Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

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

2

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 / Just Garlic'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

    27 Recipes

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

    This is a great summer treat--it's relatively light, but fulfills any craving for a bit of something sweet.

    Recipe #516887

    These would be perfect for a cheese board, brunch, tea, and to give away as small gifts. My chives were flowering and I wanted to do something different with them, and the results were both beautiful and full of flavor. No chive blossoms, no chives? This is a flexible basic recipe--you can easily swap the seasonings for what you'd like and have on hand. Just decrease the water a bit if you add something moist (olives, shredded cheeses, etc.). Keep in an airtight container at room temperature.

    Recipe #516269

    Official Contest Entry: Simply Potatoes 5Fix #SP5 Potatoes aren't just for savory dishes--they belong in dessert, too! This is a simple base recipe for indulgent candy truffles. I use chocolate and orange as my flavors here, but you can change flavors easily while keeping the basic amounts the same. For each 1/2 cup of mashed potatoes, you'll want: 1 cup of some kind of chocolate*, up to 2 Tb of fruit juice (zest too!) OR 1 tsp flavored extract like almond, then another cup of something to roll your truffles in (melted chocolate/white chocolate, shredded coconut, cocoa powder, crushed nuts). Want to make things look fancy? Add a few sprinkles, crushed potato chips, or a contrasting chocolate drizzle. *Note that "white" chocolate doesn't set like chocolate does. If you want to use it for your filling, allow 3 hours to chill in a freezer, then thaw and form balls, OR follow the recommended amounts but also add 2 cups shredded coconut to help thicken and chill normally.

    Recipe #514715

    Official Contest Entry: Simply Potatoes 5Fix #SP5 These little tacos are so simple, but so good. The "Simply Potatoes" are a great shortcut for weeknights. Have a few more minutes? Add some sweet onion, strips of green/red/yellow bell pepper, cilantro, and fresh-cut corn to step two. But really, they're a satisfying lunch or dinner as-is!

    Recipe #514498

    Official Contest Entry: Simply Potatoes 5Fix #SP5 These are wonderfully easy appetizers to make for a crowd, or a great side dish for any day. This recipe contains the basics, but you can change up spices and add other ingredients to suit your taste. Some especially great additions might be garlic, onions, ground coriander seeds, and green chilies. Delicious as they are, you might also enjoy a chili dipping sauce or chunky chutney.

    Recipe #514496

    This baked goat cheese appetizer disappeared at our last party, despite its simplicity. Make changes to suit what you have on hand.

    Recipe #508906

    This was gone in less than five minutes at a dinner with friends. Do use fresh or frozen whole cranberries, not something from a can and not a jelly: this is wonderfully fresh, tart, warm, creamy: everything you could want for a chilly fall or winter appetizer. We served it with toasted sourdough baguette.

    Recipe #508905

    Everyone is always really impressed when I make falafel, but they just don't know how incredibly easy this is to do using a food processor and baking instead of standing over the stove. The texture will, as a result of baking, be non-traditional for those looking for an authentic fried ball. But you do save the time, effort, and calories (if you're concerned about it). Great to eat on their own with yoghurt sauce or in a pita with tomatoes and cucumbers.

    Recipe #506921

    By cooking your squash in the microwave and making the sauce in a food processor you can save a lot of time and effort. I popped this under the broiler after topping with a bit of parmesan and chives to make a slightly crispy top, but this is also great as a stove top style without that extra step. Many possibilities to customize this--I like adding a pile of green peas.

    Recipe #506851

    A very easy, light weeknight casserole to use up some garden produce and enjoy familiar Italian flavors. Add some crusty bread and dinner's done!

    Recipe #506627

    These were just an experiment made quickly with what was on-hand in the food processor--but a great success served on whole wheat buns with guacamole! You can easily modify to suit your own preferences. I added one chipotle from a can of chipotles-in-adobo sauce. In case you're wondering what to do with the rest of that can: I separate a few chiles with some sauce into tiny plastic containers (you know those ones you never use?) and keep them in the freezer until needed. Just a minute in the microwave dethaws! Note that the cornmeal is the main binder/thickener for this recipe--add it a bit at a time, and don't be afraid to add a few tablespoons more if your burger mix is still a bit runny. I've found that leaving a bean burger mix alone to absorb moisture for a few minutes can also be helpful before trying to form patties.

    Recipe #506281

    Silky and sweet from the peas, with a boost of nutrients from the kale, this is just fantastic for any normal pesto application. Happens to be vegan, too! Stir into noodles, use it to sauce a pizza, spread on toasted baguettes as an appetizer--many possibilities. Amounts are, as always, just estimates. This makes a fairly large amount of pesto; I found that it keeps very well in the fridge, staying bright green if topped in its airtight container with just a bit of extra lemon juice.

    Recipe #497556

    This is blissful: sweet apricot preserves with gooey pepper jack and creamy goat cheese. Eat with a good green salad to make yourself feel better. Cut into squares or quarters and serve as an appetizer. Amounts of toppings are just estimates--use as much cheese as your conscience calls for.

    Recipe #496707

    5-Ingredient Fix Contest Entry This is a great pizza to use up some lingering winter squash, and as bonuses you get to experience the glory of a delightfully smooth potato-y crust *and* enjoy some hidden nutrition. How great is that? The crust is made from a mix of Simply Potatoes® Traditional Mashed Potatoes and butternut squash combined with whole wheat flour. The same mix is used again (sans flour) as a thick, creamy "sauce," which is topped with gooey mozzarella cheese. And so you have it: a delicious cheese pizza any adult or kid would love. You can jazz things up by adding some cooked garlic or sour cream to the mashed potatoes, or go wild with your toppings. With some bacon and green onion, this becomes a baked potato pizza. With sauteed red peppers and kale, it's a comforting nutritional powerhouse. Or go with pickled jalapenos and some pepper jack cheese for a spicy, but temperately creamy delight. Experiment with different cheeses and toppings, and enjoy!

    Recipe #496001

    A real comfort food, but good for you! I served this as a main dish with a fried egg on top (poached would work great too). Would also be great with (vegan/vegetarian) sausage, or in smaller portions as a side dish. Mushrooms would be an excellent addition to this...Alas, my partner doesn't like them. Maybe when he's not home...

    Recipe #493810

    Use a prepared crust for a quick, low mess, no-bake pie! Expect this to need to chill 4-6 hours to set completely. This is not vegan as written, but I suspect the cream cheese could be replaced with with a soy cream cheese and the milk with almond or soy milk without any ill effect. Made this as an experiment and was pretty pleased with the results. I don't think anyone would ever think it was "real" cheesecake, but it certainly could pass for a tofu-free light/diet cheesecake. My recipe tops with blueberries, but use your fresh fruit of choice! Please note that the amount of milk is just a guess--please use only as much as you need to get your blender/food processor to make a smooth, creamy filling. I only used 1/2 cup of sugar because I knew my berry topping would also be sweet--you can taste your filling after blending and add additional sugar if you need it.

    Recipe #481455

    Simple, HEARTY comfort food, made using as few pans as possible. What's not to love?

    Recipe #441792

    Have had a lot of bananas around leading to a profusion of banana-related creations. I made this instead of traditional applesauce to use up a few bananas and complement some grilled pork chops. I don't have any lemon juice in the recipe, though I can imagine that it may brown a bit in the fridge without this. Ours didn't last long enough for that to happen, though. I also highly recommend this as a topping for vanilla ice cream.

    Recipe #436439

    Had farmer's market radishes and wondered if something could be made from their good-looking (edible but bitter) leaves. This was the result. Its NOT going to be mistaken for basil pesto, but its still delicious in its own way and can be used for the same applications. By using the radish leaves you're turning one veggie into two--very budget friendly! I made this with the good leaves from two bunches, maybe 2 or so unpacked cups of leaves. Just separate the radish leaves from the radishes, keeping the leaves that are bright and crisp and discarding any that are discolored or wilted. You'll probably have the best to choose from with your own homegrown radishes or from the farmer's market (probably not going to be as fresh at the grocery store). Wash them well and pat dry, then you're ready to pulverize...Note: I found the pesto to be okay when I first made it, but really a bit bitter. The tsp of sugar really goes a long way! It will still be slightly bitter, but in an enjoyable, kind of peppery/tart way more like arugula. Give it a try and don't be afraid to adjust sugar/salt/pepper to find the balance you prefer.

    Recipe #435728

    This soup/stew is a bit spicy from the cayenne and sweet from the banana. Serve warm over rice (we prefer brown rice) with a leafy green salad. The measurements for seasonings are approximate as I unfortunately don't measure, so start small and adjust to your taste. This is even better the second day.

    Recipe #434748

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

    Free Weekly Newsletter

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

    Your e-mail is safe. Privacy Policy
    Advertisement

    Over 475,000 Recipes

    Food.com Network of Sites