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    50 Recipes

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    From the magazine's August 2007 edition: "In this adaptation of old-fashioned Shaker pie, thin slices of whole lemon are soaked with sugar overnight to soften and sweeten the peel. When mixed with eggs, they create a soft custard base with chewy lemon pieces and a pleasantly bitter edge." Prep/cook time = 1-1/2 hours plus overnight soaking and at least 3-1/2 hours of cooling time. Nutrition facts: 458 cal, 125 fat cal, 8.7g protein, 14g fat, 5.5g sat fat, 79g carb, 2.4g fiber, 387mg sodium, 146mg chol.

    Recipe #244441

    I make this often for my family, and there are NEVER any leftovers. It's a great way to use up over-ripe bananas and sneak a fruit and a good protein source past the kids!

    Recipe #223279

    This simple-to-make dish is great for any meal. It's power packed with protein and flavor for spicy food lovers! Don't be thrown by the finished product's appearance. They are as tasty as they are UGLY!

    Recipe #223277

    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

    From A Taste of Italy (1996) by The American Cooking Guild: "Wild mushrooms are a specialty of northern Italy; golden brown porcini is the undisputed favorite. Rehydrate dried mushrooms with a 30-minute soak in hot water. Rinse well; trim off the tough parts. Strain soaking liquid through a coffee filter; save for pasta sauces or soups. At a fancy restaurant, an appetizer of sauteed wild mushrooms on bruschetta costs a king's ransom! Try it at home; embellish the top with shaved Parmesan cheese."

    Recipe #223259

    One night, David made chicken breast w/ roasted potatoes, parsnips, carrots, and onions for dinner. The chicken was gone in minutes, but we had plenty of veggies left over. I needed a quick and healthful breakfast for the kids, and David suggested a breakfast casserole. I baked it the night before and reheated individual servings in the microwave the next morning. One of my sons put slices between two pieces of toast for breakfast-on-the-go. Pretty clever family I've got here, eh? :D Feel free to substitute whatever works for you--hashbrowns, tater tots, waffle fries, multi-colored carrots (my fave!), sweet potatoes, etc.

    Recipe #218498

    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

    David made these for Father's Day one year, and it has been a family favorite ever since! Nonfat yogurt, oven-baking, and hot sauce makes them a delicious and healthful treat. Don't be scared off by the quantity of hot sauce as the yogurt thoroughly tames the spice. Please note that removing the chicken fat and using nonfat yogurt makes this dish virtually fat-free. (For maximum safety, David HIGHLY recommends his triple-washing method.) Prep time does not include chilling time.

    Recipe #215114

    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

    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

    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

    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

    From the August 2007 edition of Sunset magazine: "Valerie likes to make this refreshing version of the classic Italian salad at the height of summer, 'when everyone is sick of tomatoes.' If your plates aren't white, she says, start your layering with the mozzarella--its creamy paleness will look pretty against a color." Nutrition facts: 481 cal, 342 fat cal, 21g protein, 38g fat, 22g sat, 10g carb, 1.7g fiber, 922mg sodium, 80mg chol.

    Recipe #246194

    From the magazine's August 2007 edition: "Catherine High, Bothell, WA - High's hearty sandwiches pack beautifully for toting along on a picnic or to the beach." Nutrition facts: 398 cal, 261 fat cal, 20g protein, 29g fat, 8.5g sat fat, 22g carb, 1.2g fiber, 1,449mg sodium, 64mg chol. Note: cook time is pressing time.

    Recipe #246162

    From the magazine's August 2007 edition: "Karen Schmitt, Phoenix - Schmitt created this quick one-pan dinner with the colors of an Arizona desert sunset in mind." Nutrition facts: 462 cal, 99 fat cal, 33g protein, 11g fat, 1.7g sat fat, 57g carb, 4.6g fiber, 882mg sodium, 142mg chol.

    Recipe #246160

    From the magazine's August 2007 edition: "'It's like a grown-up's milkshake,' says Valerie. A cookie or two on the side are nice." Nutrition facts: 266 cal, 135 fat cal, 4.6g protein, 15g fat, 9g sat fat, 31g carb, 0g fiber, 106mg sodium, 58mg chol.

    Recipe #246157

    From the August 2007 edition of Sunset magazine: "This is a main course built for summer: substantial but light, with a refreshing salad beneath. If you'd prefer skinless fillets, by all means use them, but be aware that the delicate edges may break up a bit. 'For serving,' says Valerie, 'I do a final drizzle of olive oil,' which creates an appetizing shine." Nutrition facts: 510 cal, 234 fat cal, 46g protein, 26g fat, 3g sat fat, 20g carb, 3g fiber, 916mg sodium, 73mg chol.

    Recipe #246153

    From the magazine's August 2007 edition: "Any berry that grows on thorny canes or trailing vines, called brambles, is considered a brambleberry (raspberries and blackberries are two examples). Mix berries with some sugar and a bit of thickener (flour and tapioca in this case), and you have a very simple pie. Prep/cook time = 1-1/2 hours plust at least 3 hours of cooling time. Nutrition facts: 458 cal, 215 cal from fat, 5.2 g protein, 24g fat, 10g sat fat, 58g carb, 4.8g fiber, 854mg sodium 31mg chol.

    Recipe #244552

    From the magazine's August 2007 edition: "In our quest for an intensely flavored pie, we've poured a thick, creamy bittersweet chocolate custard into an almond-scented cookie-crumb crust, then topped it all with a generous pile of whipped cream." Prep/cook time = About 50 minutes plus at least 3 hours of chilling time. Nutrition facts: 601 cal, 359 cal from fat, 8.8g protein, 41g fat (22g sat fat), 55g carb (1.4g fiber), 379mg sodium, 213mg chol.

    Recipe #244433

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