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    You are in: Home / Cookbooks / Catte's Tried and True
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    128 recipes in

    Catte's Tried and True

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    Someone gave me this recipe a few years back and it's become a household favorite. You can use mild, medium or hot salsa depending on your taste. I usually serve it with Spanish rice and Mexican-style canned corn. Very easy and quick!

    Recipe #27475

    This is a very tasty Reuben style sandwich for the kraut averse; and since it is broiled open faced very nice things happen to the cheese. Use enough cheese so that the slices cover most of the bread base. We like this with a potato or celery soup. For a really quick supper there is always the canned variety, but I recommend Creamless Celery Potato Soup #73194

    Recipe #334233

    This cake is unbelievably moist and sooo tasty.You can interchange the ingredients to make different flavors and it is as easy as 1 2 3.Only 4 ingredients!!!Please read the example below instructions for flavors of cake and fruit.

    Recipe #85711

    My grandmother would make this for my grandfather...it was his favorite recipe for corn fritters.

    Recipe #33620

    161 Reviews |  By Bev

    Want cheesecake but not the hassel of preparing one? Try this simple and delicious alternative : )

    Recipe #8166

    2 Reviews |  By Rose M

    I developed this recipe through trial and error and have come up with what I believe to be one of my best unique creations. No weird ingredients, just yummy goodness. The salad is really nice as a side dish for burgers or as a light main course. Enjoy!

    Recipe #310636

    This recipe is from chef Nora Pouillon, owner of Nora's in Washington, DC, a "certified" organic restaurant and a quite wonderful place to dine. Vegetable stock may be substituted for the chicken broth.

    Recipe #141888

    A classic Italian style cake that tastes better if wrapped tightly and refrigerated for 24 hours before serving. The almond flavor ripens and the chocolate topping becomes delightfully crunchy. Waiting 24 hours is impossible at my house as the cake smells wonderful. Passive Cooking time includes cooling time for cake and chocolate drizzle. Recipe off another website.

    Recipe #139278

    11 Reviews |  By Evie*

    had this recipe since the 1970's...

    Recipe #9852

    I got this recipe from a friend at school who did a speech on them. She gave us each a sample. They were so good!

    Recipe #28618

    15 Reviews |  By Babs7

    My biggest challenge with these wraps is not eating all the cilantro pesto with chips before I can get them rolled up. Perhaps you will be more disciplined. If not, make a double batch of the pesto so you can snack without consequences. These a great healthy lunch, and are also pretty cut into slices and served as an appetizer.

    Recipe #53526

    Hearty, easy one dish meal that cooks itself while you're gone. Serve with salad and bread, and you have a whole meal.

    Recipe #30018

    This recipe appears by special request. Creamy chicken and green chilies I use the regular sized tortillas.. not the large ones.I overlap the tortillas to make the layer. I make it up in an oblong serving dish, I think it is about a 9 1/2 inch by 11 inch pan. But any size you would put 1 full cake mix into will work well . I love this recipe.

    Recipe #42543

    The only eggnog recipe you will ever need!

    Recipe #14188

    If you ever need an envelope of onion soup mix as an ingredient to your dish, this is the right measurment and flavour. From Taste of Home.

    Recipe #186221

    Always looking for ways to duplicate the fine dishes I find in various restaurants, here is another "tweaked till true" recipe of mine. I serve this dish with bow tie pasta and drench the whole plate with the sauce.

    Recipe #56704

    This is one of my favourite recipes for leftover roast beef - its delicious on a cold winter night!!If you don't have leftover beef, substitute with 1 lb of extra-lean ground beef, to be cooked with the onions. "Demi glace" or "au jus" can be found with the prepackaged gravies & sauces in the supermarket - you just won't get the same great flavour if you omit it!!

    Recipe #57830

    From the Harrisburg Patriot Food section for Dec 14. No promises because I am putting it here for me also From the Biggest Loser Cookbook by Rodale Added: July 15th. I tried this. The brown lentils seem to take forever as the reviewers said. I would suggest trying a faster lentil. Red might be much easier in this recipe but watch it carefully when you do. French took ages. No all Lentils are not created equal [grin]

    Recipe #148341

    6 Reviews |  By chia

    this is elegant but so quick and easy. your guests will never know. adapted from cooking light

    Recipe #86284

    I needed something quick for dinner last night, and so created this on-the-spot -- inspired by a garlic chicken recipe I read in a cookbook, which used whole chicken pieces, skin and bone. Plus I wanted to finish off my bag of panko so I could go buy a new one. I was so pleased with how this turned out that I intend to make it regularly. Panko are japanese bread crumbs and they are highly superior to any other type; please try to source them out for this dish rather than use regular dry bread crumbs. The "international" or "ethnic" aisle in your grocery store should sell panko; if not, complain to the manager!

    Recipe #84247

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