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    You are in: Home / Chef Joey Z.'s Public Recipes
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    339 Recipes

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    I love this bread, it's easy to make. It is soft on the inside and crusty on the outside.

    Recipe #239718

    We actually grew the Tepary Beans. These beans are native to the Southwestern US and Mexico and have been grown here since Pre-Colombian times. These little orange beans are delicious and can be used like any other dried beans after soaking. You can use other dried beans such as Navy beans in their place if you can't find the Tepary Beans. You can double the recipe if you are using a 6 Quart or bigger crock pot.

    Recipe #239717

    I love the milk and flesh from young coconuts and its much sweeter then old coconuts. I buy mine in our local Asian market. This drink is delicious anytime, but I prefer it in the morning as a pick me up. The raw cacao nibs in this drink give it a nice kick without the crash other chocolate drinks give you. You can use other types of berries besides Strawberries in this recipe. And, you could also substitute all or some of the non-dairy milk with pineapple or apricot juice to give it a tropical kick.

    Recipe #239712

    With the intense heat we get in the southwestern portion of the US every summer, a nice tall glass of ice tea really hits the spot. I love this particular type of tea because it has so many health benefits. It is herbal, low in tannin and has no caffeine. I used the Numi brand, but other brands as long as they are good quality should work as well. Once done I like to put the tea in a tall glass with a slice of lime or lemon and a tsp. of agave nectar to sweeten.

    Recipe #239542

    I discovered this recipe years ago when I lived up in Canada. The original comes out of a small cookbook called Super Salads & Vegetables. This is probably my favorite chicken salad. I love this with a sweet and sour dressing which I will include below in the directions. I often double and triple the dressing as it's good on other salads too. Use organic ingredients if you can, the flavour is much better, and it's better for you too!

    Recipe #237650

    This really tastes like shake and bake, which surprised me. I loved it.

    Recipe #237630

    This recipe is the best Vegan Carrot Cake recipe I've ever tasted. Its delicious and unique in that you pre-cook a few of the ingredients which I think accounts for the moistness of this cake. I've changed a few things to suit my own tastes. This cake is quite deep and very heavy. I like to frost it with a Vegan Cream Cheese Icing. The original recipe was found on

    Recipe #237621

    I bought some peaches and they were a bit discolored inside, so I decided to make something with them. I came up with this idea as I like fresh fruit in cakes, but not with a lot of batter. This recipe is not overly sweet so a dollop of your favorite non-dairy whipped topping would compliment this perfectly..

    Recipe #237321

    I acquired this recipe from a long time friend Mike Leahy from Canada. He suggests you use cooking apples (such as Mackintosh) for this recipe.

    Recipe #234735

    This is the only knish recipe I've made. It always turns out so great and you can alter the filling to suit your tastes. Today I made the dough with yams instead of white potato. I also added some spinach and mushrooms to the filling. I added some dill and thyme to the filling instead of the parsley. The first 6 ingredients are for the dough.

    Recipe #234377

    I have made this recipe a few times and my hubby can't get enough of it. Another name for this soup is Schav. Don't worry about using a whole bulb of garlic, the flavour mellows as it cooks. This soup is served cold. A dollop of sour cream in this really adds as well. You can double this recipe. If you want you can also add some stinging nettle to the soup, it adds another depth of flavour.

    Recipe #234330

    This recipe was sent to me by a friend from Wales and she said she got it from the Herb Society. Its very spicy and healthy.

    Recipe #233706

    I was looking for something to substitute for condensed milk and couldn't find anything Vegan that I liked so I decided to make an executive decision and do one myself. I found this to be so delicious and creamy. I liked the nuttiness of the flavour also.

    Recipe #233468

    I had one sheet of puff pastry left and wanted to use it up. I used a 9 inch tart pan to hold the crust. I found it is necessary to moisten the bottom of the tart pan with water to prevent this from sticking.

    Recipe #233456

    Though this recipe took a bit of time to prepare, I thought it was pretty simple to do. Especially since you can buy puff pastry already made.

    Recipe #233119

    I love the taste of Kofta balls and thought I'd change them a little so they would fit into a burger bun. I used sprouted wheat buns for mine. I put goat's cheese as opposed to cow cheese as it is much easier to digest. I baked these on a large rimmed cookie sheet covered with parchment paper and a light spray of oil. These would be delicious with a side of home made beans or some sort of spicy tomato sauce to give them a little kick.

    Recipe #232908

    This recipe is in two parts, the crust and the mousse. You can make this as 8 individual molds or a large cake using an 8" spring form pan. The finished product should be frozen for 6 hours then left to sit at room temperature for 10 minutes before cutting. The original recipe was not vegan and came from Martha Stewart. The first four ingredients are for the crust, the rest for the mousse. To ensure you get all the mango use a potato peeler to peel it. Also it is best to prepare your coconut whipped cream ahead of time. My recipe for Coconut Whipped Cream is #219030 If using regular whipping cream you can either make it ahead or when preparing your cake. It's your choice. Great on a hot summer's day.

    Recipe #232180

    I bought some really nice organic rhubarb from my local cooperative and wanted to make a tasty dessert with it. I decided on a cobbler. I added some organic frozen strawberries to the recipe and some strawberry extract. Its baking in the oven now and the house smells delicious!

    Recipe #231495

    My friend Bethan, from Wales, who is a vegetarian sent this recipe to me. I just love mushrooms and artichoke hearts.

    Recipe #229908

    I wanted something that you didn't have to cook, and didn't contain any dairy products. I invented this and it hit the spot! It tastes great with plain tortilla chips or crackers.

    Recipe #229733

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