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    1,162 Recipes

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    I was at a church brunch recently and the ladies at my table started talking about egg casseroles. It was fun to hear everyone's take on them...for both sides...the cooking them and the eating them. After listening contentedly for a few minutes, I chimed in with a few thoughts myself. "I love to add some flare to my egg casseroles...whether it be a particular spice, or a bold and delicious cheese." I went on to tell them about this one dish egg casserole that I brought and why I chose the extra-sharp, how it took me what felt like 9 minutes to locate the extra-sharp cheddar cheese in the cheese department, and how I used the English muffins because it's what I found in my freezer. I loved the balance of flavors and textures in this egg casserole. The crushed red pepper gives a hint of heat. The paprika brings a bit of smoky sweetness, and the ham and broccoli work perfectly with the rich and deep flavor of the extra-sharp cheddar cheese. I hope you enjoy the rich flavor that the extra-sharp cheddar cheese brings to this one dish egg casserole!

    Recipe #516326

    Making breakfast for dinner once a week is a SUREFIRE way to bring your weekly meal costs and your overall grocery bill down a bit! This dish would also be great for a brunch/potluck or weekend breakfast. Just double the recipe and make it in a 9x13-inch baking dish. If you've got milk, eggs, bread, the spices and some apples id the fridge, you should totally make this. LIKE RIGHT NOW!

    Recipe #516325

    Okay y'all...first of all...these breakfast tacos are AMAZING. My husband, who has become quite the "taste tester" over the years, went on and on and on and on about these being the best breakfast tacos. BUT...this meal wasn't without incident. After dinner, I noticed that Emma had developed a rash on her chin and by the time bedtime rolled around (not long after dinner!), the rash was also on her elbow and hands...in the same places that she reacts if she accidentally gets milk/dairy. I've suspected an egg allergy with her, as she has had very small reactions to foods in the past that I didn't always pin to eggs. Plus she never wants to eat scrambled eggs when I make them for breakfast, or when her brothers during the week before school. Emma didn't want any of the "green stuff" on her eggs, so she just had the eggs, apple slices and tortillas...so my money is on the eggs being the problem! Wednesday night's reaction proved to me that we definitely need to get tested, so we have an appointment next week...and in the meantime, we will be completely egg-free, including baked goods. This will be a new allergy for our family, so we'll work on removing it from her diet and look forward to experiment with egg-free baking! (Also, kinda grateful for such a clear and definitive reaction.) Also, these would be great served on Dr. Seuss Day (Green Eggs & Ham) or St. Patrick's Day in February! Green salsa...green peppers...green avocados...and dye the eggs green, if you must. ;) Finally, I'm adding this meal to my Fast Five Meals board on Pinterest...because it can be on the table in 15 minutes or less! FTW!

    Recipe #516324

    Put a new spin on your yogurt, granola and fruit breakfasts...this also makes for a fantastic, filling and uber healthy after school snack. (Ask me how I know!) I saw this on Pinterest and knew it would be an instant hit with this crowd. For my dairy-free little people, I dropped a small scoop of coconut milk ice cream on the split instead of Greek yogurt...so their's was more of a "Banana Snack Split". Whether for breakfast with yogurt, or with ice cream for a snack, you can't go wrong with this Banana Breakfast Split! I sure wish I could have this delivered to you right now! ;) (P.S. I'm already seeing great prices on blueberries and blackberries in my stores. This will be perfect later in the spring, early summer when berry prices are at their lowest!)

    Recipe #516323

    Having a mixed bag of food allergies and intolerances in our family makes certain dinner ideas and concepts a challenge...but what I love about this one...it easily catered to my egg-free child and my gluten-free child, both of whom happen to be dairy free as well. Tanner enjoyed this ham and egg rollup...even had a second "egg tortilla." Emma enjoyed a ham with a whole wheat tortilla. All were happy...including this mom, who only ended up a short order cook to accommodate the allergies rather than cooking 2 completely separate meals. Egg Tortillas, you say? What are those? The key is keeping the egg layer thin...and keeping the heat just above medium. You don't want to burn your egg tortilla, but you also need it to cook all the way through, so it's durable enough to hold the cheese and ham. It's easier to make than an omelet, in the sense that there isn't flipping and gnashing of eggs happening over the stove...but you do have to be vigilant as each one cooks. Once the egg tortillas are cooked, it's just a matter of assembling and enjoying. Feel free to add other favorite omelet toppings...sautéed onions and peppers, sautéed spinach...experiment with cheese flavors...don't be afraid to get crazy! One final note about the ham...you could use leftover Easter ham in place of the thinly sliced ham, but be sure to slice it thin...a thick piece of ham will keep these egg-tacos from rolling properly! For our family, this is a new favorite "brinner" and weekend breakfast concept!

    Recipe #516322

    How do you handle those mornings when you are 18 minutes later than you'd hoped to be, but you're craving a delicious and portable breakfast option that will leave you satisfied until lunch? With the ingredients positioned in the right place, you can have this one ready and be headed out the door in less than 2 minutes!

    Recipe #516321

    GFCGSF means gluten free, casein free and soy free. :)

    Recipe #516320

    Mashed potatoes with grilled potatoes. Delish! I'd like to introduce you all to the Klondike Rose potato. I'm sure you are familiar with Russet potatoes, baby red potatoes...what they look like, how to cook with them. But don't pass these guys up in the produce department. I love that you don't have to peel them because their skin is really thin (and also gives great texture to mashed potatoes, like these here!) Once cooked, they are creamy, smooth and have a buttery texture. As you'll see below, they have a creamy golden colored skin. They are great for pretty mush every cooking type (roasting, mashing, baking, and grilling)...so that's why I decided to grill and mash them. :) Here's how it goes...

    Recipe #516319

    This pizza lives up to it's name, it's ready in under 30 minutes! Adapted fro BH&G Magazine.

    Recipe #510002

    From Diners, Drive-ins and Drives on Food Network.

    Recipe #510001

    From Diners, Drive-ins and Dives on Food Network.

    Recipe #510000

    From Diners, Drive-ins and Dives on Food Network.

    Recipe #509999

    From Diners, Drive-ins and Dives on Food Network.

    Recipe #509998

    From Diners, Drive-ins and Dives on Food Network.

    Recipe #509997

    From Diners, Drive-ins and Dives on Food Network.

    Recipe #509995

    This is the only way to cook bratwurst in Wisconsin. The brats are incredibly tasty! If you can get fresh bratwurst from a sausage shop, do it...it is worth the extra cost. Serve with brown mustard on substantial hoagie rolls, never on hot dog buns. Mustard is important and must always be stone ground. Add warm sauerkraut and ketchup, if you like. Chow down! Think about those Wisconsin summers! Listen to some polka!

    Recipe #509994

    These thick pork chops have a smoky flavor, are very moist and tender, and the rub is easy to make. A family favorite, always requested at BBQs. I like to serve these chops with loaded baked potatoes and a garden salad.

    Recipe #509992

    A festive, colorful salad with the fresh flavorful suimmer fruits and sliced BBQ pork dressed with a spicy honey balsamic vinaigrette. A tasty one-dish meal for summer!

    Recipe #509950

    This is my Grandma's recipe that she gave me when I got married. Pork chops are baked the served with a rich mushroom sauce, It takes a little bit of work, but is great for special dinners - my husband loves it!

    Recipe #509949

    A savory fruit-based salsa anchors this colorful, fruit-and vegetable-rich meal. Tender pork chops slowly marinated and baked to perfection are highlighted by the lime and orange undertones of this flavorful experience.

    Recipe #509905

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