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    32 Recipes

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    From the New York Times: This luxurious pizza is topped with tender caramelized onions spread over a creamy mixture of ricotta, Parmesan cheese and chopped Swiss chard.

    Recipe #460733

    From Culinary Germany. A moist delicious stollen that can be easily made vegan

    Recipe #447523

    This recipe is a prevention recipe published by Cleveland Clinic. My grandma saw this in a booklet she got and gave it to me knowing I love healthy bean salad things. The garlic makes this soo good. Here is the health info included with the recipe: According to the American Dietetics Association, eating plenty of fruits and vegetables, including beans, is linked with a lower risk of lung, oral, esophageal, stomach and colon cancer. At this point, it’s not clear which components in vegetables and fruits are most protective against cancer. So enjoy a variety of whole foods naturally-rich in nutrients. Fill at least two-thirds of your plate with vegetables, fruits, whole grains and beans. Also, eating a diet rich in these plant-based foods can help you stay at a healthy weight.

    Recipe #444947

    It was just a normal December night and I was ravenous from spending a few hours writing a paper. I took a break for dinner and decided to eat at Risley Dining Hall. Cornell University Dining is known for their good food, and risley for their gourmet vegan food, but this was AMAZING! After eating this wonderful dish, I was in heaven, I had to ask for the recipe. The chef was very happy to give it to me. You HAVE to try it.

    Recipe #402453

    I found this in the newspaper under recipes for a presidential inauguration party. The caption was "A vibrant Kenyan Vegetable Curry could please a president with African roots, as well as anyone who likes the way each vegetable keeps its distinct flavor when baked instead of boiled." I don't have a dutch oven, so I just did the first part in a large skillet then transferred the food into a casserole dish. I love being a vegetarian!!!

    Recipe #402451

    "smoky dried chestnuts, roasted mushrooms, and fresh herbs give their rich tastes to this satisfying dish" It was just a normal December night and I was ravenous from spending a few hours writing a paper. I took a break for dinner and decided to eat at Risley Dining Hall. Cornell University Dining is known for their good food, but this was AMAZING! After eating this wonderful dish, I was in heaven, I had to ask for the recipe. The chef was very happy to give it to me. They told me that the french lentils are key to the dish as it gives a special flavor that green lentils just don't have and french lentils also hold up better in cooking. I hope you enjoy this amazing dish. A perfect dish to show company that vegan can mean gourmet. I think it may be from the book Voluptuous Vegan.

    Recipe #402442

    this is an amazing sweet yet savory sidedish. I only made half a recipe, but it made a lot!! also, you may need to add some extra water because the dried fruit soaks up some water. also, start off with only one teaspoon of cinnamon before adding the other. you may find that one is enough for your taste.

    Recipe #312710

    This is a recipe typical to Canadian cuisine. It is simple to prepare and not too long to cook.

    Recipe #310112

    The Chinese name is TZAI TANG. posted for ZWT Asia. A good vegan soup.

    Recipe #305433

    This is from The Best of International Cooking book. for ZWT Greece

    Recipe #305331

    for ZWT Asia. this can be very easily made without pork so it is vegetarian.

    Recipe #305281

    A very easy very yummy taco soup. This version is vegetarian but you can add shredded chicken very easily.

    Recipe #264546

    Spaghetti squash is my new favorite fun food. I never knew that there was a vegetable that was so much like pasta! This recipe won a Taste of Home competition and I can taste why! This simple vegetarian sauce is a great topper for the squash "This fabulous, meatless main dish is a great way to get the kids to eat lots of vegetables … and a great way for you to use some of the fresh harvest from your garden. — Kathryn Pehl, Prescott, Ariz."

    Recipe #261872

    I found this in "the best of international cooking". It looks very yummy and I can just taste the coffee flavor right now... Make sure you make it ahead! It will take a half an hour to chill, then you must complete a few more steps and then 30 minutes again and freeze for four hours! But its worth it!

    Recipe #233782

    I found this souffle in "the best of international cooking" so I posted it for ZWT3 France! It looks very yummy!

    Recipe #233663

    I found this recipe in a Best of International Cooking Book that I have been dying to try. So of course I say to myself, thats perfect for ZWT3 France! Perfect for a breakfast thats full of flavor!

    Recipe #233028

    I found this recipe in a Best of International Cooking Book that I have been dying to try. So of course I say to myself, thats perfect for ZWT3 France! A salad topped with artichoke hearts and shrimp! The picture in the book looks very yummy.

    Recipe #233027

    I found this recipe in a Best of International Cooking Book that I have been dying to try. So of course I say to myself, thats perfect for ZWT3 France! this is a salad topped with tuna, eggs, (but personally, I would leave out the anchovies...) enjoy

    Recipe #233026

    I found this recipe in a Best of International Cooking Book that I have been dying to try. So of course I say to myself, thats perfect for ZWT3 France! A simple side dish that looks so delicious!

    Recipe #232809

    The ordinary scone is too often plain and dry. This version is deliciously different. Made with fresh, juicy strawberries, it has a moist texture and a buttery flavor that's sure to please. Add a bit of lemon zest and a glittery topping of sugar -- two jobs just right for kids -- and you have a scone that's extraordinarily good. For ZWT 3 Great Britian-Ireland

    Recipe #231744

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