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    You are in: Home / chiclet's Public Recipes
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    58 Recipes

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    This recipe will give you superpowers. They are super protein-tastic. And super-flax-omega-tastic. You will become an indestructable muscle machine with an enormous brain while you eat them. Also they are delicious. All your GF friends will think you are magic.

    Recipe #452905

    I saw this recipe online and scrawled it on a piece of paper over thanksgiving weekend. Just putting it here for safekeeping until christmas. From gourmet, october 1953.

    Recipe #341051

    1 Reviews |  By chiclet

    Knowing that one can never have too many zucchini recipes, I wrote this down on a piece of scrap paper in the waiting room at a doctor's office. It's super tasty and simple, perfect for a weeknight. The goat cheese makes a creamy sauce for the linguine, and complements the flavor of the sauteed squash nicely. In addition to the lemon zest, I recommend adding some thinly sliced fresh basil when serving. From Real Simple (June 08).

    Recipe #313359

    1 Reviews |  By chiclet

    I love rice pudding, and this one looks really good. I am hoping this will be good enough to convert my BF to a pudding lover as well. From NYT Magazine, 2/3/08.

    Recipe #284987

    You can't really go wrong with chocolate and hazelnuts, you know? With Valentine's Day right around the corner, you can never have too many chocolate recipes lying around so you can make sweets for your sweeties...from NYT Magazine, 2/3/08

    Recipe #284980

    As if you don't have enough of these! This is definitely delicious enough to make again...and again...and again...until all that turkey's finished. In fact, you might even want to go buy another turkey just so you can make the sandwich again!

    Recipe #275598

    I'm about to move so I'm posting all the recipes I have found written on scrap paper around my desk. I don't know where they're from or how long they take. I just don't want to lose them in the move.

    Recipe #274043

    1 Reviews |  By chiclet

    I'm about to move so I'm posting all the recipes I have found written on scrap paper around my desk. I don't know where they're from or how long they take; I just don't want to lose them in the move.

    Recipe #273958

    I'm about to move so I'm posting all the recipes I have found written on scrap paper around my desk. I don't know where they're from or how long they take, I just don't want to lose them in the move.

    Recipe #273918

    I am trying to teach myself to like Brussels Sprouts. To that end, I am collecting recipes from the internet and saving them here in the hopes of finding the one that converts me. This is from Gourmet magazine, Nov. 2007.

    Recipe #273334

    2 Reviews |  By chiclet

    This is one of my all-time favorite ways to prepare tofu. It's not fussy, and can easily be adapted to suit your tastes. It is based on a Moosewood recipe.

    Recipe #273269

    I cut this recipe out of the NY Times Magazine in hopes of making it for my Christmas dinner party. It looks somewhat involved, but really tasty. Alas, we are moving on Jan. 1, so my dessert will be less ambitious. Hopefully I'll get to it another time. According to the magazine, the crepe "separates into three distinct layers. The browned cap is crisp like a waffle; the middle is dense with apples; the bottom is reminiscent of custard." Yum! Cooking time is an estimate.

    Recipe #273263

    This recipe, which originally appeared in the NY Times in 1973, was recently reprinted...and with good reason! One of my coworkers brought it in after Thanksgiving and it was absolutely delicious. It looks pretty easy to make too.

    Recipe #273260

    Looks like another winner from the Baker's Catalogue! Prep time is an estimate.

    Recipe #258597

    1 Reviews |  By chiclet

    I like maple syrup. And walnuts. Brownies too. I REALLY like these Maple Walnut Brownies from the King Arthur Flour Baker's Catalogue. These dense, chewy bars are a nice change of pace from the usual pumpkin- and apple-based fall desserts.

    Recipe #258588

    1 Reviews |  By chiclet

    Summer squash was the featured ingredient in last week's "The Way We Eat" column in the NY Times Magazine. At this time of year you can never have too many squash recipes, so although I haven't tried it, I thought I'd share this one with you. I can't wait to try this one with SoyRizo!

    Recipe #249295

    Summer squash was the featured ingredient in last week's "The Way We Eat" column in the NY Times Magazine. At this time of year you can never have too many squash recipes, so although I haven't tried it, I thought I'd share this one with you.

    Recipe #249279

    1 Reviews |  By chiclet

    Summer squash was the featured ingredient in last week's "The Way We Eat" column in the NY Times Magazine. At this time of year you can never have too many squash recipes, so although I haven't tried it, I thought I'd share this one with you.

    Recipe #249275

    Zucchini was the featured ingredient in last week's "The Way We Eat" column in the NY Times Magazine. At this time of year you can never have too many zucchini recipes, so although I haven't tried it, I thought I'd share this one with you.

    Recipe #249272

    3 Reviews |  By chiclet

    This cool, refreshing treat from the King Arthur Flour Baker's Catalogue is a wonderful addition to any summer table. The combination of flavors in this tart is sublime, and I highly recommend making your own crust. Don't be put off by all the ingredients--the tart comes together pretty quickly, and you can whip up the the berry topping just before serving. Cook time includes cooling time.

    Recipe #240762

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