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    16 Recipes

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    If you don't have popsicle molds then just freeze the bananas first or add ice cubes and make this into a delicious and healthy smoothie! My 14 month old and my DH love this popsicle, you can not taste the spinach at all. Get creative with different combinations and add more spinach to pack in more nutrition.

    Recipe #377343

    This is a recipe posted from the package of dried apricots. I checked to see if it was already posted and was surprised it was not. It is such a great recipe! I will use already cooked brown basmati rice and add the spices and apricots in and just warm it all up together. Also I have substituted mixed dried fruits (like pears and apples) for the dried apricots.

    Recipe #352276

    Per my pediatrician's guidance, I can now feed my 9 month old meat and cheese. I made this for him and he loves it! I used chicken breasts straight from the freezer that were organic with no added salt from Costco (be careful about how frozen meats are prepared some are full of additives). It made a total of 14 jars filled with 1/2 Cup each. I labeled, dated, and put them in the freezer along with all of the other homemade baby food.

    Recipe #348029

    I finally perfected my baking powder biscuits recipe to accomodate whole wheat flour and flax seed. It took me awhile as straight substitutions didn't work well and the measurements were weird (5.3333 TBL, etc). I finally got the taste, texture and measurements down (for our tastes at least!) I use 'White-Whole-Wheat-Flour' by King Arthur Flours in the below recipe. I buy Ground Flax Seed from Costco (40 oz jar only $10). I use dry nonfat milk in my baking (cheaper and more convenient). If you don't have any on hand just substitute a little more than 2/3 C of fresh skim milk. My directions are using a Kitchen Aid Stand Mixer as that is what I always use when making my biscuits. Obviously you can adapt to your own mixing method. For OAMC-This recipe easily doubles. Form the biscuit dough into the flatten balls and place on a greased cookie sheet and place in the freezer. Once frozen, then place the dough into ziploc bags for freezer storage. You can then throw the frozen biscuits directly into the preheated 450 degree oven. They will take approximately 2-3 minutes longer to bake.

    Recipe #347181

    This is a recipe I cut out of the newspaper that I amended to crock pot cooking. If I make this on a day that I am home, I do stir the crock pot every hour or two just to keep from anything on the sides from burning. If you want to cook in the oven, then cook at 350 degrees for two hours while stirring every 15 minutes.

    Recipe #345745

    I like to cook Coq Au Vin in the traditional way when I have time however, that takes days. I have played with it and I think this crock pot version is a great alternative and you can cook Coq Au Vin on a busy weeknight. I have used boneless skinless thighs in place of the chicken legs with thighs. The soup base is not boullion (too salty). This is similar to demiglace and beef or veal can be used.

    Recipe #317259

    Great recipe to entertain with. Beautiful presentation when sliced and arranged on the serving platter and tastes as great also. I assembled four of these ahead of time and froze them for a couple of weeks. I thawed them in the fridge and then continued the cooking steps to serve as my main course for Christimas dinner for 20 people.

    Recipe #312032

    This recipe is from Real Simple magazine a few years back. Very tasty and easy tart to make. I have used Libbey brand canned apricots in lieu of fresh with good results. Also I always make my own pastry crust as it is almost as easy as pre made (just roll out between two wax paper sheets for easier releasing).

    Recipe #311911

    I got this recipe from my cousin and it is a great and easy recipe for entertaining. Frees up your time for other party prep tasks.

    Recipe #311909

    A coworker brought this to a potluck about 6 years ago and I now make it often as my contribution to potlucks. Easily doubles. I also assemble it ahead the night before and put it in the fridge. I let it sit at room temperature for 30 minutes before cooking it in the oven.

    Recipe #311819

    This is a great recipe to make on weeknights as it is hands off and easy prep as you just use chicken breasts straight from the freezer. I use the Perdue brand of frozen chicken breasts I buy at Costco.

    Recipe #311656

    This is an ultra quick/weeknight side dish. For the taco seasoning, I use Rojo taco seasoning from Penzeys.com. It is a liquid taco seasoning that has lots of smoky flavor. You can use regular taco seasoning with 1 TBL olive oil added. Also I keep precooked rice in the freezer (based on the recipe here on Zaar #159839) for quick weeknight dinners.

    Recipe #311604

    This is from the Summer 2008 catalogue from Penzeys spices. Very rich dessert and definitely not low calorie. However cut it into very small servings and so it makes a lot.

    Recipe #311054

    This is from the February 2003 issue of Martha Stewart Living magazine. Not a quick and easy recipe and has to go in the oven twice. However well worth the effort to make for special guests or special occasion for your family. This is a cake where the batter is baked about halfway and then is topped with a thick layer of chocolate and hazelnut studded meringue and returned to the oven for a final crisping.

    Recipe #310965

    Another recipe from Real Simple magazine from a few years ago. Super fast weeknight supper. Using cheese ravioli instead of traditional lasagna noodles condenses three steps into one. Using the ravioli straight from the freezer could not be more simple. Easily adapted to whatever addins/substitutions you like. I use my own homemade pasta sauce, quickly wilt fresh spinach in the microwave, and throw in some olives, mushrooms or whatever I might have on hand. You could add browned ground beef or italian sausage to the pasta sauce if you wanted it a meaty lasagna.

    Recipe #310869

    This is an adapted recipe of Madhur Jafreys. I have had great success with making this recipe for guests. People are always asking for this recipe as they see how quickly I get dinner together and they love how it tastes. I have used ground turkey as a sub for the ground chicken. Also I have used cubed chicken breasts if I don't have ground on hand. I once used leftover Tzatziki sauce and used that in lieu of the yogurt or sour cream and it was also good. The curry powder I use is the Sweet Curry I buy from penzeys.com. The recipe is flexible if you want to add 1 cup of cooked/cubed potatoes and/or 1 Cup of frozen peas at the step where you add the tomatoes.

    Recipe #310690


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