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    You are in: Home / Heather3271's Public Recipes
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    50 Recipes

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    This super simple recipe takes so little time to make and packs so much punch in flavor and satisfaction. It is perfect for my dietary needs because it is full of protein and flavor. Great as a meal or for parties! This travels well for lunch boxes, picnics, camping, etc. as long as you can keep it cool.

    Recipe #238872

    While many incarnations exist, I have tailored my recipe to meet my dietary needs (food allergies/migraines). This dip uses lower fat and natural ingredients and is vegetarian-friendly, too. Feel free to modify to suit your tastes. That's what cooking (or in this case layering) is all about!

    Recipe #214711

    From Everyday Food's November 2005 issue, this recipe is made on the stove top versus the roasted onion versions I've seen. The thyme also adds an interesting twist. :D

    Recipe #223995

    From A Taste of Italy (1996) by The American Cooking Guild: "Peppers came to Italy from the New World. The special flavor of roasted peppers, especially ripe sweet red ones, will enhance your sauces, salads, or pasta dishes. Enjoy them on slices of grilled garlic bread. Peppers roasted over a hardwood charcoal fire lend a smoky nuance to your favorite dishes." Cook and prep times are approximate.

    Recipe #223019

    David came up with this recipe yesterday for our oldest son's return from Band Camp. Our son said the camp food was something akin to packing materials and was nothing but sheer torture! In honor of our son the family burger fiend and since David was making pita pizzas anyway, he decided to combine the two into this recipe. Needless to say, our son absolutely devoured the cheeseburger pita and asked for more the next day. We hope you all enjoy it as much as he did! (But do try to eat it a little more slowly, okay? ;D)

    Recipe #248971

    This super-foods-packed soup helps the body recuperate and satisfies the soul. David makes this for me after the flu, a nasty migraine, or even just a tough day. Great on blustery days, too!

    Recipe #214767

    Extra veggies make this dish a hit with kids and parents alike! It helped my picky eaters learn to like more veggies. This is a low-maintenance dish, quick & easy, especially if you prep the chicken or even the whole casserole the night before. I also like to make this with Thanksgiving leftovers, but it's good any time of year you have leftover poultry. I also improve the nutritional value by using low-fat, low-sodium, and whole-grain products whenever possible or by substituting homemade ingredients.

    Recipe #214750

    I love this because it's a simple, rustic dish that's so quick and easy to prepare. I made this for my son's European Cuisine Day at school, and I had kids coming back for 4ths and everyone clamoring for the recipe! Of course, I didn't feel the need to tell the students about the anchovies. Ha ha!! It also did not dry out in my Crock-Pot set on Warm for 2 hours, but please note that I put the sauce and pasta in it after they had cooled. This is a family favorite for us, and we hope it becomes one for your family as well. Manga!

    Recipe #266262

    This recipe is great any time but is adapted from Everyday Food, Thanksgiving With All The Trimmings, November 2005: "These tender muffins, studded with cranberries and nuts and scented with orange, are 100% whole-grain; and they taste great! This traditional Thanksgiving flavor combination in muffin form makes a delicious, healthy start to your day of feasting."

    Recipe #223963

    I wanted to make lentils on a cold winter's day, so I combined two recipes to create this one. Lentils are great tasting and so good for you. I hope your family enjoys this as much as mine does!

    Recipe #218419

    From A Taste of Italy (1996) by The American Cooking Guild: "A combination of dazzling colors, the bell pepper topping turns this cheese torta into a spectacular party appetizer!" Cook time is marinating time.

    Recipe #223184

    These cookies are a HUGE hit and never last long. Another winner from "Emeril's There's a Chef in My Soup! Recipes for the Kid in Everyone" (2002). We bought this book for our children when they were younger, and it played a key role in their now blooming passions for food and cooking. Of course, the apple never falls too far from the tree! :D You'll notice that the directions are written with children in mind, which makes this a wonderful recipe for beginner chefs! Enjoy!!

    Recipe #223761

    It's a new twist on an old favorite...and another super kid-friendly recipe from "Emeril's There's a Chef in My Soup! Recipes for the Kid in Everyone" (2002).

    Recipe #223906

    This recipe is adapted from the November 2005 issue, which recommends using the freeze-wrap-freeze method: "Before wrapping individually, freeze burritos on a baking sheet so they don't come apart in the process; then put back in freezer."

    Recipe #223972

    My grandmother was famous for this bread, and my mom took up the tradition after Grandma passed away. When I asked Mom for the recipe this past Christmas, she handed me from her recipe box the actual package of yeast that had the recipe on the back. The expiration date was July 15, 1963. UNBELIEVABLE! How cool is that?! Anyway, this has been a family fave during the holidays for generations. I hope you all enjoy it as much as we have.

    Recipe #218423

    From A Taste of Italy (1996) by The American Cooking Guild: "When 14-year-old Catherine de Medici left Florence to marry King Henry II of France, her entourage of chefs encountered spinach for the first time. From then on, they referred to dishes with spinach as florentine, which means 'bed of spinach' in French. This moist spinach and beef loaf tastes even better topped with marinara sauce."

    Recipe #223268

    Being a Midwesterner born and bred, I (Heather) have had more than my fair share of meatloaf. As a child, I ordered open-faced meatloaf sandwiches every single time I went to my grandparents' diner. My grandpa said it was going to come out of my ears! :-) This recipe from Food & Wine magazine (Feb 1989, p. 131-132)is by far my favorite. The flavors are well balanced, and the oats redeem this fat-laden dish with a whole grain.

    Recipe #215513

    This has been a long-time family favorite and richly deserves to be its own food group! My daughter inherited the cheese-lover gene and at age 3 dubbed this dip "Grandma's Cheeseball Cream" much to our delight. :-) I have seen a few incarnations of this dip, but the added cheese flavors and seasonings are what make this one stand out. This is a large recipe for a large family. Don't be afraid to halve it, but you might be sorry you did when it's gone! ;-)

    Recipe #216345

    From A Taste of Italy (1996) by The American Cooking Guild: "Make this dish with plump, juicy tomatoes picked right off the vine. You know the kind: with every bite, the juice drips exquisitely down your chin." Cook time is marinating time.

    Recipe #223210

    Adapted from Kittencal's "Crispy Oven-Fried Cod Fish" #155754, this outstanding fish dish will become a fast favorite in your house, too. Even my pickiest eaters were coming back for 2nds, 3rds, 4ths... :-)

    Recipe #216328

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