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    27 Recipes

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    This recipe comes from the Dec/Jan issue of Fine Cooking and is by Ellie Krieger. This is delicious! I didn't have golden raisins on hand so I used dried cranberries and it turned out fine. Also, the only Chai tea I had on had was Vanilla Chai. My house smelled wonderful after this was done cooking! This made a wonderful and healthy afternoon snack. I had mine over Vanilla yogurt as that is all I had. I also used far less than their suggested serving. The recipe calls for sliced or slivered almonds but for some reason Food.com does not recognize slivered.

    Recipe #469780

    We love Grouper. Unfortunately, we live in Arizona and fish like this is hard to come by. The local market had some one day - a bit pricey but we decided to splurge. I used my home made pesto on this. The combination of pesto, lemon and garlic is wonderful! Enjoy!

    Recipe #467300

    I travel to Philadelphia quite frequently and stay in the downtown area...which I love. I enjoy going to DiBruno Brothers for all of their wonderful fresh foods! I discovered their Israeli Couscous and decided to try to make it myself. Here it is! The Israeli Couscous is actually a pasta that is small and round like little pearls. We love this and enjoy it a lot in the summer with grilled fish or grilled chicken.

    Recipe #454207

    I was making this while on WW. I do not know where the original recipe came from. The original recipe was made as below with raspberry yogurt and raspberry jello. We have changed up the flavors over time....I've made this using lemon jello and lemon yogurt, lime jello and lime yogurt, cherry jello and vanilla yogurt and the very latest is orange jello and vanilla yogurt! All are delish!

    Recipe #410383

    I got this recipe from a friend....it is a Pampered Chef recipe. It is delicious! Just a little bit of work - especially if you want to get up and make it in the morning. I don't move that fast in the morning so I usually make this for us for dinner in the evening and cut up and freeze the leftovers. Pampered Chef says that you can sub the ham with 3/4 lb bulk sausage (which I did with chicken sausage!) or 1 lb bacon that is cooked, drained and crumbled. We also used the light, flavored cream cheese. I used a carton of egg substitute and added four eggs.

    Recipe #397155

    These are an adult healthy banana nut muffin, definitely not a kid friendly muffin. These are very dense. I found the original recipe on cooks.com but have changed it some to suit our tastes. We keep these in the freezer and then take a couple out and put them in the microwave for about 30 seconds to defrost. Sometimes for a little more sweetness I add some dried cranberries too!

    Recipe #388375

    Yes, another soup recipe! We really love a hot bowl of soup on a cold winter day for lunch. The challenge is keeping it low fat and healthy. This bean soup is fantastic! It makes alot and it freezes well. You can really use any favorite bean mixture (dry) or use your own! I buy the 10 Bean mix in bulk at a local grocery store. It also has some pearl barley thrown in there too!

    Recipe #348965

    This is a lighter copy cat version of the Tomato Soup from Safeway. I found it on the internet. It was revamped by Carol Devenot from Hawaii. I have never had the "real stuff" so I don't know what I am missing. This was very tasty though. Thick and hearty. I had lots of butternut squash left over so I steamed it for a few minutes and then froze it in 2-1/2 cup portions to make more soup later. One 4-1/2 lb squash will make about 4 pots of soup. I used 1 tsp salt and 1/2 tsp pepper. If you have an immersion blender it's alot easier than trasferring the soup to a blender since you can just puree in the pot. This definitely gets better overnight, so if you can, make it a day ahead of time. Serve this with a grilled cheese sandwich and you have a warm, hearty meal!

    Recipe #345187

    These are a great treat if you need something sweet without the guilt. Only three ingredients! It doesn't get any easier! We love these. They are great as gifts during the holidays. They taste best cold right out of the fridge. Do remember to keep them refrigerated. They can be frozen as well. I usually use the sweetened coconut as that is all I can find locally.

    Recipe #332742

    This recipe started out as the "famous" Weight Watchers vegetable soup recipe. I have modified it to our tastes. It is still low calorie and guilt free. We make this every winter now and have it for lunch everyday. It's just too hard to try to eat a cold sandwich on a snowy winter day. The beef broth that I use is very low sodium...so you might want to skip the salt if yours has alot of sodium. You could also use chicken broth or vegetable broth for a change of pace.

    Recipe #329996

    This is the most requested dish in our house. We use Italian chicken sausage that is made locally. I use half hot sausage and half sweet. It may be a little more than a pound. If you don't like rotini pasta - try using a penne pasta or any type you might prefer. We use whole wheat pasta from Trader Joe's.

    Recipe #285335

    This soup is perfect on a chilly night with hot, crusty bread. I have used the hot turkey sausage and this comes out perfect every time. It also looks pretty enough to be a company dish too!

    Recipe #258505

    WARNING: These are SPICY! But, the flavor is fantastic. If you are looking for something different....this is it! Garnish these as you would any other burger...lettuce, tomato, onion, mayo, mustard or ketchup. We used a spicy chipotle pepper cheese as well - these were fantastic. The chipotle peppers and the cumin give these a really smoky flavor.

    Recipe #250691

    Once again, this is a combination of several recipes. I love Cashew Chicken and have had a hard time finding a good recipe. My husband really liked this alot. This one is a keeper, according to him. Serve this over hot rice along with a steamed vegetable for a perfect meal. This makes plenty of sauce, which we love - no need to double here!

    Recipe #249819

    This recipe is a combination of some really good macaroni salads. I love macaroni salad but I never buy it - too soupy in the stores and I hardly make it - I couldn't find a good recipe. We really liked this one. It has lots of veggies in it too - lots of crunch!

    Recipe #249500

    This dish is loaded with lots of veggies and has great flavor! There is not a lot of guilt when you eat this. Use your favorite Alfredo sauce to change up the flavor. I look for the sauces with the lowest fat content. I've made this a couple of times now and made some changes to try to get it just right. I think this is it! You can use ground chicken or turkey. We like the ground turkey. Serve this with a green salad and you've got a great meal.

    Recipe #240070

    These are fantastic! A little salty, a little sweet. Everyone just gobbles them up. Be prepared to make more! I've made them with walnuts and pecans. The pecans are my favorite! These are great to give as gifts during the holidays.

    Recipe #220482

    I've had this recipe for years - I don't remember where I got it - but I finally made it tonight for my husband's birthday. It is yummy! I'm putting it here so I am sure not to lose it

    Recipe #209091

    This recipe is a combination of several recipes that I like - I was trying to copy a meal that is served at a restaurant here in Phoenix called Pei Wei - I think I did it! This is fabulous! Great flavor. Instead of rice noodles we used the whole wheat fettuccini noodles from Trader Joe's. An optional ingredient would be to add 1 to 2 teaspoons of curry powder also. That should be added when cooking the onion and chicken in the first step. Enjoy! For those of you have made this before I have tweeked this just a bit. I've added the vinegar in the sauce. Went back to Pei Wei and discovered it was missing vinegar! Reduced the oil and the amount of chicken as well.

    Recipe #175920

    This is a very flavorful recipe. I have had people that don't even care for yams - love these! For years I never added the cardamom (it's very pungent) but I finally added it this year - and WOW - it really makes the flavor POP!

    Recipe #150299

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