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    1,162 Recipes

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    Is stockpiling fruit and vegetables really necessary? Is it worth the time and trouble? Yes. And yes. Raspberries were on sale at my Kroger. (Yes, it is mine!) For $0.99/pint. Those tiny little things are regularly $3.00 a pop. I never buy them...somehow I can't justify spending $3.00 for 3 handfuls of DELICIOUS, SWEET, SUCCULENT raspberries. (I had forgotten how tasty they are!) But, for just $0.99...I'll buy a pint. Or 12. Yep, 12. What on EARTH are you going to do with 12 pints of raspberries that will start to go bad in 2 or 3 days??? Eat them, bake with them, and freeze them. Of course. First we (the kids and I) ate 2 pints. For a snack. We like them that much. Then, I froze 8 pints. Cause I knew that we'd eat them if I didn't get them into the freezer. Right away! I rinsed and let them drain for about 10 minutes. Then placed them on a paper towel to remove excess water. Then I neatly arranged them, gave into my Type-A tendencies and placed them on a baking sheet. Popped them into the freezer for a few hours, then transferred frozen raspberries into freezer baggies. I see Mango Raspberry Smoothies in our future! An antioxidant power punch of a smoothie! Mmmm...don't you want to reach through the screen and munch on a few? Finally for breakfast Saturday morning, I made a Raspberry Coffee Cake, following this Taste of Home recipe but making a few delicious modifications along the way. I almost made Raspberry Baked Oatmeal, but ended up trying this new recipe!

    Recipe #516448

    Blackberries. I love their sweetness and their tartness. I grabbed a few packages for a buck at the store last week. And I just had to make some muffins, or are they cupcakes? I'm not sure what to call them. Because they really could be both. They are that versatile. Now scroll through the delicious-ness and then help me figure out where these little goodies belong in the next cookbook!

    Recipe #516447

    Hello lovely! Yes, this is a lovely, lovely salad. It's lovely because it combines a few of my favorite flavors (strawberry, spinach and almonds). It's lovely because it tasted light, but the quinoa made me feel full. And it's even lovelier because it is made of "ingredients I had on hand." Otherwise known as "popular ingredients that most people have"...because I don't buy too many crazy, off the wall or expensive ingredients...so chances are you have these ingredients too! And as you can see from the photo, I chopped up whole almonds...using what I had on hand. It would have been easier to use slivered or chopped almonds (or pecans!), but I didn't have those, so we made do. I'm all about improvising, and making do with what I can find in the pantry! Variation: If I'd had poppyseed dressing on hand, I would have used that...but I used a sweeter red wine vinaigrette that I found in the fridge. A balsamic vinaigrette would be lovely too. Use what you've got! My favorite salad that I eat for lunch several times a week is topped with diced mango, diced avocado and a tangy vinaigrette. So that combo is next on my list for a quinoa summer salad! Nom-nom!

    Recipe #516446

    German Chocolate will forever remind me of my mom. Growing up she would always make it. It has become one of my favorite cakes...I just love the taste of the frosting! I saw this fun recipe for German Chocolate Brownies and it quickly made it up my list on things "I Must Try." I am definitely more of a brownie girl than a cake girl so these were perfect for me! Try these out! They are SO easy and your friends and family will think you are absolutely incredible!

    Recipe #516445

    I've made a number of cobblers and crisps in my day. I thought I'd stick to a baking concept that I was familiar with and experiment with flavors. I've never made one, or tried one, with these 3 flavor combinations. I bought 4 pears at the store last week, not really intending to use them for this recipe...but since nobody took them in his lunch this week (Bill...*ahem*)...I used them to make this dessert! I still had a large bag full of fresh blueberries in the freezer, so I was in luck!

    Recipe #516417

    The other night the kids and I made a Berry Cheesecake Trifle, spur of the moment because we had some angel food cake and we knew it wasn't going to go very far with all of us! We were going to try and stretch it, to feed everyone! It was too hot to turn the oven on, we had berries and some pudding so we whipped this yummy dessert up. I had my oldest wash, hull and slice the strawberries. The littlest one tore up the angel food can into bite size pieces and my middle daughter made 2 packages of cheesecake pudding. We started with the angel food cake covering the bottom of a glass dish. Then we layered strawberries and blueberries to cover. Next was a layer of pudding and on top of that a layer of cool whip. We kept layering until we were out of space!

    Recipe #516414

    Here's a fun idea for a brunch, individual Fruit Pizza Waffles. This recipe was a big hit and pretty healthy!

    Recipe #516412

    When you accidentally come home with 17 pounds of strawberries from a morning at the pick your own berry patch, you have to do something. And you have to do it fast! I started to can the strawberry jam, but quickly saw that if I continued on the canning path to use up all the strawberries that I'd be up all night. While I did can many jars of strawberry jam, I needed a "quicker" alternative to help us get through all the strawberries. This No Sugar Freezer Jam was the answer!

    Recipe #516411

    Here's a Red, White and Blue smoothie for you to try this 4th of July! It turns a magnificent purple color when blended!

    Recipe #516410

    Now that it's rhubarb season...and the start of berry season, I though a Strawberry Rhubarb Baked Oatmeal was in order. I took the baked oatmeal recipe from my Breakfast and Lunch Cookbook and gave it a few twists. And this is what I got...

    Recipe #516409

    I don't remember the last time that I made muffins "from a box." And I'm afraid if I tried muffins from a box, I wouldn't like them. They may be extra sweet...but I'm afraid they wouldn't taste real. Or good even. Since I gave up processed sugar and white flours this month, I've had to get creative with baking. I did get some wheat berries and sucanat to help make some sweeter treats that didn't have white flour or sugar involved. And I thought adding a crumb topping would be helpful since sucanat isn't quite as sweet as sugar. The sweet crumb topping was a perfect addition to these muffins. These were phenomenal. I did not think the kids would like them because they were made with all whole wheat flour (I've generally made muffins with half white and half wheat flour). I though the density and thickness of the muffins from being made with all whole wheat would be a turn off. Well, let me tell you...there were none left to freeze! Between breakfast, afternoon snack and being requested again that night for dessert, these guys didn't even have a chance to get into the freezer.

    Recipe #516408

    I'm all about being genuine. And transparent. And honest. So I'm gonna confess that I was really nervous to try this smoothie. Which is ironic really. Follow me for a minute...I love making cookies. I love sneaking bites of raw cookie dough. Spoonfuls, really, since I'm being honest. :) Raw cookie dough contains raw eggs. I think nothing of that, while having spoonful #2 of cookie dough. I love making smoothies. On a near daily basis, there is a smoothie made in my kitchen. Never have thought to add pasteurized eggs to a smoothie. (It makes perfect sense...extra protein, stay full longer, etc.) But I'm not sure I can stomach it. Ha. Ironic, huh? I'm willing to eat raw cookie dough...not drink a smoothie with a pasteurized egg blended in. Well, I gave it a try...and it was delicious! Just like any other smoothie I've had...and did in fact keep me "fuller, longer." (I drank it as my breakfast.) So if you're willing to give it a whirl...here' how I made my first ever "egged up smoothie." (Note: Use pasteurized eggs only.)

    Recipe #516407

    Some would argue that breakfast tacos need eggs. I would argue that they aren't a requirement, but certainly a fixture ingredient. But we're not talking about breakfast tacos...we're talking "brinner tacos" tonight! Soft tacos that aren't traditional tacos because they use breakfast sausage, mushrooms and some veggies...sizzled to perfection, then garnished and rolled for consumption. At breakfast, lunch or dinner...it doesn't matter, these "Brinner Tacos" are perfect. Top with whatever you'd like...we added fresh pico de gallo and some shredded Jack cheese. I think a little dollop of sour cream or even guacamole would have been a great addition too. (Also, I doubled up and froze the exras! Perfect "on the go" breakfast, or "grab n go" lunch for Bill!)

    Recipe #516406

    Have you ever made your own pancake syrup? If not, I highly recommend it...and you could start with this one. (But be warned, you may never go back to the bottled kind.) Ever since my little sugar-free stint in August of 2011 (or was it 2012?), I've made it a point to squeeze harder in other places of the grocery budget, so that I can buy maple syrup. It's my pancake and hot cereal sweetener of choice and we use it sparingly. (Sometimes I order it from Amazon, using gift cards that I purchased with Swagbucks too!) The homemade peach syrup calls for 2 peaches, butter and maple syrup with a few dashes of cinnamon. Again, be warned...you'll never go back to the bottle. While the hot cakes are cooking away in the skillet or on the griddle, get these peaches simmering away in the butter syrup and they'll be ready just when all the pancakes are ready to serve. Delicious weeknight dinner, or weekend breakfast right here friends!

    Recipe #516405

    Not long ago, I had lunch with some friends in Austin at Torchey's Tacos. (If you're in Austin, Houston or Dallas, you might give these guys a try. And I might start a petition that they get a truck set up in other areas asap.) Ever since, all I can think about making for breakfast is breakfast tacos. And lunch tacos. And dinner tacos. I think I might need an intervention. Migas are a kind of taco that I've never shared before, and given my recent tacos obsession, the time has come for Migas. So, what in the world is a Migas? (Please forgive the singular-plural thing that happened there. Just work with me here.) Migas come from Spain/Portugal and are a traditional "next day" meal using leftover bread. It's popular Tex-Mex cousin/twin contain leftover corn tortillas, cut up into strips, fried up and mixed in with the eggs, tomatoes and chilies. Then wrapped in another tortilla and served alongside refried beans. When I make Migas, I use corn tortillas for the "shell"...because I just have a brain block on the concept of wrapping a flour tortilla around a delicious egg mixture that contains crunchy corn tortillas. Flour with corn...just can't do it. Corn with corn...perfection. I also leave out the hot peppers, because I know the kids would take 1 bite, drop their tongue out of their mouth panting that it was too spicy. But I'm going to include a jalapeno pepper (or hot pepper of your choice) in the recipe. Because they really should be included. Add it or don't...depending on your tongue's liking to spicy food. (For Texans -- Hatch chilies will be in stores all over south Texas soon...would be amazing cooked into you next Migas meal.) A few other ideas that could replace the black beans too: 2 cups cooked chorizo sausage, 2 cups cooked and crumbled breakfast sausage (about 1/2 lb.) or crumbled bacon. Now that we've got the what and the how I like it's out of the way, let's go to the recipe...

    Recipe #516404

    I love, love, love my Homemade Taco Seasoning Mix. It's convenient, cheap and oh-so-tasty. And I'm mixing up a new homemade seasoning mix today...this time for ranch dressing! This past weekend I planted some lettuce and other cold weather veggies. I try to eat a salad for lunch everyday and usually mix up a quick vinaigrette (yeah for cheap olive oil this week!). And while I love my vinaigrettes, I also like variety. I've been craving ranch dressing lately and much prefer this homemade version. While I wait for fresh parsley, dill and basil to grow up in the garden and be ready for some "fresh herbs" ranch dressing mix, I plan on using this version with the dried spices until then. I also love this because it costs a fraction of what you would pay for a packet at the store, and makes twice as much!

    Recipe #516393

    So I'm into homemade. Homemade Taco Seasoning, specifically. Mostly because it's better for you. You have control of what goes into your meals and your body. You decide how it will ultimately taste by adding a little of this or that to the meal. But also because it's cheaper. MUCH cheaper. Take taco seasoning for example. One of the little packets from the store costs are $1, maybe $0.50 when on sale. It's about 2 tablespoons worth of taco seasoning...about enough for 1-2 pounds of meat or chicken. I recently purchased spice bottle for $1.38 each. (Similar spices are also on sale at CVS for $0.88 every now and again.) So I made up what will probably be enough taco seasoning for the entire year for somewhere between $5 and $6! Now...to use this homemade taco seasoning...So here's my "ratio recipe"...

    Recipe #516392

    Tacos. We love tacos. The kids devour them. They love the crunchy mess. They love the flavors. They love to see how full they can make them. And they love to eat them on their special taco plates. (My mom gave us some for Christmas...GREAT gift!) I love the concept of making tacos in the oven...and melting the cheese over the top of the meat. Then piling on the toppings. I doubled up the beef-bean taco meat and stashed the other half in the freezer...I'm thinking about using it for stuffed peppers. Or another taco night. Or enchiladas. We'll see what kind of inspiration strikes (and what other ingredients I have on hand!) when I pull it out of the freezer in the near future. Below is the "doubled version" recipe for the taco meat. Half it, if you want just for this dinner. Make recipe as is, if you want to freeze some. Or if you have a large family. Or are feeding a lot of boys. You get the picture.

    Recipe #516391

    I love baked beans. They are an essential part of our summer barbecues and picnics. But who wants to turn on their oven for several hours on a hot summer day? Not me! So I cheat and make my baked beans in a slow cooker.

    Recipe #516390

    Beans. Beans. The Magical Fruit. The More You Eat. The More You...Alright. Alright. I couldn't help myself. I'm surrounded by little kids who think that saying the word "toot" is the FUNNIEST thing...EVER! There really isn't anything funnier than a little kid giggling after saying "toot." That word invokes a special giggle. And I can't help but laugh when I hear this "toot-y" giggle. Such is the life as a mom of young children! No really, beans are good for your heart. And they are magical. They are loaded with good fiber and when paired with other food that are incomplete proteins, they are an excellent source of complete protein. I love them because they are so inexpensive...and nutritious! If you're intimidated by cooking dried beans, let me help...

    Recipe #516389

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