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    54 Recipes

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    Decadent tasting, dark chocolate, with tons of protein, added fruits and veggies and no added oil. Very flexible recipe. I usually make this with eggs since I'm not vegan just dairy free at this point but have made them successfully with chia and/or flax seed eggs. Use whatever veggies and fruit you have on hand-I've used apples, pears, bananas (adds a bit of a banana taste), spinach, etc. Add sugar and cocoa powder to your taste preferences. As described they are semi-sweet and fairly dark chocolate. My non-vegan version is also on this site: http://www.food.com/recipe/healthy-dark-chocolate-brownies-479905

    Recipe #515774

    Delicious, fall inspired apple-banana bread that can be made dairy free. Low in fat, high in fiber and protein with lots of hidden veggies, it tastes like a decadent coffee cake.

    Recipe #507835

    Hearty, vegetarian wild rice salad that is wonderful served hot or cold. Crunchy, savory, and adaptable. Made according to recipe is vegetarian and oil free, appropriate for plant based diets.

    Recipe #504917

    Inspired by Iowa Girl Eat's Spicy Sausage Pasta, this is slightly spicier, with added vegetables and some nutritional yeast. Flexible and vary according to what you have on hand. Delicious comfort food at its best! Tastes even better as leftovers. I use whatever sausage I have on hand-family loved it with chicken Andouille sausage, spicy Cajun, etc.

    Recipe #504322

    Very flexible, super nutritious, low calorie, filling soup. Vary according to what you have on hand.

    Recipe #494413

    Adapted from Littlebigblog.com. This is a healthier take on macaroni and cheese subbing cauliflower (or other starchy veggies like turnips, summer squash) for pasta and reducing the amount of cheese used by substituting nutritional yeast. Like all my recipes, this is ultimately adaptable to your own tastes and larder. Great as a casserole topped with bread crumbs.

    Recipe #490389

    Adapted from a friend's amazing baked beans recipe, this is a very flexible, crowd pleasing dish. It freezes well so I usually make a double batch and freeze it in single portions for work week lunches or quick sides for dinner. Adapt it to whatever ingredients you have on hand, keeping the ratios of ingredients similar. You can use canned beans. This is a super flexible recipe, I've made it with all sorts of variations (more/less vinegar, using Indian BBQ sauce instead of ketchup, using corn syrup instead of molasses, using bacon/Spanish chorizo/Italian salami) and had it turn out about the same every time.

    Recipe #489965

    An adaptation of Mark Bittman's/anyone's famous sesame noodles. Great served hot, room temperature or cold. I either make extra dressing or wait to dress noodles until about to eat since they tend to soak up sauce.

    Recipe #489964

    Delicious, low fat, vegetable added, whole wheat, dark chocolate, moist, fudgy brownies...what's not to like? Optional additions: 1-2 T bourbon, rum or whiskey adds a nice complex flavor, 1 C chopped nuts of your choice (walnuts, pecans, almonds), marshmallows &/or fresh raspberries as a topping. I usually add 2-4 T ground flax and chia seeds for health & increased protein--makes them into a breakfast bar in my opinion!

    Recipe #479905

    Healthy, delicious, moist, decadent yet very rich in nutrients, fiber, protein, low in fat. Perfect for dessert or for breakfast. One of my favorite quick breakfast sources. Very adaptable. Created in the Middle East using whatever ingredients were available. Adapt to what you have on hand and your own tastes/nutritional needs. Top with a mixture of oats and sugar or shredded coconut and a sweetener to be really decadent. Make it darker by using black strap molasses, use chunks of candied ginger (and decrease the sugar amount), add or substitute zucchini/squash/etc for carrots. Stores very well in the fridge. I usually make a big batch and cut it into squares and freeze. Makes a full 11x13 pan.

    Recipe #462617

    Incredible mole like shredded chicken chile. Recipe adapted from original in Gourmet. I think you could make this in a crock pot. I think if you made the chile puree and then dumped everything (but the chocolate, beans, cashews, last bit of cilantro—I would add that --30 minutes before serving) into the crock pot and cooked it for several hours (on low for 4-6 hrs maybe?) it would turn out phenomenally. I think using boneless chix would be a good idea in that case (crock pot aficionados confirm?). If you upped the amount of liquid you could use dried beans instead of canned although that would increase the cooking time.

    Recipe #449639

    Somewhere between chili and borracho beans. Delicious, easy to prepare, nutritious, great for week lunches. Cooking beans in a crock pot turns out perfectly cooked, creamy beans every time. Servings are just a guess-sorry! It filled a medium size crock pot (curry cooker in the Middle East). Add more chipotles in adobo if you like spicier food.

    Recipe #449636

    Developed this through years of baking. Makes a truly phenomenal, moist, nutty, chewy whole-grain bread. **You can make this as a No-knead bread by increasing the water by approximately 1 C (so dough is very sticky and moist) and not kneading.*** This dough does not store well in the fridge like many of the other no knead breads. A serving is calculated as a slice. Freezes very well once baked and sliced.

    Recipe #449126

    Moist, easy and unusual coffee cake with a chopped nut topping. Sweet potatoes add a delicate tint to the cake and a sweet creaminess. Not noticeably sweet potato flavored (unless you add additional chunks to it like I do!). From about.com's southern food recipe collection but modified to reduce fat and increase fiber.

    Recipe #448047

    Arabic lentil soup, based on Pain Quotidien's amazing cumin flavored lentil soup.

    Recipe #441073

    delicious, quick, low fat vegetarian take on Asian sweet corn and crab soup. Perfect work night dinner with vegetables. Fish sauce adds a great sublte umami flavor but you can substitute tamari, Braggs, or another savory salty flavoring. Optional garnish is finely diced sharp cheddar cheese.

    Recipe #439812

    Makes a wonderful, sweet (ish) soft whole wheat bread that is great toasted with butter and honey in the mornings. Gets stale pretty quickly so plan on using it quickly or freeze it in slices. Topped with seeds makes wonderful gifts. Notes: add additional 1 T honey or molasses for sweeter bread. Can substitute up to 1 cup of other whole grains/wheat flours including oatmeal, cornmeal, rye for whole wheat flour. Oil optional. you can save a small amount of the egg white to brush on the bread for a shiny crust. Can top with sesame/sunflower/poppy seeds just before removing from oven.

    Recipe #435048

    Adapted from Foolproof Thai Cooking Cookbook. While there are many commercially prepared chili sauces, nothing beats the taste of a freshly made sauce. Great for dipping all sorts of things— wontons, spring rolls, egg rolls, etc. Can be kept in a fridge for up to a week. Notes: for a thicker sauce, add up to 1-2 tsp of cornstarch to mixture before boiling.

    Recipe #434767

    Adapted from Foolproof Thai Cooking. Delicious, quick, authentic tasting. Combines the essential Thai flavors of sweet, sour, hot, and spicy. Two thumbs up from my household. Very open to improvisation. The garnishes are mixed in just before serving.Have all ingredients ready before beginning since cooking will happen quickly. Notes: I have made this with fettuccine noodles to stellar results when I can't find rice noodles. If I have it, I add: approximately 1 tsp-1 T tamarind paste (to fish sauce), 1-2 T dried daikon radish (with garlic). With chicken, if I have time, I marinate it in a yogurt, tandoor, and lemon marinade for several hours. The chili sauce I use is Maersi brand in soybean oil.

    Recipe #434766

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