Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


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 / dianegrapegrower'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

    89 Recipes

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

    This recipe was on the back of a Jell-O box when I was a kid. Haven't seen it in many years, but am still making it from memory. Really easy, tasty, and pretty. Cooking time includes time to gel. (Do not try to use fresh pineapple in this recipe - the enzymes in the pineapple will interfere with gelling)

    Recipe #363360

    Potato salad with a twist - less mayo, more mustard. And not sweet - dill pickles take the place of traditional sweet pickles, And seasonings are savory and piquant to match the dill.

    Recipe #363078

    My husband learned to make salad from his mother, so the family has been making salads this way for 50 years. We have this virtually every day. It takes a little practice, because the dressing is made "to taste". If you change type of oil or vinegar, you'll need to experiment a little learn how much to use. Our favorites are olive oil, and balsamic or rice wine vinegars. But other oils and vinegars work too. Parmesan from the can works (and it's what we use for everyday) but fresh grated is even better. Change vegetables to suit your tastes or what's in season. Play with it, and have fun - this is more of a technique than a recipe. For a photo demo, go to

    Recipe #363077

    Asian flavors blend for a tasty main course salad. The quality of the dressing is highly dependent on your choice of teriyaki sauce. We like Trader Joe's Soyaki. Updated 6/11/09 to clarify that chow mein noodles are commercially fried, prepared noodles. Marinade and dressing are the same.

    Recipe #361971

    This recipe is similar to several other "prep-ahead" carrot/bean dishes on 'Zaar but none are seasoned like this. It appears to be a popular holiday choice for side dish, as there is little last minute activity. It's also an very attractive, colorful dish.

    Recipe #360310

    This tasty combo goes together quickly. Vary the veges depending on what you have and what you like. Goes well with grilled chicken or beef. Is hearty enough to work as a vegetarian main course. (It's important to drain and rinse the black beans well, or the finished dish can get an unattractive, sticky consistency)

    Recipe #360103

    Juicy turkey sausage? Impossible! But it's true - I've worked out a way to add moisture and keep turkey sausage nice and juicy. Try it and see. Just don't use the extra lean ground turkey - it's much too lean. Note: times do not include letting the sausage set overnight.

    Recipe #359849

    Just a simple sauce to accompany fish. You may use your choice of fish - I suggest tilapia, but halibut, salmon, swordfish, or albacore work fine. Based on a recipe from Simply Thai.

    Recipe #359693

    This recipe can dress up or down. Use the tostada crowns for a dressy company dish, flat shells for everyday. Use canned black beans (rinsed) for dressy, canned refried beans for everyday. Make dressing from scratch (listed) or use commerical vinegrette. Remember to marinate the chicken earlier in the day, or overnight, for best flavor (not included in cooking times).

    Recipe #358555

    Easy weeknight dish, combining veges and pasta. Can be a side dish, or vegetarian entree (vegan if you omit the optional cheese) This dish goes together quickly, so have your veges prepped before you start.

    Recipe #357340

    Comfort food at it's best. Really delicious with smashed potatoes and salad or green vege. And it freezes really well, making this a nice option for OAMC too.

    Recipe #355256

    I received rutabagas in my CSA box this week. I'd never had them before, but a friend told me I could cook them like mashed potatoes. So I peeled, boiled, and mashed them with butter, salt, and pepper. And took a taste... I was pleased to find they tasted a bit like smashed cauliflower, with a similar texture. And they hinted that what they really needed was onion and cheese. Here's how I made them:

    Recipe #353118

    These falafel have especially nice texture, as the chickpeas are soaked rather than cooked to soften. I usually cook these for supper, but the leftovers make great brown bag lunches. The falafel patties also freeze very well, making this a good choice for OAMC

    Recipe #351590

    From Sunset Magazine. This is a hearty sandwich, great for dinner. I like to serve this with a green salad.

    Recipe #347202

    Another oldie-but-goodie from Sunset Magazine. Easy weeknight prep. We like to accompany with a simple steamed vege like green beans or broccoli.

    Recipe #347194

    From the Frugal Gourmet

    Recipe #346955

    Got this out of Sunset Magazine, many years ago. Quick and tasty. Serve with rice and salad for an easy, healthy meal. (For kids who like spicy, this is also very kid friendly)

    Recipe #346952

    From Cuisine at Home. A nice variation on the traditional recipe. And while I don't always have lemons at home, I usually have OJ. Serve with rice and a green veggie or salad.

    Recipe #344490

    "Bistro Cakes" makes these sound upscale, but they are a great way to use up leftover chicken. Vary the herbs or veges to suit what you have or what you like. I like to add a bit of chopped red bell pepper when I have it. I show using fresh herbs - makes these a bit special. But if you don't have them, use about 1/3 the amount dried. Amount of egg will vary depending on the dryness of your bread crumbs.

    Recipe #344489

    Originally from Cook's Magazine. Can be a side dish (4 servings) or a vegetarian main course (2 servings)

    Recipe #343559

    « Previous 1 2 3 4 5 Next »
    Displaying up to 20 pages of results. To see all results, or register.

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy

    Over 475,000 Recipes Network of Sites