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    You are in: Home / Chef TanyaW's Public Recipes
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    51 Recipes

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    Wonderful sugar body scrub... makes your legs/body so soft!

    Recipe #509455

    I have tried a few Copycat Creamy Tomatillo Recipes, and this is by far the best and closest to the original. It make a FABULOUS wrap for a quick healthy meal (tortilla, precooked and seasoned meat, lettuce, tomatoes, cucumbers, dressing, and maybe cheese and sour cream if you like). Absolutely delicious and a quick meal in a pinch as long as you have some pre-cooked and seasoned meat on hand! Try the meat in this fajita recipe: http://www.food.com/recipe/steak-or-chicken-fajitas-63786.

    Recipe #518262

    This is great in Tex Mex wraps (see my recipe for sweet pork) and is also a great way to doctor up a plain chicken sandwich. I would say I use about 1 Tablespoon per wrap.

    Recipe #461859

    This is DELICIOUS and people always want the recipe. I got the recipe in a cooking class taught by Meiling Dawson @ Orson Gygi. It's very similar to the recipe http://www.food.com/recipe/mango-coconut-ice-cream-vegan-237611. But this one is a topping for vanilla ice cream, and that one is thickened and made into ice cream.

    Recipe #463035

    Delicious and easy dressing. This makes for a great quick meal served with greens, diced, cooked chicken, parmesan cheese, and croutons (with bread as a side). I have given this recipe away and it has been treasured and well used.

    Recipe #490531

    This is delicious, especially on roasted portabello mushroom burgers (served with roasted red onions and tomatoes.

    Recipe #432619

    This is the best sweet mustard sauce ever. It's a great accompaniment for your cooked ham, or a great dipping sauce (my kids love it on hard boiled eggs). Everyone wanted Susan's recipe... so here it is. It has a bit of bite... but is kid friendly if they don't eat it straight! If you want to be sure it doesn't have too much bite for the kids, decrease dry mustard... maybe to 2 Tablespoons. Yum!

    Recipe #454507

    Got this at a cooking class... they were yummy, haven't tried them yet at home. I did notice when comparing recipes that this recipe has a higher ratio of sugars to other ingredients.

    Recipe #432968

    The foundation of this recipe comes from a cooking class I took from the chef at the Wildflower Restaurant at snowbird ski resort. I tweaked it a little (I think the recipe had flaws that he himself would have tweaked). This is very colorful and I'm sure fairly nutritious. We eat it over mixed greens with a few tomatoes.

    Recipe #432600

    Great recipe for a brunch. We served this with fruit and a muffin and a little sausage... everyone loved it including young children.

    Recipe #470709

    From Pago Chef Michael Richey... this sauce is great on a "New York" pork steak, but also great over any grilled meat, poultry, or fish.

    Recipe #465909

    This is one of those great desserts that everyone wants to know how you make. I ate it at book club and had to have the recipe. It's fairly simple but delicious.

    Recipe #459078

    Can't believe this great recipe with its proportions is not already on here... most of the other recipes have a higher ratio of eggs and added fats. This is great without the extra eggs and fats!

    Recipe #507271

    This is a wonderful whole grain pancake recipe. It is adapted from the pancake recipe in The Joy of Cooking (the JOC recipe has 1 T more butter and uses white flour instead of whole wheat flour). I don't recommend whole wheat baking without using a wheat grinder... there is such a huge difference in quality, performance, and taste if you buy whole wheat flour instead of using a wheat grinder to mill whole wheat. I have tried both. This is an investment that can help you enjoy healthy, delicious, whole grain foods for years to come! Another thing to know about whole wheat flour versus freshly milled whole wheat is that the freshly milled whole wheat is much more nutrient rich than "whole wheat flour". Wheat is like fruit, once you cut it open, you can't leave it out for a long time because its quality immediately begins to deteriorate. I do believe you can freeze freshly milled wheat and preserve the nutrients.

    Recipe #512636

    Yummy... less eggs and fat than most crepe recipes. They are great!

    Recipe #507788

    I hosted a Persian dinner, my SIL found this recipe on the internet. Although different than the cookies we are used to, we really like them... reminiscent of a ginger snap for the spices.

    Recipe #432967

    This was printed in the newspaper and won honorable mention in the 1997 National Beef Cookoff. It is DELICIOUS!!! This is a terrific meat salad to serve guest in the summertime. It's also easy to prepare. Cooks Notes: Good Seasons Italian dressing is superior to most other italian dressings and the only Italian dressing I use (it's the kind you mix in a cruet with oil, water, and vinegar). Ginger may be frozen and grated as needed.

    Recipe #461856

    I'm surprised this isn't already in the system... I originally clipped it from a Sunday Parade Magazine insert (the "People Magazine" type supplement to nationwide Sunday papers and it was called "All-American Burger". These are excellent burgers. Whenever I serve them to company, people rave and ask for the recipe. We don't eat burgers often, but these are fabulous and won't disappoint.

    Recipe #460423

    This comes from the Marinated Norbest Turkey Fillet packaging. It's great... you could use any meat... but norbest has a great marinade on their turkey (you can find it at Costco in Utah... I don't know about other places). I also like to use Costco's stir fry veggie mix which has a great variety and is reasonably priced. My kids love it too... except the time I accidentally doubled the crushed red pepper. I like to use a less turkey and more vegetables as we are light meat eaters... sometimes half the meat and double the veggies.

    Recipe #453494

    I was hoping to find this recipe and method in a recipe already on the site... no luck. But it's delicious! I hope you enjoy it. Active prep time is 15 minutes. But allow an hour total for waiting time and cooking time.

    Recipe #484873

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