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    You are in: Home / Sherri at the Beach's Public Recipes
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    38 Recipes

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    This refreshing, healthy salad was presented in an uncooking class by the Present Moment Cafe in St. Augustine FL. I love the salad as is, but this version I have added my own inclusion of fresh tomatoes. This sounds strange to do, but believe it is simple and delicious when complete.

    Recipe #400088

    I've had this recipe for years and it comes from "The Caribbean Pantry Cookbook" by Steven Raichlen. It is best if made and stored a few weeks to a month, but can be drank right away. But be patient and let it age. My husband calls it 'nectar of the Gods'. It takes a little time to prep but worth it I assure you. Do not substitute ground spices, it will not turn out the same at all.

    Recipe #342723

    I used to serve these at my bed and breakfast on cool mornings to get my guests started off right. The oatmeal needs to be mixed the night before so plan ahead. It will be worth the wait. It is also great with 1 cup of blueberries added to the syrup for blueberry pecan oatmeal pancakes.

    Recipe #260332

    Many years ago my sister and I visited Italy and spent some time with the family of a foreign exchange student Alberto who lived with my family for a year. His mother would go every day to the market to purchase fresh items and one day she made this dish for us. You must make the pasta from scratch as it isn't available commercially. Basically make a big sheet, cover it spinach and cheese, roll it up, boil, slice and serve. Beautiful to look at.

    Recipe #362286

    Usually I make Chicken Piccata as whole chicken breast filets as a main dish and serve with sides and salad for a full meal. For this dish, I was looking for a single plate meal that was delicious and flavorful. So I mixed it up a little bit to create this dish. Use one pot to cook the pasta and a large sauté pan to cook the rest. Time is in the prep but I do it as I am cooking so start to finish is less than 30 minutes. Take the three minutes to gather ingredients before you start. I list the items below in their desired prep but I actually do the prep while cooking. Have a medium bowl sitting nearby to hold cooked food while working on others.

    Recipe #312377

    Perfect for a cold day, but even better when you are sick. My family swears it is the cure for the common cold.

    Recipe #212481

    A simple dish that can be eaten on the way to work or school. Can be made in mass for elegant brunch or breakfast course. Garnish with a sprig of mint or berries.

    Recipe #260456

    I have been experimenting with old recipes and trying to lighten them up with more fruit and veggies. My husband loved this and he hates celery.

    Recipe #260329

    Was searching the Zaar looking for a sauce to serve with my rib eyes I am cooking tonight but couldn't find what I was looking for, but I was inspired to create this sauce.

    Recipe #366526

    My friend Sharon shared this recipe with me. Delicious!

    Recipe #362311

    My best friend introduced me to this salad years ago and I've been hooked ever since. I shared it at family functions over the last year and now it is always requested. Sounds complicated but it really isn't. I hope you enjoy it as much as we do.

    Recipe #260210

    I'm too busy to brown ribs before crock potting so I just skim the fat off after they have cooked. This is so simple and delicious. Throw it together and then serve with brown rice for a simple hearty meal.

    Recipe #306552

    Needed something quick and light for a dessert. Inspired by other recipezaar recipes but with fewer ingredients.

    Recipe #360607

    Was tired of the same old recipes and needed something to spark some interest in zucchini and came up with this.

    Recipe #364707

    My father-in-law shared this recipe with me and I knew I had been accepted into the family. This recipe has been passed down generation after generation. Back in the day, his family would camp on empty islands, fish all day and make chowder in the evening. It is delicious.

    Recipe #365289

    My son Ryan taught me this recipe after a trip home from Argentina. It is now my favorite way to grill chicken. Sounds tedious but it is actually quite easy. I'll post pictures soon.

    Recipe #437252

    I found this recipe in Georgia Living Magazine which I picked up at the Georgia Welcome Center. I made these and we all loved the light delicate texture and taste of these simple to make rolls. The name of the recipe creator is Barbara Whatley. Preparation time includes dough rising.

    Recipe #305782

    I won 2nd place in the Blueberry Cooking Contest with this recipe. It is always a hit. I just take bread that is about to need to be chucked and put it in a zip lock bag and freeze it until I have enough to make a pudding. I've thrown in donuts, biscuits, sliced bread, italian bread -it really doesn't matter as it turns out great every time

    Recipe #365355

    This recipe was posted on coconutlime blog spot and copied it so I can share it with my friends. It is a little labor intensive but worth the effort. A great way to use butternut squash and swiss chard. My deviation from the original recipe is to add mozarella cheese to make it even cheesier. I found the original recipe didn't bring out the flavors of the fresh herbs. This is also great served as a side dish (about 20 servings) but we tend to eat it as a main course with a green salad and garlic bread.

    Recipe #361916

    I am posting this so I don't lose it but if you are looking for something that is different for your chili but still very tasty this is the one. I won "Most Unique" in a chili cook off with this one. You can add beans if you like, we don't care for them in our chili. It is even better the second day.

    Recipe #342720

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