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    You are in: Home / Kelly M.'s Public Recipes
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    74 Recipes

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    This recipe sounded very plain to me, thought it wouldn't be anything great, but I was simple and very, very good. From a magazine clipping.

    Recipe #388045

    Simple, fast and flavorful lamb chops served with a horseradish dill cream. These chops are seasonsed with garlic and rosemary, pan seared, and finished in the oven. Served with the horseradish dill cream, they are not only a quick after work meal but a great entree for company. This recipe's cooking method is made for good quality loin or rib chops, not shoulder chops. Lamb should not be cooked to more than medium doneness for the best results. Cook time does not include marinating time.

    Recipe #384260

    Easy, fast, creamy cheese tortellini! With butter and creme fraiche, it's gotta be good! Throw in some fresh herbs and garlic and it's done. Serve this as a side dish to any meat entree, or if you don't want to share, make it your meal and eat it all yourself! You can use frozen tortellini, but the fresh pasta is so good

    Recipe #384237

    Couldn't be easier! Peanut butter and pumpkin go great together. Simple and quick to put together. This is not a super sweet dip but pairs well with the sugared chips. You could always add more honey if you want it sweeter. This would also be great served with graham crackers or apples. Cook time is per each pan of chips. Entered for RSC #13.

    Recipe #353992

    Great for a quick snack. The peanut butter filling will keep for a few days in the fridge. Drizzle with some chocolate syrup if you like to jazz them up a little more, but I prefer them as is!

    Recipe #317925

    Quick and easy! One bowl, no cook recipe. Great served with soft or crispy pita, tortilla chips, crudites, etc. I like to add a little more lemon juice and a bit of cayenne pepper. Garnish with some fresh herbs sprinkled on top if desired. Adapted slightly from a magazine clipping.

    Recipe #310453

    This is the beefed up version of my Mushroom Barley Soup recipe. Like that recipe, this makes a semi hearty soup-not too brothy but not too thick. I like mine super hearty, so I increase the barley to 1/2 cup.

    Recipe #285896

    This is a great version of this soup! This makes a medium hearty soup-not too much broth and not too little. I personally like mine extra hearty, so I increase the barley to 1/2 a cup.

    Recipe #285772

    If you like spinach and artichoke dip, you will love these little baked appetizers. Double to make a full recipe using a whole package of spinach and a full can of artichokes, about 50 wontons-I haven't tried it but I think they would freeze nicely after baking and could be reheated in a hot oven for a few minutes. This recipe was a contest entry for RSC #11.

    Recipe #283092

    Note: The ingredients have been corrected to reflect many of the reviewers comments that pecans were listed in the ingredients but pine nuts were mentioned in the instructions..either works great. A creamy cheesy risotto. The nuts add a nice crunch. It's easy to make, and pairs well with an oven baked dish, as it does need some attention while cooking. Contrary to what some say, risotto does not need CONSTANT stirring, but it does need stirred frequently. You don't want to let it go for more than a minute or so without a stir. Using low sodium chicken broth is important, as the cheese can be salty. This was a contest entry for RSC #11.

    Recipe #283036

    Easy crispy chicken with a simple raspberry sauce. You could also do this with boneless breasts if you like, but thighs are so much more flavorful and give the dish that extra boost. Adjust the cook time to about 25 minutes if using boneless breasts. This recipe was a contest entry for RSC #11.

    Recipe #282931

    From a magazine clipping. Simple and flavorful. Salt really brings out the lemon, so be sure to taste for seasoning before serving and add a little more if necessary. Cooking time does not include cooling.

    Recipe #232148

    Created for RSC #9. I love Sloppy Joes for a hot lunch. This version adds a little something different.

    Recipe #211588

    Created for RSC #9. THE SERVING SIZE HAS BEEN CORRECTED! It originally stated 8-10 servings and should be 2-4 and the reviewers were certainly right! The ingredients should yield you about 8 pancakes based on their small size. Crispy potato pancakes topped with caramelized onions, smoked salmon and dill sour cream. I would serve two of these as a first course per person, or serve 4 as a light lunch.

    Recipe #211538

    Simple with big flavor, but not overpowering. From a magazine clipping.

    Recipe #202119

    This is from one of the many magazine clippings for butternut squash soup that I have and I've found it to be the best of them. It cuts in half beautifully.

    Recipe #202078

    I love this recipe! Simple with tons of flavor and crispy coating. This is a great after work dinner, so quick to put together. I use bone-in thighs, but it could also be done with boneless thighs or breasts, just remember to adjust your cooking time accordingly. Doubles easily.

    Recipe #184965

    Mashed sweet potatoes, slightly spiced, pan fried and served with curried sour cream. These would make a lovely side dish or served as an appetizer. This recipe is an entry for Ready, Set, Cook contest #8.

    Recipe #161372

    Delicious, quick and easy. If you like it spicier, add more cayenne or use a hot curry powder.

    Recipe #145390

    Spicy stuffed peppers using ground turkey. I like to serve the marinara sauce on the side, but you can also bake them with the sauce, and even top with cheese if you like.

    Recipe #132711

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