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    870 Recipes

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    A lovely use of different flavors and textures in greens and legumes is featured in this easy dish based on a recipe from “Greens” - a magazine by the editors of “Vegetarian Times.” Swiss chard, with mild leaves and crunchy and slightly sweet stems, combines well with eggplant and lentils. You can also use other leafy greens such as spinach (baby or otherwise) or kale!

    Recipe #252924

    A wonderful sweet-and-spicy salad based on a recipe from “Greens” - a magazine by the editors of “Vegetarian Times” - this tasty dish will be enjoyed by both veggie folks and non-veggies alike!

    Recipe #252878

    This recipe is based on one from Sunset Magazine (Oct 1997, although the original used instant rice so this new one is quite different), and is absolutely wonderful! Darn easy, too. :) Easily converted to vegetarian, as well.

    Recipe #247617

    Black Bean Chicken is, perhaps, my favorite stir fry dish! The black beans give the chicken a wonderful nutty taste. Fast and easy to make, this can also be made with firm tofu so it's a delicious vegetarian dish. :) You can get fermented Chinese black beans in either sauce or whole bean form. This is an adapted recipe from Cooking Light, January 2004.

    Recipe #247607

    This so-simple recipe is simply delicious! :) Adapted from Cooking Light. Can be prepared on indoor or outdoor grill, a Foreman-style grill, or broiler.

    Recipe #247486

    The Flaming Rum Monkey is the favorite drink of character Mary Maxwell in Pat Murphy’s book “Adventures in Time and Space With Max Merriwell.” Inspired by this, a fellow scifi writer Ellen Kalges got together with Ms. Murphy and created the drink. Murphy says, “Hot, sweet, and touched with coconut--I think it tastes a bit like an alcoholic Mounds bar.“

    Recipe #247273

    In my LJ the day I made this concoction, I dubbed it “Weird Meatloaf.” :) I also proclaimed it “darn good” after dinner, so it deserves a much more proper recipe title. From LJ entry Sunday, August 25th, 2002.

    Recipe #247272

    We often have tacos for dinner (see recipe #107538), but occasionally I get a hankering for tostadas instead. :) Here's how we make them! I usually leave off the meat for my portion, and made that way they're vegetarian, too.

    Recipe #247067

    Refried beans out of the can, while generally okay, aren’t very flavorful. I always spike up the flavor this way, and folks have told me that I have to share the recipe so they can get to it. ;) These beans aren’t the dense, flat refried beans you’re used to. They’re lighter and packed with flavor! Use with any dish that calls for refried beans.

    Recipe #247069

    If you're not into spicy foods, you might be surprised by these. The cheese tones down spiciness of the jalepeno. I'm a spicyhot wimp, and I love me some cheesy grits! From LJ entry on Thursday, April 4th, 2002. Easy and delicious!

    Recipe #247012

    I’ve made this recipe often in the past, and while putting together my LJ recipe entry list (see http://www.julesong.com/cook/LJentry-recipes.htm ) I discovered it again! I adapted it to our tastes. It was one of our favorites, is perfect for romantic dinners, and it’s absolutely delicious! Although it's easy to make, it takes a bit of time but is worth every minute. In my Sunday, February 10th, 2002 LJ entry, and her original was posted by KC at Gail’s Recipe Swap. Thanks, KC! She said “I always add lots of extra olives and dates. They taste wonderful. I have even caught friends in the kitchen looking through the pan for more olives and dates.”

    Recipe #246912

    I collected this easy recipe for my friend Gene long ago. I personally am not fond of gin, but he is, so I put this recipe in my Wednesday, January 30th, 2002 LJ entry. It appears, from searching online, that I got the recipe from the UK Bafferts Gin Food Recipes website. The gin and juniper could be easily swapped with sherry and some other herb or spice, too, for a completely different taste.

    Recipe #246895

    Yes, I admit it, I watch “Survivor.” *wry smile* The season that had chef Keith Famie in the Outback was one of my favorites. Now he has his own cooking show on FoodTV, and this is one of his recipes that I’ve tried and adapted a little. It’s easy and quick to make, and he served it with sautéed mustard greens on the “Memphis” episode. From my Saturday, January 26th, 2002 LJ entry.

    Recipe #246892

    I often make delicious recipe #31207 and recipe #100417 individually, but it just makes sense to combine it all together in one great side dish! Also good as a steak, poultry, or fish topper. I just love it when the leeks are in season here in the Pacific Northwest... :)

    Recipe #246891

    Yep, named after the movie. Very tasty, a little wicked, packs a nice punch. From LJ entry on Friday, July 19th, 2002.

    Recipe #245481

    A while back I was delighted to find "tea flavored noodles" at a local Asian grocery store - they're a pretty, light green, and I'm planning on making them with a light sprinkling of sesame oil and cashews. Then while browsing recipes at the PCC Natural Market site, I found the recipe below, which sounds wonderful, as well! I adapted it some for RecipeZaar measurement standards. "Keep cool by cooking the noodles in tea the night before serving. The next day, assemble the short list of ingredients, and dinner is on the table. Good during cold and warm weather alike, but it's a perfect warm-weather dish."

    Recipe #245477

    One by me, adapted from a Scandinavian cookbook. (Actually, I think this method was described to me by a friend and I used that description in combination with glancing at a recipe.) From Friday, December 28th, 2001, LJ entry describing dinner. It was really easy to make, and absolutely delicious! A tribute to the folks in Puget Sound's Ballard and my own German/English/Scandinavian heritage. :)

    Recipe #245379

    A Julesong original. LJ entry from Thursday, December 20th, 2001, describing dinner. :) It was pretty darn tasty!

    Recipe #245360

    Here’s yet another version of a ramen coleslaw salad from me, as I experiment with our delicious basic recipe that we’ve made so often lately (recipe #240922, it’s so good!). :) First I did the Spicy Peanut Chicken version (recipe #242925), and now here’s a mild korma curry for you. Love it! The recipe makes 4 main-dish portions, or 8-10 side dish portions. It's great as a dinner entrée, and fast and easy to make.

    Recipe #243955

    Adapted from Dolly’s recipe in “Dolly’s Dixie Fixin’s.” She says, “This is a nice, thick cake that really doesn’t need any frosting, but if you must, cover it with the cream cheese kind.”

    Recipe #243607

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