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    70 Recipes

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    This is such a quick and easy recipe. I often make it for my lunch and (instead of serving it up nice and round) serve it more as a hash - so it fits in my tupperware box! I make this with 2-3 eggs because I serve it more as a hash, but for a full-on frittata you could use as many as 4. If you prefer to have this as a hash then you don't need to bother grilling/broiling it - just mix everything up well and keep everything moving in the pan so it all cooks through properly.

    Recipe #259242

    Adapted from a recipe in one of my books. This is a great autumn/winter casserole - very tasty and ever so healthy! I've given the directions for cooking in the oven but this can easily be done in a crock pot as well - just follow steps 2 and 3 and fling it all in the crock pot, cooking on low for 8 hours.

    Recipe #259235

    My Mum took my sister and I out to lunch in London the other day and we had Italian for lunch. I don't recall the name of the restaurant but the dish I had was fantastic! It was called Giardiniera I think and contained all the below but also had deep fried spinach and paremsan balls with it. I've been unable to replicate the spinach balls (I tried a baked version as well but that didn't work either) so I'm just listing the pasta and topping for now and maybe eventually I'll be able to get the rest right.

    Recipe #249180

    This isn't really a recipe as such, but it sure is tasty. Perhaps you've already tried it - perhaps not! This was inspired by my Granny and Grandad who always serve this (or fresh orange and lemonade) when we visit. The ratios are 50:50 so while this serves on you can easily make more. If you'd like to make it healthier just use low-cal lemonade instead. Happy slurping!

    Recipe #245760

    This is what I throw together if we're having fish and I want a quick salsa/sauce to go with it. It's quick, easy, healthy and you can change the ratios to suit your tastes or that of the fish! Please note that amounts are somewhat estimated as I do change this depending on what fish we're having. This is what I'd make for salmon, but it's just my preference. I would probably actually use 1 tbsp of lime juice but I like quite a strong lime flavour and I don't think most people would fancy it so much my way!

    Recipe #245607

    From a UK TV show I saw tonight (Cook Yourself Thin) these sound divine and are apparently 53kcals each and really quite low fat (all things considered). They were made with champagne on the TV show and are listed with coffee on the website, but it says you can pretty much vary the liquid up to that of your choosing, i.e. liqueur, coffee, tea or herbs. For personal preferences I'm going to list it with Tia Maria as that's what I'd try first. Please note that chilling time (30mins) is not included in the timings. I made these the other night and they are really good. Although it seems a lot of booze, etc. the flavour is quite subtle. Once made you need to refrigerate before consumption as the flavour develops better this way.

    Recipe #245162

    This is a good one for those days when you don't have time to make a full-on shepherd's pie. It is simple yet delicious and is beautifully rich and full of flavour. I've included some pictures but they don't look much and certainly don't do the flavour justice. But hey, this is a casserole and since when did they ever look that good?! I have only made this in the oven but there's no reason you can't make it in a crockpot. I will definitely be trying it that way when the weather cools and my crockpot comes out again! I usually make this with about a quarter pint extra gravy cos we like a lot of gravy in our stews/casseroles, but I imagine most people would prefer it a little less runny so I have adjusted the recipe accordingly. This serves up beautifully with mash and cabbage/green beans.

    Recipe #243507

    This recipe is inspired by a workmate who makes this all the time to use up her leftover spinach. We tried it and it's really good - it even got my picky other half to eat spinach because the flavour was hidden by the cauli and cheese. Ingredient amounts are estimates - really you can use as much or as little spinach as you like. I use a handful but the idea is to get rid of whatever needs eating up! You can either do this with a proper cheese sauce, or you can just grate some cheese on top if you're in a rush. I'm posting the quick way...

    Recipe #243195

    This was a bit of an experiment this morning when I fancied something different for breakfast and didn't know what. It's just a bit of a twist on porridge really!

    Recipe #243175

    There are so many flavours I love with potatoes. Whenever I'm making something that takes time I like to make some more long-winded potatoes to go with it. This is a version I have thrown together several times now. It has practically everything in it but always seems to be a winner.

    Recipe #243174

    This is my quick-fix for when I have salmon in and have forgotten to do anything with it. Obviously it would taste better marinated but this is the quick fix and the flavours are reasonably strong anyway. It's not perfect and it's not the best salmon recipe you'll try but it's really quick and tasty and painless to make. I bake it with the topping/sauce, but I don't see why it wouldn't work if you would prefer to put it on afterwards.

    Recipe #243169

    This is core or 2.5 points per serving. I have made with smoked salmon and smoked trout and both taste good. This is a really great recipe to use either as a starter to take have for lunch on some rye crispbreads, etc. Please note that this really needs to chill for 12 hours to be at it's best, but I have eaten it straight away in the past and it's still good.

    Recipe #243167

    From the UK Weight Watchers Mix & Match cookbook. This is a really lovely lunch idea and is so tasty and filling. It is 6 points per serving or core.

    Recipe #243126

    From Phil Vickery's Proof of the Pudding. These are a little sweeter than regular meringues and are not especially pretty, but are fine for using in recipes where they get crushed up. Not yet tried.

    Recipe #241824

    From Phil Vickery's Proof of the Pudding. Not yet tried (timings are approximate and please note that there's a good bit of prep for this that needs to be done in advance) but posted here for safe keeping. I know it's not rhubarb season any more, but I've still got a bunch in the freezer so I was looking for something to use it up on. Sounds delicious...

    Recipe #241822

    We've been having a lot of boozy sweet-stuff this month at work (tequila choccies, boozy cakes, etc.) and my boss mentioned that his missus used to make vodka watermelon. I've not yet tried this but apparently it's great fun and fab for a party! Please note that servings are approximate and you can make this as boozy (or not) as you wish, but it's probably prudent to allow for a small bottle of vodka. You may need to turn the watermelon occasionally as my boss did comment that sometimes when they have it the vodka all falls to the bottom and some slices don't taste very alcoholic at all. I've heard you can inject the vodka into the melon as well, but if you're anything like me then you don't have a whole lot of needles lying about your house!

    Recipe #241819

    From Jo Pratt's In The Mood For Food. Serve it as a starter or with a main. Not yet tried but we've got asparagus for dinner tonight, so...

    Recipe #240454

    Not very healthy but oh so very tasty! Mind you, my family loves anything that uses puff pastry so this was always going to be a winner! Best eaten on the day of baking.

    Recipe #240453

    From Falling Cloudberries by Tessa Kiros (my recipe book of choice). Apparently this actually works with most kinds of fish but the recipe states salmon. This works best as a starter and needs to be made around half a day ahead of when you need it. You don't cook it but instead the salmon sort of cooks itself in the lime marinade. Not yet tried.

    Recipe #240451

    Not yet tried but sounds lovely for a nice, summery, al fresco meal.Apparently you have to eat this immediately as it drys out very quickly.

    Recipe #240450

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