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    84 Recipes

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    I work as a waitress at a bar on weekends, and this is by far the most popular drink served. I had never heard of it before working there. Sort of fruity with a LOT of kick!

    Recipe #298404

    Clean, Fresh and Perfect are the only words that I can describe this with... oh, I forgot to mention ADDICTIVE! And for the low , low calorie count.. what could be a healthier addiction?! I love this with fajitas, but I love it best with fat-free tortilla chips (Tostito's Light). I can totally pig out on this and not kick myself in the butt later for messing up my diet. Full of flavor, and Wow.. sooo goood! Measurements are approximate and can be adjusted to taste.

    Recipe #297332

    From "About.Com". Great for those who can't find American A-1 sauce. Did you know that Canadian A-1 is TOTALLY different from the American version even though the bottles look the same? I found this out while at a steak house in Toronto. The Canadian version is much sweeter and redder that the US version.

    Recipe #296221

    These were the hit of the party I went to last summer in El Paso, Texas. Spicy but addictive! Wash them down with an ice cold Corona with lime.

    Recipe #295037

    From "Throwdown with Bobby Flay". My boyfriend Loves this dish, he say's that they are the best meatballs he has ever eaten. They are great served with spaghetti or especially good served in a toasted hoagie roll with a little melted cheese on top. The sauce is thick and full of flavor. Be sure to use good quality "Crushed" tomatoes, not diced or stewed etc. It's key to the sauce coming out perfectly. I add a little red pepper flakes for a little more kick. Also, the original recipe doesn't mention adding salt to the meat mixture, but it is needed in my opinion. These are super easy and so, so good!

    Recipe #294580

    From the "Cucina & Famiglia" Italian Family Cookbook. The Timpano is best baked in a 6 qt round enamelware pan which is wider on the top than on the bottom.. this is for easy removal without fear of breaking it. A 6 qt spring-form pan will do. The dough needs to be rolled out into a thin round and the diameter is determined by the size of pan that you are using. Add together the diameter of the bottom of the pan, the diameter of the top of the pan, and twice the height of the pan. The total will approximate the diameter needed.

    Recipe #289156

    After running to three grocery stores looking for Hickory Smoke Salt and unable to find it, I decided to try and make my own. It worked out great! Considering the price of smoke salt, I'll never buy it again!

    Recipe #288895

    So good! With corned beef going on sale soon for St. Paddy's day, why not give it a try.

    Recipe #285910

    This is the juciest, best flavored roasted chicken I have ever made, or ever eaten! I have been experiementing, and It has turned out with the exact same wonderful results 3 times in a row now.. so I'm confident that anyone can make this with the same results. Never again will I purchase a pre-cooked rotisserie chicken! It's so easy too!

    Recipe #283443

    You don't need a recipe when you have this formula. The fat can be crisco, butter, oil, or the fat from your pan drippings. The liquid can be water, broth, milk, the juice from the pan drippings or any flavorful liquid. When I make pan gravy, I pour all of the drippings into a shallow bowl and wait for the grease to rise to the top, so you can seperate the fat from the liquid for measurements. Pan gravy is best made in the pan that the meat was cooked in. All of that brown stuck on stuff adds flavor and gives gravy its golden color. So no more gravy mixes, or heaven forbid, canned gravy for you!

    Recipe #283420

    I wanted to make those flavored (over-priced) tortillas that you buy in the store. I think that I have figured it out. The secret is to use a blender or food processer to blend the vegetable or herb in with the water, and use it for the liquid. Also, when rolling out the tortillas, it's very helpful to roll them out on a lightly floured wooden board... really helps acheive the thinness of a good tortilla. I've made these with roasted red pepper from a jar and frozen spinach. Other ideas would be jalepeno, sundried tomato, garlic herb, basil, or whatever you can dream up. I hope you like them.

    Recipe #283397

    I love Recipe#9782, but I'm on a diet and I am trying to lower my fat and calories. I just wanted to see how my version adds up so I can keep track. It tastes really good, you don't even miss the fat!

    Recipe #223762

    This is my new favorite drink. The regular dirty martini's tasted way too strong for me, so I tried it this way and I love 'em.

    Recipe #218992

    These are so yummy--and oh so easy! I like to use frozen whole green beans versus the cut ones. If you can find the slender whole beans, that's even better! These can be made with fresh beans too, but you have to adjust the cooking time. Being that fresh bean season is so short, I usually use the frozen. For the sliced almonds, I really love "Roasted Garlic Caesar" Almond Accents made by Sunkist. These can usually be found in the produce or salad dressing section of your grocery store.

    Recipe #190235

    I'm doing the Abs Diet and came up with this smoothie.

    Recipe #185435

    Make ahead soup that is perfect on warm summer days.

    Recipe #184110

    Using Feta cheese instead of parmesan gives this pesto an extra kick. I love it as a sandwich spread for grilled chicken and roasted red pepper sandwiches.

    Recipe #182676

    These are great on hectic mornings. I keep mine healthy by using "lite" high fiber wheat English muffins, lean ham, and reduced fat cheese. You can also sub egg beaters for the egg mixture. They taste much better than Mc you know who's!

    Recipe #181515

    I love this salad. It's high protein and low in fat. Its tangy and crunchy and just plain tastes good. Whenever I make it, it's gone in no time. It's great in sandwiches, tortilla roll-ups and I like it on crackers. I'm guessing on the exact measurements.

    Recipe #177614

    Cool and spicy.. perfect for a hot summer day. Make ahead so flavors can blend.

    Recipe #166917

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