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    You are in: Home / Cookbooks / KateL's Zaar Stars
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    61 recipes in

    KateL's Zaar Stars

    Recipes reviewed at least 5 times, for Zaar Stars Tag.
    « Previous 1 2 3 4 Next »
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    10 Reviews |  By KateL

    Simplicity. The comfort of bacon with a touch of sophistication from Parmesan cheese and Italian seasoning. Please do not add additional salt, it is not needed! I prepared this this morning to finish off a bottle of shredded Parmesan cheese. Each serving is a 3-egg omelet. The cooking time is long because I cook my bacon on low heat. But I can't stop you from cooking it your way, can I?

    Recipe #298230

    5 Reviews |  By KateL

    Entered for ZWT. From Madhur Jaffrey's "World Vegetarian." One of the simplest scrambled egg recipes in India. Usually eaten with buttered toast.

    Recipe #481922

    11 Reviews |  By KateL

    Entered for ZWT. From Madhur Jaffrey's "World Vegetarian". Known as "Khumbi Wala Khichri Unda" in India. Serve this with toast or any flatbread.

    Recipe #481921

    8 Reviews |  By KateL

    Entered for safe-keeping, from Clean Eating, Fall 2008.

    Recipe #324868

    7 Reviews |  By KateL

    Entered for safe-keeping. From Rachael Ray's "Every Day with Rachael Ray" from April-May 2006

    Recipe #363402

    7 Reviews |  By KateL

    Entered for safe-keeping. From Heart-Healthy Living by BH&G, Winter 2008.

    Recipe #345720

    10 Reviews |  By KateL

    This is the potluck/picnic dish people demand I make late summer. You don't need to like eggplant to love this! Amazingly, it is served at room temperature, and keeps for 3 weeks in the refrigerator. I have been carrying this recipe with me since 1977 from the May issue of Bon Appetit, and each time I move, the panic doesn't leave until I locate this recipe again! Rita posted a canning version of this recipe, if you want to enjoy this year-round: Recipe #462221 #462221.

    Recipe #313522

    7 Reviews |  By KateL

    I always offer this as a diet-friendly dip for raw vegetables at parties. It's one of my Tried & True favorites. It came from the 1975 edition of the American Heart Association Cookbook. It can also replace sour cream.

    Recipe #291908

    5 Reviews |  By KateL

    Entered for safe-keeping, this was one of MDM's standbys, from "Flavored with Tradition: A Collection of Recipes from Charleston, Atlanta, and Richmond." Number of servings is a guess, it depends on how many slices of bread your loaf yields.

    Recipe #326427

    10 Reviews |  By KateL

    Entered for safe-keeping, from Clean Eating, Fall 2008. Should be a great spread, maybe even a dip, for raw vegetables or whole wheat crackers. Can't wait to try this.

    Recipe #322784

    5 Reviews |  By KateL

    Entered for safe-keeping, from Weight Watchers Magazine, September-October 2008, only 2 "thingies" per serving.

    Recipe #319824

    6 Reviews |  By KateL

    Entered for safe-keeping, looks like a nice crunchy salad for the summer. Recipe by Russ Parsons in 2/17/07 LA Times, but I added times for toasting the walnuts. Please read the reviews, some tweaking is needed.

    Recipe #314658

    8 Reviews |  By KateL

    Entered for safekeeping. A special slaw great as a side to hamburgers or crab cakes. I added alternate measurements per USDA nutritional data web site. Times are estimates without the food processor from "the slowest chopper in the Western Hemisphere." A food processor would be ideal for preparation. From Sunset Magazine, July 2001.

    Recipe #314648

    5 Reviews |  By KateL

    Entered for safe-keeping. This was submitted by Harold Cohen to the Ultimate Recipe Showdown on the Food Network as one part of his winning burger.

    Recipe #352183

    5 Reviews |  By KateL

    Entered for safe-keeping. From Mrs. J Siemmons, Jackson, Michigan, as submitted to BH&G. Pimento and red kidney beans set this salad apart.

    Recipe #335892

    8 Reviews |  By KateL

    So easy, so good, and low calorie, too! I use this when good tomatoes are hard to find; this is one of my favorite salad dressings. This came from the 1971 edition of Better Homes and Garden Cookbook, but has not appeared in more recent editions. It adds a nice herby zip to a simple salad. Note that regular Worcestershire sauce has anchovies in it, as pointed out by Kumquat the cat's friend, but there are vegetarian versions available.

    Recipe #291881

    8 Reviews |  By KateL

    Entered for safe-keeping. From Woman's World 5/01/07.

    Recipe #318828

    8 Reviews |  By KateL

    Entered for safe-keeping. Found this recipe from Saveur on the internet, and it looks like an excellent combination for tea-time sandwiches. (Or in my case, I'll wrap 2-slice sandwiches with plastic as is commonly done in Britain, and brown-bag my lunch for work.) From wikipedia: "Watercress contains significant amounts of iron, calcium and folic acid, in addition to vitamins A and C.... Many benefits from eating watercress are claimed, such as that it acts as a mild stimulant, a source of phytochemicals and antioxidants, a diuretic, an expectorant, and a digestive aid. It also appears to have cancer-suppressing properties. It is widely believed to help defend against lung cancer. In addition, watercress is a known inhibitor of the Cytochrome P450 CYP2E1, which may result in altered drug metabolism for individuals on certain medications (ex., chlorzoxazone)." Note that watercress has a shelf life of 2-3 days. For a more British version, use cress sprouts.

    Recipe #356986

    8 Reviews |  By KateL

    Entered for safe-keeping, from Sean Donnellan's "Something Tastes Funny", recipe by Naidre Miller. This book is geared to new cooks and non-cooks.

    Recipe #326224

    6 Reviews |  By KateL

    Full-bodied and robust. DH loved this and didn't complain about the lack of meat. Soup can be frozen in individual containers up to 3 months. Thaw in refrigerator or microwave oven. From Toula Patsalis's "The Pressure Cooker Cookbook."

    Recipe #315861

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