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    17 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    This is a delicious, easy, and, most importantly, FAST way to make a hearty, nutritious, stick-to-ribs soup. As with most bean soups, a good broth is they key to flavor, so use your own homemade, or a good quality brand that is sold a carton, not canned! I like Pacific Foods mushroom broth for a good, meaty flavor. If you like spinach and appreciate an extra kick of iron, pick up a bag of prewashed baby spinach, or else buy regular spinach and clean and stem it while the soup cooks.

    Recipe #187652

    Meatless but very flavorful. This is hard-core comfort food! Also very easy to make. Adapted from "Fresh from the Vegetarian Slow Cooker" by Robin Robinson. Serve with your favorite salsa, and a dab of sour cream, if you like. Like many reviewers, I don't particularly like the topping, so I substitute another cornbread made from another recipe, or from 1 box of Jiffy cornbread mix.

    Recipe #217787

    Poblano peppers stuffed with black beans, cheese and cornmeal, from Martha Stewart Everyday Food, April 2008. I've mostly just stolen this recipe from marthastewart.com, but added a few tips. If the poblanos are a little flattish, be sure to slice the peppers so that they they form a deep "pocket" to stuff. Be sure to use a reasonably good cheese. If you can't find good quality pepper jack, use plain Monterey Jack or cojack cheese and be sure to include the minced pepper. Cook time includes cooling time.

    Recipe #349821

    Simple, nutritious and tasty. You can use whatever greens are available: Swiss chard, beet greens, turnip greens, etc. Natural peanut butter (without hydrogenated oils) is better (for everything, not just this recipe). If you don't have a jalapeno, or don't like them, you can add some cayenne or some Tabasco sauce to the peanut sauce instead. Frying in peanut oil is key; because of its high smoke point, you can get it screaming hot, which is what is needed to get the tofu nice and crisp.

    Recipe #228949

    If you remember to soak your beans the night before, I salute you. This recipe is for the rest of us. On their own these rice and beans are bland as all get out, but after cooking you can spruce them up by stirring in some olive oil and a few dashes of Tabasco, or some sesame oil and soy sauce, or some recaito, or whatever you like. I've used black beans instead of kidney beans, and once made this with azuki beans and brown glutinous rice, all with equal success. Using a small metal bowl covered with aluminum foil inside your pressure cooker is recommended to prevent the foam that is produced by the cooking rice and beans from blocking the vent tube, which could be very, very bad. If you're tempted to forgo this saftey precaution, I urge you to check your owner's manual for recommendations on cooking rice and beans. Me, I'm lazy, and like having the bowl with its foil cover ready for storing leftovers.

    Recipe #126743

    Inspired by Kamikaze Pancakes from Egg & I in Minneapolis, and guided by the griddle cakes recipe in Fanny Farmer, I have crafted nutritious pancakes which are all things to all people. Or at least to me and my husband. Made with a banana to replace the oil and sugar, the hearty, stick-to-your-ribs buckwheat pancake can be customized easily for each diner. Pancakes are more art than science. Expect to sacrifice the first victim of the griddle to the Pancake Gods as you adjust temperature. The amount of buttermilk or milk is approximate, and will have to be adjusted based on the size of the banana and your personal preference. Also, the batter will thicken as it stands, and may have to be thinned if your pancakes are coming out too thick.

    Recipe #128607

    I'm not sure where the "cafeteria" comes in, but I stole this recipe from: http://allrecipes.com/Recipe/Cafeteria-Macaroni-and-Cheese/ We like it because you don't have to fuss around with a bechamel sauce (which always goes gritty on us, it seems) and also, it tastes darn good. I think the crumbs on top are unnecessary, and the recipe has plenty of saturated fat without them, but use them if you like the crunch. We use a smoky, Spanish paprika, which adds some exotic flair, in addition to a bit of color.

    Recipe #277834

    Doesn't sound like much, but it's tasty. Modified from Classic Vegetarian Cuisine by Rosemary Moon. I steam the carrots in the microwave.

    Recipe #429706

    This is a great summery salad full of fresh tastes. Makes enough for a crowd. From Cooking Light, June 2007.

    Recipe #380453

    Adapted from "Classic Vegetarian Cuisine" by Rosemary Moon. Whole wheat, and fast to make. Make 6 if you'd like to use them as sandwich rolls, or make 8 if you'd like smaller dinner rolls. Cook time includes resting time.

    Recipe #327033

    This is a hearty, rustic dish, which you can vary according to the ingredients you have on hand. It's an adaptation of a recipe from the Moosewood Restaurant Cooks at Home, to which I've added penne, but you could use your favorite chunky pasta. This dish is also one of the few in which I prefer whole-wheat pasta. Any white beans will do, such as great northern, cannellini, navy, or butter beans. Strongly flavored greens, such as escarole, endive, collard greens, etc., contrast nicely with the creamy blandness of the beans, the sourness of the lemon, and the spark of the pepper.

    Recipe #229105

    From "Light & Tasty" magazine, Dec/Jan 2008. This was a big hit with my husband and his family. The hubby especially liked the crust. The fat is reduced in this recipe by using Neufchatel cheese, and by replacing baking chocolate with cocoa and canola oil. Cook time includes chilling time.

    Recipe #277343

    These eggless muffins are unusual, with a somewhat chewy exterior and a moist, puddling-like interior.

    Recipe #464897

    It's log! It's log! It's long, it's brown and it's round! Cook time is chill time.

    Recipe #428455

    Modified from Martha Stewart Everyday Food Magazine, Oct '07. According to the magazine, the fat content is reduced relative to regular potpie by the use of white meat, extra veggies, and phyllo dough instead of a pie crust. Comfort food, yet with a very light and fresh flavor...the lemon juice is magic. You can save some time if you have leftover chicken.

    Recipe #277808

    This odd dish appears in the Fanny Farmer cookbook. The salty olives and sweet raisins make a delicious contrast. We've modified the recipe to be a little lighter and suit our tastes. It's also fine with white rice, and can be made with ground beef or ground pork, or leftover cooked meat. The googling I've done seems to imply that this is the Spanish version of hash, and it is indeed a good way to use up leftover pot roast and/or rice. You can also cook the rice while cooking the other ingredients; just start cooking the meat about 10 minutes before the rice is done.

    Recipe #429008

    Modified from Cooking Light, June 2007. I really, really *want* to like millet—it's a healthy whole grain, after all... but I've struggled to find a recipe I really like, and that my husband likes. This recipe is flavorful, relatively easy to make, and has vegetables for color, flavor, and additional nutritional value. It makes great leftovers, too. The original recipe calls for toasted walnuts, but my husband doesn't like them, so we opted for toasted sesame seed instead.

    Recipe #286976


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