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    54 Recipes

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    Threw this together the other night and it was awesome! Enjoy a quick, healthy, gluten-free meal that comes together in about 30 minutes.

    Recipe #412085

    I don't really know what to call this. It doesn't have corn anywhere in it, but the first several times I made it, that's what my husband and I both thought of. It's my slight variation on a recipe called "Tarkari Handi" from the awesome cookbook "Laxmi's Vegetarian Kitchen" by Laxmi Hiremath. It's a delicious vehicle for getting LOTS of vegetables in. Bonus - it's gluten-free and free of all the other irritants my husband can't take on his anti-inflammatory diet.

    Recipe #408436

    I discovered a recipe in Joy of Cooking and tweaked it a bit. I'm not sure it's worth the trouble of stuffing the squash. Personally, I'd just peel and dice the squash while it's raw, then roast the squash while sauteeing the rest of the filling, then toss the whole mess in a baking dish and be done with it. But, if you're into fancy presentation, go for it. :) No matter what, it tastes great, and it's nutritious.

    Recipe #406854

    This is based on a recipe I found in the prize tested recipes page of Better Homes and Gardens years ago. I doubled the recipe so that it uses a whole can of black beans. It's fast and easy, a great OAMC, since you can pull frozen patties from the freezer and have them ready to eat in 6 minutes if you have a Foreman Grill. A delicious way to sneak veggies into your burger!

    Recipe #406794

    My grandma made these every year for Thanksgiving. We can't go without them! A little oaty, not too sweet, with a little tang from the spices. A good foil against the richness of so many other holiday desserts.

    Recipe #402567

    Oh my gosh these are AWESOME! This can of pineapple on the counter was calling to me, and my husband can't eat wheat, so if I make pancakes they're gonna have oats in them. Plus, the Tahitian Pancakes came up on Heroes in the past week or so, so that's on my mind. I combined two different recipes that I found online, one for pineapple pancakes and one for oatmeal pancakes. Neither one is like this new version though. SO AWESOME! One last thing, I used coconut milk instead of cow milk, since my husband is also on this non-dairy kick. This recipe makes A LOT of pancakes, and they're very filling. Store uneaten pancakes in the fridge and have breakfast all week!

    Recipe #399665

    My dad was in charge of breakfast when I was growing up, and this was one of his inventions to make canned biscuits more exciting. SOOOOOO delicious! Make sure you spoon the sauce over the biscuits when serving.

    Recipe #334787

    This recipe came from a Better Homes little mini-cookbook from the checkout aisle titled Easy Vegetarian Dinners. These are delicious little individual Mexican pizzas. The lentil puree is a healthy (and tasty) alternative to refried beans. Those of you doing OAMC, I'm sure you could make the lentil part ahead and freeze in small batches.

    Recipe #253274

    I adapted this recipe from a camping cookbook, Simple Foods for the Pack, by Claudia Axcell, Diana Cooke and Vikki Kinmont. Originally almost all the ingredients were dehydrated (except for the canned crab) so that you can just throw them all in a ziplock and heat them in camp with water. This is probably a great idea for OAMC, but this recipe is also very fast to put together if you haven't made it ahead. I had it on the table within half an hour from start to finish, and that included time to cook the potatoes in the microwave. This chowder is very rich even without any dairy in it, and obviously you could make it vegetarian without the crab.

    Recipe #246681

    These are absolutely delicious, very good for you, and adapted from a recipe in the book "Cookies at the Academy". These are so fast and easy to whip up, great if you are in a "cookie emergency".

    Recipe #144876

    I was looking for a recipe for the soup I had in my brain, but I couldn't find one. Here's what I came up with last night, and it's EXACTLY what I had in mind. Absolutely delicious! It made a lovely meal with some roast chicken last night, but it would also make a good vegetarian meal by itself. Spiced prune bars for dessert made the evening complete.

    Recipe #144873

    This started out as a couscous "pudding" from a recipe book that was an utter failure. Not wanting to waste all that couscous, I had to do something with it. Following the principles from a recipe I'd baked up the previous week, I turned the mess into magic!

    Recipe #137129

    These are tasty little pasties perfect for hand-held eating. Great to take along for a cool-weather picnic if you have a way to keep them warm, or just good comfort food on a chilly evening. I'm trying to figure out how best to freeze these for OAMC, so I can just pop one in the oven when I come home from school and have no energy to do anything. Any tips on that would be welcome. Additionally, I'm planning on using a homemade whole grain bread instead of the frozen storebought dough, but I don't have a recipe for that right now.

    Recipe #130872

    This is a recipe from the book "365 Ways to Cook Pasta". It was so amazingly delicious I had to share it! We served this with pork chops marinated in leftover dumpling dipping sauce from the Blue Ginger cookbook. The meal came together very quickly and would be delicious and a neat presentation for company. One word of caution: an extra pair of hands can be very useful when turning the pancake. Also, I used Hodgesdon Mill Whole Wheat Fettucini with Milled Flax Seed since that was what I had on hand, and it was AWESOME! Increase the cooking time when boiling and when making the pancake if using a thicker noodle like that.

    Recipe #119239

    Leftovers again? No problem! Half the meals I make are thrown together from leftovers, and I'm always at least as pleased by them as I am by the original. I hope you enjoy this as well. Remove the chicken and this salad becomes vegetarian.

    Recipe #114705

    These are SO awesome, for breakfast, brunch or dinner. The original recipe, from March 2001 Cooking Light, called for all purpose flour. I increased the fiber by subbing oat bran and whole wheat pastry flour for most of the white flour. Those commercials for how hard it is to get fiber in your diet make me laugh. Who'd want to choke down some giant pill when getting fiber is this easy and delicious?

    Recipe #110843

    This is a treat I whip up every once in a while when we're in the mood for pizza and have leftovers to use up. Pizza is generally a bad deal nutritionally, but by making the crust from whole grain and emphasizing low-fat meats, lots of veggies and going light on the cheese, the nutritional rating goes up quite a bit. This is really a crust recipe. Toppings are merely suggestions and can be adjusted in any direction. This is a great recipe to use up leftovers and vegetables that you only have a small bit of.

    Recipe #110747

    I'm incapable of making a proper omelet, but that doesn't stop me from putting interesting ingredients in my eggs. This throw-together meal is further proof that leftovers and/or a well-stocked pantry can save any "I don't wanna cook" night, especially for someone following a low-carb diet plan.

    Recipe #110443

    This recipe is from Martha Stewart's "Favorite Comfort Foods" cookbook. It really is delicious, but I found it too sweet, so I'm including the original recipe in here, but recommending that you leave the sugar out of the crunch topping and reduce the molasses and honey by half in the porridge. The crunch topping is GREAT and easily adaptable to whatever fruits and nuts you have on hand. I doubled it for one recipe of porridge.

    Recipe #109842

    This is my adjustment of a recipe from the Dec. 2004 issue of Martha Stewart Living. I wanted to make it healthier by adding more whole grains, so I did and it's yummy. Also, I have not added the orange peel myself yet, but I can tell it would be perfect. These are wonderful light muffins, stacked high and a beautiful color.

    Recipe #109611

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