Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Linda's Busy Kitchen's Public Recipes
    Lost? Site Map

    Recipe Box is Here

    Save your favorite recipes

    Upload your own

    Create and manage Shopping Lists

    Share with friends

    455 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    My friend Sue gave me this recipe to try. It's a GREAT recipe to have anytime. You can substitute ground turkey, or ground chicken, and even shredded chicken in this recipe, and it's very good! I have used whole wheat noodles, and they work well.

    Recipe #283306

    This is so easy you wouldn't believe, and soooo GOOD!!!

    Recipe #283302

    This recipe if for 3 different kinds of ice cream. Cinnamon Or Peach Cobbler Or Apple Pie Ice Cream. Follow the directions at the bottom of the recipe for the Peach Cobbler or Apple Pie instructions. Talk about GOOD! YummmmmmmmmmOOOOOOOOOooooo! Cooking time does not include the process of making the ice cream in the machine.

    Recipe #283301

    Nothing could be better than Lobster Cakes for us lobster lovers. Great served as an appetizer, or as part of your dinner menu. Tasty and DELISH!

    Recipe #283289

    Looking for something different and delicious for breakfast? Look no further. These muffins will be a favorite in no time!

    Recipe #283288

    Created for RSC #11. Creamy pasta in a luscious wine sauce, with grilled chicken pieces and flavors of shallots, sun-dried tomatoes, spinach, mushrooms, and tarragon. During the final stage Asiago cheese is added to bring it all together, and make this a dish to remember. Serve in large bowls, so you can get lots of sauce for dipping your bread into. May I suggest a nice crusty Italian or French bread, and a nice white wine to accompany this lovely dinner? I used dry Marsala wine for this dish. I also used a George Foreman grill to do the chicken. It is fine to use whole wheat pasta.

    Recipe #282921

    From: Maryanne Esposito - Ciao Italia------------ Mushrooms Sauce for pasta is a nice alternative to tomato sauce, and goes especially well with whole wheat fettucine. This is a rich dish, so a little goes a long way. This sauce makes enough for 1 lb. of pasta. For those of you that don't know Maryanne Esposito, let me introduce you to a marvelous cook, who cooks only "Authentic" Italian food, and it is incredible! I had the priviledge of meeting Maryanne at a woman's luncheon many years ago, and she has her own cooking show on Channel 11 in NH. She and her husband, who is a local doctor, live in the next town from where I used to live and work.

    Recipe #281240

    It is written that the olive is a gift from the gods. Certainly no food is more revered than the oil extracted from this ancient fruit that is known today for its health benefits as well as its culinary fame. In this no-cook olive sauce two types of olives, Kalamata and Cerignola, are blended together to make a piquant sauce that is sensational not only on pasta like Pici but on fish, bruschetta, and pizza and mixed into bread dough. The intensity of the flavors allows one to use the sauce sparingly (1/2 cup will sauce about 1/2 pound of pasta) and it will keep for a couple of weeks in the refrigerator if the top is covered with a thin layer of olive oil. If you do not have an olive pitter to remove the pits, use a wide-bottomed jar to smash each olive; this easily removes the pit. Note: If you prefer a hot-tasting olive sauce, add 1 teaspoon dried red pepper flakes to the sauce. This recipe is from Mangia Pasta by Mary Ann Esposito. ---------- For those of you that don't know Maryanne Esposito, let me introduce you to a marvelous cook, who cooks only "Authentic" Italian food, and it is incredible! I had the priviledge of meeting Maryanne at a woman's luncheon many years ago, and she has her own cooking show on Channel 11 in NH. She and her husband, who is a local doctor, live in the next town from where I used to live and work.

    Recipe #281157

    From: Ciao Italia Pronto by Mary Ann Esposito ---------- "A typical Neapolitan ragu is a meat sauce made with beef or pork or a combination of both that is cooked slowly with tomatoes. This was the sauce that simmered for hours on the back burner in a large pot on Sunday morning while the family went to mass. Upon returning home, the smell of it permeated the house, and we could hardly wait to have that plate of macaroni mixed with a sauce that was so flavorful and sweet tasting that we wiped our plates clean with a slice of bread to mop up an left behind driblets. This is a great do-ahead sauce. It can be made 4-5 days ahead, and it can also be frozen for months. This is my grandmother Anna Galasso's recipe, the one she carried with her in her head all the way from Avellino, Italy to her new home in America". Saving Time, use a food processor to mince and chop the vegetables. To save time, make this sauce on the weekend, and freeze some for future use. Use a food processor to mince and chop the vegetables. NOTE: The sauce (with the meat) can be frozen in batches for future use for lasagne, pasta dishes, with vegetables such as green beans, zucchini, and eggplant, and over pizza.----------For those of you that don't know Maryanne Esposito, let me introduce you to a marvelous cook, who cooks only "Authentic" Italian food, and it is incredible! I had the priviledge of meeting Maryanne at a woman's luncheon many years ago, and she has her own cooking show on Channel 11 in NH. She and her husband, who is a local doctor, live in the next town from where I used to live and work.

    Recipe #281154

    Besciamella, white sauce, is more frequently associated with northern Italian cooking, and is used in oven-baked pasta dishes like lasagne, or with vegetables or fish. It can be made ahead and refrigerated for 3-4 days but will thicken as it sits. When you reheat it, thin the sauce, with a little milk. This basic recipe does not have the addition of herbs or spices. Those ingredients should be added after the sauce is cooked, and should be tailored to the dish being prepared. Recipe by Maryanne Esposito of Ciao Italia ---------- For those of you that don't know Maryanne Esposito, let me introduce you to a marvelous cook, who cooks only "Authentic" Italian food, and it is incredible! I had the priviledge of meeting Maryanne at a woman's luncheon many years ago, and she has her own cooking show on Channel 11 in NH. She and her husband, who is a local doctor, live in the next town from where I used to live and work.

    Recipe #281152

    This luscious mix is delicious anytime! Great for showers, graduations, weddings, picnics etc. for finger sandwiches. Also good to spread on bagel or pita chips for a snack or appetizer! Try it. It's sure to please the palate :) Recipe doubles or triples easily for a crowd. You can also add finely chopped onion if you like. The yield on this recipe depends on how full you stuff the rolls, and how big the rolls are. I don't use the lettuce when making finger rolls, but it is great on a sandwich!

    Recipe #280640

    From one of the recipes on Guy's Big Bite. Great to serve with burgers, steak or meatloaf!

    Recipe #278386

    My friend Jackie sent me this recipe to try. It sure looks like one I would love! If you try it before I do, let me know how it came out.

    Recipe #276471

    My friend Jackie gave me this recipe to try. Sounds so good. If you make it before I do, let me know how it turns out!

    Recipe #276458

    New England boiled dinner is often made with a smoked ham shoulder, and that's the way we always had it at my house growing up. The flavor is incredible and makes for a DELICIOUS meal! Some people like their vegetables firm and some like them soft and tender, so cook your veggies accordingly. The cooking time for this particular recipe is 4 hrs. for an 8 lb. ham, or 5 hrs. for a 10 lb. ham. Another way of cooking veggies is, wait until ham is cooked and removed from water, then cook your veggies in the water in the kettle to the desired doneness. Sometimes I use boneless ham and add turnip and beets, just like in the photo I posted. Yummy!!

    Recipe #271489

    This is a GREAT idea for Christmas lollipops for the kids. GREAT to include on cookie trays as well, and for those watching their weight, this is a sure WINNER to help satisfy your SWEET TOOTH! Burnt-sugar is an old-fashioned name for what happens when sugar melts and turns a deep caramel color. The good news is that you don't need fancy molds or equipment to make these gorgeous, thick lollipops. All it takes is a little patience and a steady hand. Wrap them individually in large, clear lollipop bags (available from candy-making outlets) and seal with a piece of ribbon. Look for cinnamon sticks in bulk (to use as sticks) from candy-store suppliers online, if you can't find them at one of your local candy stores! Makes 24 lollipops POINTS® value | 2 per serving

    Recipe #271211

    This Eggnog is a real lifesaver during the holidays, for those of us that are trying to watch our weight. Great for entertaining and to have for your own holiday celebration! Preparation time does not include time needed in the fridge for the flavors to meld. Nutritional Information: 181 calories 0 g fat 3 g cholesterol 22 g carbohydrate 15 g protein 0 g fiber 299 mg sodium

    Recipe #271191

    My mom used to make these every Christmas for us when I was growing up, and they bring back special memories for me, especially around the holidays. We have been eating these for 50 years! These are my all time FAVORITE cookies :) They make a lot of cookies, and the amount really depends on how thick you actually roll the dough, and how thin or thick you cut the cookies. The cooking time is for EACH batch of cookies, and the prep time does not include time to chill dough.

    Recipe #271158

    My friend Linda sent me this recipe and it is a family favorite at her house! Preparation time does not include chilling time. Cooking time is for each pan of cookies.

    Recipe #271098

    I was looking for a little added flavor in my home fries this morning and created this luscious recipe. They were AWESOME! I splurged and had them with fried eggs and toast for a DELICIOUS weekend breakfast. GREAT flavor and just a little spiciness from the seasoning. They are REALLY good! I cooked these on med-high, and from the starting of peeling the onion to putting them on my plate was 45 mins., so if you cook them on high it is going to take less time, and if you cook them on med. it's going to take longer. Med-high worked perfect for me, as it browned the home fries nicely and didn't scorch the onions! See my picture. If you have a lg. cast iron frying pan, I would suggest using it, as they make the "BEST" home fries :)

    Recipe #270990

    « Previous 1 2 3 4 5 6 7 8 . . . 18 19 20 Next »
    Displaying up to 20 pages of results. To see all results, or register.
    Advertisement

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Over 475,000 Recipes

    Food.com Network of Sites