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    166 Recipes

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    My grandmother and the rest of the family drank this. please use sugar cubes only-and sip the tea through the cubes. My family also used the following brand of teabags ( still found ion the Jewish section of the grocery store)- "Swee-Touch Nee Tea"

    Recipe #459519

    This is a recipe from "The Seven Species: Stories and Recipes Inspired by Food of the Bible" by Matt Biers-Ariel. This particular recipe is "complements" of Sharon Strauss. It is a simple appetizer that tastes so good!! Make sure you use only the fresh figs ( they are available seasonally in most supermarkets). The recipe in the book uses an un-toasted bagutte. I like the appetizer better on a toasted one . The Seven Species are the sacred fruits and grains grown in Israel. They are: Wheat, Barley, Grape, Fig, pomegranate,Oolive and Date. This recipe is from the Fig chapter.

    Recipe #396649

    I searched RecipeZaar for a recipe like this and i couldnt find one so i made this up. Easy and tasty recipe that the kids will love. Hebrew National Hot dogs are a must! They are the best.

    Recipe #391511

    I ran out of confectioners sugar for my bundt cake so I improvised this recipe . I found that I used about half of the recipe fro 1 bundt cake.

    Recipe #405479

    This recipe uses Savoy cabbage which is very easy to work with. The leaves separate very easily. This is a sweet recipe. You can substitute bread crumbs for matzoh meal. This is even better the next day. Just pour more broth over the leftover rolls and heat in the oven. This also freezes well.

    Recipe #448122

    I made this up from a bunch or recipes -- it is wonderful served with rice pilaf, or noodles. The meat is so tender-falls off the bone! Time-- does not include natural steam cooling time

    Recipe #316418

    I found this on the internet-i made it easier by using the Saco Buttermilk Powder ( which lats a long time in the fridge)-I am posting this for safe keeping. I have tried a lot of waffle recipes and by far this is the best. I made this in the kitchenaid-gently and slowly so as not to overmix. Try real maple syrup- I am biased towards upstate NY maple syrup since my brother lives there ( he actually made syrup from some sugar maples in his backyard)

    Recipe #457948

    You can make a challah in under 2 hours using quick rise yeast. This recipe is for one small loaf of challah.

    Recipe #457452

    From a full page Pillsbury Flour magazine ad! circa 1945: No Kneading! Work, Time cut in half! . . . this exciting new Pillsbury way EASY, FAST and FUN TO BAKE! A NEW, RICH TASTY BREAD NOW! With this startling ANN PILLSBURY recipe, tested and proved for use with PILLSBURY’S BEST Enriched FLOUR, you cut bread-making time by as much as three hours! A new way to make rich loaves, bread sticks, rolls, party breads, coffee cakes . . . bake bread you’ll be proud to put on the table–golden-textured, crispy-crusted, good. Be among the first to try it! And remember . . . whatever you bake, whenever you bake–you bake your best with Pillsbury’s Best! This is Verbatim from the old recipe card BUT I did decrease the salt ( the recipe said 2Tb which seemed like way too much).

    Recipe #455014

    This recipe does not use any processed items -like soups, mixes... The family loves this-especially the brown potatoes that cook with the meat-the measurements are approximate....Potatoes used are about the size of a small lime-if you use larger ones, the cut in half. I like yukon gold poatoes for this. If you see that the top of the roast is drying out while cooking tehn baste.

    Recipe #404666

    I found a recipe is adapted this on the internet - its based on an old Pepperidge Farm recipe . I have changed it a bit. You can adjust the chestnuts to you taste. Also, the broth/water can be adjusted per liking.

    Recipe #441768

    This is from the Jewish Recipes Website-I havent tried it yet. My great aunt Elsie used to make the best strudel..

    Recipe #393991

    This is really tasty- a bit lighter than other noodle kugels. Non-dairy. I like this as a side dish.

    Recipe #446681

    My own recipe-delicious! -use medium size unglazed clay pot ( Romertopft). Use flanken ribs-they are such meatier and tastier. Everglades seasoning is a wonderful all-purpose seasoning available in all the supermarkets in Florida. Substitute seasoned salt instead.

    Recipe #458535

    My great aunt Bessie made this oink applesauce with jello powder..I am not sure exactly how she made it but it was delicious . This recipe is as close as i remember . sweet apples include red delicious, Fuji, Gala, yellow delicious, Jonagold, Cortland, Macintosh and others. 6 pounds of whole apples should give u about 12 cups of chopped apples. I can this.

    Recipe #447946

    I adapted this from http://www.budapest-tourist-guide.com website. This is my version of it but its close. I Love my Romertopf Clay Pot-It really make things happen much faster. My boyfriend does not like caraway seeds but I really like them ( if you dont like Caraway then this recipe is still great without it.)

    Recipe #453745

    This is the way to make soup-you can alter the recipe a little here and there but this is the best. Make sure that you include the chicken neck ( and the cleaned feet! ) in the soup. Use kosher chicken and canned soup-its tastes better. My recipe adaptation uses skinned chicken so there is a lot less fat to be skimmed off in this soup. If you want very clear soup then cool first, strain the soup through cheesecloth and reheat, cut up chicken and vegetables and add back--but I served the soup as is.

    Recipe #345626

    Found this on one of the swiss culture sites. Apparently, Swiss Vacherin (Vacherin Fribourgeois) cheese makes this fondue. I found this cheese in whole foods ( gourmet cheese section). The recipe calls for french bread for dipping but i would imagine that vegetables would be good too. This can be made in the electric fondue pot also. Posted for zw7.

    Recipe #457949

    This is another baked ziti recipe. If available, use authentic Italian brands of sauce and crushed tomatoes. The italian brands of canned tomatoes are all 28 oz--just use a bit less. When forming the meatballs, test for consistency: the meatball should hold together well. If too soft then add some bread crumbs. If too stiff then add a bit of water. I use a lasagna pan for this ( spray with non-stick spray for easiest cleanup)

    Recipe #427211

    This recipe is loosely based on a recipe which I found online at alaboostablogspot.com. It is great. I have changed it a bit to make it easier. I make this in a glazed clay pot but a heavy dutch oven will do. A balaboosta is yiddish for an "excellent homemaker..and more"-there is no exact translation. This recipe serves 2-4 people only. Double or triple for more. Flanken is very similar to shortribs ( its cross cut).

    Recipe #432199

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