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    36 Recipes

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    A single serving of eggless cookie dough with chocolate chips for those nights when nothing else will satisfy your cravings. Similar to other single serving recipes found on the web. It may be made without the molasses see note below.

    Recipe #509548

    The title says it all. Someone posted a recipe with pictures of such a delightful treat on Facebook. Unfortunately the one posted used prepackaged red velvet cake mix which I never have on hand or usually buy so I was off on the search for one from scratch. This is very similar to the one on foodnetwork.com

    Recipe #504169

    This is very close to the freezer cheese sauce mix I found in Make-A-Mix by Karine Eliason, Nevade Harward & Madeline Westover. They say it's a nice complement to most vegetables. Try it as a hot dip with raw vegetables. I believe it can be used for just about anything.

    Recipe #496145

    From TOH: Gougeres—French cheesy cream puffs—are usually made with Gruyère cheese, but I like to substitute a very sharp cheddar for bolder flavor. Give your own twist to this recipe with the cheese of your choice.

    Recipe #487634

    My version of sloppy joes is based on an overview of several different recipes I've seen on this site, plus taste testing. May use 1 sm onlion finely chopped in place of the onion flake and powder and 2 cloves minced garlic in place of the garlic powder, and then brown them with the meat. I know there are several ingredients, but

    Recipe #463225

    My husband loves meatloaf, but we couldn't agree upon a recipe. He also likes leftovers and I don't. When I make this I actually at least double it (using 1 egg per pound to pound and a half of meat). After mixing, I split it into equal portions and place in mini-loaf pans. I then freeze all but the one I'm using that day. When using the frozen meatloaves, thaw in the fridge at least 8 hours or more, don't place frozen in the oven.

    Recipe #462185

    Wonderfully delicious peanut butter cake best with chocolate frosting, If you make with Reese's Peanut Butter and a milk chocolate frosting, it's very much like a Reese's Peanut Butter Cup. This recipe makes a smaller 8x8 cake. If you make a triple batch it is enough for one layer in a 12" cake pan with a dozen cupcakes. I also recommend that you use a creamy peanut butter simply because if there is some left over the nuts well get "soggy" in the cake.

    Recipe #461878

    This is from ToH's Mom's Best Made Easy. Submitted by Jeri Clayton, in UT who says, My daughter and I had eaten a cold fruit soup while on vacation. When we got home, we tried to create our own version--and wound up with this yummy smoothie. Everyone who tries it, enjoys it.

    Recipe #459279

    Found this in _Taste of Home's Mom's Best Made Easy_. It was submitted by Beverly Carter, in NJ who says, This elegant dessert is sure to delight. The light and chocolaty mousse is so wonderful, I enclose the recipe with every bridal shower gift I give. *Times listed are a guess since I haven't made this yet.

    Recipe #459277

    From _Small Batch Baking_ while the author pairs the recipe up with her carrot cake, it's my frosting of choice for all small batch cakes that I've made. (Then again, I think cream cheese frosting is good on anything .... or just out of the bowl.)

    Recipe #434965

    This is from _Small Batch Baking_ in which the author writes: Red Velvet Cake was my childhood favorite because it was chocolate _and_ it was red like my birthstone, the ruby. It was just barely chocolate--the cake typically had only a few teaspoons of cocoa powder in it. There was nothing subtle about the color, however, because it took as much as two ounces of red food coloring to produce that shade of red. This version is a bit more subdued in color buy definitely not in flavor, and it has a frosting you'll want to make again and again.<p> </p> This uses two 14-15 oz cans that have been throughly cleaned to bake the cake in.

    Recipe #434963

    This is just like the recipe you find on the back of a Stove Top box, except we use pork rather than chicken and don't premix the stuffing. The others I found on this site that were close do not include the mixed vegetables. Typically though instead of purchasing bags of mixed veggies, we just mix our own from the frozen veggies we have on hand.

    Recipe #426445

    I received this recipe from the Prescott Journal which actually called them "Nona's World Famous Ginger Snaps". I found some Molasses Krinkles recipes that had the same ingredients but different baking instructions. Since I won't be keeping the paper and do want to try this recipe I'm posting it here. (By the way 4 tablespoons is equal to 1/4 cup)

    Recipe #421992

    This makes a wonderfully thick tapioca pudding with lots of tapioca in it. It's almost like a tapioca cream. To my way of thinking this makes just enough for one, but if you want to double it to share, use the entire egg rather than 2 yolks.

    Recipe #419635

    My husband who loves lima beans found this on another side and decided that we had to try it. We all enjoyed it. It originally called for low sodium chicken broth and low fat sour cream, but this suits our tastes better. We always use frozen vegetables in this.

    Recipe #419050

    This is something that my husband makes, and he'll eat it on chips like "regular" salsa, but it has no tomatoes. We also use this in other recipes to add flavor.

    Recipe #418230

    This is a hearty chili without tomato chunks. If you prefer chucks of tomato in your chili use diced tomatoes instead of tomato sauce. This is just enough for a lunch for my husband, our toddler, and myself, but if we need a bit more I'd go to the 22 oz size of tomato sauce and or beans. Do not leave out the salt since the little bit really brings out the other flavors. IF you making a large pot to have left overs leave out the salt since chili always gets saltier as it stores. I started with another chili recipe I found here, but we made several modifications so I am posting it as is.

    Recipe #411789

    This is a hash brown and egg bake, like so many others but it is sized for two or three people. I looked at many of the other bakes to create this recipe, which includes the things we like, and was looking for a shorter bake time, than the hour average on most of them. You can easily make this up ahead of time, according to others you should be able to make this up to 2 days ahead in the fridge, or 2 months in the freezer. If you freeze it make sure that it's in the fridge at least overnight to thaw before baking otherwise you may need to increase baking time.

    Recipe #403901

    This recipe is for a "soft scrub" which not only cleans wonderfully will also help soften your hands. Personally I used Dr. Bronner's Lavender Castile Soap so I did not add the essential oil. Besides smelling great (and being calming) lavender has natural antibiotic, antifungal, antiviral, and antibacterial properties. If you do not like the scent of lavender, lemon, tea tree (oil), and thyme also are natural antibiotic, antifungal, antiviral and antibacterials as well, so they make good alternatives. I found this recipe in Naturally Clean Home by Karen Siegel-Maier.

    Recipe #371061

    I found a similar recipe at another website, but I want to keep all the recipes I like and use in one place. Another note 1 lb of confectioner's sugar is equal to about 2 cups. You can use crunchy or creamy peanut butter depending on which you prefer.

    Recipe #363089

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