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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

    From A Taste of Italy (1996) by The American Cooking Guild.

    Recipe #223187

    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: "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

    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 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 the magazine's August 2007 edition: "It's simple: Use shortening for a flaky texture and butter for a delicious flavor...Makes 1 double crust for a 9-inch pie or 2 single-crust 9-inch pies." Nutrition facts: 168 cal (99 fat cal), 2.1g protein, 11g fat (4.5g sat fat), 15g carb, (0.5g fiber), 270mg sodium, 14mg chol.

    Recipe #244369

    This bean salad is by far one of the best I've ever had (and I eat a lot of them)! This recipe comes from A Taste of Italy (1996) from The American Cooking Guild. Here is the book's description: "Cannellini (white kidney) beans provide the mild background flavor for the crunchy, tangy, zesty ingredients in this dish. Serve this rustic salad with grilled meats or sausages. For a satisfying single-course meal, mix in a jar of imported drained tuna. Serve in a soup plate with crusty Italian bread. Do not add salt until beans are half cooked, or they will become tough." Prep time is for canned beans.

    Recipe #223016

    From A Taste of Italy (1996) by The American Cooking Guild: "BATTUTO: This is the first step of many dishes. Finely chopped garlic and onion are lightly sauteed in olive oil, butter, pancetta (bacon), or lard. When lightly colored and aromatic, these ingredients are called a soffritto. INSAPORIRE: This technique adds real flavor to vegetable dishes. Insaporire means 'to make more tasty.' Vegetables are added to sauteed onions and garlic and cooked to 'make tasty.' The vegetable is used for soup, sauce, or pasta. This step creates a flavor-depth that otherwise might be missing."

    Recipe #223262

    Her Quick Fix Meals are heavy on flavor and light on time for busy week nights.

    Recipe #223271

    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

    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

    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

    Very basic, very delicious!

    Recipe #222679

    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

    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

    From A Taste of Italy (1996) by The American Cooking Guild: "Late-summer tomatoes are intensely sweet and taste great. Serve the baked tomatoes as a side dish or chop into coarse pieces and toss with 1/2 pound of cooked thin spaghetti. Season with salt, pepper, and extra grated cheese."

    Recipe #223269

    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: "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

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