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    19 Recipes

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    Made this and served with Chicken Friand. Delish! Tart and buttery... Bon Apetit!

    Recipe #513439

    My husband and I went to La Madelene's the other day and he ordered the chicken friand. It was so yummy that we decided to make it at home the following week. *** WOW! *** It turned out WAY better than the restaurant's. Adjust seasonings and addition of wine to taste. (for example, tarragon would be soooo good.) We served with roasted asparagus & artichokes with browned butter, wine and lemon dressing, will post recipe soon.

    Recipe #513419

    If you're looking for a Mexican Rice recipe that will be "the star of the show," this is not the recipe. If, however, you're looking for a pleasantly and subtlely flavored Mexican-style rice to accompany a spicier main dish, this fits the bill perfectly.

    Recipe #512050

    I made this for a dinner party and it received rave reviews. Way too delish for how simple it is to make! From Cooking Light 2005: Popular in French cooking, tarragon adds anise flavor to the creamy chicken mixture. Hollowed-out rolls serve as edible, individual vessels that soak up the sauce.

    Recipe #466187

    Originally published in Cooking Light, Aug 2010: Enjoy soup in the summertime by making this satisfying chowder with the season's produce. Top with cheese and bacon for kid appeal. Vegetarian Swap: Omit bacon and add 2 teaspoons olive oil in place of drippings. Serve with Tomato Brochette.

    Recipe #465006

    Original description: "Such an easy recipe, but so tasty! Moist inside and crispy on top! A complete meal in one pan." (From, published By: MRS.G) My notes: I was looking for a way to use leftover taco beef I had, and this came out perfectly. Publishing as I found it, but I cooked the beef first, and used leftover peas and some broccoli I had on hand. Cooked for 40 minutes, and it came out perfectly. I topped it with shredded cheddar just before serving. My girls (3 yrs and 8 yrs loved it) AND (surprisingly) so did I!

    Recipe #460804

    Creamed corn and cheddar cheese make this cornbread moist and a few jalapeno peppers give it a kick. Adjust the amount of jalapenos to accommodate your individual taste.

    Recipe #446209

    1 Reviews |  By GirlyJu

    Adapted from a friend's recipe, these were the best chicken strips EVER. We like to serve with homemade honey mustard, buffalo wing sauce or gravy, depending on our mood. Enjoy! *prep time does not include marinade time*

    Recipe #357570

    2 Reviews |  By GirlyJu

    From Everyday Italian on Foodnetwork.

    Recipe #328741

    1 Reviews |  By GirlyJu

    Rest salmon fillets atop fresh herbs tossed with a light lemon dressing. Because they're left whole, use small basil and mint leaves; if you have only large leaves, tear them in half. Refrigerate the herb mixture before preparing the salmon so it won't wilt. (cooking light 2003)

    Recipe #325438

    1 Reviews |  By GirlyJu

    This is based on a recipe from the Jenny Craig "Simple Pleasures" cookbook. I made it tonight and both my husband and I thoroughly enjoyed it. We served the grilled steak and leeks with grilled peaches. The peach sauce was great with the entire meal, bringing out a different flavor in each item. Enjoy!

    Recipe #323272

    Shepherd's pie is a casserole made from layers of ground beef, vegetables, and topped with potatoes. It is simply good eats. My mom, who got this dish from her mom, used to make this for me when I was growing up. I've made a few modifications of my own (like using sweet potatoes instead of russet) and now I make it for my own family. Because the entire meal is served up in the same dish, it's super easy to freeze and reheat, and is a great meal to take to a family in need.

    Recipe #317741

    This is so good and makes a wonderful special occasion entree. Great as-is, or try it with the Creamy Dill Sauce. Originally posted on

    Recipe #317455

    This recipe is super-easy and great reheated. The casserole works well as either a main entree or a side dish. It's always been a big hit at family gatherings and work potlucks. I included the chicken in the ingredient list, but I've always left it out. (cook time includes time to prepare the spanish rice)

    Recipe #317379

    1 Reviews |  By GirlyJu

    While I prefer red peppers, you can use either red or green peppers for this recipe. Make plenty, because you can serve these on or in just about anything. I like to serve in salads, pastas and especially over warm garlic crustini or bruchetta.

    Recipe #317342

    I don't remember how I came about this recipe, but it beat out my dad's chili in our family chili cookoff! This is powerful chili, so tailor the spices to your liking. I like to serve my chili over corn bread or fritos, and top it with cheddar and onions.My mom in law serves it over rice.

    Recipe #317341

    This is a beautiful and tasty dish. The grilled chicken is optional. Most of the flavor in the dish comes from the roasted peppers. The dried red pepper adds zing without making it too spicy. Make twice as much as you need because this dish tastes even better reheated.

    Recipe #308699

    Another great recipe from Treebeard's in Houston, TX. This is a very basic cake, perfect for its simplicity. It's hard to find a recipe for yellow cake that retains its moistness -- here it is!!!

    Recipe #256758

    1 Reviews |  By GirlyJu

    Treebeard's is a soul food/southern cooking restaurant in Houston, TX. A hint of dijon mustard makes this stroganoff stand out. Because you use tenderloin, it's naturally more tender and takes less time to cook.

    Recipe #256488

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