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    50 Recipes

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    These brownies are a perfect compromise between dense, chewy bars and lighter, cake-like brownies -- rich yet delicate. The lighter colors and slight rich tang of the cream cheese swirl elevates them to true chocolate bliss.

    Recipe #206166

    A hearty vegetarian curry prepared in the crock pot to allow flavors a long melding time, yielding a deep, savory, and, depending on your curry powder, explosive dish.

    Recipe #206165

    Bright golden and orange and bursting with flavor, these make an excellent and unusual thanksgiving side dish -- also, they're a quite healthy addition to the indulgent spread! Very high in potassium, vitamin C, vitamin A, and fiber

    Recipe #195941

    A simple herbed skillet dish, with the heady aromas of basil, oregano, red wine vinegar, garlic, red onions and olive oil. I served it with chive potatoes, lemon-pepper white beans and broccoli, and bulgur wheat for a big brunch -- huge hit.

    Recipe #194244

    Tested on three inveterate non-vegan cookie addicts, who didn't skip a beat -- these cookies could have come right out of a buttery toll house, but have low saturated far, no cholesterol, and no animal products. Oh, and a bonus: the dough is yummy and totally safe to eat raw -- no eggs, etc! The story here: I have a vegan friend or two, and they often complain that their only sweet tooth options are far too expensive. So, for them, I developed this recipe --hopefully they'll overcome kitchen laziness to use it.

    Recipe #194243

    A warming, nutritious, and quick throw-together soup. Like a wonderful lo mein, but with less oil and in stock -- plus, this has a sweet-spicy and a hot-spicy variation here!

    Recipe #192206

    An adaptation of an excellent bran muffin recipie on this site, this was developed to feed a bunch of people or for freezing, since it's ultra-cheap. It was also an attempt to replicate the Raisin Bran Muffins at a local coffee shop -- which worked brilliantly, bwahaha!

    Recipe #191553

    As it gets colder here in VA and the rain begins, I like this before I set off in the mornings. Really sticks with you, and a great way to get a serving of veggies in the morning! For a speedier version, omit the flavorings.

    Recipe #189851

    Low-ish fat, whole wheat, and, most importantly, high-taste muffins perfect for a snack or carryable breakfast. High in Vitamin A, and with a nice spice from three different additions. The varying liquid amounts will depend on which additions you are making to your batter -- for example, if using oats, err on the side of more milk.

    Recipe #189506

    An exotic, sweet, tangy alternative to traditional baked beans! Tropical beans for the end of summer. Over rice, these make a great meal on their own, and meat-eaters love them as a side for dogs and burgers at a grill out. Plus, preparation is a breeze!

    Recipe #187491

    From fresh veggies to a perfect, crisp, and gingery stirfry in 15 minutes. Yum! The key here is that all these veggies cook to done in approximently the same time, sparing you the timing of ingredients in most stirfrys. I suggest some baked or stirfried tofu to go along with this -- you could even do the tofu with the veggies, if you like.

    Recipe #187435

    This is a 100% whole grain dough recipe for number of uses, from crusts to brownies to drop cookies to kid’s parties. When used for brownies / bar cookies, the resulting blondies are moist, heavy, chewy and almost uncooked tasting in their intense cookieness. When used in cake pans, the result is a dense, delicious pie or blondie. When used for drop cookies, they are huge, soft, and ever so chewy – incidentally, they are thus perfect for ice cream sandwiches. Although this does have the advantage of being 100% whole grain, do not be fooled: nothing with this much wonderful sugar, butter, and egg can possibly be “good for you”.

    Recipe #182542

    An oatmeal raisin cookie with a different sugar mix and incorporating several tricks for a sweet, chewy, and absolutely irresistable treat. Makes excellent oatmeal-chocolate chunk cookies.

    Recipe #180897

    Most every restaurant in China offers some version of this lightly flavored stirfry, which really lets the natural flavor combination of egg and tomato or egg and bell pepper take center stage, except the hint of garlic and salt. Love this for a quick budget meal, too! For health nuts like me, the oils can be decreased or replaced at some risk to the flavor of the egg.

    Recipe #176787

    Millet porridge, of the most common breakfast foods in China, is simple, slightly sweet and nutty-tasting. It's also nourishing, hydrating, and extremely healthy. It’s not as exciting as Hei Mi Zhou, the many-ingredients mixed black rice porridge, but it’s quickly become a staple even here in the states for me.

    Recipe #176786

    This was by far the most sinful and delicious of all the bun fillings I found in China. Made from rich, crunchy black sesame seeds and rock sugar, or from black sesame tahini and fine sugar for a more paste-like consistency, this desert filling is absolutely divine in the fluffy filled bun recipe.

    Recipe #176785

    This is a basic dough for steamed buns (mantou) or steamed filled buns (baozi). These fluffier, white buns are more similar to the ones sold by street vendors in China, but less healthy than the whole wheat version above. These buns are a popular breakfast meal or dinner side, and are filled with an astonishing variety of things, or baked with an amazing number of flour substitions, from corn to buckwheat.

    Recipe #176587

    A savory, sesame-soy flavored spinach stir-fry. This can be served as a course on its own, but is much more tasty as a filling for steamed buns. Herbs, greens tofu, and mushroom is one of the most common fillings found in street stall, aside from the ubiquitous rou bao (pork filled buns). Since we don't have access to some of the wonderful fresh herbs here, I substituted spinach for them and went heavier on sesame and soy flavors.

    Recipe #176577

    This is a delicious, simple, ginger-toned egg, scallion, and cabbage filling for steamed buns. With a little adjustment, it can also make an excellent stirfry to be served with da mien (flat noodles) or rice. See my steamed bun recipes for their ideal setting, though. Oddly, I found these in Beijing, never in Shanghai. NOTE: This recipe is not terribly healthy as written, since it's a real Chinese stirfry, but just replace oil with spray and use egg whites to be a wimpy westener.

    Recipe #176575

    Mmm....sweet, smooth, warm and with just the righ depth of flavor -- there's nothing like dou sha bao. Though primarily is a filling for Chinese steamed buns, this versatile and fairly healthy sweet tooth satisfier can also be spread on toast, used as a pancake filling, or eaten like refried beans. For some reason, do sha bao are extremely popular among female college students and taxi drivers.

    Recipe #176558

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