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    106 Recipes

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    This was a yummy meatless meal I found at Hillbilly Housewife. It set up beautifully in the oven, and got 2 thumbs up all around the table from DH and both kids. I added the corn, and thinks it really helped the flavor and consistency, in addition to adding some non-beany vegetables. I think that you could also add a can of diced tomatoes (mostly drained), a can of green chiles, fresh veggies of any kind, and of course add complimentary seasonings. If you are vegetarian, or cooking this for someone who is, either omit the worcestershire sauce, or make sure it is one of the vegetarian varieties - most are made with anchovies.

    Recipe #428462

    I have made this recipe twice now. The first time I wasn't sure I was going to make it public, because it was such a flop. Raw, liquidy, thoroughly unappetizing looking. The second time, though, it was beautiful and tasty, so here it is. I figured out the problem. Do not put this in the wrong size dish. I made a triple batch, and cooked half that night in an 11x7" casserole and froze the other half. The second half I baked in a 9x13" dish. If you need to cook more than 6-8 servings, make it in two 9x13"s. And add extra cracker crumbs to the top - you won't be sorry! :) Holiday recipe from Once a Month Mom and her cousin, Vanderbilt Wife.

    Recipe #401682

    For Halloween bento boxes! This is a lunchbox friendly recipe, quick to put together. Prep time does not include cooking of rice, as you can prepare the rice the night before, or use leftover rice. I like cooking my rice fresh in my rice cooker while I fix the rest of the lunches. These would also make good non-sweet treats for a Halloween party. You can also add a smidge of filling to the rice ball before you decorate it, like chicken, squash, or whatever. :)

    Recipe #396716

    This is my usual green salad to go with dishes like spaghetti, lasagna, carbonara, etc. My husband doesn't like black olives, so those are usually on the side so I can have plenty! :) I generally make a really basic vinaigrette, with just olive oil, red wine or balsamic vinegar, salt, and Italian herbs.

    Recipe #396448

    Serve with curries, plain cooked chicken, or lemon baked fish

    Recipe #396428

    When potatoes are on sale, here is a good thing to do with them! :) Based on a recipe I found online. Cooking time does not include freezing time.

    Recipe #396419

    Good for American cuisine in hot weather, this salad is full of flavors both common and unexpected. For dressing, try Recipe #84159, Recipe #347763, or Recipe #347457.

    Recipe #396409

    This recipe is a copycat of Wendy's Sweet Asian Chicken. My roommate had it one day, and I dipped one of my fries in the sauce. I was shocked to realized that the sauce is essential Thai sweet chili sauce. So here is a super fast, convenience food filled recipe to mimic it. Great for dinner with steamed veggies and rice, perfect for a lunch box! If you are making it for heat leery kids, leave off the rooster sauce. :)

    Recipe #396407

    I found this on a OAMC website, which credits Healthy Meals in Minutes for this recipe. This was pretty easy, and nummy. This could also probably be made in a rice cooker (especially after thawing a frozen batch). I did the stovetop cooking for my two batches separately, since I was baking one batch for dinner and freezing the second. This worked out well for me.

    Recipe #383217

    From Rachel Ray's Yum-O cookbook. This is a recipe that DD7 picked out to make for us for lunch. :) It fits my requirement that our lunches be healthy and well-balanced. She washed and trimmed the strawberries, peeled the carrots, cut up the cheese, mixed the salsa/dressing, and helped assemble the lunches. A 12 year old could probably make this with just some supervision. The amounts listed are RR's original amounts, but I think unless you are feeding a grown man, this is too much food. Adjust amounts to fit the appetite.

    Recipe #379849

    This was a happy accident based on the cheeses I had in fridge today. You can save yourself a pan to wash by boiling the macaroni in the same saucier you build the sauce in (I would recommend 3 qt. for the amounts I used, it worked perfectly!). This made 6 good side dish servings, probably 4 main dish servings. Topping this with slices of a good tomato would be excellent as well.

    Recipe #379179

    This recipe comes from 30DayGourmet.com, a great resource for OAMC meal planning. This recipe can be made using the big bags of frozen already cooked shrimp, and can be made hot or not depending on whether you add the hot sauce (of course, this changes the recipe from "Buffalo" shrimp to just Shrimp in a Yummy Marinade!). I made these as written using Frank's Hot Sauce, and it was good buffalo flavor, but not nuclear hot, which I loved, but my chili head DH just thought was good. Prep time includes cooking (but not peeling) the shrimp. Recipe will double, triple, or more easily.

    Recipe #355705

    This is a kid-friendly wrap I came up with to serve at my DD's 7th birthday party. It is slightly sweetened by the applesauce. This is sized for 8 little girls to nibble on at a party. So while these would make a lovely lunch, you might double the serving size.

    Recipe #352243

    This recipe is from a great Japanese food site, Just Hungry. This is a Japanese style instant pickle, not one meant to be preserved like Western style pickles. These sweet and sour and salty pickles should be eaten within a few days, and kept in the refrigerator. This uses the fueru (or kind that just requires soaking) type of wakame

    Recipe #329663

    Japanese poached and marinated pork. This recipe is from an awesome Japanese food site called Just Hungry (www.justhungry.com). The umeboshi is the secret ingredient in this pork recipe. :) Maki (who came up with this recipe) suggests not using a very lean, very expensive cut of pork for this recipe. The fat will end up in the poaching liquid. Don't let the cooking time scare you. It takes 90 minutes of no-work poaching time, plus an hour to cool and marinate, plus time in the fridge to get cold. No major work involved. :) This was amazingly delicious fresh, and wonderful after a night or two in the fridge.

    Recipe #329655

    Serve with cornbread, cornbread casserole, or dinner rolls. Maybe over rice.

    Recipe #327050

    From the Hillbilly Housewife, good cheap eats. She suggests serving these with Italian tomato sauce (like Recipe #228052), cheese sauce, or plain old ketchup. For sides she suggests broccoli, carrot raisin salad, or macaroni and cheese. These were very good (especially for cleaning out the freezer, money is tight kind of food), but very plain without some kind of topping. We liked spaghetti sauce, BBQ sauce, mustard or Recipe #233463 (not necessarily all together!).

    Recipe #322982

    I created this wonderful salad from last night's leftovers. We had Vietnamese spring rolls (the unfried kind), and the leftovers made for an amazing Asian salad today. In the words of my roommate Erika, "Best salad EVER!" :) We used Rinshinomori's Recipe #252395, and would highly recommend it or some other creamy Asian dressing. The larger amounts of lettuce were perfect for a lunch salad, the smaller for a side salad.

    Recipe #319080

    While not quick, this elegant main dish is easy to assemble and will get rave reviews. What makes this especially easy is using nonstick spray instead of melted butter or olive oil between the phyllo layers, reducing the chances of tearing the sheets. Inspired by Italian flavors, with a touch of Americana, this dish would be lovely served with a light spinach salad, or some tender steamed vegetables. If you are using frozen phyllo dough, please remember to take it out to thaw two hours before assembling.

    Recipe #317865

    This is an easy, cheap, and very tasty main dish recipe I found in an old Quick cooking magazine.

    Recipe #315835

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