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    223 Recipes

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    From Van Gogh's restaurant in metro Atlanta, this recipe was published in the AJC.

    Recipe #386241

    Clipped from the AJC, this recipe is from the very popular Chops Restaurant in Atlanta.

    Recipe #386240

    This recipe was clipped from the Atlanta Journal Constitution, where it received a 5-star (out of possible 5) rating. These little treats are great with coffee or tea in the morning or with milk as an after-school snack.

    Recipe #386237

    This restaurant recipe is from the Atlanta Fish Market, known for its innovative seafood dishes. This particular recipe has quite a fan base and is healthy as well. I highly recommend halibut for this can use a variety of fish, but it works best with a white, light, flaky fish.

    Recipe #386236

    From Ultimate Italian by Deborah Wagman. The only difficult thing about this recipe is that it cannot be eaten right away. Tiramisu needs to chill for at least four hours for its flavor and texture reach perfection.

    Recipe #386199

    From, this recipe is a wonderful appetizer or side dish. When you're grilling, throw a few of these onto the grill as well and when ready, you will have the most wonderful tasting onions that are cooked in a mixture of caramelized balsamic vinegar, olive oil, white wine and freshly grated Parmesan chese that simply melts in your mouth. This method really brings out the sweetness in the onion and is effortless to prepare!

    Recipe #385901

    A friend was kind enough to share her family secret salad dressing recipe with me and I was instantly hooked. This is awesome stuff...and it just might turn non-salad-eaters into TOTAL salad eaters. Give it a won't be disappointed. Note: there are not duplicate ingredients here...just tablespoon plus teaspoon measurements of some of the ingredients.

    Recipe #383821

    This is a classic key lime pie that will have you feeling the island breeze with every bite! From "Mainstreet Ventures: Distinctive Recipes from Distinctive Eateries", a compilation of restaurant recipes from popular Ann Arbor eateries. Cooking time does not include 2-3 hours of chilling time after baking.

    Recipe #383108

    This fragrant oil adds herby flavor to crab and lobster cakes, basil mashed potatoes and other grilled dishes, or for superior vinaigrettes and aiolis. Store it in an airtight container, where it will last for about 1 week. it will darken in time but the flavor remains excellent. Shake it before using. From Mainstreet Ventures: Distinctive Recipes from Distinctive Eateries" which is a compilation of recipes from popular Ann Arbor restaurants.

    Recipe #382399

    We recently enjoyed some amazing soft shell crabs in a Caribbean restaurant that were served with a roasted red pepper coulis and a side of soy dipping sauce. These additions really put the dish over the top. So I wanted to post a red pepper coulis I found in a wonderful cookbook, Mainstreet Ventures: Distinctive Recipes from Distinctive Eateries", which is a compilation of several popular Ann Arbor, MI restaurants. Note that cooking time includes the time required to roast and cool the peppers before preparing the sauce.

    Recipe #382396

    Adapted from a recipe found in Mens Health. Great served with spicy sweet potato fries. I substituted halibut for the sea bass with good results.

    Recipe #378397

    All the summer favorite flavors at once. Healthy but even better, TASTY. This salad combines avocado, black beans, red and green bell pepper, cherry tomatoes, cilantro, olive oil and lime juice to make a perfect light meal or accompaniment to just about anything grilled. Also makes a good dip with corn chips. Note that you can substitute chopped mango for the tomatoes for a change...equally as good.

    Recipe #376137

    This recipe was clipped from Mens Health magazine, in an article about the Abs Diet and healthy eating. Made it last night and it was spot-on. Just enough spice to make it interesting but not mask the great flavor of the sweet potatoes.

    Recipe #375159

    From Cooking Light, April 2009. Great with quesadillas.

    Recipe #370337

    From Cooking Light, April 2009. They suggest serving it with orzo accented with fresh herbs: cook one cup orzo according to package directions, omitting salt & fat. Drain; toss orzo with 1/4 cup chopped fresh basil, 2 tbsp chopped fresh parsley, 1 tbsp extra-virgin olive oil, 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper. Yum! The bonus is that this is also a low-cal, low carb, high protein dish.

    Recipe #370324

    A healthy and delicious way to start the day. Also a great way to get something healthy into your kids for breakfast or a snack.

    Recipe #369138

    Found this recipe on the back of a Heartland penne pasta box. Yet to try...looks good. Prep and cooking time is a total of 30 minutes (not counting preparing the pasta) so this goes together quickly and would be great for a weeknight meal.

    Recipe #367702

    This heart smart entree replaces the traditional meat in its Bolognese sauce with mushrooms. It is an excellent source of fiber and is low in both calories, sodium, cholesterol and fat (and contains zero trans fat). Clipped from the Detroit paper, they credit Darlene Zimmerman for this recipe. Unlike traditional Bolognese sauce, this comes together in about 45 minutes. When I submitted this, Zaar showed 1 serving as having 93% fat or something insane like have to divide by 6 to get the real deal. The newspaper posted it as having 355 calories, 8 grams fat, 0 trans fat, 54 grams carbo, 16 grams protein, 510 mg sodium, 157 mg calcium, 7 grams fiber. Food exchanges: 2 starch, 4 vegetables, 2 fat. I am only providing all that detail because it looks confusing when I say this is a lowfat, healthy dish and the nutritional values don't support that! :-)

    Recipe #366920

    Clipped from the local paper, this was adapted from "Fine Cooking Fresh" by the editors of Fine Cooking magazine. Leftovers, if any, can be used for fish tacos. This healthy but tasty entree is an excellent source of fiber with 12 grams per serving.

    Recipe #366750

    This roast pork is awesome...a combination of a pork roast that is rubbed, mopped, sauced, and smoked! Delicious. From "Smoke and Spice" by Cheryl Jamison and Bill Jamison, a James Beard award winning book. Try this and you'll soon know why. Note: preparation time does not include overnight marinating time.

    Recipe #363894

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