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    You are in: Home / patriciamercer84's Public Recipes
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    36 Recipes

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    Having recently become vegan I've been struggeling to find healthy and fast recipies with everyday items you can find at any grocery store (and with out the pain of having to spend tons of money going to specialty stores to get fancy vegan products). This recipie has gotten rave reviews with my family as well as coworkers. The best part is that its very inexpensive and FULL of flavor

    Recipe #498146

    Sweet, chewy, a little crisp and packed with flavor. These are sweetened with brown rice syrup, do not include any sugar, and are gluten-free. These make an awesome snack, and are a perfect substitution for breakfast or lunch if you’re running late or on the go.

    Recipe #494950

    Watch out Clif Bar because these energy bars ROCK! Yes, I purchased the seasonal Clif Bars. I couldn’t resist. I actually love everything about seasonal foods this time of year. Bring on the pumkpin, spiced, gingerbread everything. I love it all. Naturally I thought why not make my own.

    Recipe #494949

    Enjoy the closest thing you can get without hopping on your broom for a trip to Florida. This cocktail recipes is an original creation by partythroughtheparks.com.

    Recipe #471460

    This is a Olive Garden spin-off Chicken Gnocchi soup... It's rich and hearty with little pillows of gnocchi and turkey floating around. And gnocchi makes me happy. :)

    Recipe #449612

    One this you should know about this cornflakes pancakes is despite these are called pancakes, the recipe doesn’t contain any baking powder and bicarb. Therefore don’t expect these to be fluffy like your usual pancakes. The batter is crepe-like batter. Therefore, these will turn out like thicker-version of savory crepes which will go FANTASTICALLY AWESOME with bacons. If you don’t eat bacon like me, you can try with smoked salmon or in this case with sunny side up eggs. Any suggestions about the toppings will be very much appreciated!

    Recipe #448872

    The thing with meyer lemons is that they're much less bitter than regular lemons. They're cross-bred with mandarin oranges, so you get all the citrus in a much milder form. I'm not usually a fan of lemon anything but these are just irresistibly luscious.

    Recipe #448820

    This isnt so much about the cake recipe itself as it is about the presentation. I found this browsing on Bon Appetit's web site and found it to be the most beautiful/simplest presentation ever! A great way to make any cake look amazing

    Recipe #448733

    Traditionally apple butters are made with cinnamon, and occasionally another spice or two, but I went the "creative" (or simple) route with Chinese Five Spice powder: cassia cinnamon, cloves, star anise, anise seed, and ginger. I'm in love with the complexity it adds, and the depth of the flavors. I highly recommend it, especially if having a house full of warm apple spices sounds just as good to you on a cold winters day as it does to me.

    Recipe #448721

    for those of you who like home cooked meals and not the runny orange mac and cheese! I always have to make this when i have friends over (as per their request)

    Recipe #448231

    This recipe comes straight from the BBC, except I veganized it and added a little something. Bubble and squeak doesn’t need to come in cake form, but when given the choice, I can’t see myself ever not wanting to make it this way. I mean, look at the adorable little cakes, full of squeaky goodness!

    Recipe #446147

    Making crepes is not hard. If you can make pancakes, you can make crepes!

    Recipe #446142

    The Tricolor Cookie, or Rainbow Cookie, is a nearly ubiquitous part of the traditional American-Italian dessert platter, and it happens to be Renato’s favorite snack. Our version of the cookie incorporates our bakery’s colors (brown, white, and orange) instead of the red, white, and green used to evoke the Italian flag in the original cookie. We’ve also tweaked the amounts of marzipan and added some orange zest for a citrus zing. The layers are sandwiched together with an apricot-amaretto jam and topped off with a glossy dark chocolate glaze for a modern spin on an old-school classic.

    Recipe #444200

    This is my favorite cookie-- it's hard to eat just one! The cookie is not too sweet or too chocolatey; they're soft and crumbly with the perfect amont of sweetness

    Recipe #444176

    If you ever have thought that shellfish and cheese don’t make a great combination – try this. Because it is so good

    Recipe #444144

    Shallots are a great choice to use for this soup because of their sweet flavor that pairs so wonderfully with all of the other ingredients. They are also less ‘tearful’ than stronger yellow and Spanish onions – although this recipe is great with any member of the family. The most critical part is in how to braise the onions of choice.

    Recipe #444143

    Everything you love about hot wings, but with loads of cheese and a crispy crust – and of course no bones! One of the beautiful things about this calzone (aside from being addictively delicious) is that it can be a very quick assembly, or an entirely made-from-scratch creation. I used store-bought dough (1/2 ball) , pre-breaded chicken tenders, jarred chunky blue cheese dressing, but opted to grate the white cheddar and mozzarella cheeses myself. So easy, so very very good………..

    Recipe #444142

    This one was pretty easy, tasty, and beautiful. I think it would make a gorgeous addition to a Holiday table.

    Recipe #444141

    The cake was extremely moist because of the oil added to the batter, which allowed the light citrus flavor of the zest to shine through. The yogurt also adds some moistness and a slight tang.

    Recipe #444140

    I originally wanted to make cupcakes with a marshmallowy frosting that I could use a kitchen torch thingy on and toast the surface. However, I don’t have a kitchen torch and that’s probably a good thing. But I had to get these flavors out if my mind. And the only way I could do that is bake. So this is what I came up with instead.

    Recipe #412918

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