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    65 Recipes

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    From Emeril's show Emeril Green on Planet Discovery made with agave nectar..sooo good!!

    Recipe #354545

    From Emeril's new show Emeril Green on Planet Green Discovery.

    Recipe #354512

    This came from a healthy online recipe site. You can easily replace the beef with your choice of protein. I have made this often and it always turns out great for me. Great way to eat a healthier version of an asian stir-fry. Serve with brown or white steamed jasmine rice.

    Recipe #354308

    Another favorite from Cooking Light. I'm a big fan of Cooking Light and eating healthy but they don't always get it right. This recipe works for me...simple, healthy, easy and tasty!

    Recipe #354307

    This is not an ultra decadent cake, rather it is fresh and light and works well after a heavier meal. Can be arranged very pretty on the plate with the berries and maybe a sprig of mint. Enjoy!

    Recipe #354306

    This recipe is form my Ultimate Southern Living cookbook and is written with very slight modifications. I have tried all sorts of chili recipes from competition to exotic and time consuming but I always come back to this one for its great taste and simplicity. I always cut the stew meat up into even smaller pieces before browning. I'm not sure what the "beans or no beans" argument is all about, but I'm born and raised in Texas and I do like some beans in my chili, it's up to you to add them or not....

    Recipe #351094

    This is adopted from Martha Stewart Living. Easy to make, refreshing to drink!

    Recipe #347238

    This is from a cookbook of mine titled "Seriously Simple". You can substitute chicken or flank steak for the shrimp and add any additional veggies that you prefer.

    Recipe #346862

    I have taken from memory my mother's recipe and translated it into an easy crock pot meal. I always serve this with glazed carrots, green beans and cucumber salad.

    Recipe #343838

    I was really surprised at how moist and juicy this chicken turns out. I found it through cooking light and made a few changes. It's so easy to prepare, I fall back on it all the time when I don't want to mess with preparing a detailed marinade.

    Recipe #341285

    A long time staple in our family, I remember my mother making this often during the hottest days in Texas typically the month of August. I recently, however, served this along with some chili and cornbread and it was a nice compliment.

    Recipe #340585

    As a full-time working mom, I am always looking for really good recipes for my crock pot. I am always skeptical about slow-cooker recipes but this one is a winner. Again, I am always willing to go the extra mile with ingredients and preparation if I think it will be worth the effort. This one works well on a weekend or if you put it on during your lunch break since you cook it low for 4 hours only. I served this with a parmesan couscous tossed with diced artichoke hearts and lemony green beans topped with tomato and basil feta cheese. This one is company worthy, I was impressed and that doesn't come easily for me!

    Recipe #337834

    This was adapted from the America's Test Kitchen Family Cookbook. When I read that it included crushed gingersnap cookies and a clove studded onion I just had to try it out. My family was not disappointed in the least. The flavor was worth the extra preparation and ingredients. I served this with an endive and butter lettuce salad topped with blue cheese crumbles and glazed pecans and tossed in a basic red wine vinaigrette for an amazing autumn meal. This is for the adventurous or experienced cook, enjoy!

    Recipe #337813

    Another from Cooking Light that gets rave reviews. I always bring this chilled to BBQ's during the summer but it also works well served warm from the skillet. I hosted the annual National Night Out event at my house this past year and everyone was talking about this dish and wondering who's is was! I chop up a rotisserie chicken from the deli for quick and easy!

    Recipe #335332

    This is from Terry Conlan the Executive Chef at the Lake Austin Spa Resort in Austin, TX. My sister visited a few years ago and brought me back his signed cookbook called "Fresh". Easy recipe if you love trout and healthy eating. I served it with Herbed Stuffed Tomotoes and Pan-Roasted Broccoli.

    Recipe #335327

    This is a tasty Cooking Light recipe that I enjoy making for stuffed peppers. It's great for a low-carb diet too or if you just want a meal with more substance that won't leave you feeling "stuffed". I serve this with a cucumber salad and a nice glass of chardonnay to compliment the parmesan cheese which I sprinkle generously on top of the peppers. You can use any color pepper of your choice. Freshly grated parmesan is a must, not the kind you buy in a can that my BF loves....he's in training of course!! Oh, btw, he LOVED these:)

    Recipe #335162

    I found this recipe in a small Pillsbury recipe booklet that you pick up near the register at the grocery store. I was looking for some new baking treats for Halloween and these worked out perfect with my theme. I paired them with "Three Not So Blind Mice" and everyone thought it was too cute. To make the grass you toss some coconut with green food coloring diluted. The recipe did not call for the green frosted leaves on the pumpkins but I wanted to add the color and complete the "pumpkin patch" with this touch of frosting.

    Recipe #334750

    This came from Betty Crocker's Best-Loved Recipes cookbook and were a Spirit of Betty Crocker Contest Winner, they surpass any other chocolate chip recipe that I have ever come by. They come out large, thick and chocolaty. These are the type of cookies you find in a bakery, everyone will rave! You do have to drop them by 1/4 cup and watch them carefully for them to turn out perfect.

    Recipe #332775

    Found in Real Simple Magazine. Easy, healthy, beautiful on the plate and perfect for company. My BF doesn't like salmon at all and he really enjoyed this dish. I serve this with a parmesan cous cous and a side of sauteed spinach. I use about a 6 o.z. fillet as an individual serving.

    Recipe #332680

    This is from my Cooking Light collection of recipes. It has amazing flavor and a nice crisp and crunchy texture. It pairs perfect with grilled meat, especially antichuchos. I found that this is also a perfect dish for a raw food diet or your vegetarian friends.

    Recipe #332396

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