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    111 Recipes

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    I actually remembered to write down what I used while I was doing it! The measurements on the herbs are approximate as I never actually measure them, though. Definitely not for those who don't appreciate the value in being able to put something together from cans on the pantry shelf, but you could easily use fresh vegetables if you prefer. This came out almost like a stew, so we ate it in large bowls with French bread. Prep time includes sauteeing, cooking time is purely for the oven.

    Recipe #420202

    This is loosely based on Recipe #321140, but when I made it for dinner tonight I had almost nothing in the house. This worked out pretty darn good, and may actually end up being eaten more often than the original.

    Recipe #410701

    This can easily be adapted to whatever you happen to have in the house, since that's how I made it up tonight for dinner. I'm sure it would also work with ground beef (omit the olive oil). Most people will probably have to add some salt, but we've been on a low sodium diet for so long that what came in the canned goods was more than plenty for us. You could easily spice this up by using your favourite hot sauce or some Cajun seasoning in place of the chili powder (or in addition to it).

    Recipe #407160

    You can use whatever you want, or throw in a pint of oysters, add a pound of firm white fish fillets, or use chicken instead of andouille...or leave out any other meat than seafood. Gumbo is as forgiving as any other stew, as long as you start out with a decent roux. The trick to roux is low and slow...if the heat is too high, you'll scorch it and then it's good for nothing but the trash. You can also add as much or as little of your favourite hot pepper sauce (I usually toss in some Tabasco toward the end) depending on how hot you want it. If you're serving folks who like thicker gumbo, pass additional file powder at the table for them to mix into their individual bowls.

    Recipe #397858

    I started with a recipe a friend gave me ages ago and adapted it to what I had and what I felt like eating. You could add some onions or garlic to the meat mixture if you felt like it, or use something other than mushrooms (or leave out that part entirely) if you don't want them. Whatever flavour or brand of spaghetti sauce is your favourite will work, as long as it's not one of the ones with meat. Excellent served with garlic or other crusty bread and a green salad. What I'm calling prep time is stove-top cooking time, and cooking time is time in the oven plus sitting time.

    Recipe #390730

    I'm thinking I got this from a cookbook originally, but I can't remember which one to save my life. And being me I've changed it around, added some stuff and deleted other stuff anyway, so I guess that'll be all right. This is nice for summer because it adds almost no heat to the kitchen. It's also a nice variation for those trying (or needing) to keep the carbs low. You can use peas or chopped green beans in place of the broccoli.

    Recipe #385123

    I've seen hundreds of recipes for turkey meatloaf, but none that include salsa. For those of us who are eating ground turkey under duress due to health concerns, this actually makes a decent meatloaf even though it's not the same as using ground beef. If you want, you can use Minute Rice in place of the oats, just don't drain the salsa (or add a teaspoon of water to the mixture).

    Recipe #384080

    Credit for the inspiration for this one goes to Vicki in CT's Recipe #223201 but I completely revamped almost everything but the baking time. I still mean to make hers someday, but this is what I had on-hand and it came out so good I had to post it.

    Recipe #370543

    I got this from the Louie's Backyard cookbook, but being me I halved it and tweaked it and now it's almost like my own. They get all the credit for the base recipe, though, since I would never have thought to make them if I hadn't bought them accidentally. One thing I really do need them to be almost completely black to get the full flavour. I did some that were mostly yellow and they just weren't as good.

    Recipe #366625

    This doesn't look like it makes very much, but you won't want to eat a whole lot at any one time due to its richness. This is definitely one you don't want to substitute Miracle Whip for mayonnaise, and I've found the mayonnaise made with olive oil to taste the best. It's comfort food you can sort of feel OK about eating!

    Recipe #357739

    This makes a great main dish in the summer, or can be used as a side dish any time. It makes a great alternative to pasta salads when you're trying to be carb-conscious, and is very high in fiber. Servings are based on use as a side dish, and cooking time is refrigeration time.

    Recipe #357733

    This is one of those comfort food dishes I created out of necessity because we were snowed in and this is what I had on-hand. Feel free to substitute whatever you've got or what you think might taste better, since the whole thing was a desperate measure anyway. I think this one turned out pretty darn good, though, even if I do say so myself. As an added bonus it came out pretty carb-friendly. The hot sauce isn't necessary, although I'd bump up some other spices in its place or this would probably be pretty bland.

    Recipe #353659

    These are really tasty, and with the refrigeration time can be made ahead, then baked when guests arrive.

    Recipe #349442

    This looks very pretty in a glass bowl. Cooking time is refrigeration time.

    Recipe #349441

    When the weather turns cool, this is healthy comfort food.

    Recipe #349440

    I thought this was going to be way too salty, and it's certainly not low sodium, but it is delicious!

    Recipe #349438

    Use whatever vegetables you feel like, the sauce is the main thing.

    Recipe #349351

    Great comfort food, put together with little effort.

    Recipe #349350

    You can broil the chicken instead if you prefer.

    Recipe #349349

    Granitas are easy and a great summer treat.

    Recipe #349348

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