Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home Page / Profile
    Lost? Site Map

    Annacia

    Member since Feb 2010

    Chef #169430

    From Canada

    Flag as Inappropriate

    Reviewed Raspberry-Lemon Loaf

    Sunday, Jul 20, 2014 on Food.com

    What a delicious flavor combo. I used Splenda for the sugar and made the lemon yogurt with the juice of 1 Meyer lemon and a cup of fat free plain yogurt. My texture is leaning toward rge heavy side bur that could very well be my own doing as I used 2 whole eggs in stead of i egg and two egg whites because I wouldn';t have had a use for the re...

    Reviewed Garlic-Grilled Pork Chops

    Wednesday, Jul 16, 2014 on Food.com

    So tasty and easy. I started the marinating at about 8 a.m. and grilled at 6 p.m. so the flavor was excellent in the cooked chops. I don';t have sage leaves so used a good pinch of rubbed sage. I have a good lot of chops in the freezer so this will be returning again this summer. :D"

    Reviewed The Best Asparagus Lemon Pasta

    Monday, Jul 14, 2014 on Food.com

    Whats not to love in this recipe! Honestly every single ingredient is delicious and plays so very well with everything else. This is my first asparagus of this year and this was a grand way to enjoy it. The lemon touch is perfection. Also I took the tip from other reviewers and added the asparagus to the pasta shortly before it was ready. Quite e...

    Reviewed Very Quick Butter Chickpeas (Vegetarian Butter Chicken!)

    Sunday, Jul 13, 2014 on Food.com

    I simply loved this last night. I subbed tomato sauce for the canned soup ( just can';t stand that stuff) and it came out wonderful. It was much enjoyed with a brown and wild rice mix and a crisp green salad. Would most certainly make this again with a smile."

    Reviewed Dees Bell Pepper Salad

    Wednesday, Jul 9, 2014 on Food.com

    Dee-Licious. I didn';t have any feta so used some shredded Parm and that worked pretty well. This was chilled for about 3 hrs before eating and it was very nice. I';m looking forward to having some tomorrow for lunch as it';s the sort of thing that gets better with a little age. Must say that I loved the pine nut addition a lot."

    Reviewed Taco Pasta Salad

    Tuesday, Jul 8, 2014 on Food.com

    This is very nice with lots of good flavor. I made 2 servings and omitted the Catalina dressing per personal preference. The idea of a paste taco salad was new to me and I';m really glad that I tried this. Thank you Katie for a tasty new recipe. :D"

    Reviewed Avocado Stuffed With Shrimp

    Friday, Jul 4, 2014 on Food.com

    I made this minus the dill and subbing white wine vinegar. I couldn';t have been happier with the result. The shrimp filling was made earlier in the day and refrigerated until I was ready to use it. I had this for dinner along with some Breton crackers and iced tea. Lots of wonderful rich flavors that were much enjoyed served well chilled on...

    Reviewed Avocado Stuffed With Shrimp

    Friday, Jul 4, 2014 on Food.com

    I made this minus the dill and subbing white wine vinegar. I couldn';t have been happier with the result. The shrimp filling was made earlier in the day and refrigerated I was ready to use it. I had this for dinner along with some Breton crackers and iced tea. Lots of wonderful rich flavors that were much enjoyed served well chilled on red l...

    Reviewed Adapted Columbia Restaurant 1905 Salad Recipe

    Tuesday, Jul 1, 2014 on Food.com

    I made a single serving if this delicious salad for my lunch today. Had to use Havarti cheese as it';s what I had but I don';t think the salad suffered any, :D. The croutons are amazingly good and worth making a larger batch to have ready for anything you might want yummy bread cubes for. Seriously a keeper."

    Reviewed Rhubarb Crisp

    Wednesday, Jun 4, 2014 on Food.com

    I';m sorry to say this but I';m really surprised at the amount of 5 stars given to this recipe. The 4 cups of rhubarb only filled the 8x8 pan 1/4 of the way up the side in it';s raw state. Once cooked there would have been maybe 1/2 an inch of filling. I went and cut 4 more stalks which gave me close to 7 cups and raised the rhubarb ...

    Reviewed Bulging Bison, Elk, or Venison Burritos

    Monday, Jun 2, 2014 on Food.com

    Excellent burrito. I used the bison as I usually keep some in the freezer since it';s so easy to get here on the prairies. Simply loved the use of brown rice (something that I always keep but seriously under use). The seasonings were right on point and so good. Used reduced fat cheddar and skipped the lettuce. Would certainly make again."

    Shared Recipe Not Only for Easter Egg Salad With Ham

    Sunday, Jun 1, 2014 on Food.com

    "Here is a lively version of an old favorite that includes diced ham, capers, and Dijon mustard. Trying to figure out what to do with that leftover Easter ham and hard-boiled eggs? Try this tasty solution at any time of the year."

    Reviewed Pistachio and Citrus Couscous Salad

    Sunday, Jun 1, 2014 on Food.com

    I cut this back to 2 servings and made as directed minus the cucumber which I can';t say that I love. Oh Yeah, and I had to use dried mint as I haven';t seen any fresh yet this year (1.5 tsp';s there of). I know that the fresh mint would have been nicer but when it comes down to it, you have to work with what you have. I still loved it...

    Reviewed Broccoli Salad Dip

    Saturday, May 31, 2014 on Food.com

    I made half of the recipe using about 1.5 Tbsp of the vinegar to keep the mix pretty thick. I used it as an open face sandwich sprinkling the cheese, nuts and red onion on top. It was really yummy on lightly toasted rye bread and Recipe #356135 on the side. I might mention too, that I used 95% fat free cream cheese and 0% fat Liberte Greek...

    Reviewed Syrian Potato Salad (Patata Salata)

    Friday, May 30, 2014 on Food.com

    This was a hit here but I must say that I used less that 1 tbsp of dried mint (no fresh available) and that was plenty for us. I';ll try this again when I can get fresh mint as I think it will make a huge difference. That said, this was very good with grilled beef skewers this evening. Made for Middle East/North Africa forum';s tag game."

    Reviewed Gingersnap Scones With Espresso Glaze

    Friday, May 30, 2014 on Food.com

    Lazy, my friend, you had me with just the name. After reading Bayhill';s review I finely minced about 1/4 cup of candied ginger to add to the mix which worked really well. Used Splenda for the sugar in the scones and Recipe #241843 to make the glaze and omitted the nuts completely (to keep DH happy). I would suggest adding a 1/2 tsp of ginger...

    Reviewed Pasta Seafood Salad

    Thursday, May 29, 2014 on Food.com

    Yum. Made pretty much as directed using the angel hair, fat free dressing and light mayo as well and less Parm for today';s lunch. Even though only for me (DH no likey shrimp either). I knew perfectly well that I';d have at least a cup per serving. I love this! Very high yum factor that should please the entire family unless you have a me...

    Shared Recipe Potato Salad With Pancetta, Rosemary, and Lemon

    Wednesday, May 28, 2014 on Food.com

    "Lemon peel and lemon juice, rosemary, and an olive oil dressing give this a nice lightness. If you prefer a creamy potato salad, use 2/3 cup mayonnaise in place of the olive oil. Honestly, this is best if made the day before and allowed to rest overnight."

    Reviewed Blackberry Basil Iced Tea

    Wednesday, May 28, 2014 on Food.com

    Boy, my pitcher is a lot bigger than any tea pot in my house so I just made it all in a big cooking pot, let it cool and put it into the pitcher. The blackberries were a lot more expensive that I had expected so I plan on enjoying every drop of this lovely tea. As a base I used Tetley';s Ceylon tea. It tastes wonderful and is also pretty in t...

    Reviewed Pina Colada Shrimp

    Wednesday, May 28, 2014 on Food.com

    Oh my, this is almost as good as an actual visit to the islands! The pineapple, lime and dark rum are really outstanding. Had to use the gas grill but you just have to use what you have right?. I added some lime juice to the rice also and it was one delicious dinner with a strawberry and coconut salad on the side. :D"

    Reviewed Orzo Artichoke Pasta Salad

    Tuesday, May 27, 2014 on Food.com

    I cut this back to make 2 servings and now wish that I';d made at least 4. Simply delicious made just by the recipe and wouldn';t change a thing. I';m keeping this one. :D"

    Reviewed Egg and Kale Breakfast Wraps

    Tuesday, May 27, 2014 on Food.com

    Wow, this is good! I made just one for my brekkie this morning and enjoyed it very much. No tiny tomato';s in the house so I just chopped a regular one and had to use a pinch of dried thyme. Since the Doc';s warned me off spinach because of the purine in it I have embraced kale. I must say that the hummus is, to me, the essential ingredie...

    Reviewed Big Juicy Stuffed Hamburgers

    Monday, May 26, 2014 on Food.com

    Since I live in a house divided by taste I made a dead plain burger for DH and this lovely creation for myself. I placed it on a fresh baked onion bun and loved every single bite (hint, keep a good napkin or two to wipe your chin). So much great flavor is happening here you';ll be wearing a smile while eating yours. A cool and yummy slaw (Rec...

    Reviewed Lebanese Tea

    Monday, May 26, 2014 on Food.com

    This is SO good. I love the rose water addition and I';m thinking I might need to make a tagine dish tonight to have with this lovely tea. If your not familiar with rose water start with just 1 tsp, taste, add more to suite your liking. Used Splenda for the sugar and added brewed the tea with the pine nuts to get a bit of that flavor as well....

    Reviewed Pineapple and Craisen Cole Slaw

    Sunday, May 25, 2014 on Food.com

    So very happy that I made this. It';s delicious! I did need to sub flame raisins for the dried cranberries as I didn';t have any. I know that I would have loved the tartness of the cranberries but I only have fresh stashed in the freezer and I didn';t want the color to bleed through the salad before dinner tonight. The pineapple was a...

    Reviewed Iced Tea With Grenadine

    Friday, May 23, 2014 on Food.com

    A real summer delight. Honestly, I';m not sure that bottle of grenadine had been in the cabinet but it was dusty (insert embarrassed face here). I think I';ll use it up this season though. It was made right by the recipe using Darjeeling tea and I did add a spoon of Splenda to my glass as I have southern roots and do like sweet tea. Thanks...

    Reviewed Blueberry Cardamom Ice Cream from Iceland

    Friday, May 23, 2014 on Food.com

    Wonderful ice cream. I used 1/2 tsp of the cardamom but I think next time (I have a lot of blueberries left :D) I';ll try it with 1/4 tsp. It came through pretty strong at a 1/2. I added some Bacardi (about 1/4 cup) because I don';t use sugar in ice cream but Splenda. The sugar act';s as antifreeze as well as sweetening so I have to u...

    Reviewed Blueberry Cardamom Ice Cream from Iceland

    Friday, May 23, 2014 on Food.com

    Wonderful ice cream :D. I used 1/2 tsp of the cardamom but I think next time (I have a lot of blueberries left :D) I';ll try it with 1/4 tsp. It came through pretty strong at a 1/2. I added some Bacardi (about 1/4 cup) because I don';t use sugar in ice cream but Splenda. The sugar act';s as antifreeze as well as sweetening so I have to...

    Reviewed Beef & Chickpea Paprikash

    Thursday, May 22, 2014 on Food.com

    Lovely change of pace dish. I used half the ask for amount of Splenda for Brown the sugar and used tomato paste in place of the ketchup and we really liked the result. It still had very good flavor and we enjoyed the beef and chickpeas together. I served it with garlic rice and a green salad."

    Reviewed Beef & Chickpea Paprikash

    Thursday, May 22, 2014 on Food.com

    Lovely change of pace dish. I used half the ask for amount of Splenda for Brown the sugar and used tomato paste in place of the ketchup and we really liked the result. It still had very good flavor and we enjoyed the beef and chickpeas together. I served it with garlic rice and a green salad."


    Over 475,000 Recipes

    Food.com Network of Sites