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    32 Recipes

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    I adapted this recipe from one I found on It's easy, delicious and freezes great. I use Yoplait Apple Strudel yogurt, but plain and vanilla are good options too.

    Recipe #438885

    Incredibly simple, melt-in-your-mouth appetizer. God bless Sandra Lee for making cooking easy!

    Recipe #285509

    I wanted to make lasagna, but didn't have enough mozzarella or Parmesan, so I came up with this instead. It's best with homemade spaghetti sauce and fresh made turkey meatballs, but for a huge timesaver, store bought works quite well. Time listed is with premade meatballs and sauce. Recipe also freezes well.

    Recipe #440579

    If you like banana cake and chocolate cake, there's no way you won't LOVE this chocolate banana cake! It's moist, flavorful, and exceptionally decadent when topped with a great frosting. My new favorite shortcut for the frosting is to mix 1/2 c-3/4 c peanut butter into a tub of store-bought chocolate frosting. Quick, easy, to-die-for!! **TIP - As bananas in the fruit bowl start to get a little too dark, I throw them in the freezer. Then when I make this or anything that calls for bananas, I just defrost and squeeze them out of the skin - no mashing necessary! It's easy and I never have to worry about timing my banana purchases around my baking.

    Recipe #434116

    Another delicious recipe from my CSA (adapted from a Mark Bittman recipe)! I imagine you could experiment with other root vegetables quite easily. These were so good, I hope to get more beets this week!

    Recipe #430090

    I modified this recipe from the Harry and David website. This is so simple and yields a ton of appetizers. You could easily modify it for a nice breakfast too. It can be served hot, warm or room temperature (cold might even work, but I've never kept it around long enough to put it in the fridge!). This gets gobbled up quickly whenever it's made!

    Recipe #347131

    I modified a recipe my CSA passed along to me, to meet our preferences. Adjust the amount of almond milk to your own preference. You can easily substitute almonds or walnuts for the almond butter. It makes a great spread on bread or sandwiches without the almond milk, and with the almond milk it makes a nice creamy sauce for pasta!

    Recipe #431500

    This is our favorite chili recipe. We first found it back in 2002 in a Marlboro Chili cookbook - but we've modified it so much since then, it's really completely different. We make this on blustery winter Sundays, and let it cook on the stove all afternoon. You can adjust the spiciness and the sweetness by modifying the tabasco or brown sugar - but we think it's perfect just like it is. You can completely omit the potatoes if you want -- we like them as a great starch accompaniment.

    Recipe #342330

    I've never had much luck making smoothies until I threw this one together. It is ridiculously good for you, amazingly delicious, and super easy to make! However, my favorite thing about it is that you can store some in the fridge and it stays smoothie consistency for at least 24 hours (maybe longer, I haven't tried yet)! For the frozen strawberries and bananas, I freeze my own from fresh. I imagine the frozen kind you get from the store would work well too. You could try substituting other fruits or juices, but I can only guarantee the results with this recipe!

    Recipe #361861

    I combined many pieces of many different recipes to make this one. The blue cheese adds a nice little bite! I usually make a whole batch at once, and freeze what I don't use right away. They are great as replacements for the frozen patties you get from the store. You could easily substitute ground turkey or chicken in these too. The McCormick Grill Seasoning I use is the 25% less sodium Montreal Steak flavor, though I don't see why you couldn't try another!

    Recipe #430723

    This is one of our favorite pasta salads. It makes 4 big servings (full lunch) or 8-10 side dish servings. I like to go a little heavy on the feta and the olives, and I use the frozen fresh basil and oregano. We make this for all of our summer cookouts, it's refreshingly different than the standard pasta salads. Yum!

    Recipe #389527

    I found a recipe online and altered it a little, turned out amazing and I can't wait to make them again!

    Recipe #508923

    This taco dip is incredibly simple to make - so simple, it doesn't seem right that it can taste so good. We got this recipe from my friend Kathy, who altered a recipe she had found online. Whenever I make this, my DH asks me to make two so he can enjoy it again after the party. It gets gobbled up quickly no matter where we take it! The main key is to make this the day before and let it chill in the fridge overnight - allowing the flavors to meld together. Feel free to get creative with the ingredients!

    Recipe #329608

    Simply put, the most delicious clams casino I've ever had. Even people who don't like clams love these! Preparing the clams is a little time consuming. But this is when they expel the sand that they contain inside. If you skip this step you will wind up with a gritty appetizer. These can be prepared in advance and kept in refrigerator until baking.

    Recipe #445571

    I found this recipe in Cooking Light magazine. The muffins are easy, delicious, and relatively healthy. I typically double the batch to make 24 muffins. Yum!

    Recipe #383647

    I found this recipe in the BJs Wholesale Club magazine, and tweaked it slightly. They tout that it's $1.91 per serving if you buy the ingredients there. There are lots of veggies you could add that would be delicious - snap peas, asparagus, mushrooms, artichokes, etc. This can also be frozen easily for an OAMC. Anyway, it's quite delicious - enjoy!!

    Recipe #418964

    This recipe was originally from Kraft, but I've substituted all low fat ingredients to make it guiltfree! Tastes like a creamsicle.....The "Cooking time" is actually "freezing" time.

    Recipe #388687

    I modified a recipe I found on and it turned out delicious! I'm posting it here so I don't forget how we made it. The almond milk I used was homemade almond milk with nothing in it other than almonds and water. I've noticed most of the store brands add sugar and chemicals. I suppose you could use real milk or cream too, but it was amazingly light and delicious with the almond. I prefer to keep these chunky rather than extra smooth due to the high water content in the turnips. I imaging this would taste great if you baked it with cheese too!

    Recipe #507983

    This recipe came from my mother-in-law, who is one of the most excellent cooks I know. I have never had anything from her kitchen that hasn't been completely scrumptious! She tells me she uses this same recipe with long grain and wild rice instead of bread for a nice rice side dish. My dh and I absolutely love this!!! And as a bonus, you can make it up, stick it in the fridge, and bake it up to 24 hours later!

    Recipe #354826

    This is a combination of many different recipes, and since I first tried it, it's the one I stick with all the time! Try to plan ahead and make this at least one day (or even 2) before you need it. This is good as soon as you're done making it, but as with all tabbouleh recipes it gets much better after some time chillin'.

    Recipe #420333

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