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    You are in: Home / Greeny4444's Public Recipes
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    119 Recipes

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    I found this recipe in the back of a Penzeys spice catalog, and it looked really good!

    Recipe #472161

    First off, I have to give all credit to the Confessions of a Cookbook Queen blog, because that's where I found this recipe. It is the best country (non-cook) buttercream frosting that I have ever had. If you're decorating a cake or cupcakes, it also holds up well. I guessed on the yield, but this recipe will easily frost 24 cupcakes.

    Recipe #471177

    I got this in my e-mail from Health magazine. Shrimp is low in saturated fat and low in calories. Additionally, they are high in vitamin B12 and vitamin D. Barley is high in fiber, making this dish nutrient-rich and heart-healthy.

    Recipe #469958

    I found this recipe on eatingwell.com. Hoppin' John is tradionally made with rice, but barley make it a bit healthier. Eating black-eyed peas on New Year's Day is said to bring good luck and prosperity for the new year.

    Recipe #469625

    This recipe showed up on my Google Reader from The Kitchn blog, and I am posting it for safe-keeping. I make traditional cinnamon rolls every Christmas morning, but the pumpkin variation is a great fall (or anytime) change and, to me, they sounded insanely delicious. Reviewers did say the glaze was too much, and most halved it. **Notes from The Kitchn: This version is perfect for making ahead. The dough can rise for anywhere from one to three hours. The risen dough is easiest to work with. If you can refrigerate it for at least an hour though, you can shape and bake the rolls right away if you need to. We usually make the dough the night before and shape the rolls in the morning. In a warm kitchen, they puff up quickly and are ready for baking in under an hour. We recommend pouring the glaze over the rolls while they're still warm, so the glaze oozes down, ensuring a bit of frosting in every bite. Also, the recipe can be halved, just cut all ingredient portions in half.

    Recipe #469519

    I got this recipe in my e-mail from Health magazine. I'm thinking it would make a nice side dish to baked fish.

    Recipe #468389

    I found a lasagna recipe in my Fix-It-and-Forget-It Cookbook (one of my favorite crock pot cookbooks), and I added and changed a bunch of stuff to it, so I believe it has veered off the original recipe enough to safely call it my own. This is a great way to make lasagna, especially if you don't have a large lasagna pan for the oven. This one is meatless, but you can add 1 1/2 lbs. ground beef or a mix of ground beef and Italian sausage to it in the layers if you'd like. **Make sure you brown any meat before you put it in, though! Cooking time remains the same if you add meat.

    Recipe #467695

    I made this up. I hope you like it!

    Recipe #467424

    So, I was going to call this what it is: "Pomegranate-chipotle herbed cheese-stuffed chicken breasts." I thought that was pretty long, but I guess the name I gave it wasn't much shorter.... Oh well. I'm a fan of many of the Lisa Lillien (a.k.a. Hungry Girl) ideas and techniques, and I often try to mimic them, using products that she recommends, in my own recipes. This is one of those. I purchased the pomegranate-chipotle sauce (which won't enter correctly in the recipe...) from Tastefully Simple, but I have seen raspberry-chipotle marinade and cherry-chipotle jam and stuff in the supermarket, and I'm sure something like that would work fine as a substitute.

    Recipe #467414

    Travelers in the late 19th century would stop by rest houses in India - known as "dak bungalows" - and would often get fresh chicken curry as their meal. This dish was known as "sudden death" - referring to the demise of the fowl. This is from the cookbook "Cuisines of India" by Smita Chandra, one I checked out from the library. According to the book, the classic recipe uses yogurt in the sauce, but you can substitute sour cream for half the yogurt (which is what this recipe does), making the sauce richer and creamier. This dish can also be made several days in advance.

    Recipe #461930

    A recipe I found in a cookbook titled "Cuisines of India" by Smita Chandra that I checked out of the library. I love Indian food, because it is easy to make and usually it is pretty healthy. This sounds wonderful, and the book says it can be made up to 3 days ahead of time.

    Recipe #461928

    My Dad gave me this recipe for broccoli salad. I usually don't care for broccoli salads, because they can be so heavy with mayonnaise. However, this one is the best one I have ever had, and it is the only one I would bring anywhere. I am not sure where he got the recipe from, or if he just made it up.

    Recipe #459205

    There are a few cowboy caviar recipes on this site, but I didn't see this one. It is adapted from the March 1997 issue of Sunset magazine.

    Recipe #459203

    This is a great merge of buffalo chicken and pasta salad - sort of. I found this recipe on a wonderful blog called How Sweet It Is, and I have adapted it slightly. My family loves when I make this for dinner! I usually serve it with steamed mixed vegetables.

    Recipe #458464

    Here is a healthier way to make the popular Southwest green chile cheeseburger. It's from the Cook This, Not That cookbook. I cook these on my indoor grill pan, and I use ground bison, which is what my husband and I prefer. I omit the tomato on the burgers and serve these with a lettuce and tomato salad It's a great, quick summer dinner.

    Recipe #454857

    If you like peanut sauce on your noodles, this is great comfort food (at least for me). Get a bowl, curl up on the couch, and watch a movie! You can also substitute chicken or shrimp for the tofu (then it wouldn't be vegetarian, of course - the tofu is great in it, though). Add or subtract what you like, and let me know how it turns out!

    Recipe #453883

    This recipe is based off of a Cooking Light recipe, but it is not pan fried at all. You could easily double this recipe, but I cook for two, so this is perfect for us. I serve this with veggies and crescent rolls.

    Recipe #453725

    Another adapted recipe from the Juan-Carlos Cruz Calorie Countdown Cookbook. If you have never had fresh pineapple, you have to try it. It is SO different from canned, and really transports you to the tropics! This is great for a BBQ, and would be a great side to teriyaki chicken, a burger, seafood, you could use leftovers in a tropical salsa, or it would be a great dessert, too. If you are still confused about how to cut a fresh pineapple, there are several good videos on YouTube.com on how to do it.

    Recipe #453560

    This is an adapted recipe from the Juan-Carlos Cruz Calorie Countdown Cookbook. This would go great with grilled chicken, seafood, or even as a dessert!

    Recipe #453557

    I checked out this great cookbook from the library, The Juan-Carlos Cruz Calorie Countdown Cookbook. I saw this recipe, and marked it to save, before I return the book. I haven't made it as of this posting, but I love cheesecake, and if I can find a way (or recipe) to make it so it is just as good with less fat, then I'll give it a shot!

    Recipe #453556

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