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    You are in: Home / Cookbooks / Thirty Minute Meals
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    70 recipes in

    Thirty Minute Meals

    Here are some quick dishes made in 30 minutes or less!
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    This is a small recipe producing small scones. It’s perfect for baking urges, and you’ll be eating well in less than thirty minutes. Each scone is only about three or four inches long. There’s a TON of berries in them, so don’t be put off if the dough doesn’t come together perfectly like sugar cookie dough. It’s going to be a messy and a little imperfect and that's perfectly okay. Scones originated in Scotland. Treat yourself! From Eat Run Live.

    Recipe #501787

    I was doing some research on Eggplant Parmesan and came across this little goody. All the crispy goodness of traditional Eggplant Parmesan, only in bite size snack form. It fries up quickly, is crunchy, salty and guests can’t keep their hands off of it. This would probably be delish baked too. Adapted from Life's Ambrosia.

    Recipe #494108

    Adapted from the Sneaky Chef Cookbook by Missy Chase Lapiine, this is a hidden purse full of sneaky nutriton!

    Recipe #398983

    This is a Scandinavian recipe adapted from Tina Nordstrom's recipes in New Scandinavian Cooking. I love mushrooms and this is so good with the thyme and parmesan! Great as a side dish and it's also good on toast or with pasta. Enjoy!

    Recipe #367518

    So easy and so good too! Adapted from BH&G magazine.

    Recipe #355275

    I just got a new cookbook, Good Cooking by Jill Dupleix! Some simple but wonderful recipes(and the pictures are fabulous!). This is the same principal as for pasta carbonara, but with zucchini instead of bacon and is beautiful with a creamy golden sauce! Enjoy!

    Recipe #293301

    A yummy recipe that I tweeked a little to my liking. Adapted from Paul Newman's Own website. Enjoy!

    Recipe #284440

    This is an easy delicious recipe adapted from Semi-Homemade Cooking with Sandra Lee. Great for parties, or hanging out!

    Recipe #275175

    I have been craving the cool crispiness of fresh celery. Now teamed with creamy chunks of tangy blue cheese, it's so simple and so pleasing. Serve with rice pilaf or polenta cutlets. Adapted from Moosewood Restaurant New Classics cookbook. Enjoy! Recomended cheeses are Maytag, mellow Danish, and Buttermilk Blue.

    Recipe #264481

    Serve these biscuits warm with butter and lavender honey. From the California Walnut folks!

    Recipe #239095

    No eggs in this one! Love it! I grew up in South Miami and ate this often! Adapted from Florida Keys Treasures!

    Recipe #239506

    I lived in Big Sur during the 70' and 80's. I went to Nepenthe practically everyday! My friends lived and worked there. This is one of the favorite dishes served there made by Chef Willie Nelson. And now some history: In 1947, Lolly and Bill Fassett moved with their five children into the Log House in Big Sur. Once a get away for the Trail Club of Jolon, the cabin is perched on a hillside overlooking the south coast of Monterey County. Big Sur, with yellow genesta popping in August heat; purple lupine tangling with sage on mountains shrouded in fog, was a wild sanctuary. Bill and Lolly imagined an open-air pavilion with good food and wine and dancing under the stars. It would be a place where people from up and down the coast would come and forget their cares. Working with Rowan Maiden, a student of Frank Lloyd Wright, they sketched out their vision. Legendary Big Sur builders, Frank and Walter Trotter built the structure using native materials; redwood, hewn from the canyons and adobe bricks, which Lolly made with her own hands. And people came, not just from the ridge-tops and canyons, but from all over the world: vagabonds, poets, artist, lovers. Later, the Phoenix Shop would grow out of the traveling merchants who spread their colorful wares on Lolly's living room floor. When there were fewer people on the coast, when nights were longer and days lonelier, Nepenthe was a place to gather. Famous even before it opened for it's unique architecture and incandescent views, Nepenthe is known today for its family hospitality, legendary guests, and irresistible "Ambrosiaburger." In Greek, Nepenthe means "isle of no care," a place to find surcease from sorrow. So it continues to be for travelers today. A place to stop, to dream, to lift a cup to kindness... It's important to use the best quality beef you can find! Serve with a tossed green salad and shoestring fries.

    Recipe #239674

    Cool appetizers! Recipe courtesy of Chef Todd Downs via the Wisconsin Milk Marketing Board.

    Recipe #240953

    A simple yet elegant recipe adapted from CDKitchens.

    Recipe #241553

    Created because the ingredients for RSC#10 were so inspiring! I do hope you will enjoy!

    Recipe #243279

    A tasty salad good enough to serve for company or a holiday! Developed for RSC#10!

    Recipe #243372

    Adapted from Healthy Appetite with Ellie Krieger, American Favorites. Easy, tasty, great for picnics and potlucks!

    Recipe #245139

    Grill your dinner, then grill your bananas. Add marshmallow and chocolate and what have you got? A treat, of course! Adapted from a recipe card in Walmart.

    Recipe #246136

    Here is a simple appetizer that is popular and easy to make and will appeal to even those who are not ceviche aficionados. Ceviche of many types are popular in Peru. This can also be served as a light lunch, served on crusty French or Italian rolls. Adapted from Spirit of the Earth(Cultural Expeditions).

    Recipe #247002

    I make this for our potluck at church and people beg me to bring it again! Adapted from Cooking Live-Episode: America's Best Fourth of July: Salads. Update: I hve found I can toast the seeds, ramen noodles, and nuts under the broiler with no butter for just a few minutes, and they get nice and crisp, but watch carefully, they can burn quickly!

    Recipe #250575

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