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    125 Recipes

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    Had to share this after I tried it over the weekend! This one's a bit different than the others posted, due to the addition of toasted pecans (or dark chocolate crunchies, see note), and a sprinkle of sea salt before serving. Adapted from the Gourmet Today cookbook. Cooking time includes the mid-range chilling and freezing times.

    Recipe #481231

    Very nice for a holiday goodie platter, and especially adorable if you can find the little sugar decorations shaped like tiny gingerbread men to adorn them (I think they're made by Wilton, and can usually be found in party supply stores). Fight the urge to omit the extra spices because of the gingerbread cookie crumbs -- the added spice helps to cut the sweetness of the white chocolate and gives the truffles a bit of warmth (important in all things gingerbread). I omit the nuts when I make these, so to make up the bulk, I just crush up a full 1lb box of gingersnaps. If you like the nuts in these, then just use the amount of gingersnap crumbs in the ingredient list. Sorry, I forgot to count how many truffles I ended up with when I made these, so the amount is a semi-educated guess. Cooking time is actually chilling time here, all other steps are included in the preparation time. Adapted from a recipe originally found on about.com.

    Recipe #444736

    These sound yummy! Untried by me, posted for ZWT. Adapted from "Vefa's Kitchen". Note that prep time includes chilling time for the dough.

    Recipe #428600

    A little odd, but they sounded like they might be something that would appeal to carrot cake lovers. Untried by me, posted for ZWT. From "Vefa's Kitchen". For the coconut amounts, start with the lowest amount listed and work your way up if needed.

    Recipe #428598

    Great shrimp appetizer. You could probably stretch this into a meal with some couscous and veggies, too. Untried by me, posted for ZWT. Adapted from "Around the World in 450 Recipes".

    Recipe #428595

    A great accompaniment to Middle Eastern type sandwiches. Sumac can be purchased ground, or as whole berries you can grind yourself. It can be found at Middle Eastern groceries, and sometimes at well-stocked regular grocery stores. If you can't find sumac in your area, you can substitute with a little bit of paprika, cayenne and lemon juice instead. Untried by me, posted for ZWT NA*ME. From "It's All American Food" by David Rosengarten.

    Recipe #428590

    LIght Moroccan meal starter, untried by me. Note that cooking time includes chilling time. Adapted from "It's All American Food" by David Rosengarten. Posted for ZWT NA*ME

    Recipe #428587

    Tart cherries and a streusel topping in a yeast-based shell. Adapted from Culinaria Germany, with the addition of a powdered sugar glaze for drizzling. Cook time includes rising time for the dough. Untried by me, posted for ZWT.

    Recipe #425314

    A different version of baked papaya than the previous one I posted. This version has a crunchy filling/topping with pistachios, raisins, and ginger. If you don't care for raisins too much (like me), feel free to reduce the amount or leave them out entirely. If you need to leave out the pistachios, just sub in extra cookie crumbs to make up for some texture and volume. For another variation, use Greek yogurt in place of the heavy cream, and almonds in place of the pistachios. Adapted from Thai & Asian cookbook, untried by me. Posted for ZWT

    Recipe #424763

    Adapted from Culinaria German, untried by me. Posted for ZWT. Prep time includes 15 minutes of standing time. Because I haven't tried this yet, I'm not sure how many croquettes this would make, so please disregard my uneducated guess at number of servings and let me know how many you get if you review this. Thanks! :)

    Recipe #423559

    I tried this recently for a work party, and it was a hit, so I figured I'd share (it's a bit different than the other posted recipes I found here). Tastes like a Double Stuf Oreo, turned inside out. Cooking time includes 2 hours of chilling time.

    Recipe #402819

    Easy tropical poke cake with ready-made pina colada mix. Posting here so I can find it without sifting through a stack of printed recipes :)

    Recipe #374299

    These sound decadent! I haven't tried these yet, but I'm planning to. The "masa" in these is a peanut butter dough, and they're chilled instead of steamed. Adapted from texashighways.com. The amount of crema de canela in the original version seemed a bit much for four servings (half a pint of cream per serving!), so I reduced the recipe to have enough sauce for very generous drizzling rather than a soup bowl per serving. Cooking time includes chilling times.

    Recipe #374273

    NOT made with Chartreuse liqueur -- the name comes from the color of the veggie mixture. A recipe from Provence, adapted from "Mediterranean The Beautiful".

    Recipe #374041

    This is an Italian recipe for pudding that is more in the spirit of a British pudding than an American pudding (basically a very moist cake, rather than a custard-like dessert). Untried by me thus far, but I wanted to post this for safekeeping because it looks interesting and I have lots of fresh berries to use up. Adapted from "One Pot Italian" by Massimo Capra. This can be made in either a muffin tin or a Bundt pan (the cook time reflects the Bundt pan).

    Recipe #374036

    This is a different take on the bazillion Shrimp Creole recipes posted here. Posted for ZWT, untried by me (although probably not for long, because the photo with the original recipe looks delicious). Adapted from a Cuisine at Home cookbook. NOTE: to butterfly the shrimp, slice the shrimp down the center of the underside (the leg side) of each shrimp, ensuring that you don't cut all the way through.

    Recipe #374015

    Posting this for safekeeping, since is sounds yummy, and it's a little different than the ones already posted. Adapted from "Cuisine for Two" from Cuisine at Home (I love that magazine!).

    Recipe #373995

    Very nice steaks topped with a Mexican-style sauce made from ancho, pasilla and chipotle peppers, then sprinkled with Oaxaca and cotija cheeses. Good stuff! Adapted from Fine Cooking. Cook and prep times are guesses.

    Recipe #373957

    If you're like me and don't always have time to wait hours for homemade crema Mexicana to do it's thing (and you can't always find it at the market), here's a better solution than settling on plain old sour cream. Adapted from "Tamales 101" by Alice Guadalupe Tapp.

    Recipe #373901

    An out-of-the-ordinary take on the Brazilian candy known as brigadeiros. Adapted from a Leticia Moreinos recipe found in Fine Cooking. Cooking time includes chilling time.

    Recipe #373895

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