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    You are in: Home / anonymous23's Public Recipes
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    13 Recipes

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    This will help take care of those fruit flies that gather around the stuff you have to take out to the compost pile or those bananas you haven't gotten around to baking with yet. The photo I posted (the one with the cherry & grape tomatoes) shows several fruit flies on the paper already (and a couple are in the vinegar, though you can't see them)--not even three minutes after making the trap! Some kinds of cider vinegar work better than others--typically, I find the darker the vinegar, the better it works. I know some people have said they prefer to use plastic wrap over the top, but I find that the paper cone (though it takes some fiddling to get it to fit just right) works best.

    Recipe #187531

    It's like having unbaked cookies for breakfast, without the butter and extra sugar. When I haven't had chocolate chips, I've used other chocolate. (Dove Promises are really good. I've also used Godiva cocoa.) I recommend using a large microwaveable dish (I use a 4-cup Pyrex); I discovered the hard way what a mess this can be in too small a bowl. And I always just eyeball the ingredients (except the oatmeal), so feel free to play with the measurements. It's not low fat, but it's soooo good.

    Recipe #289380

    I made this tonight based on the ingredients of recipe #120838 because it sounded good and the directions of recipe #29184 because it doesn't take long and the asparagus stays crisp. I'm sure I'll do lots of tweaking, but my family liked it as is. The asparagus turned out to be a nice side dish for leftover turkey and mashed potatoes.

    Recipe #221909

    My mom brought this recipe home from Bunco, raving about it. I was skeptical, but she was right--it's fantastic. Now I get asked for the recipe when I make it for parties. This is best when it's made a day or two in advance so that all the flavors get a chance to mingle.

    Recipe #189206

    I found the basis for this recipe in a magazine somewhere. This is not a saucy dish, but it's healthy and yummy. Though the recipe calls for just a few basic ingredients, I've added veggies (mushrooms, broccoli) and chicken (Schwan's pre-cooked fajita chicken is really good in this--just thaw it out and throw it in!) to make it a full meal. It's easiest to cut everything up while the pasta water heats.

    Recipe #256122

    Another recipe from Rachael Ray's April 2007 magazine with our variations. (We added shrimp and red peppers and left out the small head of Napa cabbage).

    Recipe #219281

    I was having a huge steak craving, but it's like the world was consipring against me--the restaurants nearby had both run out of beef! So I pulled this recipe from TOH and decided to resolve the issue in my own kitchen. I didn't have many leftovers, even though I was the only one eating it. And I got jealous glares from everyone who had to smell the heated leftovers in our small office the next day.

    Recipe #194318

    My family thought this sounded interesting. From Rachael Ray's magazine, April 2007, but with a few changes. It sounds weird, but it's really good. Our store was out of fresh chiles, though, so we used half a can of diced green chile peppers. I will use more next time (if I have to use canned again).

    Recipe #219280

    These are my mom's creation--kind of. The brownies are Marcia Adams's "Very Best Brownies" from her Heartland cookbook. The cream cheese filling is my mom's concoction. I like that the cream cheese layer doesn't overwhelm the brownies.

    Recipe #195560

    I was on a hunt for a maple cake recipe to make for a friend's birthday and after searching this and a few other sites, I found this recipe on the Food Network site, but was cautious about making it because it had more negative reviews than positive ones. A trial run allowed me to tweak it before serving it tonight. The recipe originally comes from The Magnolia Bakery Cookbook by Simon & Schuster (1954). Comments from the Food Network are that the icing requires constant whipping but the results are worth it; I don't know--I used a maple buttercream frosting instead. But I'll post both, even though the amounts for the buttercream are more to preference (and I didn't really measure).

    Recipe #299685

    Several years ago, at a bistro in Cincinnati, I had whipped ginger sweet potatoes. They weren't sweet, and I haven't managed to reproduce their side dish yet, but I came up with this tonight (to go with recipe #311662 and some roasted asparagus) and went back for seconds. Amounts are estimated, as I just eyeballed everything. Next time, I'll probably use whipping cream instead of half & half, but I didn't have any tonight, and more ginger, maybe less (or no) sugar. I also confess, I used ginger in a tube for the fresh ginger.

    Recipe #315357

    This is based on a recipe I found years ago on, but probably looks nothing like the original recipe because reviewers offered so many variations. This is my favorite version. (I might add mushrooms next time, just to try it; looks yummy in Recipe #82962.)

    Recipe #195907

    I'm cleaning out a friend's cupboards and found this recipe in a 2003 Kraft What's Cooking magazine. These sound fun and festive for the holidays (still months away), so I thought I'd post it in the hopes that I'd remember to try them. A serving, according to the magazine, is two truffles and five crackers. Cooking time is refrigeration time.

    Recipe #295857

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