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    455 Recipes

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    A Blue Ribbon Winner by Valerie Reeves She says: "For years, I tried to find a recipe for stuffed shells and/or manicotti that included meat in the filling. So, after lots of experimenting, I came up with my own! My husband and kids beg me to make this - they say it is the best pasta dish ever"! I say: You have got to try this one.... It's a winner alright! I tried it with the spinach and onions and it was great! Note: Ground beef may be used, but I prefer hot or mild Italian sausage. Optional ingredients that may be added to skillet include spinach, onions, mushrooms, depending on preference.

    Recipe #454113

    Courtesy of Haley Leann from Princeton, TX These little gems are a soft cookie, with the flavors of cinnamon, sugar, and cream cheese. Winners all the way at my house!

    Recipe #454108

    A Blue Ribbon Winner, courtesy of Valerie Johnson Valerie says: These little cookie cups are very easy to make. If you like chocolate and caramel, I'm sure you will like these.

    Recipe #454107

    Corrie's Kitchen Spa - Courtesy of Paula Deen A wonderful exfoliant and full body moisturizer for use in the shower. Leave a jar near your outdoor shower at the beach to add a healthy glow to dull dry skin.

    Recipe #450785

    This recipe by the author of "Funky Foodgasm A Pornographer of Food" caught my eye and I just had to post it... I haven't made these yet, but by looking at the ingredients and the photo that was included, it looks like delicious cupcake time to me! I will probably add walnuts or pecans in with the cookie dough when I make mine, as we all love nuts around here! PLEASE NOTE: The preparation time is just a guesstimate as I haven't made these yet, and it includes the time to freeze the Cookie Dough Balls.

    Recipe #447706

    This recipe is from Cooking with Paula Deen, Paula Deen's Christmas 2006. I just came across this recipe, and look forward to trying them... I love my grandmother's old fashioned cinnamon rolls, so these sounded like cookies I would absolutely love. What is better than cinnamon and nuts :) I plan to add these to my Christmas cookie trays next year, so you can bet I will be making them soon! Please Note: Preparation time is time making and refrigeration time and is just a guesstimate since I haven't made them yet.

    Recipe #447591

    Enjoy these yummy cupcakes from Gooseberry Patch!

    Recipe #446429

    From the Gooseberry Patches upcoming cookbook "Homestyle In A Hurry" this delicious breakfast side will have you wanting to wake up early!!!! All that sweet, salty, sticky goodness, it's like pork heaven! Great with eggs, pancakes, waffles... Just about anything! Just double the recipe for a full lb. of bacon. Note: If using thick cut peppered bacon, omit the pepper in this recipe.

    Recipe #446427

    This mixture of herbs and goat cheese is one that will satisfy your taste buds for sure. Great on crackers, or in a salad along with your favorite veggies!

    Recipe #446373

    This recipe is one of Melissa d'Arabian's holiday recipes. I made it for my Christmas dinner and it was excellent. I do think that I will use another kind of roast next time, as the bottom of the round roast was rather tough. (A rump roast might be nice.) I added 1 lb. button mushrooms to the sauce, and doubled the wine. I also made my gravy with flour and water and thickened it with much more flour than what it called for (more like 1/2 cup. flour and 1/2-3/4 cup water... I just eyeballed it and didn't measure). It was very much enjoyed!

    Recipe #444507

    Try this one out for size this holiday season, or anytime really. My oh my, what a delicious dessert this is! I love mine with French Vanilla ice cream on top!

    Recipe #444308

    Here is one of the greatest cold-weather side dishes in the world. This is a most requested recipe, that goes great with many entrees. Guests who try it once will ask you for the recipe. Originally a lady named Ippy Patterson, learned of this recipe from a lady she knew in San Francisco.

    Recipe #444051

    These tender, cheese-frosted globes of sweet onion dress up dinner the way a top hat crowns a formal suit. Its textural balance of silky-tender onion and crumbly cheese and croutons is sheer pleasure on the tongue. Compliments of the Blue Willow Inn.

    Recipe #444044

    This barbecue shrimp is derived from one Doe Signa, of Doe's Eat Place in Greenville, Mississippi. It calls for shrimp to be cooked over coals; but if you are willing to sacrifice the smoky flavor, they can be cooked any which way.

    Recipe #444041

    Pack 'em up for your kids lunch or serve 'em for breakfast or lunch right at home. Either way there won't be a crumb left cause the kids love 'em! Healthy, delicious and packed with vitamins, these are a winner all the way around! You might want to try one yourself. I guarantee you will make em again and again :)

    Recipe #438780

    Pack it up and know that your kids will love this yummy lunch! It's delicious, nutritious and good for em too!

    Recipe #438779

    These little Pot Pie Bundles are easy to prepare and delicious too... This is a kid friendly recipe, that the whole family will enjoy!

    Recipe #438760

    This Asian inspired steak is delicious and a nice flavored steak that your whole family will enjoy. It takes literally 2 minutes to mix the marinade together. I love it on the grill, but you can use your broiler too, if the weather is cold and you don't want to stand outside to cook. Make sure you cut your meat on a slant, across the grain, so it will be nice and tender. I like my steak rare, so I cook it about 6 minutes on each side. Make sure you keep checking for doneness, so it doesn't overcook for you. Enjoy!

    Recipe #438345

    This chicken has incredible flavor! It just may be the best chicken you have ever tasted! (You'll need 2 batches of marinade, so double quantities of ingredients below): Preparation time includes 30 minutes marinating time.

    Recipe #433226

    This cake is delicious and one your whole family will love! I double the frosting and add 1 c. of pecans to the frosting and 1 c. to the cake, as I LOVE nuts! You need one 9x13" pan to toast the nuts and two 9" pans for the cake.

    Recipe #426482

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