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 / Dorel'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

    100 Recipes

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

    I made 1/2 the recipe first. But, I forgot and added 1 cup of coconut. Followed the recipe directions and prebaked shells for 10 min. Try to prick the shells on the bottom before baking. I forgot and nothing serious happened. Baked the tarts for 20 min. The filling was quite firm. We enjoyed them. I think I'll use double coconut all the time. I got 15 tarts. I had condensed milk left over so the next day I made more, 13 tarts this time. I didn't like the look of the mixture after the blueberries were mixed in yesterday, very blue looking. I even used frozen blueberries. You could add some flavoring if desired, taste the filling and see if you want to add anything more. Today I pre-baked the shells for 5 min. I put a few blueberries in the bottom of each shell, depending on size, I used 5-8 in each shell. These I baked for 15 minutes and they were a little runny in the middle. We liked them, there isn't any left. I think I'll try frozen raspberries next time. I'm posting the recipe the way it came to me.

    Recipe #308933

    This recipe was in a magazine I received from a friend who lives in Iowa. Thanks Doreen. It's a beautiful magazine. I made one 9" pie and had enough left over to make quite a few tarts. They were being eaten before they were barely out of the oven. I didn't think to count them before they were eaten. I used my own recipe for the crust and had store bought tart shells. It has a wonderful flavour. All my berries and the rhubarb were from frozen and thawed before mixing. Apples of course were fresh. The recipe calls for 1 1/2 cups sugar. I only used 1 cup and we even found that a little too sweet for our taste. This is a very simple recipe if you use store bought pie crust.

    Recipe #308050

    1 Reviews |  By Dorel

    Delicious flavor from the orange juice. I used reconstituted frozen OJ. I forgot to cut mine into triangular pieces before I baked them. It didn't seem to make any difference, they are very easy to cut after being baked.

    Recipe #287393

    This my own concoction, It contains more bran than flour and prunes as well. This should get you "going" and it's so good for you.Nothing has to be exact in the measurements. For extra nutrition I added ground flax seed and ground Salba, also Kretchmer wheat germ. This is not a sweet muffin, if you want more sugar just increase the brown sugar. If you don't know what Salba is I found this explanation very informative. The zaar computer will not accept Salba as an ingredient so I'm adding here. 1/8 cup Salba (optional Salba® is packed with more energizing nutrition than any other vegetable source, even Flax. After more than a decade of testing, no single food known to man can match Salba’s® nutritional power. This ancient grain is rich in Omega 3 fatty acids, with an optimal Omega 3 to 6 ratio, beneficial fibre, Calcium, Magnesium, Iron, Vitamin C, Potassium, vegetable proteins plus vital age-fighting antioxidants. Clinical studies suggest Salba’s® unique nutritional make-up can: help boost energy levels, reduce blood pressure, improve your heart health, promote balanced blood sugar, aid in hunger management, promote healthy weight loss and support easy digestion.

    Recipe #285462

    This recipe was in a box of loose recipes I'd cut out of magazines and newspapers. I'm posting it here so it won't get lost.

    Recipe #282589

    1 Reviews |  By Dorel

    This is different from the usual oatmeal shortbread cookie. This has corn starch and icing sugar in it. Enjoy the unique texture and flavor.

    Recipe #282580

    1 Reviews |  By Dorel

    This recipe was in a box of loose recipes I'd cut out of magazines and newspapers. I'm posting it here so it won't get lost. See NOTE at bottom of recipe if you don't have pastry flour. UPDATE-- Made this today. It didn't rise much, maybe it's not supposed too. I did use pastry flour. The flavor is wonderful. I dropped the salt down to 1/2 teaspoon, and used butter instead of shortening. There's less than 1/2 left it was so tasty.

    Recipe #282092

    This recipe was in a box of loose recipes I'd cut out of magazines and newspapers. I'm posting it here so it won't get lost.UPDATE: Made these and they are delicious. I used the food processor to chop up pecans. I used coconut to thicken the batter so I could make them into balls and then roll them in coconut. I set the oven at 265° and baked for 30 min. I will bake for 25 min. next time so they will be softer.

    Recipe #282090

    This recipe was in a box of loose recipes I'd cut out of magazines and newspapers. I'm posting it here so it won't get lost. Update--I made this yesterday and we 3 enjoyed it. I divided it up and put 2 in the freezer. I had more than 3 cups cabbage. I used all of a small head. I also added tomato juice. I didn't bother with the rice, we had it with mashed potatoes. I didn't use the Parmesan cheese either.

    Recipe #281956

    This recipe was in a box of loose recipes I'd cut out of magazines and newspapers. I'm posting it here so it won't get lost. UPDATE: I made these and they are delicious. I wasn't sure how pumpkin and applesauce would taste together. The predominate flavor to me was the molasses. I used all white flour and butter. The texture is more like a cake than a square. I did cream the butter, sugar, molasses, brown sugar, applesauce, eggs and pumpkin before adding the dry ingredients.

    Recipe #281946

    This recipe was found on the Rogers Oat Bran package. I'm putting it on zaar so I won't lose it. I haven't made it yet. Oat bran and wheat bran are very good for you. UPDATE. Apr 8. I finally got around to making these. These are not a sweet muffin. I added 1/2 cup brown sugar instead of white. If you want a sweeter muffin increase the sugar. I used about 2 cups frozen blueberries as I like like a lot. I made 6 giant muffins and baked for 32 min.

    Recipe #254946

    1 Reviews |  By Dorel

    My family loves these bars. We like a lot of bottom crust. I doubled the original bottom crust recipe. If you think it's too thick you can half it.

    Recipe #232497

    1 Reviews |  By Dorel

    flavored coffee

    Recipe #129022

    2 Reviews |  By Dorel

    Hot coffee beverage

    Recipe #129020

    2 Reviews |  By Dorel

    For 1 large or 2 small pies

    Recipe #129018

    This is a variation of my recipe #79692.This uses whole cans or jars of ingredients so it's more user friendly, nothing left over.This will make 1 9" pie plus 26 tarts.

    Recipe #105411

    3 Reviews |  By Dorel

    This is a simple dish suitable for 2 or 3. Can easily be doubled. Ingredients most of us always have on hand. If you want more spice you can add 1 tablespoon curry powder and 1/4 teaspoon garlic powder. We prefer ours without.

    Recipe #103563

    1 Reviews |  By Dorel

    Another recipe from an old 1960's cookbook. I've been making these a couple times a year for 40 years. They are crispy and butter flavoured and so good. Use quick cooking oats. I use the dough hook to mix when it gets too hard for the K beater. Instead of rolling out I find it easier to pat into a 9"x 13" cookie sheet with 1/2" in sides. I use parchment paper. Score into about 1 1/2" pieces and bake. When baked cut along score lines and you have nice square cut cookies.

    Recipe #101997

    2 Reviews |  By Dorel

    This recipe is from an old cookbook from about 1960. You can add almond extract or Kirsch to the filling if you like almond flavoring. I usually add about a tablespoon of Kirsch. This makes 2- 9" pies. You could half the recipe.

    Recipe #101793

    3 Reviews |  By Dorel

    This is a recipe I've had around on a piece of paper and want to get it posted before I lose it. Update: Just made these today and I got 26 cookies using a 1 1/2" cookie scoop. Baked for 11 minutes.

    Recipe #101615

    « Previous 1 2 3 4 5 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

    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes