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    You are in: Home / juniperwoman's Public Recipes
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    114 Recipes

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    No slicing, no dicing... almost no work at all! This recipes uses pre-sliced mushrooms and store-bought, pre-marinated marinated chicken to make life easy.

    Recipe #171454

    This recipe is so simple that I hesitated to post it, but it has given me so much joy that I decided to share it anyway. The recipe makes a diner-style grilled cheese in less than three steps, and, better yet, it involves no frying pans and no griddles. How? You use your George Foreman grill! I am almost ashamed to admit that I make this recipe at least twice a week. Sad, I know… :)

    Recipe #162362

    ORIGINAL TEXT: This soup cooks up thick and quick in no time at all! It uses a can of potato soup as a base. I haven't made it yet, but will report back when I do. UPDATE: Well, I finally made this, and I wanted to tell you all how it came out... which was not great. Even with a bunch of changes to liven it up (I sauteed a whole onion and two cloves of garlic first, and then added a bunch more spices , including red pepper, chili powder, garlic powder, sea salt, black pepper, and Italian seasoning), the soup was pretty bland, and the flavors did not meld well. I might only give it 3 stars if I was rating it. Boo hiss! Instead of this recipe, I suggest Almost Too-Easy Potato-Chicken-Cheese Soup (Recipe #24003) which was way, way, way better! (If you do still want to make this one, I think you will be happier using a vegetable mix instead of just broccoli. Also, definitely chop the vegetable mix before adding it to the pot, otherwise the chunks are too big). Sorry to disappoint!

    Recipe #161151

    This bread is a huge hit on the Real Simple website, so I thought I would bring it here. Every single person who reviewed it gave it five stars, and a lot of them had fun tweaking it. They suggested adding an extra banana for even more flavor, decreasing the amount of pudding, or even making muffins (with added sugar) instead of bread. It sure sounds like a versatile recipe! However, I do have to warn you that the Real Simple website did not specify what size package of pudding or yellow cake mix to use, so I made my best guess.

    Recipe #158298

    This looks like it could satisfy a lasagne craving at the drop of a hat. I'm going to try baking it, just to see what happens, and will report back then.

    Recipe #157933

    This recipe from Sunset uses only one pan. Yup, a single pan! The secret is to use frozen cooked shrimp and prepared pesto. When I make it, I thaw the shrimp by putting them in the same colander I am going to use for the pasta. Then I pour the pasta and its boiling water over the shrimp, and--voila--thawed shrimp! The recipe is very pesto-y, so, if you like, feel free to cut down on the pesto and use more sun-dried tomatoes. Also, use whatever pasta shape you like (we prefer long noodles, for instance).

    Recipe #157860

    Yes, you can take it with you! Here's how, from the Food Network website.

    Recipe #154251

    This looks like one of those meals you could throw together even after a long and horrible day. I found it on the Family Circle website, and haven't tried it yet, so tell me what you think!

    Recipe #154231

    This honey mustard sauce looks delicious--tart and tangy and wonderful.

    Recipe #153817

    These look wonderful and easy because they're baked, not fried, and they get their flavor from sour-cream-and-onion-flavored potato chips. What an idea! Paula says to serve them with her Honey Mustard Sauce, which I have also posted. She also says that they can be frozen after baking.

    Recipe #153816

    You can keep everything you need for this dish on hand. All you need is some sausage and collards in the freezer, and some canned beans, onion, and vinegar from the pantry. The recipe is from the Martha Stewart website.

    Recipe #151439

    Here is a ridiculously easy recipe from the Martha Stewart website.

    Recipe #151437

    This sounds perfect for sandwiches and wraps. It can be refrigerated in an airtight container for up to two weeks. You may need to stir a bit before using. (I found the recipe on the Martha Stewart website)

    Recipe #151434

    I've been searching for a honey-mustard sauce that did not involve mayonnaise, and here it is. I found the recipe on the Martha Stewart website. I can't wait to try it!

    Recipe #151432

    These look super gourmet and super easy, too! I found them on the Martha Stewart website.

    Recipe #151430

    Yup, here's yet another basic vinaigrette recipe, but what makes this recipe interesting are all the add-ons. Instructions are included for garlic, balsamic, lemon parmesan, scallion, herb, and blue cheese vinaigrettes. How cool! I found it on the Martha Stewart website.

    Recipe #151429

    This looks like a delicious, chunky and flavorful alternative to plain ol' bolognese sauce. It's from the Martha Stewart website, and, no, I haven't tried it yet, but will report back when I do!

    Recipe #151425

    These empanadas require no browning of meat, no cooking of vegetables, or anything else time consuming! Instead, you just use refrigerated pizza dough and ingredients straight from the can or jar. The recipe is from Real Simple magazine.

    Recipe #147443

    These burgers will satisfy two cravings at once: a craving for Italian food and a burger craving. Perfect. I found them in Rachael Ray's book "30-Minute Meals," and I haven’t tried them yet, so tell me how they are!

    Recipe #146439

    I hate touching raw turkey! I hate cleaning it, and brining it, and basting it, and, oh, everything else you have to do to make a proper Thanksgiving turkey. But, man oh man, do I love Thanksgiving turkey anyway! That's why I was so pleased to discover this Betty Crocker recipe. It really works--no rinsing, brining, or basting necessary. And the result is moist and delicious. You get all the taste (and the credit) with almost no work. One note: the Betty Crocker recipe has you cook for 7-8 hours, but depending on your crock pot, this might not be enough. If you're worried about this, cook longer if necessary, or put the crock pot up to high for the first couple hours.

    Recipe #145604

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