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    33 Recipes

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    This is an infused, sweetened vodka perfect for the fall or winter holidays. If you've never infused vodka, this is a good start because everything starts (and stops) infusing at once: just dump everything in a jar and (with daily stirring) forget about it for 4-7 days until it's magically delicious. Strain and gift in a pretty bottle for a simple, much-appreciated gift. Good for sipping after dinner, but we like a cocktail including this, a splash of real pear juice, club soda, and a squeeze of lime.

    Recipe #519331

    This is not a quick sweet bread, but rather a yeast bread perfect for toast on fall and winter mornings. Pair it with Thanksgiving leftovers for a great sandwich, or a butternut soup for a simple lunch. We ate most of it still warm slathered with butter because after smelling it cook we just couldn't wait. The cinnamon-sugar swirl is easy to do and will impress everyone lucky enough to get a slice.

    Recipe #518750

    For celebrating the flavors of fall, impressing dinner party guests, and/or the best foodie Rosh Hashanah ever! Mushrooms, fall squash, and kale would be great additions that would still keep this vegetarian. Cut into small squares for perfect appetizers...or don't cut at all for a great night in with yourself.

    Recipe #518669

    A.1. Original Sauce Recipe Contest Entry. Use a prepared pizza dough to quickly make this special pizza, spread with A1 steak sauce and topped with curried veggies and creamy goat cheese. A perfect, easy dinner or lunch!

    Recipe #518201

    A.1. Original Sauce Recipe Contest Entry. Serve after a steak dinner with red wine to let someone know how much you love them. These dark chocolates are filled with a super simple stove-top fruit filling laced with A1 steak sauce. The result is addictive. For the barbecue lover in your life (even if that's yourself). You'll need a candy mold for this easy project--mine has 12 pockets about 1 inch wide, which I used it twice to make a total of 24 filled chocolates.

    Recipe #518140

    A.1. Original Sauce Recipe Contest Entry. These corn muffins are decadent looking, but simple to make--perfect for a surprising potluck, picnic, or special family dinner. A packaged mix is dressed up with corn and a swirl of A1 steak sauce, then"frosted" with a creamy seasoned goat cheese, and topped with chopped walnuts and marinated cherry tomatoes.

    Recipe #518137

    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

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