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    54 Recipes

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    Craig's world famous Chicago pizza dough. makes 8-10 medium thin crust pizzas can add a handful of basil, chiffonade with 1 C Parmesan cheese instead of garlic for added fragrance and flavor. Garlic in the dough does not add a lot of flavor but adds incredible aroma as it's rising and cooking.

    Recipe #433132

    A variation of Pioneer Woman's Asian Noodle Salad--noodles are optional in this version and I added herbs (mint, basil, arugula). Varied the dressing to make it lower fat. Crowd pleaser--it always disappears very quickly. All the quantities can be changed according to your wishes--eyeball the amounts and ingredients according to your tastes and what you have on hand. You can make this several days ahead and store in the fridge. Keep the dressing separate. If you are not serving it within an hour or two do not mix in the spinach and arugula to keep them from getting too crushed. If I manage to have leftovers I sautÃ�© the salad in the dressing and serve it over brown rice for a wonderful stir fry dinner. The dressing is amazing and will keep for a week in the fridge. I usually make a double or triple batch and keep it in the fridge to use in stir fries. If I am making this for a large crowd I leave the jalepeno's out and serve them on the side for people to add as they want.

    Recipe #432550

    Indian chick pea masala. Can be as fiery or mild as you want, tart with lemon or creamy with yogurt. I modified the original recipe by increasing the garam masala, ginger and garlic for my more adventuresome taste buds. Serve over rice for a meal.

    Recipe #432509

    delicious with milk, over plain yogurt sprinkled with sugar or honey, or with warm milk and water as oatmeal. Adjust ratios to taste.

    Recipe #421672

    Recipe #421117

    Nutty, savory, comfort rice.

    Recipe #421113

    My slightly sweet, spicy take on beef with broccoli--without beef.... I add thin strips of beef or chunks of firm tofu when I want to make this into an entrée. I sauté the protein in a tsp of sesame oil and soy sauce before adding to the broccoli. I serve this over short grain brown rice.

    Recipe #420241

    Savory, fresh summer salad. Great for dinner parties. From Jocelyn

    Recipe #414269

    unusual recipe with diced portabella mushrooms, green onions, red pepper flakes and bacon. i used 1% milk since i didn't have cream or half & half on hand and it worked great. in the interest of calories, I usually use the water i cooked the pasta with for the sauce anyways. **Note! I made this recipe using half a box of pasta since that's what I had on hand.** I made it with farfalle and it was great. I use a mix of the hard cheeses I have on hand-parmesan, pecorino, romano, etc.

    Recipe #402866

    beyond description...salty, creamy, sweet, and spicy. Great for an appetizer, served with toasted bread, crackers.

    Recipe #389385

    Simple to make yet delicious and elegant frosting good on many cakes. Use it most often with the simple Almond Torte (recipe on this site as well)

    Recipe #388024

    Simple, delicious tangy Middle Eastern dip. Great served with pita bread and crudities or used as a sandwich spread. You can add crushed red peppers to taste for a spicier dip.

    Recipe #387689

    Incredible simple, elegant, delicious torte that is perfect for birthdays or hostess gift. Top with Mocha Whipped Cream Frosting (recipe also on this site)

    Recipe #387688

    Dense, moist, delicious quick, yeast-free oatmeal bread. incredible in mornings served warm or toasted with butter. I usually add approx 1/2 C raisins. Also usually use approx 1/3 oats, 1/3 flour and 1/3 other cereals (7 grain cereal, ground muesli--I live where it's hard to get anything but white flours, have even used raisin bran cereal that i put in the blender). Also, liquid to oats/flour ratio varies on local conditions (I live in a desert right now) and how moist you want the cooked bread to be.

    Recipe #364385

    Can be made with roasted ingredients or raw. Notes: I use whole chicken carcass with most of meat gone or approx equivalent, good to have some meat left on it, if you can handle it, break some of the bones to get the marrow out to make it taste richer. Also, i save my veggie cuttings (outsides of onions, potato peels, carrot tips) and use them . I just stick them in a bag and freeze them until I make the stock. you can add 1 C white wine or change seasonings according to wishes or what is fresh and available. try not to make it more than minimally salty so can add when you are using it for other soups. For roasted chix broth: roast chix & veggies for 20 min at 500 to carmelize. Usually make this after I make roasted chicken and veggies for dinner and use left overs/remains. Just roast extra veggies and include the parts you trimmed off on the ones you plan to eat--tips of carrots, etc. If I'm feeling ambitious, I pick out the chicken bones and freeze the veg remains for dog soup and delight my dogs. I also make this using the parts of veggies I trim off whenever I'm cutting up/using veggies--outer layers of onions, tips of carrots, etc. I just stick them in a bag in the freezer and add them to the stock when I make it.

    Recipe #364384

    From a magazine, here for safe keeping. Makes a very good, thick and mild hollandaise. I eat it over poached eggs and toast in the mornings or use as a dipping sauce for steamed veggies. Amazingly easy. Stores well in fridge. I play around with the amount of mustard and cayenne as I like a spicier taste. Servings calculated on 1 T serving.

    Recipe #364383

    Basic recipe from my Maman. Very easy to improvise with, using the ingredients you have at hand. I often substitute or combine nuts depending on what I have. Also usually substitute or add wine for much of the olive oil. Have added or subbed up to 1 C fresh spinach leaves for basil at times. Can be made using sharp knife and a lot of chopping or all in blender/food processor, depending on the texture you want.

    Recipe #364382

    Yeast-free, quick bread. Good as an appetizer with cream cheese or soup.

    Recipe #318514

    delicious, spicy, gingery traditional ginger, chewy cookies. perfect for holidays & presents

    Recipe #318490

    used in recipe for "GRILLED LEMONGRASS BEEF-PORK/TOFU AND NOODLE SALAD" delicious, variable, basic and easy to change recipe for traditional asian peanut sauce. most amounts are eyeballed, every batch I make tastes different!

    Recipe #318481

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