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    You are in: Home / ElizabethKnicely's Public Recipes
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    1,162 Recipes

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    My grandmother came up with this recipe to use up some larger than life zucchini that came from her garden. This is an easy way to use up those leftover bananas too!

    Recipe #502767

    I learned this recipe from my mother-in-law in Tunisia. Serve it on four separate plates or on one large platter. Serve with sliced French bread.

    Recipe #503158

    Yowza! These Swedish Meatballs are fabulous! Very easy to make with such simple ingredients, and they're just delicious. This recipe has been in my family for years - friends and family wait all year to eat them.

    Recipe #503193

    A yummy and low-fat Greek salad recipe. You can use two green onions instead of the small red onion, if you wish.

    Recipe #503892

    These spring rolls are a refreshing change from the usual fried variety, and have become a family favorite. They are great as a cool summertime appetizer, and are delicious dipped in one or both of the sauces.

    Recipe #503506

    I have been making this Moroccan-style recipe for years. It's so easy to make, it has become a tradition in our household.

    Recipe #502948

    If you like spicy foods, then this Cajun scallop dish is for you. Cajun seasoning and hot sauce give the dish its heat, while sauteed red onion adds bite. GOOD TO KNOW: Scallops are a great source of vitamin B12, which helps keep your heart healthy. They also provide omega-3 fatty acid.

    Recipe #497604

    This is a Swedish recipe for Kladdkaka (Sticky Chocolate Cake), a rich, and gooey chocolate cake. It should serve 8 but at our house it often serves only 2...

    Recipe #503491

    Serve this cool, refreshing salad with Lamb Tagine and Moroccan Couscous. Make the salad early in the day and keep in the refrigerator to let the flavors blend and intensify. Add more mint to taste, but do not substitute dried mint; the flavor is just not the same.

    Recipe #502980

    A Vietnamese friend taught me how to make this dish that originates from Laos and Cambodia. If you can't find galangal, substitute fresh ginger and squirt of lime juice. Pre-ground chicken, turkey or pork may be used instead of the chicken thigh meat. Serve with sticky rice or in lettuce cups.

    Recipe #503563

    Tired of the same old baked sweet potato? Great for picnics and barbecues, these sweet potatoes are seasoned with a homemade herb and spice mix.

    Recipe #503664

    A perfect summer meal. What I love about this recipe is the practicality; it is both quick to make and can wait for you; there's no hurry to serve. It's also a satisfying vegetarian meal that even carnivores love, or if a member of your household prefers meat, a chicken breast poached in water, wine, and paprika and then sliced very thin can be added. I do highly recommend the garnish I devised; it can be made very quickly while the couscous is cooking. Or even if you just zest a navel orange over this dish, the aroma is heavenly and it brings the flavors together. Enjoy!

    Recipe #502982

    Alea Milham says, "As I was getting ready to make my breakfast casserole, I suddenly had the impulse to make it healthier by adding vegetables. I asked my kids what vegetable they though I should add and my oldest son replied "Bacon!" My son't transcripts from college indicated that he is quite bright, so I am pretty sure he knows bacon isn't a vegetable. I think bacon is just his default answer to most questions. I have discovered that if you ask male college students what you should add to any recipe the most common answer is bacon. Don't believe me? Try it for yourself. Bacon is more expensive per pound than most of the meat I buy, so when it goes on sale I stock ip and freeze it for later use. I also cook up a batch and crumble it and use it sparingly in recipes to add flavor rather than using it as a side dish. Whether you make the hashbrowns from scratch or use frozen hashbrowns that have thawed, be sure to squeeze out all of the excess liquid. Removing the excess liquid is essential to prevent the casserole from becoming runny. You can make this with whatever meat you have on hand. I usually make my hashbrown casserole with ham, but sausage works well too. And a combination of both ham and sausage is always a hit. No matter what meat you use, cut it into very small pieces. This allows you to get a nice meaty flavor throughout the casserole while using as much meat of other casseroles."

    Recipe #505248

    Cajun catfish served up with just the right touch of spices and flavor. This entrée is perfect for a quick, excellent way to taste the unique flavor of catfish mixed with the traditional method of down south cooking, just without all the fat. Serve on top of white rice.

    Recipe #503645

    Care for a slice of taco? You can when you bake all the taco flavors you love into one easy dish just made for topping.

    Recipe #502034

    Mama Stace says, "This is a delicious Swedish coffee bread recipe converted for use with a bread maker! My family is Swedish, and ever year we make this recipe just in time for Christmas. We always enjoy it especially on Christmas morning. We used to make a long, drawn out version that was my great-grandmother's recipe, but thanks to modern conveniences like the bread maker it takes much less time and work! I hope your family enjoys this as much as mine has." From allrecipes.com.

    Recipe #503499

    Cajun-style grilled chicken breasts for varied meals such as Caesar salad, sandwiches, and a dinner entrée! Cajun chicken can be served hot or cold.

    Recipe #503663

    Caribbean Jerk Chicken Breasts from www.kraftrecipes.com.

    Recipe #500309

    Sausage makes this very spicy. Can be prepared up to two days ahead.

    Recipe #503828

    Found in March 2013 Women's Health

    Recipe #494610

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