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    You are in: Home / Cookbooks / Dr. Jenny's Say Cheese, Please
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    69 recipes in

    Dr. Jenny's Say Cheese, Please

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    I have not tried this yet, but it looks right up my alley. This recipe is from Williams-Sonoma Easy Entertaining. The recipe description says for variation, you can substitute pesto for the eggplant spread. Other cheeses, such as smoked fontina or pepper jack are also nice. The recipe also work well when grilled in a panini-style sandwich press. The recipe says it serves 8, but it looks like you can serve bigger slices for a lunch sandwich for fewer people.

    Recipe #504583

    This gets rave reviews on Epicurious. Its from Bon Appetit, March 2004. According to the recipe description, start the gravlax at least two days in advance (the sauce can also be prepared ahead of time, leaving just quick assembly on the day of your party). Pairs nicely with champagne or sparkling wine. NOTE: Prep time does not include the 2-3 days refrigeration time for the gravlax. Prepare accordingly.

    Recipe #504590

    From Saveur. I found this recipe when looking up Scandinavian recipes.

    Recipe #504602

    I made this tasty "meatloaf" for dinner tonight. It is from the site. DH said, "this is pretty good for being vegan." Next time, I will make more sauce, maybe even double it. I found that I did not have any "excess" sauce to spoon over my loaves. Also, I had a little less than 1/2 cup of brown sugar on hand, which was fine for our tastes, as I don't like things too sweet. I may even cut back to 1/4 cup next time. The recipe did not say to use prepared mustard so I used dried. The cayenne is to taste, but that part keeps disappearing. I grated the onion in my mini food processor as I was tired of using the box grater after the tempeh. I served with mashed potatoes and roasted broccoli.

    Recipe #503699

    DH and I made this winner from the website. She says it is an adaptation from Isa Chandra Moskowitz's "Appetite for Reduction." According to the author, chiffonading the collards (stacking them one on top of the other, rolling them up and slicing the roll) is one of the easiest ways to chop them, which is what we did. This was healthy yet very flavorful and spicy. DH indicated that he was surprised by how much he liked it, helped himself to two servings and indicated that he would like to have this again. We served over Recipe #373373 for authenticity.

    Recipe #503234

    Made this yummy spicy salad for lunch today. DH and I liked it a lot. It's from the blog. Cook time includes cooling time for the bulgur.

    Recipe #503232

    DH and I made this recipe last night. It is from the Once Again Brand of products listed in an ad in the Vegetarian Times. I was really glad we tried this recipe. We really enjoyed it. Do use a nice store bought or homemade tzatziki sauce on top of the burgers as they benefit from the added moisture. While the ingredient list looks long, most go right into a food processor and it does not take long to prep at all.

    Recipe #503095

    I made this really easy recipe from the Vegetarian Times website. It says it is from the March 2012 issue. This was perfect for a weeknight and I bought pre-cut butternut squash to save time. Next time, I would make it a little spicier by adding more curry paste, but that is personal preference. I would also simmer the butternut for longer for a softer consistency. I made this in my Dutch oven and served over black forbidden rice as the recipe suggested for nice color contrast. The recipe says that most Thai green curry pastes (unlike red and yellow) are Vegan, particularly the one made by Thai Kitchen, which I used.

    Recipe #502872

    This recipe is from the September 2008 issue of "Bon Appetit." I just made it for my lunch and absolutely love it! I used feta cheese as that is what I had on hand. My chili powder was of medium heat, which I feel was perfect in this dish.

    Recipe #435441

    DH and I enjoyed this recipe from the March 2013 "Vegetarian Times" last night. We used Recipe #443456 443456, which we often do, for the crust and made our own pesto. Since we used our own crust, we baked less time than the recipe specifies. You can roast the broccoli while the tomatoes are roasting so make sure you read steps 1 and 2 at the same time.

    Recipe #499210

    DH and I enjoyed this fruity salsa with our mahi mahi. This recipe is from my "The New Legal Seafoods" cookbook. Prep time includes marinating time.

    Recipe #368100

    This recipe comes from the Black Dog Tavern's "Summer on the Vineyard" Cookbook. DH and I made this for dinner a few nights ago and thought it was delicious.

    Recipe #298322

    We found this recipe from the January 2011 Bon Appetit to be easy for a weeknight and full of flavor. We served with Recipe #155018 155018, which we highly recommend.

    Recipe #446304

    DH and I made these as a dessert for a dinner party where we would be served Merlot. Everyone loved them. This is from my book, "The Wine Club" by Maureen Petrosky. I am posting the recipe as it is written, however, DH and I baked our pears, having already halved them, as we could not fit them into the 8X8X2-inch baking dish whole. This worked out fine. According to the recipe, these pears will serve 12 if halved, and 24 if cut into quarters.

    Recipe #367863

    DH and I enjoyed this recipe (to DH's begrudging surprise) from a recent issue of the "Vegetarian Times." It says it serves 4, but DH and I ate the whole thing ourselves. I also used fresh ricotta from Plum Market (and it wasn't low fat) and freshly grated Parmesan. There's no way we were skipping the optional mozzarella. I think we used an 8x8" baking dish.

    Recipe #498852

    DH and I loved this recipe from the Williams-Sonoma website. We thought it to be really rich (not low cal) and delicious. The only modification that I made was to use soy chorizo from Trader Joes, which worked out great. This recipe uses Bomba rice (arborio) vs pasta, FYI. We made the whole dish in the Dutch oven and transferred the Dutch oven to the oven so as not to dirty another pan. Prep time includes resting time.

    Recipe #489951

    DH and I made this easy, tasty recipe from the Vegetarian Times and enjoyed it very much for dinner. In step 4, DH and I did the first version, leaving the mushrooms whole.

    Recipe #484489

    A favorite recipe of ours from We use Absolut pear as we found it worked better in this recipe than other pear vodkas we tried. St-Germain is an elderflower liqueur from France.

    Recipe #492644

    DH and I loved this recipe from Bon Appetit's "Everyday Meals." We served with a salad.

    Recipe #485170

    A friend gave this recipe to me from one of her cookbooks. It did not remind me of chili in the thick sense that I usually think of it (the sauce is definitely on the thinner side). However, I found it has really nice flavor and lots of veggies. My friend typically serves this dish over rice.

    Recipe #275373

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