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    You are in: Home / PaulaG's Public Recipes
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    767 Recipes

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    1 Reviews |  By PaulaG

    This recipe comes from Simply Classic, The Junior League of Seattle cookbook. I made some slight adjustments to the directions. This is an impressive dish served with rice pilaf or polenta and a green salad. Please note that the prep does allow for marinating the meat 24 hours.

    Recipe #194188

    5 Reviews |  By PaulaG

    This is my version of a recipe that was printed in recent magazine. I couldn't get that recipe to work for me; however, with a little patience this was the end result. The sausage I used was a pork and turkey sausage blend.

    Recipe #194070

    2 Reviews |  By PaulaG

    I grew up with fried green tomatoes; however, never thought of adding either crawfish or remoulade sauce until now. The idea comes from The Top 100 New Orleans Recipes of all Time cookbook which was compiled by John DeMers and Rhonda Findley. The book did provide a recipe for the Remoulade but I used Rita L's recipe #87124. The sauce can be made using either crawfish tails if you have them or shrimp. When making please plan ahead, the Remoulade Sauce needs to chill a couple of hours for the flavors to blend.

    Recipe #193662

    2 Reviews |  By PaulaG

    A delicious way to serve fresh brussels sprouts. Make sure that when preparing that yellowed outer leaves are trimmed away and that an X is cut in the core end with a sharp knife. October through February is the peak season for this member of the cabbage family. Select small, firm, tightly closed heads that have a bright green color.

    Recipe #193341

    13 Reviews |  By PaulaG

    This recipe is from "Quick and Eay Low-Carb Cooking" by Nancy Hughes. It was emailed to me and sounded like something I would enjoy. As with most recipes, if I leave it sitting around it will forever be lost in a sea of papers.

    Recipe #192637

    3 Reviews |  By PaulaG

    Planking is a rather new experience for us. I prepare the food and DH does the rest. This recipe is adapted from kraftfoods.com and is so simple to make. The original recipe called for parsley which I didn't have. I used fresh garden basil and loved it. Serve with rice, fresh bread and a salad for a lovely meal that is sure to impress. Please note: The cooking or prep time does not include the time needed to soak the cedar plank.

    Recipe #192010

    2 Reviews |  By PaulaG

    This recipe has been adapted from kraftfoods.com. It makes a very enjoyable weeknight meal.

    Recipe #191451

    29 Reviews |  By PaulaG

    Carrots can be quick and easy to prepare when you combine traditional cooking methods with the ease of the microwave. This recipe is adapted from America's Everyday Diabetes Cookbook.

    Recipe #191122

    2 Reviews |  By PaulaG

    This recipe is from America's Everyday Diabetes Cookbook.

    Recipe #190299

    3 Reviews |  By PaulaG

    A hearty sourthwestern soup that will really keep you warm during the winter months. A great combination of New Mexico green chile, tomatoes and beef. The recipe is from Sabrosa Fall 2006.

    Recipe #190298

    3 Reviews |  By PaulaG

    My tomatoes overflowth! I was looking for ways to use my bounty and stumbled into this recipe on-line. It is so good I felt that it also needed to be on Zaar. The use of 1 serrano chili produces a very slight heat. If you want it "hotter", up the amount of chili. I made this with fresh garden tomatoes and fresh garden basil.

    Recipe #190117

    3 Reviews |  By PaulaG

    A great dessert for 2. The recipe comes from Better Homes and Gardens Special Interest Publications Low Calorie and Low-Fat Recipes 1994.

    Recipe #189409

    3 Reviews |  By PaulaG

    I enjoy fish and we typically have it at least once a week. This is a nice quick evening meal that is Diabetic friendly. The recipe is from Better Homes and Gardens Spcial Interest Publications Low Calorie and Low-Fat Recipes 1994.

    Recipe #189393

    7 Reviews |  By PaulaG

    This recipe comes from Better Home and Gardens Special Interest Publications entitled Low Calorie and Low-Fat Recipes which was published in 1994. When going through some old magazines recently the recipe resurfaced and I decided to post it for safe keeping. Hope you enjoy it as much as we do. It is a good alternative to higher fat, higher cholesterol recipes.

    Recipe #189321

    2 Reviews |  By PaulaG

    A dressing with an Asian flair. The pectin provides body to the dressing without added fat. This dressing can be stored covered in the refrigerator for up to 3 days.

    Recipe #189320

    5 Reviews |  By PaulaG

    This recipe comes from Pillsbury Anytime Pasta & Pizza. A 1986 version of those supermarket booklets. The macaroni adds a nice change from the usual potatoes.

    Recipe #189118

    3 Reviews |  By PaulaG

    This is another great recipe from Sabrosa which is a local entertainment and dining guide. The tomatillos give this an almost citrusy bite. It is a great sauce for spooning on tacos, serving with chips or garnishing your favorite soup or beans. Leave the seeds in the jalapeno if you want this really "hot".

    Recipe #185070

    1 Reviews |  By PaulaG

    I found this recipe in the fall 2005 issue of Sabroso, a local entertainment and dining guide. It is credited to Larry Hunter, a scientist at the National Institute of Health who is reported to be an accomplished cook. He developed this for a potluck gathering of "chileheads". Don't let the name fool you, this recipe is sweet and very spicy.

    Recipe #184983

    3 Reviews |  By PaulaG

    This recipe comes from Simply Classic which is by The Junior League of Seattle. I am posting it in response to a request by Chef #348329. They are many versions of this delicious appetizer with slight variations in each. After reading the recipes, I adjusted the amount of oil. The recipes calls for 1/2 cup; however, if using a well seasoned pan, I believe that you could get away with less. Enjoy!

    Recipe #184613

    5 Reviews |  By PaulaG

    This recipe is from Luby's Cafeteria. DH loves this!

    Recipe #184576

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