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    321 Recipes

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    Simply roasted, mashed and much easier can it get? This is a great side dish to anything. I served it with roasted Cornish game hens and sauteed green beans and spinach with garlic. Depending on the size of your squashes you may need to adjust the amount of orange juice. I used a small butternut because they taste better than the large ones. *Also, a little Bourbon and brown sugar would taste really nice in this!

    Recipe #415289

    Simple and a nice side dish for almost anything. Feel free to use either fresh or frozen green beans. I served this with roasted Cornish game hens and pureed winter squashes with orange. Enjoy!

    Recipe #415287

    My new motto, "the simpler the better", seems to work so well with foods to bring out natural flavors & makes weeknight dinners a breeze. Zucchini loves fresh herbs so feel free to use whatever you have on hand or use a squeeze of lemon or lime.

    Recipe #414880

    Casual, serve-yourself interactive dinner perfect for weeknights and weekends. Serve with frosty mugs of beer or limeade. Serve with your own salad dressing or Recipe #351413. Allow your guests to build their own taco salads. I like to put out large salad bowls and my layers would be lettuce, chips, meat, then cheese, tomatoes,jalapenos and cilantro then dressing. Yum!

    Recipe #414797

    This is great with either leftover salmon or shrimp. One night we had a leftover salmon steak and another time we had extra boiled shrimp, it's great either way! I make my own pesto and have it ready frozen in ice cube forms, stored in zipper bags in the freezer. Lots of flavor from capers and olives (feel free to use Kalamata) create this extravagant meal from mere leftovers. Enjoy!

    Recipe #412345

    This is a great sauce for pasta. We like cappelini, penne, or fettucini. Add shrimp or crawfish for a complete meal with a crisp green salad and some hot, buttered French bread. I make my own pesto and freeze in ice cube trays. This recipe calls for 2 cubes. Enjoy!

    Recipe #411853

    This is New Orleans Saints punter Thomas Morstead's pre-game ritual snack! His mother, Isobel, provided the recipe to the Times Picayune newspaper.

    Recipe #411796

    Light and refreshing yet also very filling. Add any fresh vegetables you have available. I like to pack this up for my lunch at the office with a sugar free lemonade and some grape tomatoes. I found Joseph's flaxseed lavash wraps at Walmart in the bread aisle. They have zero WW points.

    Recipe #409589

    Whole Sirloin is a great buy at our local grocery and this is the meat we use in Recipe #215782. Start with a 9-10 lb sirloin. We rub it down and smoke/grill the meat in the Big Green Egg with a combination of pecan wood and charcoal. You don't have a Big Green Egg? I am so sorry. But you could use your grill, I suppose.

    Recipe #408380

    I like the balsamic vinagrette combined with the sweet strawberries and fresh spinach. Unlike most salads with sweet berries the flavors are tangy and mild rather than sugary or syrup-y, allowing the sweetness of the berries to shine through. A little goat cheese on each serving would be nice but is optional. I hope you like it, too.

    Recipe #408349

    Just like pralines but softer.

    Recipe #395943

    Simple is better! This combination of the nutty aroma of Bourbon and the sweet brown sugar, the citrus from the orange juice and the lush butter cannot be beat! This is wonderful with grilled chicken and a fresh green salad with garlic vinaigrette popped with crumbled Gorgonzola. Yum!

    Recipe #395015

    The perfect accent for roast beef. Depending on the strength of your horseradish, you may want to taste and add more. We serve this in a chilled bowl at the table.

    Recipe #394083

    Long ago women in the Deep South would put on a big pot of red beans on Monday mornings and then go wash the laundry. The red beans would cook, largely unattended, all day and supper was ready when the laundry was done. Here's my version of an all day slow simmering pot of red beans. Depending on the sausage and ham you use you may want to add hot sauce and/or seasoned salt. Serve with rice, corn bread, and a green salad. Some serve with ketchup, hot sauce, butter, and/or olive oil. Enjoy!

    Recipe #392380

    I needed a light savory cracker for Ed's Tuna Tartare so I thought eggroll wrappers! These are so super easy and really delicious. You can add whatever herbs or seeds you like. I just baked them whole and let our guests break off pieces but you can pre cut them into shapes prior to baking. Little circles would be cute! I used the Melissa's brand of egg roll wrappers found in the produce aisle of the grocery store. Also, feel free to use any other kind of oil, canola, safflower... whatever you have. Great flat bread!

    Recipe #391272

    There's nothing like fresh, sushi-grade tuna mixed with the zingy flavors of ginger, lime, and Tamari. Serve with flatbread and sparkling wine. Enjoy!

    Recipe #391054

    My late MIL made this aspic all the time to serve with pea salad and poached salmon. So delicious in the summer for a refreshing lunch! Serve on lettuce leaves with homemade mayonnaise. Some people like to add chopped celery and grated carrots, etc. but I like it smooth.

    Recipe #390709

    My late MIL had a recipe for everything.This is her Beef roasting recipe for tennis players. Basically get the roast in the oven, go play a match and when you get home eat! This should be done with (@ least a 3 rib) 1st cut rib roast.

    Recipe #390684

    Lizzie is 13 now and creating different cool beverages to enjoy in this hot weather. Here's her latest!

    Recipe #390683

    This sauce was a combination of a recipe we found in La Vera Cucina Italiana by Donaldo Soviero and DH's creativity. We used med-lge shrimp, about 41-50 size. We had a lovely crop of Chanterelles in the woods and DH made fresh pasta using the recipe on the back of King Arthur's Perfect Pasta Blend. There is a copycat version of this pasta blend posted here, Recipe #227629. This is a fantastic dinner to share with good friends. All you need is a green salad with a simple vinaigrette and some nice Chianti, light some candles and get ready to enjoy dinner!

    Recipe #389868

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