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    You are in: Home / ramartin42's Public Recipes
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    32 Recipes

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    Delicious, simple recipe for making Swiss Chard. My CSA provided the recipe that they adapted from So easy, so good!!!

    Recipe #429726

    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

    My friend Stacey significantly modified a recipe she found on It's a vegan recipe, and even though I am a happy carnivore, I would eat these veggie burgers over a beef burger any day!

    Recipe #386618

    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'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

    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

    Experimentation led to this recipe. It can be fun to add other things mozzarella chunks, rice, etc.

    Recipe #516974

    This could probably work we'll with beef too. The ginger I use comes in a jar or a tube that stays in the fridge. Serve over rice. Crushed red pepper can add a nice touch.

    Recipe #514575

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

    Recipe #508923

    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

    I based this loosely on some other recipes, making my own adjustments. Enjoy!

    Recipe #507201

    I've always followed a basic recipe for gravy with my baked chicken or turkey with reasonable results. Tonight I decided to try something a little different and I can't tell you how glad I am that I did! I always add plenty of herbs and spices to my birds (Kittencal's Best Blasted Rapid-Roast Whole Chicken #221743) which means I don't need to add any to the gravy....but if you cook a plain bird make sure to add whatever herbs you like. My favorites are rosemary and garlic!

    Recipe #474644

    We wanted baked beans with dinner and I could have sworn I had a can in the cabinet. Low and behold, I did not. I looked up a few recipes and threw these together based on what I had on hand. I'm sure you could cook them longer (heck, even bake them) to make them even better, but these worked out great...I don't think I'll buy them in a can again! *taste the sauce along the way - adjust the amounts of ingredients along the way to suit your taste.

    Recipe #474072

    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 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

    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

    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

    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

    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

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