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    122 Recipes

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    Simmer your dinner vegetables in butter and olive oil and serve them in a homemade Cheddar Beer Sauce and they’ll make you beautiful!

    Recipe #520847

    These are now one of my favorite appetizers. They are perfect for parties, game-days (hello college football!), and with the addition of chicken for added bulk and protein, even casual dinners. I serve these with guacamole, salsa and a veggie tray. We LOVE THEM. I love them cold the next day or warmed up in the microwave too. If you are making them for a party and need to do some early prep-work, these freeze beautifully. I like that they are a healthy yet hearty appetizer you can feel good about eating. You will LOVE ‘em!

    Recipe #520753

    While technically a Pots de Creme, my mother always made this dessert to great acclaim and demand and called it Chocolate Mousse because that is what the recipe called it. This led to a lifetime of disappointment every time we've ever tried any other ACTUAL chocolate mousse, as it wasn't a rich, decadent chocolatey delight! Later, mom began to stretch the recipe by adding in cubes of pound cake to the demitasse cups, and then simply put it all in a bowl as more of a trifle, perhaps, which is the simplest of all! In our family, no holiday or celebration is complete without chocolate mousse, and I felt like a real adult the year the officially passed the responsibility of making it on to me. I hope you enjoy it as much as our family and friends have!

    Recipe #519207

    from the BBC, perfect for your Doctor Who Viewing Party!

    Recipe #507996

    For the Doctor Who Fans out served with custard, of course! **Can be made vegan and gluten free with listed substitutions!!**

    Recipe #507995

    "We're not sure why these are called Cowboy Cookies - perhaps for their homespun, sturdy, trail-mix qualities - but they may just be the best of the chocolate chip cookie genre. Moosewood sisters Susan Harville and Nancy Lazarus have made them since childhood to rave reviews and have given out the recipe over the years like a pyramiding chain letter. You may have it already. If not, you'll be glad you do now. Cowboy Cookies appeal to a wide range of people. We sent an enormous box of them to Moosewood cook Tony Del Plato while he was working with Navajo and Hopi people in Big Mountain Arizona. By return post we received a brief and to-the-point message: 'Send more cowboys, please. We love to eat them up. Signed, the Indians'" --Moosewood Restaurant Book of Desserts

    Recipe #506037

    Terrific appetizer that can be made ahead and frozen, either before or after baking.

    Recipe #490675

    Bring back memories of grandma's hearty meals with this cheesy mashed potato casserole. Pairs beautifully with ham, chicken, or turkey. Havarti cheese can usually be found in the deli (with the Goudas and Feta) section of almost any grocery store and is well worth using. The smoky flavor can not be beat.

    Recipe #490674

    For a lighter option to traditional Thanksgiving sides, try these Balsamic-Roasted Carrots and Parsnips. Light brown sugar and cherries add a bit of sweetness balanced by crushed red pepper and lemon zest.

    Recipe #490673

    All the lovely flavours of spanakopita in a healthful quinoa salad that is pretty easy to make - once you have everything in the pot you can pretty much just sit back and wait for it to finish cooking. The spinach and feta flavour combination works really well in the quinoa salad and the one thing that I like the most, outside of the flavour, is how light and fresh the quinoa salad seems.

    Recipe #490672

    100-year-old Pecan Pie Recipe or "clean-your-plate-and-scrape-up-the-crumbs-with-your-finger" pecan pie

    Recipe #490671

    This classic recipe has a rich, soufflé-like texture without the hassle. The result is an impressive holiday side dish the entire family will love. from Southern Living

    Recipe #490670

    An artichoke dip baked in a loaf of bread until ooey gooey and cheesy and good!

    Recipe #490669

    From her Xmas episode, these simple roasted brussels sprouts are dressed with a delicious balsamic syrup and sprinkled with dried cranberries for a taste sure to win over any sprout-haters and a festive color palette. Like Ree, this year, I'll be making these brussels sprouts because *I* like 'em! :)

    Recipe #470033

    Cobbled together from several favorite recipes, this is the absolute epitome of a Winter Holiday Punch. Simmered in a crockpot (after being strained), this will warm your guests heart and soul.

    Recipe #467774

    Good, ripe tomatoes aren't available year-round, so what to do when you're craving the awesome America's Test Kitchen Spanish Rice that calls for 12 ripe tomatoes? Why, the good Texan's answer to everything, a can of Rotel Tomatoes and Green Chiles, of course! :) Here's my take on the ATK recipe. Leftovers are just as delicious the next day so this is a perfect dish to make ahead time for potlucks. This rice also freezes well (makes for perfect OAMC - instructions below)

    Recipe #463561

    As a bona fide Yankee of mixed Northern European extraction living in Central Texas, I could not, in good conscience, call these "authentic" Refried Beans. What they are, however, is heart-stoppingly delicious. Cooked from scratch, so you can control the amount of sodium (within reason, of course! There's BACON in here!) these beans outstrip anything you'll find in a can. If you want to skip the pressure cooker business (my favorite bean-cooking method), Go ahead and soak your beans and cook for 3-5 hours in 6 or so cups of water, or whatever method you use (I've heard terrific things about overnight bean cooking). I use Recipe #211317 to mix up my own Dry Adobo Seasoning (Adobo Seco) Serve these beans with my "Better than America's Test Kitchen" Spanish Rice, and you'll think you've died and gone to heaven!

    Recipe #462710

    This recipe began life as something jotted down while watching Ciao Italia with Mary Ann Esposito. It then took on a life of its own, as it transformed into a luscious pairing of two of my favorite things in all of life: Chocolate and Raspberries. This recipe is simply sinfully delicious! You can change things up by replacing the Chambord with an orange liqueur or simply orange juice, and then using orange marmalade between the layers. For a simpler cake appropriate for tea-time, serve sprinkled with confectioner's sugar. Scrumptious!

    Recipe #454696

    For Italians, Easter is both a religious and culinary celebration. Since it is preceded by Lent, a time for fasting, Easter Sunday is a day to rejoice and to indulge, especially in sweets. Creamy, dense, sweet ricotta pie is a hallmark of an Italian Easter Sunday feast. It's delicious at breakfast, lunch or for dessert for any time of year! (I need to reduce sugar for medical reasons, but the recipe is divine made with sugar instead of a substitute) I will bake this in a pie crust when serving this dish for a holiday with guests, but make it crustless for home use as I do not generally eat pie crust.

    Recipe #454251

    I always order lamb when I see it on the menu in a fine restaurant since it's one of my favorite meals. I rarely make it at home, however, so this year when I was called upon to host Easter dinner, I called upon this boneless roast that is enveloped in roasted garlic and herbs. The trick is to make sure you use a meat thermometer so you do not overcook it - lamb is tender when medium rare. The other trick, like all roasts, is to make sure you allow it to rest for 15 minutes out of the oven before you even THINK of cutting into it. If you cut even a tiny bit off the edge all the juices will run out of your roast and it will be dry. Serve this with Recipe #94591, Roasted Asparagus with Hollandaise, and Recipe #37479 for an elegant meal! (Prep time includes resting)

    Recipe #454250

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