Recipe Sifter

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

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


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 / Robyn's Cookin''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

    58 Recipes

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

    I got this from an Asian cooking cook book many years ago, and it's so good!

    Recipe #491537

    This recipe is unique because the eggs cook on top of / around the tortillas. I've never seen that before. (I got the idea from an online blog.) I prefer my eggs scrambled, but this would work just as well if you didn't break the yoke. This is definitely more time-consuming than my "Quickest Huevos Rancheros in the World" recipe (#405822), but it's worth the extra time. I find it easiest to scramble one egg at a time. Makes 4 large servings or 8 small.

    Recipe #468214

    I'm addicted to this dish at a local pita chain and had to re-create it at home. The flavor combinations are out of this world; every bit is sheer heaven, I'm not even kidding! My taste buds have never experienced such excitement. This is a vegetarian recipe that will please non-vegetarians (my husband and I are both meat eaters). Pita Jungle uses bulgur in their tabouli (which is traditional) but I use quinoa in mine, to boost the protein a little, and I can't tell the difference in flavor. Prep time includes the recommended 24-hour "marinate" time for the tabouli. The hummus recipe is a variation of my Recipe #436722.

    Recipe #467047

    I'll admit it...I LOVE the sloppy, everything-tastes-the-same goodness that is Taco Bell! It's the one fast food I have a hard time giving up, but I'm trying. Not only does this recipe cure my cravings every time, but I control the ingredients so I get all my "slop" without the guilt! :) (Note: You can certainly use all ground beef, but I always have baggies of pre-cooked ground beef/TVP mixture [Recipe #442209] in my freezer and I wanted the nutrition info true to what I do.)

    Recipe #465240

    I usually enjoy chopping up stuff for dinner and find it to be therapeutic. But every now and then I just don't wanna do it. This recipe is great for "those" kinds of nights. (P.S. I make and freeze my own super-lean meatballs using my ground beef + TVP mixture [see Recipe #442209] and Kittencal's meatball recipe [Recipe #69173] so I always have some on hand.)

    Recipe #461623

    I got the jalapeno sauce recipe from Aprovecho: A Mexican-American Border Cookbook. The sauce freezes nicely. The pasta mix-ins are just what I had on hand the first time I made it; it works well and helps to cut the heat if your sauce is too spicy.

    Recipe #460649

    This southern Italian fish recipe comes together fairly quickly and packs a ton of mouth-pleasing flavor. It's made from ingredients that I usually have on hand so I have a feeling it will be a regular at our house. I adapted this recipe from the Williams-Sonoma cookbook called Essentials of Mediterranean Cooking.

    Recipe #457819

    This is the quickest, easiest side dish I've ever made! It's so good and is cooked PERFECTLY! Depending on what I'm serving it with, I might add Parmesan, fresh-squeezed lemon juice, and/or balsamic vinegar over top just before serving. It's perfect as is, though. I imagine some sort of Dijon sauce would be delightful as well, though I have yet to try that. The amount of olive oil in my list of ingredients is approximate (I just eyeball the amount).

    Recipe #449777

    Despite the fancy title, number of steps, and seriously impressive taste, this is SUPER quick and easy to prepare! (Especially when you pre-measure and "stage" your ingredients.) I've adapted this from a Cooking Light recipe so you know it's not a "guilty dish"! I'm not usually a fan of cooking with store-bought spice mixes, but I make an exception with this recipe because it's so perfect as is and I don't want to modify a thing!! This recipe is written for one serving, because I started making it during my single lady days (the unused beef consomme can be frozen), but I've increased to 2 or 4 servings with great results; this is perfect for dinner parties, date nights, or even treat-yourself-nice nights!!

    Recipe #445174

    I love eating fresh veggies and add them to anything I can. The veggies and cheese also help stretch the amount of ham salad, which is a good thing because it's so yummy! :-)

    Recipe #445151

    TVP (textured vegetable protein) is is a high-fiber, high-protein meat substitute made from soy flour. This 50/50 mixture will save you a of money, especially if you buy your beef on sale, because TVP is super inexpensive. It also reduces the amount of fat in your diet, as TVP is nearly fat free. (Note: Most of the prep time is wait time, while the TVP cools.)

    Recipe #442209

    My picture came out wonky for some reason, but trust me when I say these are BEAUTIFUL! And of course, they taste amazing!! Super easy, though it does take some time for assembly. These need to sit in the fridge overnight to allow the rosemary flavor to infuse into the rest of the ingredients. Note: My picture shows regular black olives with un-marinated mozzarella "pearls," but I've found that marinated mixed olives (from the antipasto bar at most grocery stores) and the larger, marinated mozzarella balls (appx 1-inch in diameter) provide much better flavor! Recipe yield and prep time is approximate.

    Recipe #439135

    This recipe was developed over much trial and error. It tastes exactly like a local Greek restaurant chain, which was my goal! Lots of "bright" tasting lemon and garlic. The cayenne and cumin add really subtle, but necessary, flavor (not much heat)! This hummus is SUPER addicting and a thousand times better than any store-bought! We like to eat this "as is" with pitas triangles, veggies (carrots and cucumber are my faves), or in wraps.

    Recipe #436722

    I often crave stuffed bell peppers, but they're too much work for a typical weeknight meal. I'll keep my traditional recipe handy for special occasions, but this will otherwise be my go-to recipe for "stuffed bell peppers." This tastes EXACTLY like the "real thing," so it's totally company worthy (and I think the fact it's in a soup will be a fun novelty for guests). This recipe is an adaptation of Recipe #392180. Note that all ground beef can be used if sausage is unavailable.

    Recipe #432621

    This recipe produces the most FLAVORFUL red chile con carne that rivals any Mexican restaurant. Since it's made in the crockpot and uses prepared store-bought chili paste, it's super simple and foolproof! (Finding the chile paste is half the battle...I use a prepared chili paste that is found in the freezer section of most Arizona grocery stores, but it may not be available nationwide [I've had trouble finding it online]. If you can't find it at your grocery store, you're better off trying to make your own with dried New Mexico chile pods softened in hot water and processed till smooth [no salt or anything else should be added]...there are instructions everywhere online. Enchilada sauce is NOT a recommended substitution as it has flavorings and salt added. You just want pure chile paste.) Yield amount is approximate.

    Recipe #424457

    These are a no brainer for your OAMC pork plan. They're SOOO easy to prepare and are really, really yummy! (In fact, my fiance liked them so much that he requested them two days in a row!) This recipe is adapted from another I found online.

    Recipe #422874

    This makes the best shredded beef tacos I think I've ever had. A lot of similar recipes call for beer, but I'm telling GOTTA try it with the wine; it's amazing. This works just as well with pork (even super lowfat pork tenderloin). When we can afford a few extra calories in our diet (ha!), I like to stuff corn tortillas with the mixture and deep fry...they're seriously insane. I got this recipe from a few years ago and haven't made a single modification; it's perfect as is. Enjoy :-)

    Recipe #419787

    There are so many pot roast recipes in the world, but here's mine! It's absolutely wonderful, and makes a ton of delicious gravy (my favorite part)! I think it's probably hard to mess up a pot roast, and this recipe is no exception. I've used all cuts of roasts...even a pork tenderloin on one occasion. If you're using a frozen roast, there's no need to defrost it before adding to the crock pot, so it makes for a super quick and easy prep.

    Recipe #419786

    Good comfort food, but my version is loaded with veggies! The heat depends on your choice of salsa. Makes one 11x17-inch casserole or two 8x8-inch casseroles. Defrost in the fridge overnight the day before cooking. (Or bake right don't have to freeze it, of course.) Note: I made this once by mixing in a packet of cheese powder from a box of Annie's Natural Man n Cheese (nothing on top, obviously), which worked out well.

    Recipe #418923

    I got this recipe from an online OAMC blog (the author of the blog says it's adapted from a Sandra Lee recipe). It's different than most OAMC recipes I find, so I was eager to try it. Both my fiance and I really enjoyed it. It's richer than my usual fare, but don't mind making it every now and then as a little treat. The poultry seasoning is an interesting, but necessary addition; it's not an identifiable flavor in the finished sauce, but definitely adds a nice level of flavor.

    Recipe #418920

    « Previous 1 2 3 Next »
    Displaying up to 20 pages of results. To see all results, or register.

    Free Weekly Newsletter

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

    Your e-mail is safe. Privacy Policy

    Over 475,000 Recipes Network of Sites