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    3,307 Recipes

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    You can serve these as a fun appetizer or a full meal, paired with a nice salad. It's packed with nutrition (sweet potatoes are chock full of beta-carotene and vitamin C and avocados have anti-inflammatory properties, are full of fiber, vitamin A, C and folate). It's ridiculously easy - you don't even have to peel the potatoes! Best of all, it's incredibly tasty!! Spicy roasted sweet potato rounds topped with some creamy guacamole...it's like nachos without the less-than-healthy chips! Total comfort food! I found this recipe on the Heathy Kitchen.

    Recipe #516189

    I've been on a sloppy joe kick lately. This lentil sloppy joe is easy to throw together, has a flavorful, firm texture, and is packed full of protein. It's also good to smother a baked potato, it's so good! Today I improvised a little and threw in cooked brown rice and some crushed walnuts. Feel free to experiment! From Naturally Ella.

    Recipe #516183

    From Kathleen King, who has a great bakery in Long Island, and she made this with Ina on Barefoot Contessa.

    Recipe #516114

    Brown rice is naturally gluten-free, a whole grain, and thought to be one of the “cleanest” starch foods one can eat. Sprouting can aid in the release of the nutrients in the grain as well as the neutralization of the anti-nutrients in the hull. Sprouting rice is fairly simple and can be done at home with equipment you probably have on hand. Choose any type of whole grain brown rice, from short- to long-grain or even a sweet or sushi-type rice. From culturesforhealth.com.

    Recipe #515843

    Save on the airfare and head to the islands with this tropical smoothie from the Chew with Curtis Stone.

    Recipe #514747

    Mario Batali’s deep-fried vegetable fritters with creamy dipping sauce are impossible to resist! Just saw this on the Chew and had to share. You could switch this out and use cauliflower or sweet potato, whatever you want.

    Recipe #514741

    A delicious breakfast wrap using kale from Giada at Home, Feel Good Food. Yum!

    Recipe #514719

    From Giada at Home, the episode Feel Good Food.

    Recipe #514718

    A yummy way to have so good for you roasted vegetables with a creamy kicked up sauce. From Giada at Home EPISODE: Feel-Good Food.

    Recipe #514717

    A re-creation of the Tuscan Kale Salad from the True Food Kitchen in Pheonix, Arizona. The shredded kale is tossed in a simple lemon garlic dressing with a few handfuls of breadcrumbs and parmesan cheese thrown in. This is a vegan version of this salad. The perfect salad starter for any holiday menu! The key to this salad is finely chopping (or shredding) the kale.

    Recipe #514710

    For those of you who have never had a crunchwrap yourselves, here is a description straight from Taco-Bell's website: "A warm, soft, flour tortilla filled with seasoned beef (or beans), warm nacho cheese sauce, a crunchy tostada shell, reduced fat sour cream, lettuce and tomatoes and then wrapped up and grilled for maximum portability." This is a vegetarian version that is so yummy! If you want to make a normal style crunchwrap, simply substitute the beans for beef in this recipe. I also chose to use real cheddar instead of nacho cheese. The computer wouldn't let me say tostada shells, so I put it in parenthesis. From Stuff That's Useful. Go to http://stuffthatsuseful.blogspot.com/2011/06/recipe-taco-bell-crunchwrap-supreme.html for step by step pictures.

    Recipe #514709

    The quinoa adds such a fun texture, soaking up all the flavors and goodness of this chili. It’s also loaded with kidney beans, black beans, tons of veggies and just enough lime juice to give you a subtle kick. Plus, this batch will make enough to feed an army so it’ll keep you and your family well fed for days! From Damn Delicious.

    Recipe #514481

    The Sweet and sour sauce has almond butter and other ingredients to simulate hoisin sauce and works amazingly well with the cooked lentils. Loaded up to some crisp lettuce leaves with these lentils, topped it with some mango. and yum! Add cilantro or peanuts, mung sprouts, carrot ribbons or all! All plant based, whole food protein, gluten and grain free meal. If you have cooked lentils, this is ready in 10 minutes! From Vegan Richa.

    Recipe #514182

    These adorable “portion perfect” Raspberry Swirl Cheesecake Minis will be just the ticket to end your meal on a sweet note without blowing your entire diet! Fresh raspberry sauce is marbled through the decadent and creamy cheesecake, which tops off a crunchy, chocolate cookie crust. From Menu Musings.

    Recipe #514180

    These are so easy. They are comical to look at, as they pop up tall out of the pan like a bread version of a jack-in-the-box. They have a rustic, crunchy exterior, and a delicate and light interior. And you could probably flavor them with any combination of herbs or spices you want. From Menu Musings.

    Recipe #514177

    Just watched Trisha's Southern Kitchen, the episode where Garth Brooks(her husband), cooks with her. They are so cute together! Ty stands for Trisha Yearwood. This is one of their favorite recipes. This recipe makes 12 servings, so feel free to half or quarter it. You can lighten the dressing up by using less oil and sugar to your taste. Enjoy! Recipe adapted from Home Cooking with Trisha Yearwood.

    Recipe #514175

    I figured if Garth and Trisha liked it, it must be good. And I was right! Rich without being too rich. I have taken the liberty of adding more veggies and listed them as optional. If you like, you can sub mushrooms or veggie crumbles instead of the beans(or even meat). I tweaked just a little for more flavor. Enjoy!

    Recipe #514174

    It's great both hot AND cold. If you're taking it on a springtime picnic, family reunion, or tailgating, it's a great choice because there's no mayo in there to spoil. You could easily turn this into a complete meal salad with the addition of cooked meat or beans(I like edamame). The flavors are light and bright and sunny and even though its filling, you won't feel weighed down. From Menu Musings.

    Recipe #514170

    Looking for a way to use up an abundance of apples, I stumbled across this recipe on Pinterest and traced it to bunnysoven.com. She gives credit to Examiner.Com, from Anne Marie Hurley, Livonia, Michigan. I took the liberty of tweeking this just a little. What makes this cake killer is the caramel frosting you make and pour over the cake. Make the cake let it cool , make the caramel sauce and pour the hot caramel sauce over the cake. Uh huh, gooey delicious caramel over a moist apple filled cake. It's easy, fast to make and incredibly delicious. This is a keeper!

    Recipe #514058

    A mild flavored, hearty and sturdy loaf with rye flour and ground raw almonds. Allow about 1 3/4 hours for rising time. 8 1/2" by 4 1/2" medium loaf, 6-8 medium sized burger buns. Easily doubled. Enjoy!

    Recipe #513960

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