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    33 Recipes

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    Based on recipe from ATK 2009.

    Recipe #478598

    Based on America's Test Kitchen recipe. Serve with rice and steamed vegetables. First step: Prep tenderloin and stick in freezer; then assemble and prep other ingredients. You can make the toasted rice powder from scratch easily: Toast 1 tablespoon white rice 5 minutes in small pan, then grind with mortar and pestle.

    Recipe #477881

    Use these brands and this recipe to guarantee (as of spring 2012!) a peanut-free treat for spring! Whole Foods generally carries Enjoy Life brand chocolate chips in its gluten-free section and its baking section.

    Recipe #477268

    Lovely flavor! Cut the brisket in half and cool it in the braising liquid to let it soak up liquid lost during cooking. Dried porcini boosts the mushroom flavor, and start with whole white mushrooms, not sliced, which lose all texture during cooking. Instructions are included for making up to 3 days ahead. Based on the delicious recipe by America's Test Kitchen. (Their site doesn't post nutritional info!)

    Recipe #477078

    Fresh ginger root and lemon juice give a light, bright taste to the carrots. To make vegan, switch vegetable oil for the butter. Adapted from Washington Post 1997 recipe.

    Recipe #477008

    Any root vegetables will work; use a generous 5 cups, cut into 1/2- to 3/4-inch pieces. From Washington Post Oct. 15, 2008. Gluten-free, fast, healthy. Use as a main course or side dish for roast meats. Top with poached eggs for brunch! For vegetarian version, use water instead of chicken broth and try smoked Spanish paprika in place of the bacon.

    Recipe #477007

    Kid friendly. Serve on buns with ranch dressing or ketchup. For a different flavor, add curry powder or ginger and soy sauce. Adapted from recipe by Aviva Goldfarb.

    Recipe #476651

    Here is the quick version. I create my own blend of taco seasoning in about a minute, but didn't want the number of ingredients to scare anyone away from this really being a quick and easy recipe. Enjoy!

    Recipe #475652

    This modern version of a Hawaiian recipe combines chicken with spinach and coconut milk. A more traditional recipe for this dish would use taro leaves instead of spinach, and additional cooking time. You may also try making this recipe with two teaspoons fresh ginger, sliced, in place of the garlic, or in addition to the garlic. Taken from a Hawaiian tourist web site.

    Recipe #474301

    So delicious! From Mother Earth News and Tabitha Alterman, who says: Molasses and caramelized sugar create chewy cookies, while oat flour keeps them moist longer. The other flours and coarse sugar improve their structure. Experiment with different kinds of flours and sweeteners.

    Recipe #473223

    The delicious silky sauce and abundance of mushrooms makes a special weekday meal for my family. Based on a recipe by American Test Kitchen, altered to fit my family size and to cut a bit more fat. The lemon, nutmeg and egg yolk(!) add so much to this recipe. I served it with zucchini, carrots, and couscous as sides but plan to serve it with peas and a different grain next time.

    Recipe #472979

    This yummy bar cookie comes from a terrific non-profit non-profit community kitchen, One World Spokane, which has served over 5,500 free meals and 6,300 full-volunteer meals since opening in October 2009. All food is organic and supplied by local, sustainable agricultural partners. To help control costs and waste, diners select from three portion sizes and either PWYW or volunteer an hour of their time. (This recipe is made for a crowd, so be sure to cut it down for home cooking. Also, nutrition facts will be incomplete, because of the mix of "everything" ingredients is up to the cook.)

    Recipe #472974

    An excellent, authentic Indian recipe of a favorite dish that can be made days ahead. Easy steps include: Marinade chicken; toast almonds; cook sauce, rice and chicken. Don't let the array of spices daunt you; they're simple to add. Directions lightly modified from the original published by Food and Wine. Can refrigerate up to 3 days before service: Skip step 17, and reheat gently before serving. Sauce is delicious over other proteins and vegetables besides chicken. Serve with basmati rice, which unlike white rices have a medium glycemic index, so is a pretty good alternative, akin to whole wheat bread, for diabetics. Directions for the rice are not included here. I'm listing this as 6 servings, to be served accompanied by a vegetable dish or salad.

    Recipe #472777

    My family adored this all-in-one meal that I made for a weeknight family meal. Whew, it took some organization on my part to get it all done first-time (I was also making dessert and baking bread, go figure), but I think it will be an easy meal to repeat. I've reworked the recipe directions to make it easier to follow. I neglected to add the thyme and the vinegar to the vegetables, and I think they could have used a little something so will make sure I add it next time, however my family loved it as it was. To make the cutlets called for in the recipe, either slice chicken breast into 1/3-inch-thick slices, or place your chicken breasts into thick zip-seal bags, leave bag partly open, and pound gently with the flat side of a tenderizing tool (basically a heavy flat square with a handle like a hammer) until about 1/3-inch thick; cut to the size pieces you want. This recipe is based on one published by Real Simple.com

    Recipe #472197

    A delicious dish based on a Real Simple recipe, but cut down to fit my family's size, and with reduced oil. My husband loved this recipe, and he generally turns up his nose at veggies. The parsnips tasted like sweet potato fries, to me. Be aware that the cooking time will vary depending on how thin you cut your strips. Also, I increased the temperature to 400 degrees to speed up the cooking time, and the veggies did just fine at about 30 minutes. If you're trying to reduce your carbon footprint this winter by eating "closer to home," this dish might find its way onto your table, too. I served it with Jerk Tilapia and basmati rice. Next time, I plan to try the meal combination with Coconut Basmati Rice.

    Recipe #472195

    A very simple dip to make. Serve with fresh-cut vegetables or pita chips, or spread on a sandwich.

    Recipe #471898

    Sounds yummy and fast, a quick weeknight meal. The prep-vs-cook time is deceiving, as you are working while it is cooking; all told it will take you about half an hour, and you can squeeze in table-setting and salad-making while cooking this dish. Serve with a green salad and light vinaigrette and some crusty bread. I'm told the flavors meld even more for reheating next day. Adapted from America's Test Kitchen recipe.

    Recipe #471859

    Want it quick and crock-pot-less? A quick and easy stove-top recipe for delicious pulled pork.

    Recipe #471792

    A simpler chai tea recipe, from Etsy's Kitty Greenwald. She says: To use spices for infusions, cracking them releases their oils, but toasting isn’t necessary. Traditionally, masala chai has less milk. Feel free to add more milk or extra sweetener.

    Recipe #471661

    Melt-in-your-mouth-tender sausage and rave reviews at my large family gathering mean we'll be serving this again. I served it for a noon meal, so I soaked the beans overnight before assembling early-morning, just to make sure they had enough time to soften. I plan to try it with chopped collard greens instead of spinach next time, added about 20 minutes before the end of cook time. The spinach was fine, but I'd like to try a meatier-textured green. I also plan to add a bit of acidity with a tablespoon of vinegar stirred in before service.

    Recipe #470236

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