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    You are in: Home / lawmama's Public Recipes
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    21 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    I haven't tried this yet, but with all the apples falling from my tree in my front yard, I had to post it to make sure my shopping list this week includes rolled oats, which I usually don't have around. This just sounds like the best thing to make for my two voraciously hungry boys, now that the Sacramento heat is being tempered by those cool Delta breezes of autumn. I ran across this recipe from the wonderful food blog Prudence Pennywise at http://prudencepennywise.blogspot.com/2008/09/brown-sugar-and-oatmeal-crumbly-apple.html. Please see the original recipe post for her fantastic photos. Estimated Cost: $4.00 for 12 bars Note: These taste wonderful warm out of the oven, but they hold together much better if you wait till they're cool.

    Recipe #329902

    4 Reviews |  By lawmama

    This pasta dish is especially great because there's no need to boil the pasta separately; instead, it cooks right in the sauce. I Adapted from CooksIllustrated.com.

    Recipe #323583

    Veggie tacos are great because you still get the satisfying crunch (or, if you prefer soft tacos, that's fine too) without all the saturated fat in ground beef. You can have seconds without feeling guilty! Everyone wins.

    Recipe #321978

    3 Reviews |  By lawmama

    The use of lowfat milk in this recipe makes it a lot healthier than the standard variety. The recipe only uses about half the box of macaroni, but you can make the whole box if anyone in your family prefers plain pasta. Serve it with a carrot and apple salad with pecans.

    Recipe #321974

    The Davis Farmer’s Market is amazing. Everything’s fresh and smells good, and is in season. You can even get an entire bag of slightly deformed veggies for only $2. The Market is one of my favorite things about Davis – myboys love the kettle corn and the sunflower greens. Go figure. We found this recipe at the Market in fall 2004.

    Recipe #321782

    This is my spaghetti recipe. It gets some heat and some depth from the chili powder and red pepper flakes.

    Recipe #321603

    Always made with refried black beans, which is why I call them burritos. It just doesn’t taste right with just meat and veggies. I also like to serve this dish with spinach instead of crunchy lettuce, because it’s one of those things that you can easily sneak spinach into for the kids (as if they needed to grow any taller). There are much better recipes for fajitas out there that actually involve marinating or at least brining the chicken, which really does give it better flavor. This is the "quick and dirty" version. Credit for the taco seasoning recipe goes to http://workitmom.com/bloggers/orderingdisorder.

    Recipe #321559

    1 Reviews |  By lawmama

    Haven't tried this yet either, but it's a must-order when we go to Chinese food, so looking forward to giving it a try. Adapted from mykitchencafe.blogspot.com

    Recipe #321554

    1 Reviews |  By lawmama

    When boiling the pasta, undercook it slightly (even shy of al dente) because the pasta cooks an additional minute or two in the sauce. Note that Fettuccine Alfredo must be served immediately; it does not hold or reheat well. Adapted from Cook's Illustrated.

    Recipe #308977

    This recipe was actually a hit with my family, due in no small part I'm sure to the crispy chicken skin. To make sure that the breasts cook at the same rate, purchase two similarly sized whole breasts (not split breasts) with skins fully intact. Whole chicken breasts weighing about 1 1/2 pounds work best because they require a cooking time long enough to ensure that the skin will brown and crisp nicely. If you do not own a broiler pan, use a roasting pan fitted with a flat wire rack. This recipe can easily be increased by 50 or 100 percent. If you do increase it, just make certain not to crowd the chicken breasts on the broiler pan, which can impede the browning and crisping of the skin. Adapted from Cook's Illustrated

    Recipe #308976

    1 Reviews |  By lawmama

    This is lawmama’s own personal tweaked pot roast recipe. This is one of my favorite dinner recipes of all time and I am still playing with it to make it perfecto!

    Recipe #308967

    1 Reviews |  By lawmama

    Incredible Portuguese/Hispanic comfort food. Thanks to my Dad for preparing this recipe so often when we were growing up.

    Recipe #308924

    5 Reviews |  By lawmama

    This is my favorite type of pizza, and the boys (big and little alike) love it. How I wish there was a Trader Joe's where I could get quick and good pizza dough. Sigh. This was originally a calzone recipe from Allrecipes.com, but I have modified it accordingly.

    Recipe #308922

    5 Reviews |  By lawmama

    Adapted from recipe found at: http://mykitchencafe.blogspot.com. Haven't tried this one yet, but am eager to! It is nice that it just involves baking the chicken in the oven, instead of having to tend a hot skillet with a toddler underfoot.

    Recipe #308920

    1 Reviews |  By lawmama

    You can use your own enchilada sauce or a commercial version in this recipe. Note that you won’t need 1 1/2 cups of the cheese until you bake the enchiladas. Serve with avocado, pickled jalapeños, shredded lettuce, and/or sour cream. Adapted from Cook's Illustrated.

    Recipe #308918

    2 Reviews |  By lawmama

    Another recipe of mine that I have tweaked over the years, that will probably change again!

    Recipe #308595

    1 Reviews |  By lawmama

    Comfort food for the totally stupefied. I make these probably once a month or so, depending on how many different sports are being played at the time.

    Recipe #308112

    This is my customized recipe that I've been perfecting over the years. I expect it will change every time I make it!

    Recipe #307959

    2 Reviews |  By lawmama

    This is a really nice one dish recipe that is incredibly easy, and my boys/husband love it. Being that they are not big fans of rice, I considered this one a success. Credit to the OrderingDisorder blog.

    Recipe #307654

    This is a wonderful slow cooker recipe for this type of meat, which tends to be pretty fatty. You might want to trim the fat before you brown the ribs. I didn't do that last time and I ended up cutting off a significant amount of fat off the ribs before I could serve them. But boy, are they yummy! Again, credit to the OrderingDisorder blog.

    Recipe #307632

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