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    26 Recipes

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    A spin on an old classic - the all bran muffin! Adding a cup of whatever berries you have on hand - you can use frozen - and a sprinkle of your favorite granola on top.

    Recipe #507423

    I made these during hurricane Sandy to keep us warm! Easy to use things about the house. I put a little espresso in the milk because it was left over from breakfast which was great. I also chopped up swiss chocolate in place of the chocolate chips because its all I had!

    Recipe #489505

    Fast, easy and delicious! Use a 9 x 12 or 10 x 14 glass or stainless steel pan, allow 20 minutes assembly, and 45 - 60 minutes to bake. If you do not have the herbs on hand, you can use any combo of dried herbs such as oregano, parsley, basil, rosemary... For vegan, substitute tofu for ricotta and nutritional yeast for Parmesan.

    Recipe #476177

    Pennsylvania Dutch style Apple Dumplings. This recipe is my own creation after trying apple dumplings for the first time on a trip to the Poconos to pick pumpkins. They were a special on the menu at a small diner in Saylorsburg - I had never tasted anything quite so delicious. The dough is soft and almost uncooked at the bottom, the pastry soaked in syrup, and the apples spiced with cinnamon. The waitress served it warm with milk for breakfast, but sweetened whipped cream or ice cream would be good as an evening treat! (I have used 1 cup of whole wheat flour as a substitute, and they turned out fine)

    Recipe #467500

    We went to the farmers' market this weekend and whipped up a delicious turkey chilli in the crock pot...

    Recipe #439285

    This recipe makes a cookies with a crisp edge but the center is thick and chewy. It's based on the Quaker Oats recipe which I find it too sweet, so Iuse less sugar. It never has enough raisins in it, so add more. I use only brown sugar (instead of a mix of brown and white). And sometimes, I add chopped walnuts. The trick to getting a really thick, chewy cookie is to chill the dough before you bake it. You can scoop it and then chill it, or, if you’re like us, scoop it, freeze them and store them in a freezer bag so you can bake them as you wish. I find they’re always thicker when baked from the cold — only a couple extra minutes baking is needed.

    Recipe #412521

    Classic shape plus not-so-classic flavors gives these rolls an element of surprise. That's not to say the wintry blend of pumpkin and orange is overpowering; it's actually very subtle, so the rolls go with just about anything you put on the dinner table. Leftovers would be awfully good slathered with butter and toasted for breakfast

    Recipe #400958

    Delicious high fiber fishcakes 170 calories; 2 g fat; 22g carbs; 10.5 g fiber; 25.5 g protein (3 WW points)

    Recipe #399729

    I adapted this Rosemary Bread Recipe to include Pumpkin instead of oil or butter, and white whole wheat flour instead of plain. It makes a small loaf, perfect for a dinner.

    Recipe #399714

    Delicious pasta-free lasagna! Feel free to add more herbs to the tomato layer. I added some chopped fresh rosemary and parsley because I had it at home. I also added some red chilli to the cheese layer for a little more zip. Serving Size: 1/4th of recipe (1 SUPER-LARGE portion) Calories: 238 Fat: 2g Sodium: 1,218mg Carbs: 33g Fiber: 11g Sugars: 14g Protein: 25g *4 Points!

    Recipe #399696

    A really tasty wholewheat multigrain loaf that uses multigrain cereal.

    Recipe #384589

    My friend Katie makes this in New Orleans, where she just moved, and I just visited. The ladies in her family have been passing it around and she just shared it with me! She says the beauty is that you can really just add and subtract according to what you have in your kitchen.

    Recipe #383874

    This recipe is very similar to that served at L'Oasi restaurant in the Costa Smeralda region of Sardinia, Italy. The simple sauce can be also made with shrimp, prawns or crab instead of the lobster, or even on it's own!

    Recipe #378087

    This recipe comes from a clipping from the Independent some time in the late 80s. They ran a column ever week to find the best reader's submission recipes. The article was called Carrot Cakes to Stir the Passions! The winning recipe came from Priscilla Roth from North London, who got the recipe from her mother in law in New York 15 years prior to that. This recipe really has a long history! The personal history my family has with this cake also spans more than 30 years or so. My mum used to make it for birthdays and tea time when we were little, and I can honestly say I have never really had a better carrot cake (but then I've grown up on it along with my 5 siblings!). Its simple, easy to make and delicious. The Best in the World, because that is what everyone says that tries it before asking for the recipe!

    Recipe #371799

    Looking for a rhubarb recipe with a difference?

    Recipe #371517

    Kamut is higher in protein and many minerals, especially selenium, zinc, and magnesium than other wheat products. If you have gluten intolerance, and avoid wheat, you may be able to eat some forms Kamut. However, as it is a wheat species, it is unsuitable for those with coeliac disease.

    Recipe #370854

    The wonderful thing about breadmakers is they cut all the tedious bits out of making an enriched dough, but all homemade hot cross buns are in a different league from anything you can buy.

    Recipe #365544

    Delicious high fiber muffins with the added benefit of flax!

    Recipe #350882

    This famous chunky marmalade is a beautiful red-gold colour and delicious spread on hot buttered toast. Seville oranges are a seasonal fruit that are available in January. The orange's thick, rough skin, the flesh is extremely tart and packed with seeds; it is not an eating orange, but its high acidity offers perfect setting power for preserves. Seville oranges can be frozen, so those pushed for time post-Christmas can pop a bag in the freezer and make use of this very special, often undervalued fruit at a later date.

    Recipe #349172

    Recipe #347291

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