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    Muffin Goddess

    Norwood, MA

    Chef #67728

    Norwood, MA

    Joined: Jan 12, 2003

    My Journal

    Reviewed Chocolate Fudge Sauce With Variations

    "I did two of the variations, and both were wonderful! For the white chocolate orange version, I used some high-quality bulk white chocolate, and Cointreau for the liqueur. It;s delicious with the liqueur in it, albeit a tad boozy, but it also tastes pretty good if you omit the alcohol. This version thickens when cold, but still stays liquid. Y..."

    9 days ago on Food.com

    Added Recipe Photo to Lemonade 6 Ways

    May 6, 2013 on Food.com

    Reviewed Lemonade 6 Ways

    "Lovely twist on the usual lemonade! I opted for the Tropical Breeze version, adjusted a bit for a whole pitcher instead of just a glass. The lemonade portion was just about 2L, so I added 1L each of pineapple and passion fruit juices, because I don;t think my pitcher was big enough for a 1-1 ratio of all the juices. I liked how the lemonade fl..."

    May 6, 2013 on Food.com

    Added Recipe Photo to Blondies With Variations

    May 5, 2013 on Food.com

    Reviewed Blondies With Variations

    "I used vanilla extract, and I opted for the dried cherry and whiskey options (very good combo, if you don;t mind slightly boozy blondies). My blondies took an extra 10 minutes to be fully baked (they were so wet-looking at 25 minutes that I was chalking it up to the whiskey I added, but seeing other reviews tells me that it;s just the way..."

    May 5, 2013 on Food.com

    Added Recipe Photo to Brownie in a Mug (6 Variations)

    May 1, 2013 on Food.com

    Reviewed Brownie in a Mug (6 Variations)

    "Rich, sweet, fudgy, easy to make, and versatile --- seriously, what;s not to love? It was satisfying enough that I suspect I could;ve happily shared it with someone (I didn;t, just sayin;, lol). I didn;t have any salted caramels for the version I wanted, so I improvised a bit: handful of mini Rolo;s, sprinkling of Fleu..."

    May 1, 2013 on Food.com

    Added Recipe Photo to Smothered Shrimp Burritos

    Apr 20, 2013 on Food.com

    « Previous 1 2 3 Next »

    About Me

    Photobucket - Video and Image HostingPhotobucket - Video and Image HostingPhotobucket - Video and Image HostingPhotobucket - Video and Image HostingPhoto Sharing and Video Hosting at PhotobucketPhoto Sharing and Video Hosting at PhotobucketPhoto Sharing and Video Hosting at PhotobucketPhoto Sharing and Video Hosting at PhotobucketPhotobucketPhotobucketPhotobucketPhotobucketPhotobucketPhotobucket

    Hmm, let's see, maybe it's time to do a little spring cleaning on my old-as-dirt Zaar profileUndecided...

    It's me, my Mexican other half (jury's still out on whether he's the better half or I amTongue out), Gunner and Lukas the Silky Terr(or)ier puppies, and Bella the grey calico kitty princess. We're all slightly neurotic in various and sundry ways, but hey, we fit together. As far as me, I just love to play with food. I'm definitely one of those crazy people who wanders around multiple grocery stores hunting out unusual items, then bringing said unusual items home and hunting out recipes to use them in. I typically have to explain at least one item to the cashier for every grocery trip I make, seriously. The upside is that if I ever lost my real job, I think I could probably make a decent bit of cash in the interim by opening a little food market and selling only the contents of my pantry. I'm all for convenience items when time is short and thoughts of a meal are horribly disjointed, but I definitely have a borderline obsession in trying to make everything I possibly can from scratch, at least once. Much to the hubby's amusement, I'm also on a perpetual mission to collect and try as many authentic Mexican recipes as I possibly can. I think this mission was born from some disparaging comments made by hubby's ignorant donkey of an older brother about American girls years ago, one of which was that American girls can't cook (other, generally more insulting comments about virtue and appearance were made too, but oddly enough, the cooking one bothered me the most -- go figure). Anyhoo, I have since proved that not only can this American girl cook, she can hold her own cooking authentic Mexican food (even against mi suegra y su familia, according to my picky sweetie, so there!). In that vein, a friendly warning to all members of Zaar who are Mexican or Mexican-by-default (like me): if you exhibit knowledge of authentic Mexican cuisine/recipes/ingredients, be assured, I have probably already added you to my list of "Zaar consultants". Hey, part of the reason I can so adeptly impress my sweetie with my Mexican cooking is the authentic recipes that so many of you have posted here (yup, I'm talking to you, cookiedog, Mami J, PotScrubber, Witch Doctor, TJW, Mexi-Rosie, mariposa13, Karen from Colorado, oh geez, too many to list here...), so hugs to you all, know that you're deeply appreciatedKiss! Oh, and before I get sidetracked, I'm not always the best at remembering to individually thank reviewers (sometimes I'm waaay too short on internet time, other times I'm just horrendously scatterbrained). To anyone, past/present/future that has tried or will try one of my recipes, please know that your reviews are much appreciated -- good, bad, or indifferent, I think the reviews are part of what makes this site so great.

    Yeah, even through all the changes and members coming and going, I still love this place!Cool

    Favorite Foods

    Hmm, I definitely love the butter/sugar/flour triumvirate, in just about any form it can take. Seafood (especially shrimp, scallops and salmon), tomatoes, cucumbers, watermelon, cherries, nectarines (sorry, peaches, can't do furry food), berries, spinach, screamingly rare steak (okay, so I'm a bit of a deviant cow lover, so sue me), cheese of all sorts, tamarind, guava, lemon, I could probably drink A-1 sauce, Gram's/Mom's version of the handed-down family tomato soup (broth based, with lots of orzo, pastina, alphabets and barley), pickles (just not the goopy sweet variety, yuck), Mom's full-on sugarbomb buttercream cake frosting (bonus if it's covering a yellow or devils food birthday cake,and I want a corner piece!), ice cream (but vanilla is strictly for topping warm desserts or eating with Nerds candy), agua de jamaica, sriracha sauce, olives (preferably green, but black will do in a pinch), hmm, I don't know why I can't fit into single digit sizes...lol.

    My food dislikes is a far shorter list: licorice/anise, rosemary, green bell peppers, anything that is looking at me while I'm trying to eat it, anything with the texture of fat or cartilage (like, say, tripe), banana beyond green-tinged yellow (I have about a 15 minute window of time between underripe and overripe when a banana tastes good to me, then they're forced to be nothing more than smoothie-base for DH), raisins (if my grapes are wrinkled and brown, they're going in the trash, not in my baked goods!), and animal "extras" (feet, ears, tails, eyes, etc). Um, yeah, haha, are your eyes tired yet?Embarassed

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