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    1,162 Recipes

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    Now that the weather has finally been warming up the kids are already asking for frozen treats, so I whipped up a batch of fudgesicles for them. They are super easy to make, only take a few ingredients, and they even taste much better than the store bought variety in my opinion. Let me know what you think! I'd also love to hear about any frozen treats that you make for your kids, we're always looking for new ideas at our house!

    Recipe #516713

    How to season hamburger patties.

    Recipe #516712

    We love shredded chicken...I will often make large batches of it and freeze in meal size portions. This makes chicken tacos, enchiladas and other favorite chicken meals all that much faster to get on the table. For this chicken, I used what I had on hand in the freezer. I dropped a package of chicken breasts and a package of chicken thighs into the slow cooker...a good mix of white and dark meat! Along with some lime juice, olive oil and big hunks of cilantro and bam...Seriously y'all...the cilantro flavor totally infused into the chicken as it cooked all day. Perfect for using in your favorite Mexican chicken dish. Also, I should add that I got a large batch of cilantro for just $0.29!

    Recipe #516710

    This healthy smoothie is a great, cold treat for times you are craving something sweet! It is rich and chocolate-y with no added sweeteners. Full of good for you ingredients like cocoa powder, bananas, peanut butter and milk!

    Recipe #516709

    It was a chilly 19°F day when I made these and our whole family was ready for spring! I pulled out my blender to make this tropical mango smoothie to help us beat the winter blues. It may not have been an 80° day but it helped lift our spirits.

    Recipe #516708

    Summer is upon us. (Maybe, I did see a ton of sweater and coat comments in my FB feed last night from my friends.) One of the things that I love about summer is the fresh produce, farmer's market and being able to get great prices of fruits and veggies throughout the summer. One veggie in particular is usually easy to find a super low prices...zucchini. Zucchini is super easy to grow, and is often in abundance, hence the low prices. I once visited a farmer's market in NYC, 2 years ago I think, and the stack of zucchini was priced at $0.99/lb. That's CHEAP for NYC prices, and it wouldn't be unusual to find it as low as $0.49/lb. in other parts of the country. If I had to "pick a price", I wouldn't pay more than $0.79/lb. for zucchini in the summer...and stock up when you see it any lower than that. Zucchini is an easy veggie to stock up on because you can shred it and freeze it. It's perfect for baking bread, and also for using in these meatballs! (Especially if you have to sneak in the veggies to your kiddos' diets!)

    Recipe #516707

    This recipe is a real hit at our house. Everyone loves it. It is really easy to do and elegant enough for company. I would absolutely serve during a dinner party. Frugal Tips: Make frugality fun. Make it a game. Instead of grumbling about having to cut back or having to save, see it as a challenge. For example, challenge a friend to a dinner party cook off. Schedule a dinner party at each other's homes and set an equal budget. Then each of you goes to town, planning and preparing the most elaborate dinner party that you can come up with while strictly sticking to your budget. It may be a good idea to include some ground rules as to how to keep that budget. Perhaps decide on costs for things that are already in your pantry/freezer. Will decorations/flowers/etc. be included in the budget or will you have to make do with what you already have or can get for free (flowers from the garden)? Will you have entertainment? Will you have a theme? Make the game as simple or complex as you like. It is intended for you to have fun while being imaginatively frugal.

    Recipe #516706

    I know. I know. I really need to be careful messing with a good thing. But when it comes to food, I think a good 'messing' can lead to great meals! (This being one!) Po Boys are traditional Louisiana sandwiches, usually with roast beef or some kind of fried seafood. My version of fried seafood for this sandwich is...raw shrimp dipped in Kraft Fresh Take, then oven fried. (You could use precooked shrimp, but I chose the raw shrimp with tails because it was the cheapest option...tails are easy to twist off!) No oily mess, simple dipping. Easy peasy. The traditional sauce for Po Boys is remoulade, but since I didn't have any on hand or all of the ingredients necessary to make one from scratch, I just mixed together equal parts of mayo and Dijon mustard. Again, keeping it simple and easy. We absolutely adored the cheddar-bacon flavors in this sandwich.

    Recipe #516705

    Pulses are so good for you and they can be so yummy! In Czech tradition, lentils also bring you wealth (I think it is their round coin shape), especially if eaten on New Year's Day. And, if eating lentils on New Year's Day can bring you wealth, think of what will happen if you eat lentils throughout the year. I even have proof that THIS salad actually does work in bringing wealth - after having this version of lentil salad last year, we finally started getting our finances in order and started living more frugally! This year, we are definitely wealthier. OK, perhaps we cannot give all the credit to this salad, but it certainly didn't hurt! The salad is particularly great in the summer time and it is a wonderful way to celebrate the beginning of a new school year. So, Happy summer and New School Year! May it be a year filled with learning, fun, and yes, even wealth.

    Recipe #516704

    My husband says we "speed date" food because I love playing with ingredients and am constantly creating new recipes. My family becomes attached to certain recipes and wants me to make the same things over and over and over again. My husband says that asking for spaghetti twice in one month is not asking for the same thing over and over again. :D It feels like it to me though, especially since it isn't just spaghetti they want at least twice a month, they also want tacos a couple of times a month, Teriyaki Chicken, and Pasta Alfredo, and... I have come up with a way to compromise on my family's desire for their favorite recipes and my need to create new ones: I use the ingredients from their favorite recipes in new ways. So instead of making Pasta Alfredo with Vegetables, I used the ingredients to make Chicken and Broccoli Alfredo Lasagna. It was an all-around success; it had all the flavors they love and I got to feel like I was creating something new.

    Recipe #516703

    The other night my 7 year old Emma wanted to "cook" dinner by herself. I thought for a minute, and decided yes with appropriate supervision, of course. The easiest recipe I know is also pretty darn frugal. Just use whatever meat, cheese and dressing you have on hand! And yes, Emma made the entire thing, except for putting it in the oven. The Italian Loaf was good, but her self esteem is priceless! (The preparation time noted is when I do it. Children will take much longer!)

    Recipe #516690

    I made has browns with eggs for a special Saturday morning breakfast only to discover that my kids don't like hash browns. What to do with these leftover potatoes? I quickly searched the Internet and found a recipe idea using ingredients that I already had in the fridge. I made a few adjustments and it was perfect! The nice thing about this recipe is that you can easily change the vegetables to what you have in the fridge. Mushrooms, red peppers, or leftover breakfast meat would all work great in place of the green peppers. First, sauté your veggies until they are nice and soft. Then whisk eggs with seasonings and half-and-half. Place your veggies at the bottom of a small oven safe casserole dish. Then add your leftover hash browns, pour egg mixture over and top with cheese. Bake at 425°F for 25-35 minutes and then enjoy!

    Recipe #516689

    So this is a dish I made with the intention of my husband and I eating for lunch. But it could certainly be a main dish in and of itself, or a delicious side dish with some grilled chicken or steaks. The reason I made this as a "lunch dish," is the Brussels Sprouts. My kiddos are fantastic eaters, they love most vegetables, but 2 out of 3 of them "draw the line" at Brussels Sprouts. And I didn't want to waste all this delicious-ness on kids who wouldn't enjoy the meal! Our kids love quinoa. And they love bacon. But I didn't want to risk it, with the addition of the Brussels Sprouts. :D Bill enjoyed this for lunch...so much so that he texted me and thanked me for the tasty food. (He doesn't text. Ever. So this was a big deal, and shows how much he enjoyed it!) I'll share the recipe as I made it, but note that it is heavy on the lemon flavor...as that's how we prefer it. You could try using just 1 lemon, and then adding more lemon juice as your taste buds prefer. But in general, lemon + bacon + Brussels Sprouts = FABULOUS FLAVOR! I hope you enjoy this as much as Bill and I did!!!

    Recipe #516688

    My family loves corned beef and cabbage, so I take advantage of the sales on both items around St. Patrick's day. I buy extra corned beef when it goes on sale, so we can enjoy it over the next couple of months rather than just on St. Patrick's Day. When I make Corned Beef and Cabbage, I always end up with leftover corned beef. I often use the leftovers to make Corned Beef and Cabbage Casserole, but this time I decided to go a slightly lower calorie route and make Corned Beef and Cabbage Soup. I use 6 cups of liquid to make this soup, but to make it more flavorful, and reduce waste, I use all of the leftover dripping from cooking the corned beef to make up some of that 6 cups. I also add any leftover gravy to add even more flavor. I pour the leftover drippings and any leftover gravy into a large Pyrex measuring cup, then I add enough beef broth to bring it to 6 cups of liquid. The leftover corned beef will still have quite a bit of the original spice blend on it and the drippings will include spices, so there is no need to add additional spices to the broth.

    Recipe #516687

    Before you wonder off to your next stop online...hear me out on this one. I know it sounds strange. Taking our kids out for dinner is an adventure. We don't go out often, but when we do it's usually with family, so we at least have a 1 on 1 ratio at the table. We divide and conquer, which makes the whole dining experience a little easier...but they are still wiggly. "Get down from there." "Don't stare at their food. And stop complaining about the wait. We know you are hungry!" "Please stop 'falling' out of your chair." "Sit up, this is not our house and you can't lay on the seat." Those of you with littles...you've said these things before. I can't be alone in this. Our kids know how to sit still. But they are kids and their sitting still usually last no more than 5 minutes. They would just prefer to be in motion! One of the ways that we combat the wiggles at restaurants is by visiting restaurants with play areas. So far we have discovered several near us. We find ourselves frequenting these places, especially Two Bros. BBQ Market because it's super close to where we live. It's reasonably priced and we can feed our crew for less than most other restaurants! The first time I had their beans was at night and I was totally puzzled by them, as we were eating outside, it was dim and I couldn't tell by looking at them what was added. I could tell there was something mixed in, but couldn't place the flavor the first few bites. It was something sweet, but not to sweet. It was perfectly balanced with the spice from the sauce and the smokiness from the bacon. By the time I'd finished my portion of beans, I'd figured out that there were diced peaches mixed in with the beans and the bacon. Seriously, great (and clever) addition to the beans. The peaches are a tasty addition and a great balancer of the spice and smoke flavors! Here's a remake of their Pinto Beans with Peaches and Bacon y'all! (These would be great for a family BBQ, or to make at the start of the weekend and eat throughout the weekend with food from the grill!)

    Recipe #516686

    Strawberry Spinach Salad. Delicious! Really there is not much else to say about this salad. I am not normally a fan of fruit with my greens or with my meat. In general I prefer my fruit by itself or in a dessert, however I love this salad. The sweet strawberries with the fresh spinach and the tangy dressing just go together. It is the perfect salad for spring and summer when strawberries are in season. When I visited my sister over the weekend she served a strawberry salad like this with maple glazed pecans and it was really good. I love the crunch the pecans added to the salad. I don't serve mine with pecans because of my daughter's nut allergy, but if you can have pecans, I would add the glazed pecans. It will make it even better.

    Recipe #516629

    We're right in the middle of bountiful strawberry season. We eat strawberries on everything in the summer, don't you? Did you know that most strawberry farmers have to use organic growing conditions ANYWAY to get strawberries to grow, even if their farm is not certified organic? And that frozen, fresh, organic or not, just EAT THEM anyway you can get them in your body. The nutritional value is the same. I'm sharing one of my favorite items from a Strawberry Get-Together with you. Cuz it's awesome. And because a lot of people have been bugging me for this recipe.

    Recipe #516628

    Yay! Our month of no sweets is over and we were able to celebrate with these bad boys! I had my doubts about them because they were messy, gooey and a creation I made up; but these were delicious. You have to keep them refrigerated because of the marshmallow, but that only enhanced the flavor. The graham cracker brought enough salt in it to even out the sweetness of the marshmallow fluff, which made for a perfect bar.

    Recipe #516626

    For some reason, I've been on a bit of an Asian food kick. Probably because when we get close to a holiday I tend to want anything and everything but holiday type dishes. That way, I'll be even more excited for that special holiday dinner when the day comes. I had egg roll wraps left over, and I was trying to figure out something different to make with them. Then while my son and I were at the store the other day he actually requested bananas. I nearly fell over...if you have a 9 year old boy in your house, you understand why. When we got home and I was putting things away I spotted a bottle of Nutella and the idea for Banana Nutella Egg Rolls was born. I wasn't sure how it would turn out, but I figured all the elements for something yummy were there so how bad could it be? They turned out to be super good! My kids loved them, I loved them, my husband loved them...need I say more? Such a great snack for kids to take to school too. Really they are good at any point in the day, even for breakfast. This also gave me other fun ideas to try in the future...stay tuned!

    Recipe #516625

    Talk about taking pork chops to a whole new level, these were melt in your mouth delicious!

    Recipe #516527

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