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    106 Recipes

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    If your cupboard is a little bit more bare than mine is when I make this soup, you can substitute hot water and bullion cubes for the chicken stock/ broth. I wouldn't suggest just using water, though. My picky picky daughter loved this soup.

    Recipe #224917

    Roommate: "So, what do you think I should call this drink, Scout?" Me: "Gone." Roommate: "Gone Hawaiian?" Me: "Nope. Just 'Gone'." Roommate: "Hey! Give that back!"

    Recipe #224916

    Yes, you could bake these, and they would be lower in fat. But I think you would be missing something. If you want to lower the fat amount, but still have the right taste, use a nonstick skillet and nonstick spray instead of butter or margarine. There's not really any "passive" cooking time, since while one is cooking, you're getting the next one ready, so the Prep time is my estimate for the whole amount of time. Makes 4 main dish servings.

    Recipe #224915

    This is a great spread. I got it originally from organizedhome.com, but have modified it (because studding a cheese ball with almonds to make it look like a pine cone definitely gets the wow factor, but is a pain in the patootie!). Also, this tastes really yummy in tea sandwiches, spread thinly between thin slices of hearty bread.

    Recipe #224914

    This is my mother's recipe for pesto. In order to make my mother's recipe, the first step is VERY important! :)

    Recipe #224912

    From Kraft Food and Family. This recipe has a lot of processed foods, but I might try to come up with a non-processed version.

    Recipe #224911

    This is the recipe that convinced me to start taking advantage of cheap whole chicken prices. When I read about it (somewhere on the internet), I couldn't believe it was that easy. I couldn't believe you didn't need any liquid. You don't. Trust me. Better yet, don't trust me - try the recipe for yourself!

    Recipe #224909

    With a full pantry, a freezer bag of meatballs, and a handful of pasta, you can make a really filling soup. Of course this soup can also be made with fresh or frozen veggies, canned was just what I had one night when I needed dinner in a hurry. ETA after a few reviews mentioned this: We like our soups very thick, more like stews than soups. If you like more liquid in your soup, you're going to want to add one to three cans of water according to the reviewers, because the pasta will soak almost all of the liquid while it cooks.

    Recipe #223222

    I modified this wonderful recipe originally published by Michele Urvater in "Monday to Friday Cookbook".

    Recipe #222968

    I have made these types of cakes a lot (a lot less, since I have been trying to watch what I eat). It is super simple, practically foolproof, and infitely versatile. It can be made with any 1-4 cans of fruit or fruit pie filling, any cake mix, and can be started before you eat dinner and will be ready when you are. I have only burnt one once, and that took hours! And it still tasted pretty good. This is the best combination I have come up with.

    Recipe #222964

    This was modified from a recipe that I got from Celestial Seasonings. Boiling the orzo in peppermint tea really gives the pasta a minty flavor, and a slightly brown look - like it's made from whole wheat pasta. I loved going out to my new garden and picking the fresh herbs for this recipe and loved the way they tasted in this very fresh tasting pasta salad. A note of warning though, this makes 8 meal-sized servings, not side dish servings.

    Recipe #222963

    I got this recipe from blog.fatfreevegan.com, where it is called Easy Apple Pie Wontons. Well, when I was showing my husband and roommate the bag full of these wonderful treats in the freezer, they thought the way I described them was hilarious: "You just whup them out of the freezer and bake them up." So now they are Whup and Bakes. Yummy fresh from the oven, yummy frozen and baked (no thawing needed), yummy with ice cream. Thank you SusanV!!

    Recipe #222325

    I came up with this after cooking a huge pot roast. It was so yummy I immediately wrote down everything I did and used just so I wouldn't forget it!

    Recipe #221627

    I got this recipe from Taste of Home, and made it for Easter. It was so yummy, and so right for a Spring lunch I had to share! And it's so easy, my husband was able to make it. *grins*

    Recipe #221623

    My mother started me on a weird tuna path. She felt that a "tuna salad sandwich" should have some "salad" on it, so always added lettuce, tomato, and whatever other vegetables we had on hand. When I started making tuna salad in my own home, I went further. :) Add or subtract ingredients according to your preference or refrigerator contents. Just a word of warning, only make as much as you will eat in one sitting, as it does not improve with chilling.

    Recipe #221617

    I needed an interesting way to serve fruit when I had 4 guests for dinner one night, and I looked at the lovely peppermint growing in my garden for inspiration. :) This salad gets much better with chilling, and really hits its peak the next day, making for luscious leftovers or an easy make ahead side.

    Recipe #221610

    This is similar to other recipes on the 'Zaar, but has a higher chicken to sauce ratio, and many more servings. I find the ratio in this recipe to be just right. This is also a very easy recipe to make: just stir, dump, and bake.

    Recipe #221604

    I got this recipe from a Epicurean Cooking School when my DD had a birthday party there. This recipe is not fast, but it is easy. It makes a very thick and chewy flatbread (it makes a great pizza crust, too, just bake at 425 for 10 minutes for small pizzas and 15-20 for a big one). The cooking times are in reality 30 minutes prep time, 1 hour rise time, 30 minutes cook time (active work, though).

    Recipe #220937

    My DH and roommate both love sushi, and hate the fact that I don't like nori so I won't learn to make Japanese food for them at home. After looking around here and doing some playing around in the kitchen yesterday, this is what I came up with: onigiri using an Asian flavored version of my User Friendly Meatballs (recipe #216180). My picky picky DD told me to keep this recipe, so I am posting it. :) I had ground beef on hand, but you could use any ground meat (pork sounds really yummy).

    Recipe #218366

    I wanted to make something that my picky DD would eat on a night when I was trying to make Japanese food. So I paired two of her favorite foods! I used green vegetable flavored noodles I got from my local Asian market, but you can use linguini or even spaghetti.

    Recipe #218358

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