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    166 Recipes

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    These are big, fluffy, wonderful rolls. Lots of butter makes them extra yummy. We like them with mugs of soup and with homemade jam for breakfast.

    Recipe #379727

    I make the brine and DH keeps the smoke coming. He is famous for smoked salmon! This recipe is for a hard smoked alderwood sockeye salmon. It is so good you will drool over it. Really. You will.

    Recipe #375918

    Are you making ice cream or key lime pie with raw eggs? Here is a quick way to pasturize them to make them a little safer to use raw.

    Recipe #373472

    My MIL passed away this Friday night and I miss her already. ZAAR member Zurie told me to celebrate her life so I am posting her secret recipe for fudge which she passed on to me. What a joker! Although she was famous for her fudge we never caught on that it was the recipe on the back of the Fluff jar! So this reminds me of my MIL and I will miss her very, very much. I hope you try my Dear MIL's secret recipe for her famous fudge. Let me know how you like it! Here is a thread from Jacqueline in KY.

    Recipe #368181

    I found this banana bar recipe and changed it around a little to suit our tastebuds. The frosting is FANTABULOUS and if you bring them to a potluck you will be the Queen of the Ball. The secret is the overripened frozen bananas!

    Recipe #367950

    This is very easy to do. I made the mistake of using the celery leaves in a batch once and the stock was terribly bitter after pressure canning. I researched the manufacturers handbook and learned about celery leaves turning bitter when pressure canned. Save up your carcasses from rotisserie chicken or roasted chicken for the best flavor.I use two Costco chicken carcasses and some wings if I have them. I hope you try this.

    Recipe #364840

    Try this sauce with Recipe #272132 for "Italian Mac N Cheese". I still remember the first time I had this - I made an absolute pig of myself. This serves 4 for dinner or 6 - 8 starters. Recipe #272848 is a nice alternative and looks pretty on the plate.

    Recipe #364412

    This is a very easy recipe to make and is good for any dessert, cold or warm with either a savory or sweet filling. DH likes them with jam nd I am a Crepe Suzette kinda gal. A seafood filling is wonderful too. Mmmmm.

    Recipe #364355

    I love this cake. It is delicate and beautiful and yummy too! Nathalee DuPree is one of my top three favorite TV cooks (right after Julia Child and Ina Garten). Your stand mixer makes this cake easier than it looks. If you make it please post a picture if you can!

    Recipe #364308

    My Dad's favorite bread for toast! I have been making this bread since 1970! This bread is super fast to put together and I let the bread machine do the work and bake it in a 1 quart casserole in the conventional oven. Good for toast, soups, stews and the occasional cheese sandwich. Prep time does not include rising time, just how long it takes to throw the ingredients into the A B M pan.

    Recipe #364103

    Not so much a recipe as it was a last course (before the dishes were done and the cannoli were served) with our big dinners. Nuts were always served in the shell and then cracked before toasting them in a cast iron skillet.

    Recipe #363544

    Lots of spice and sugar make this one of DH's favorite lunchbox cookies. His workmates love them too!

    Recipe #363382

    I hope you enjoy this buttercream - it is based on the Wilton recipe from a million years ago.

    Recipe #360927

    My uncle was a torturer of young children. He was in high school when my brothers and cousins and I were in grammar school. He would tell us that tapioca pudding was made from frog's eyes and none of us would eat it so he ate the entire bowl himself. He also told us that Jell-o was made from pony bones to scare us from eating it. So here is the version of instant tapioca pudding my mother and grandmother would make which is adapted from the Kraft Minute Tapioca box- Frog's eyes are optional.

    Recipe #356602

    Well, these are a treat once in a while. Try Recipe #280220 to get your potatoes ready for stuffing. PLEASE NOTE that the carb count is off in the nutrition info. The more potato pulp you remove the lower the carb count will be.

    Recipe #355122

    We like these tender wings! A lower carb version to curb a craving. Prep and cook times do not include marinating time. Hope this keeps your low carb diet interesting!

    Recipe #355036

    Potato soup is very comforting, easy to make and inexpensive too! It's easy to add your favorite 'toppings' to and you can throw it into a crockpot and let it cook all day. Bake your potatoes (Recipe #280220) ahead of time and just keep them in the fridge until you make your soup. Hope you make this your own by adding what you like! This will serve about ten cuppa portions or 5 bowlfuls.

    Recipe #353530

    These scones are fast to come together on a busy morning. Very tender and tasty too! You can premix the dry ingredients and cut in the butter and store it in the fridge until you are ready to prepare the scones.

    Recipe #352052

    My little sister used to work at Bar Anticipation in Belmar NJ during the season. She would dress up as a nurse and sell Jello shots in the little plastic pill cups. Now she can't work due to Multiple Sclerosis. She says you have to be careful - these drinks sneak up on you.

    Recipe #348512

    These biscuits are our new favorite! They are very light and flaky! It's actually a delightful mistake I made on my everyday biscuits that was a serendipitous treat. Crunchy on the outside and tender in the middle. This makes six nice sized biscuits when cut with a jelly jar. Serve with biscuits and gravy, fried chicken, or beef stew. Make sure your oven is really heated for a longer length of time than usual. I use a pizza stone in my oven all the time to ensure even and constant heat. It really helps baked goods along the road to perfection. PLEASE NOTE - You can use a lot more milk in this recipe if needed. Just add until you get a soft biscuit consistency. I have used anywhere from 1/4 cup to 2/3 cup depending on the humidity and flour.

    Recipe #348286

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