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    17 Recipes

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    Cooking Light had a recipe for crock pot spinach artichoke dip, but I didn't want to wait that long -- and I didn't have all the ingredients. So I made my own version and it's so delectable and easy, I have to share!

    Recipe #444661

    This is a lovely rich-tasting ice cream for coffee lovers. The recipe is a smaller batch sized to freeze nicely in the smaller, 20-minute ice cream makers. Preparation time includes time to chill the mixture before freezing in an ice cream maker. The portion size is small, so adjust accordingly for people who like a large bowl of ice cream.

    Recipe #443314

    We had Gen Pao's chicken ( for dinner last night, but my kids wouldn't touch it so we had a bunch leftover. I decided to blend the sweet oriental chicken flavor with pesto, blue cheese, sweet onion, roasted peppers, and fresh tomato from the garden on a pizza--and the combination of flavors was spectacular! I used the New York style pizza crust recipe (, but you can substitute any good pizza crust. I'm sure you could use other leftover oriental chicken in place of the Gen Pao's chicken and it would turn out just as well. I'm guessing on the amounts of things because I really didn't measure out the ingredients, so feel free to adjust the amounts to your liking.

    Recipe #393111

    I found a recipe for zucchini brownies that claimed to be healthy, but it had 1/2 c. oil in it. I thought that was a bit too much, so I made up my own version--still rich, moist, and very chocolatey, but not so high in fat! I like to use whole wheat flour in cookies and brownies because I think it makes them moister, but if you prefer, you can substitute all or partly white flour. You can add nuts to this as well, if you like. A sprinkling of powdered sugar on top is a pretty finish. This is a great way to use up some of that abundance of zucchini--and to get your kids to eat some vegies! :)

    Recipe #385231

    I love peanut butter, oatmeal, and bananas--put the three together with my favorite trail mix and it's the perfect cookie! These are hearty enough to have for breakfast, which is how I like to eat them, along with a cup of hot chai tea. YUM! I adapted this recipe from the one in "Cookies! A Cookie Lover's Collection" cookbook--their recipe was a little too crumbly.

    Recipe #363607

    This is a super way to repurpose leftover corned beef and potatoes. Top it with Parmesan Cornmeal biscuits ( for a super yummy treat, and serve the rest of the warm biscuits on the side. It's a simple throw-together meal, good for a busy weeknight.

    Recipe #361573

    This is a scrumptious biscuit recipe, moist with a bit of crunch from the cornmeal. Add green chile or chopped jalapenos and substitute shredded sharp cheddar cheese for a southwestern twist.

    Recipe #361213

    Slightly revised from the Door County Cherry Scones from The Bistro at Liberty Square in Egg Harbor (wherever that is ...), original recipe is posted at: These scones are magnificent!

    Recipe #359956

    After trying some other French Dip recipes in my crock pot and liking them, but finding them too salty or with not quite enough flavor, I set out to make my own. Zaatar seasoning is a middle eastern seasoning that is strongly scented with thyme and sesame seeds. It adds a lovely flavor to the meat along with the other spices. The garlic mellows as it cooks and permeates the meat beautifully (and makes your house smell heavenly!)

    Recipe #352546

    My mom had a big crop of butternut squash this year and my son loves pumpkin bars, so the squash became our "pumpkin" this year. These are just as good as the recipes that call for a cup of oil--and much better for you.

    Recipe #351994

    It sprung out of my head on a winter's night--a mix of beer cheese and potato soup recipes and turned out delightful. Both my picky eater son and hubby loved it. I think you could throw in some broccoli or spinach and it would be even more heavenly. (I didn't dare because my boy wouldn't eat it if it were green.) The carrot along with the cheese gives it a lovely orange color.

    Recipe #350458

    I revised this recipe from one I found on, since I didn't want all the fat from heavy cream in it. It's still rich and delicious.

    Recipe #342194

    This is a tasty and pretty side dish, and a fun way to use up some of the bounty of fresh vegies from the garden! For even more flavor, sometimes I also sprinkle on parmesan cheese or melt cheddar on top. You can vary the vegies you include according to what you have on hand.

    Recipe #329254

    Because I love the taste of lemon and almonds together and a had a large zucchini to use up, I took a recipe from the Canada Bed & Breakfast Hosts and put my own twist on it.

    Recipe #329089

    I made this up when I had an abundance of fresh garden veggies I needed to use up one night. My sister had given me some white eggplant and told me it was good for stuffing, so I threw some things together and it turned out wonderful! If you want meat, you can add ground beef or sausage or even chopped leftover meat. Sometimes I cover them with foil and freeze, then when I need a quick meal for myself, I take one out, remove the foil, microwave and voila! I have a quick, yummy, and healthy individual meal.

    Recipe #321592

    Revised from a recipe that had a whole cup of oil in it, this one is lower in fat, yet still moist and delicious, more like chocolate cake than zucchini bread--a serving of vegies and a decadent chocolate escape, all in one! I use Mexican vanilla and Ghirardelli dark chocolate chips for more intense flavor. You can make them in smaller loaves and give them as gifts, or freeze for later.

    Recipe #320385

    I don't recall where I found this recipe, but my husband, who's really a picky eater (especially when it comes to vegetables) just loves it! It's a great party food or side dish or even a nice light summer dinner. I get tons of compliments every time I bring it to a pot luck. You can experiment with other cheeses, too. It's very flexible.

    Recipe #318708

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