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    99 Recipes

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    2 Reviews |  By mliss29

    I asked my friend Hoda what this dish is called and she told me in Persian. I said, "what does that mean?" "Cucumbers and Yogurt." Well, okay.

    Recipe #292585

    3 Reviews |  By mliss29

    From John Robbins' May All Be Fed. I approximated the measurement of orange zest to make the recipe-editor form happy.

    Recipe #292583

    4 Reviews |  By mliss29

    From Vegetarian Times December 1996 issue.

    Recipe #292582

    5 Reviews |  By mliss29

    This was inspired by the Vita-Mix man at my local Costco. He was throwing all kind of stuff in his super-duper blender. He was right: my puny blender can't completely puree citrus membranes, but this still tastes good.

    Recipe #292572

    2 Reviews |  By mliss29

    The "Acorn" is acorn squash, of course! ;) Further adventures in trying to feed my liquid-tarian 13-month-old son. When I was making it, I had some fresh grated ginger lying around from another recipe and the smell seemed to be calling me to put it into the smoothie. Turned out to be a great combination. I didn't include cooling time for the squash. If you don't want to cool it, you could probably just add some crushed ice and blend.

    Recipe #292104

    3 Reviews |  By mliss29

    About the time my toddler started cutting molars, he gave up baby food. So it's been a struggle to figure out what he'll eat (besides breastmilk.) My 14yo step-son had a 1-day health-improvement kick, wherein he discovered that he didn't like V-8. But the toddler likes V-8. Hurray! And he likes smoothies. So this creation is for him.

    Recipe #291585

    2 Reviews |  By mliss29

    This pie was inspired by Wendys Kitchen's delicious Recipe #260890 which is made of nothing but raw fruit and nuts. (Well, and a little splash of vanilla.) Cooking time is chilling time. This pie tastes very good, but it does turn brown fairly quickly. I will try 2 Tblsp lemon juice next time.

    Recipe #291581

    3 Reviews |  By mliss29

    When my sister and I were little we often made this recipe out of our mom's beat-up old copy of The Cookie Cookbook by Deloris Kitchel Clem, published in 1966. We probably made it a lot because it's made of stuff you usually have on hand.

    Recipe #289369

    2 Reviews |  By mliss29

    My mother thinks this sounds like the recipe she used at Thanksgiving that I have been bugging her for. She can't find her book and she found this at I tried it today to take to a friend's Ayyam-i-Ha party, as he was making turkey. It was really good and got many compliments. I have to admit that during its day of cooking it reeked of garlic and I was a little worried about it. But when it was all done, it smelled good and tasted wonderful.

    Recipe #289329

    9 Reviews |  By mliss29

    We just whipped this up. 1yo & 3yo sons and I LOVED it. The bananas provide the sweetness. Actually we liked it so much, I made another batch the same day but with less-ripe bananas. It was good but not as good as with the bananas whose skins were about half brown.

    Recipe #289269

    I think I got this from World Wide Recipes, a recipe email zine I used to get. This sauce is really good on mashed potatoes, too.

    Recipe #289161

    6 Reviews |  By mliss29

    From the Food section of the Kansas City Star (though they say they adapted it from Woman's Day magazine.) It would make 8 patties, but 7 fit in my cast-iron skillet.

    Recipe #288570

    3 Reviews |  By mliss29

    This recipe came from one of the Fix It and Forget It cookbooks. I don't drain the cans of beans and I omit the water. It works for me. I also don't peel the tomato. Added note: I noticed reviewers mentioning using broth and I even made this somewhat recently and forgot to *not* drain the beans. It's way better with just dumping the beans and their, um, bean juice? right into the pan and skipping the water. So I'm correcting the recipe to remove the words "drained" (beans) and "1 quart water".

    Recipe #288062

    This was the weekly recipe from Lakewinds Whole Food Co-op in Minnetonka, Minnesota in (I think) 1999. I'm guessing on the cooking time as I don't have it written down. This isn't actually vegan unless you omit or replace the honey (brown rice syrup might be nice), but I can't figure out how to go back and edit the categories. Sorry about that.

    Recipe #288057

    4 Reviews |  By mliss29

    From Real Vegetarian Thai by Nancie McDermott. In the note it says that if you are using a nice, unwaxed cucumber to leave some of the skin on. (I never use the cilantro.) This goes well with Thai Shrimp With Coconut-Almond Rice, Recipe #287896.

    Recipe #288002

    4 Reviews |  By mliss29

    From the Food section of the Kansas City Star. This is really good. The only sauce I could find at my grocery store was Thai garlic-chili sauce, which is really good. And I don't toast the almonds. sigh. I'm a lazy chef. This goes well with Thai Sweet-And-Sour Cucumber Salad, Recipe #288002.

    Recipe #287896

    4 Reviews |  By mliss29

    This is from the Saving Dinner cookbook. I usually use it as a topping for taco salad with shredded cheese and picante sauce over tortilla chips. (I never use the cilantro. Personal preference.) In response to Brooke the Cook in WI's review, I will state that I always boil the potatoes to cook them. (She's probably right, I'm thinking.) :) I changed that below.

    Recipe #287891

    I think this may have come from Meals like Mom used to make : dinner menus & recipes from days gone by. At least it came from a library book with a name something like that. It actually called for "one small onion, chopped" but I thought that was too much onion. Less and minced made it more of a seasoning.

    Recipe #287890

    This is from a magazine called Woman's World. I sometimes make it with no chicken and a pound of shrimp. I recommend chopping up all the ingredients for the gumbo, mixing up your favorite corn bread and popping it in the oven to bake, and then cooking the gumbo.

    Recipe #287885

    3 Reviews |  By mliss29

    From "Simply Heavenly" by Abbot George Burke.

    Recipe #287880

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