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    54 Recipes

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    This recipe is not mine, its Tofu n Sprouts recipe, from her blog. These cookies have a really good flavor, I can't pinpoint it, its just really gosh dang good. The cookies have a perfect chew, and they are easy to make. I've made one-two servings many, many times as well.

    Recipe #465444

    These are a delicious, easy low calorie dessert! I replaced the flour with corn starch to make gluten free and used erythritol/stevia instead of sugar. This recipe comes from the baking bites blog

    Recipe #422247

    I haven't tried this but it looks so good! The recipe comes from here: Go there to see a picture.

    Recipe #421094

    This recipe comes from Barefoot Contessa on the Food Network I haven't made it, I was curious about the nutrition information on this cake. This cake has 750 reviews on food network, most of the are 5 stars.

    Recipe #421088

    This recipe comes from These muffins are moist, soft and are just all around good! I have changed up this recipe many times adding yogurt, mashed banana, no sugar and using stevia, OJ, every time these muffins turn out excellent!

    Recipe #421043

    This recipe comes from I made these cookies without the 36hr chill and they were so good! They spread a lot because I didn't chill so I added 1c more of sorghum flour. These cookies were crispy, and I don't usually like crispy chocolate chip cookies, but the flavor in these were so good! Go to the website to see some delicious looking pictures of the cookies!

    Recipe #420936

    This recipe comes from These are VERY good! Mine tasted like whole grain graham crackers and I love graham crackers. I had to add more apple sauce because my dough was too dry. I also added 2 T honey. I rolled out the dough onto cookie sheets and cut into squares before baking, topped with cinnamon sugar and baked for a long time until very crispy. I also did not chill my dough.

    Recipe #420935

    This recipe comes from This is my favorite veggie burger recipe. they hold together and are quite flavorful. I usually use 1/2t salt and bake them for an extra 10-15 minutes

    Recipe #419959

    This recipe comes from I haven't tried it The result is dense, high-protein, super nutritious burger that could be jazzed up a million ways. The red quinoa and flecks of green parsley look lovely as well. Success! I'd like to try this recipe again, including grated carrot, finely diced onion, miced bell pepper, or something along those lines... I used the seeds raw, but you could toast them if desired for a nuttier flavor. Also, I kept the seasonings really simple, but you could add any combination of herbs and spices. Eat with your favorite gluten-free bread, sandwich fillings, and a side of veggies, or serve alone with a tasty dip! Or - here's a thought - make the balls really small and serve up like savory truffles...I'm doing that for the next party I host.

    Recipe #419958

    This recipe comes from I haven't tried it I imagined a burger that tasted hearty without being too heavy or too earthy because of the beets. The pairing of buckwheat and beets accomplishes this goal admirably; these are a mild burger, yet one that is–dare I say it–meaty enough to really satisfy.

    Recipe #419834

    This recipe comes from I haven't tried it. For the coconut milk make sure that you chill the canned milk in the fridge and then drain the liquid from the can and only use the separated fat. You can do this by punching a hole in the bottom of the can, drain and then open the opposite end and scoop out the fat. Do this on both cans!

    Recipe #419833

    This recipe comes from I haven't tried it Eggplant balls or Polpette di melanzane in italian, is a great appetizer that I learned from my Italian friend. The first time I tasted it I did not guess that it was eggplant. The tender pulp of the eggplant is used to make tasty croquettes. These croquettes are great as a side dish, or on an antipasto platter. After making them, I have found that I enjoy vegetarian balls even more than meat balls. I sometimes serve them with a Lebanese mezze but you can get fancy and make your own marinara and serve them over spaghetti. In both ways, they're simply delicious.

    Recipe #419832

    This recipe comes from These cookies were tasty and easy to put together. They are crisp, slightly crumbly. I ended up just rolling the dough into balls and baking and that worked very well. When I tried to flatten the dough balls they tend to fall apart. When I added a little more apple sauce the dough held together better, I WILL BE MAKING THESE AGAIN because they were easy, healthy and good. Gluten-free, dairy-free, egg-free, soy-free, nut-free, sugar-free!

    Recipe #419831

    This recipe comes from These cookies are best the day that they are made. We had a few leftover with this batch and I found that they softened quite bit but were still every bit as tasty. Use canned pumpkin, baked pie pumpkins or other winter squash. You may need to add extra flour if your baked pumpkin is very moist. I used coconut oil in all four batches I made but I imagine that unsalted butter would work too -- of course they wouldn't be vegan then! Make sure all of your ingredients are at room temp before mixing. Your coconut oil will be soft enough for this if your house is in the mid 60's (Fahrenheit). Do not melt your coconut oil or use another liquid oil.

    Recipe #419665

    This recipe comes from Serve this wholesome, gluten-free dessert at your Thanksgiving or Christmas celebration. Warm up a fresh cranberry sauce just before serving for guests to spoon over their slices. Be sure to keep the cheesecake covered in the refrigerator until ready to serve. This recipe can be made up to a day ahead of time.

    Recipe #419663

    This recipe comes from I haven't tried it. The recipe requires 2 hr chill time Every step of the way I kept getting pleasantly surprised while making these. The real moment of truth was when I simmered them in some marinara sauce. I was worried they would fall apart, but they stood up to a good soaking to my sheer delight. The recipe requires 2 hr chill time

    Recipe #419641

    This recipe comes from These cookies are high protein, low sugar, vegan, and naturally gluten-free. Plus with no grainy gluten-free flours, these cookies stay moist and gooey in the center for days. I use chunky roasted almond butter; I don’t think raw almond butter would work here. For the ground flax, I grind my own in my Vita-Mix from golden flax seeds. A coffee grinder also works to grind seeds. I use Ancient Harvest Quinoa Flakes which I buy locally. They can also be found on I use the Enjoy Life brand mini chocolate chips. The first time I made these I used cocao nibs which made the overall cookie not very sweet. When made with chocolate chips, the cookies taste sweet with a lovely chocolate flavor (the chips do have some cane sugar in them).

    Recipe #419628

    Recipe comes from This frosting has the perfect amount of sweetness with a mild chocolate flavor. It is luscious and fluffy, just perfect for frosting your favorite layered cake or cupcakes! For frosting a dozen cupcakes, make a ½ batch of this recipe.

    Recipe #419627

    These are cut out cookies. I haven't tried them, but they get good reviews from the blog where they came from at

    Recipe #419626

    This recipe comes from Go to the website to see pictures and reviews. I haven't made this yet, but will get to it soon. This cake uses maple syrup for the sweetener. The cake also gets great reviews on the website.

    Recipe #419625

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