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    553 Recipes

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    I was on the search for a crock pot method for acorn squash and wasn't happy with what I found. . .so I took a little from each recipe and created my own. The results were outstanding. If you have any leftovers, simply scoop out the pulp, apples, craisins and mix with juices in crock pot, mash slightly and freeze for a side dish at a later date! This recipe is quite forgiving, so don't worry about measuring everything out exactly. In our house, we eat this as a main course with a small salad on the side.

    Recipe #439006

    WOW is this yummy and what a great way to sneak carrots into the kids. So rich and creamy and delish! The carrots actually tame the peanut butter flavor, but they don't really have a taste in the dip. Sent this to school with my son for their preschool snack today and I can't wait to see how the kids like it. Serve as a snack or as a dessert with fresh fruit wedges, veggie sticks or even pretzels.

    Recipe #438776

    Serve this super easy and tasty dip with veggies (or raw veggie kabobs) as a snack for kids. Recipe found on http://www.healthy-kids-snacks.com/. For the ranch dressing, I use my light version posted here on food.com Recipe #432325

    Recipe #438773

    I had this at Scape, a great restaurant in St. Louis and I have been making it ever since. It is such a great combo of fruit flavors. I served this at 2 parties and it was a HIT at both! The amounts of water and fruit are just estimates and feel free to use your own judgment based on the size of your container.

    Recipe #438766

    Per Eating Well, "A blanquette is a classic French stew of veal, chicken or lamb with mushrooms in a velvety sauce. This concept has been adapted to the slow cooker to make a lightened-up version using chicken thighs. Just a little whipping cream adds richness. This is delightful over egg noodles or mashed potatoes. And the leftovers are great the next day." I loved this!!!

    Recipe #438671

    As Eddie Money would say, "I think I'm in love. . .love, love, love, love." WOW is this a good one. If you are going to serve it over ice, the ingredients are right on the money. If you are drinking it straight, you may want to decrease the lemonade to 2 oz and try it before adding the last 1 oz. I used a Peach flavored unfiltered wheat beer and I thought this was out of this world yummo. Recipe from Fond restaurant in Edwardsville, IL.

    Recipe #438484

    A "budget" recipe from Eating Well Sept/Oct 2010. An easy way to jazz up canned tuna! I really enjoyed it with a side of edamame for dinner!

    Recipe #438425

    Recipe as displayed on the wall at Cabo Wabo Cantina, Sammy Hagar's restaurant/bar in Cabo San Lucas, Mexico. VERY potent! Can be served straight up as a martini, on the rocks, or blended as a frozen margarita. FYI: Damiana Liqueur is a light herbal-based liqueur from Mexico. It's made with the damiana herb that grows in Baha California, Mexico. The bottle is uniquely shaped and is modeled after an Incan Goddess.

    Recipe #437506

    Recipe from Eating Well and placed here for safe keeping. They say you can easily sub pears for the apples if you like. . .heck, I used some of each! This recipe is low carb, diabetic appropriate, low calorie, high fiber and gluten free - so it's a good one to serve at a party because it is sure to please everyone! And don't get hung up on the endive in the recipe; I know it's expensive and I just subbed it out for more spinach. I might also suggest a sprinkle of craisins or dried tart cherries on top; I felt it needed that since the apples/pears get super sweet in the oven and the tartness really brought everything together! Make Ahead Tip: Cover and refrigerate dressing (Step 2) for up to 1 week.

    Recipe #437425

    Rachael says if you don't have time to grill, just simply skip that step. She also says feel free to sub out shredded rotisserie chicken for the ham if you wish. Overall, FABULOUS flavors. Loved how the cheese melted and loved the warm, sweet peach with the salty warm ham. I didn't care for the dressing at all, so I threw it out and used a fresh and slightly sweet lemon vinaigrette which was AWESOME and I will absolutely pair these up again in the future - then just topped the salad with chunks of avocado.

    Recipe #435624

    This is my take on a 30 minute meal - Rachael Ray recipe (her original recipe called for seasoning the olive oil with the shrimp tails and garlic and then grilling the shrimp, both of which were way too complicated for me). It is actually a "soup", as it's broth based, not creamy. Very fresh and tasty. She said to feel free to add more broth and some cooked rice to stretch the soup even further. She also said you can add some chopped chipotle chiles and serve the soup with sour cream and tortilla chips if you like.

    Recipe #435622

    Super easy and super tasty! Recipe from Cooking Light March 2010. They recommend serving it over a salad of mixed greens, raspberries, goat cheese, almonds and chicken breast.

    Recipe #435002

    A delish and fast recipe using leftover chicken from Cooking Light August 2010. I really enjoyed these made with leftover turkey breast and I am sure chicken will be just as wonderful. They say, "Give average chicken quesadillas new life with sweet peaches and spicy cheese. For the kids, try Monterey Jack instead."

    Recipe #434916

    I first had a similar salad at Annie Gunn's in St. Louis and really liked it (licked my plate clean), but felt something was missing from it. I just figured it out. . .I think the dressing should have a touch of sweetness! That being said, here is my retake on the recipe. If you aren't a fan of goat cheese, feel free to sub it out with Boursin or feta. Also sometimes they serve this salad with strawberries instead of blackberries, but I think the blackberries always look prettier!

    Recipe #433883

    Recipe from our bunch of asparagus and says it's from Sunset Magazine.

    Recipe #433841

    A Bobby Flay recipe that is awesome!!! I have also switched this recipe up for a party the other day and made topped the crostini with goat cheese/mayo mixture with some fresh bruschetta from Trader Joe's and WOW was it good. Love that the mayo mellows the goat cheese just a tad. As far as bread goes, I have used whole grain as well as asiago cheese (I think whole grain is truly best). I have also made these with the pre-made crispy crostini from the grocer (in the specialty food aisle) with great results. For the party, we simply put these out on tables and at the bar as appetizers and everyone gobbled them up!

    Recipe #433096

    Per Eat Better America, "Streamline prep work with this peppy lime juice-and-honey mixture. . .use part of it to marinate the pork and the rest to dress the salad."

    Recipe #433047

    A sophisticated salad by Bobby Flay. After having made it myself, here are my suggestions. . .#1 half the dressing, otherwise you will have WAY too much, #2 I left the mushrooms whole which were super pretty and they were still cooked after 20 minutes, #3 make sure you SHAVE the celery, otherwise the larger chunks are kind of weird. Definitely something different for a change though!

    Recipe #432468

    This is how I like to make my ranch from a mix packet - lightened up, but still quite yummy. If you really want to pack a punch, put in 2T of blue cheese crumbles.

    Recipe #432325

    Recipe from Mary Allen Perry and cut out of a magazine last month, but I have no idea what magazine it was.. .sorry about that!! I tend to like to remove the skins, so I completely char the peppers on the skin side, place them all in a paper bag for about 15 minutes, then slide the skins right off.

    Recipe #432203

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