.

    Recipe #300266

    3 Reviews |  By mliss29

    I've been thinking about this pie for a long time and when I saw 4 pound packages of strawberries for $4.99 at the store I knew today was the day! This is inspired by Recipe #262164 and Recipe #280726. You can also make the strawberry layer with 12 ounces of white grape juice concentrate and add food color. It's a little sweeter that way. I used 3 drops of the neon pink and 3 drops of red and got a really nice color.

    Recipe #299065

    6 Reviews |  By mliss29

    From Indian Vegetarian Cooking at Your House by Sunetra Humbad and Amy Schafer Boger, M.D. "Makes 1 cup (traditional serving = 2 TBS)"

    Recipe #298728

    7 Reviews |  By mliss29

    From Madhur Jaffrey's World of the East Vegetarian Cooking. I have tried this with cauliflower instead of the eggplant, which was good, but I usually make it with carrots instead of the eggplant because even from a young age, Chef #784894 didn't like eggplant. Of course the dish is good with eggplant too! I just noticed that it calls for "boiling potatoes". I always use baking potatoes. Are they called "russet potatoes"? I also always double the recipe's spices and use a whole eggplant and cut up potatoes to equal the amount of eggplant.

    Recipe #298395

    2 Reviews |  By mliss29

    This Kuwaiti recipe is from Madhur Jaffrey's World of the East Vegetarian Cooking. It is also good without the tomatoes (and some proportions adjusted).

    Recipe #298394

    3 Reviews |  By mliss29

    This is a Middle Eastern recipe from Madhur Jaffrey's World of the East Vegetarian Cooking. This is good over brown rice and served with Recipe #292585.

    Recipe #298391

    1 Reviews |  By mliss29

    This was inspired by Lainey6605's Recipe #294630, which is *delicious* but requires a little planning ahead. Measurements are approximations.

    Recipe #297303

    I think I came up with these as a result of surfing the web and adding a few ideas together. These are really, really good. Be sure to use the parchment or wax paper or you will have a terrible mess on your hands. (Guess how I know this. ;) )

    Recipe #297154

    1 Reviews |  By mliss29

    This cornbread has a really nice texture. I started making it this way when I got some hand-me-down coarse-ground cornmeal. I think it was Bob's Red Mill brand and my grocery store had it once, but then I couldn't find it for a while. Now they carry Bob's Red Mill "Corn Grits or Polenta". I think it's the same thing.

    Recipe #295203

    1 Reviews |  By mliss29

    In The Complete Guide and Cookbook for Raising Your Child as a Vegetarian by Michael & Nina Shandler, these are called "Eggless Oatmeal Cookies." I thought "vegan" would sound more appetizing as well as be about what they are rather than what they aren't. ;) I made these today and used apple-raspberry juice and King Arthur's White Whole Wheat Flour for all the flours, because that's what I had on hand. They remain fairly soft and I think it's best to store them in the refrigerator if you're not going to gobble them up immediately.

    Recipe #295153

    From The Complete Guide and Cookbook for Raising Your Child as a Vegetarian by Michael & Nina Shandler. I made this tonight with White Rose Child's Recipe #284051 instead of this gravy. (I had tagged her recipe for a recipe swap. I haven't tried this gravy in a while and her's was so good I may never go back!) I didn't have any nutritional yeast or kelp powder, so I just put in an extra teaspoon of (shhh! Kikoman) soy sauce. 1 cup of dried lentils made about 2.5 cups of cooked lentils. For the bread crumbs, I used Recipe #280437.

    Recipe #295152

    9 Reviews |  By mliss29

    This is what I usually make and call Pesto Pasta.

    Recipe #293662

    3 Reviews |  By mliss29

    Adapted the Martha Gooch package of regular lasagna. My sister says lasagna packaged as "no-boil" is a scam! :lol: I make the meat sauce by frying up 1/2 - 1 pound of meat (usually gound turkey), pouring a 26 oz can of pasta sauce in it, and heating it through.

    Recipe #293658

    1 Reviews |  By mliss29

    This was so good! I had to take a spatula to the blender to get the last drop! I think maybe the cardamom brings out the sweetness of the other ingredients

    Recipe #292962

    5 Reviews |  By mliss29

    This is adapted from Jane Kinderlehrer's Banana Pecan Tartlets, found in her Smart Cookies book. The pecans are for garnish. I had forgotten the name and that part of the recipe. I guess I just think of them as Yum.

    Recipe #292758

    5 Reviews |  By mliss29

    From La Leche League's Whole Foods for the Whole Family.

    Recipe #292756

    5 Reviews |  By mliss29

    My ex-husband dubbed these "Footballs" some years ago. Our son still calls them that. As in, "Oooo! Are we having Footballs?!!" It's from the Complete Encyclopedia of Vegetables and Vegetarian Cooking by Roz Denny & Christine Ingram. The recipes recommends "full-flavored crimini mushrooms", but I always just use button mushrooms. Goes well with Recipe #292756 and mashed potatoes.

    Recipe #292754

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