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    You are in: Home / JanetB-KY's Public Recipes
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    153 Recipes

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    Another from Kraft... what kid or kid at heart wouldn't love these? Creamy & cold, just the thing for a hot summer day. SOOOOO simple yet so tasty.

    Recipe #168468

    This is from the current issue (Summer '06) of Krafts Food & Family Magazine. I plan on making this in the next few days and am sure others would love it too. Looking at it, I can see how the flavors could be easily changed by different jello flavors. It is printed with sugar free ingredients but I am posting with regular ones.

    Recipe #168465

    This is a variation on the normal Mozzarella Cubes as it is a bit spicier then most you can buy or find recipes for. This makes a great hostess gift or addition to an Antipasto Platter or just to snag straight out of the container.

    Recipe #168462

    With an ex b/f from Washington State who grew up eating LOTS of apples grown there, I have was at one point collecting more Apple recipes and this is one of the tastier ways to get in a serving of fruit, albeit certainly not low fat hehehe.This is a great family dessert. Creamy yet not too heavy and you can pretend it's good for you because of the Apple Pie filling.

    Recipe #168231

    This is great over vanilla ice cream or served alongside chicken or turkey. Adding a touch of vinegar and some red pepper flakes make it go great with Pork also. Basically, this sauce has a lot of uses.

    Recipe #168092

    An old fashioned Jello salad that is also great for a light dessert. I changed it a little from the original in the matter of adding a little zip to it with different & extra spice & subbing lime juice for the original lemon juice

    Recipe #168070

    Classic maple Fudge recipe. Very rich, very sweet and not hard at all so long as you use a candy thermometer.

    Recipe #167821

    A nice twist on the classic Mint Julep. I wish I had seen it before Derby day but hey it will taste good anyday.... just remember.... drink smart as this is VERY strong :-)

    Recipe #167807

    Very good in a cup of Hot chocolate which with the weird weather i'm thinking about even in May. Not a quick and easy recipe but sooo much better than store bought marshmallows and not difficult at all.

    Recipe #167803

    Can't remember where I got this; an addition to a magazine. It is very good. Not a traditional Crab Cake maybe but very tasty and very EASY. The Zaar format didn't recognize just an envelope of salad dressing mix but I am referring to one of the small envelopes about 1/4 ounce

    Recipe #167799

    I got this one from Southern Living Magazine and tweaked it some as it was kind of bland to begin with. Needless to say, once I got a hold of it, with my love of spice, it was no longer bland. If you want just mild spice though, just omit all spice but the salt, pepper and onions and green peppers and up the salt to taste as I lowered it to take into account the saltiness of the Cajun Seasoning.

    Recipe #167798

    So good and so good for you. You get protein, vitamin C, fiber and needed carbs all in one fantastic tasting dish. You can also substitute Chicken or Shrimp in this dish with great results. Don't let the long ingredient list throw you; it goes together quickly.

    Recipe #167730

    This is even better than Key lime Pie because it is creamy and much richer yet still light enough to serve after a heavy meal. A wonderful mix of sweet and tart. Don't let the use of unflavored gelatin and the long directions scare you off. If you can make Jello, you can make this. Just follow the directions & you'll be fine. This mousse is great for family desserts during the summer yet with some graham cracker crumbs and white chocolate curls on top, it is fancy enough for company also.

    Recipe #167695

    These are yummy. Got them this morning from a recipe group & made them as i've been in a baking mood lately. They aren't overly tangy or sweet. They have a nice creamy center and a sweet/tangy flavor. I also put a lemon juice/powdered sugar glaze on top.

    Recipe #167203

    I made this for dinner tonight and it was quite good. I did add more garlic and also rosemary and thyme to add a little more flavor and because both of those herbs mix so nicely with red wine in cooking. I also used extra onions and mushrooms. Feel free to experiment with seasonings and veggies though the recipe as is is more classic. This is an extremely simple recipe for an old classic and practically foolproof. Your crockpot may cook slower or quicker though, so be aware of that.

    Recipe #166939

    This is light and creamy. It isn't a strong Pina Colada flavor but it IS reminiscent of the classic drink. It is good garnished with toasted coconut and some dried pineapple

    Recipe #166929

    I found this on the Pillsbury site and I plan on making it this weekend. As usual I can think of quite a few variations on the basic recipe, like dried sour cherries instead of cranberries, chocolate frosting instead of vanilla, pecans instead of walnuts... wow, the ideas are endless. I think I will be having some cavity inducing fun with this one!!

    Recipe #166924

    I got the recipe for this this morning and have already made it. Oh my does my kitchen smell awesome. The batter tasted wonderful lol and I can't wait for the cake to cool to see how it tastes. One thing I did do differently though is I used 1 1/2 tsps. mint extract in the cake itself along with the Vanilla extract. If you do the glaze and the sauce, which I am doing, this isn't a quick fix but so far is seems worth the trouble. Also, I don't have any whiskey in the house, so I subbed white creme de cacao. I realize there is a major difference between the 2 liquors but I had to work with what I had. This may sound like a lot of steps, but it goes together very easily.

    Recipe #166910

    This is a very easy fudge recipe. No hours of cooking and stirring. It is creamy, great for a chocolate fix and I have yet to find anyone who doesn't enjoy the creamy chocolate richness.

    Recipe #166909

    I got this in an Eagle Brand newsletter & it sounds awesome. I am already imagining experimenting with flavors here & will post some of my thoughts with the recipe.

    Recipe #166736

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