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    35 Recipes

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    I just threw this together one day and it turned out good so I thought I'd share!

    Recipe #409552

    This is a recipe I found in the Seattle P-I newspaper. I thought it looked yummy so am posting it here so as to not lose it. There is a slow-cooker and an oven method. Cooking time will vary depending on cooking method used.

    Recipe #268162

    I am posting this recipe here so I won't lose it! It comes from a little magazine flyer that a local grocery store chain sends out. I thought it looked good. Let me know what you think!

    Recipe #256725

    2 Reviews |  By Kater

    This recipe comes from the Seattle P-I. I'm posting here so that I don't lose it! It sounds delicious!

    Recipe #227974

    This recipe comes from the June 2007 issue of Cuisine at Home. When I saw the recipe I started drooling! I haven't tried it yet, but plan to very soon. Thought you might like to try them too.

    Recipe #227914

    This recipe comes from the Seattle P-I. I'm posting it here so I don't lose it! With strawberry season approaching, I can't wait to try this one!

    Recipe #227913

    3 Reviews |  By Kater

    This is a recipe I've been perfecting for a while and I think I've reached nirvana. I crave these at least once a week and even though the instructions appear lengthy, it really is a simple dish to prepare and well worth the effort. Hubby has told me that if I ever open a restuarant that these should be on the menu, as they are far better than any enchiladas we've ever had dining out. And for those of you who claim to not like cilantro, please give this a try. If you didn't know better, you wouldn't know it had cilantro in it. The taste is just a hint of freshness when combined with everything else. Cooking the chicken in it's own little soup bath really gives it a nice subtle flavor too. I suppose if you were pressed for time, you could use a rotisserie chicken. I've also used other cheeses than monterey jack, but find that the jack is the best flavor combination. I have to admit, that most of the measurements are my best guess - feel free to use a little more or little less of any of the enchilada fillings, but I think what I've listed is pretty close to what I do. Also, if you prefer your sauce with a little heat to it, you could add in a little cayenne, but don't do to much and cover up all the other lovely flavors. I serve these with beans and rice on the side, and a little dollop of sour cream on the top. I have to admit, I'm pretty proud of this dish and hope you'll enjoy it as much as I do.

    Recipe #223627

    2 Reviews |  By Kater

    A sweet & spicy little muffin that is great for breakfast, lunch boxes or a snack. The recipe comes from Gooseberry Patch's Country Baking cookbook.

    Recipe #223523

    These are soft chocolate cookes with a marshmallow filling. The recipe comes from Gooseberry Patch's Country Baking cookbook. These are yummy and won't last long! Yield and prep/cooking time are estimates and do not include cooling time.

    Recipe #223521

    2 Reviews |  By Kater

    This recipe comes from Nancie McDermott's cookbook The Curry Book. When I prepared this soup, I followed the recipe exactly but found the soup to be a little thin, in my opinion. The flavor was fabulous - there just weren't enough potatoes! Hubby, who loves curry, agreed and we ended up eating it over rice. Originally the recipe called for 4 cups of potatoes, which just isn't very much when compared to 10 cups of liquid. If you're looking for a thinner, brothier soup, by all means go with the 4 cups of potatoes. I have beefed up the recipe and called for more potatoes based on personal preference. Hubby also suggested throwing in some cauliflower, which would be a great addition. Don't be afraid of using all coconut milk either - the taste is very subtle and really makes the soup delicious. I was hesitant at first but glad that I used it. Another nice thing about this soup is that you can make it with what you have in your pantry - no unusual ingredients.

    Recipe #206112

    The urge to bake hit me so I went looking thru my 'Zaar cookbooks. I had saved a couple recipes for Smores Bars and while both looked good, there were things about both that were different and yet, in my mind, delicious sounding. So this is my attempt at combining those two recipes (Zaney1's S'More Bars #180649 and carolinafan's Smores Bars #95686).

    Recipe #192536

    2 Reviews |  By Kater

    These are my attempt to replicate the eggrolls from Trader Joe's. I have to say, they are pretty darn close and very yummy! Yield will vary depending on how much filling you put in each eggroll. And frankly, I couldn't tell you exactly how many I ended up getting because we were eating them as fast I could make them! These have a little "kick" to them because of the curry paste but I definitely wouldn't exclude it - maybe just cut back to 1/2 or 3/4 tsp if you prefer and taste the filling as you go. The sweetness of the coconut balances it out nicely.

    Recipe #191293

    1 Reviews |  By Kater

    This is one of the first things I remember baking as a child. My mom would let me mix it up all by myself and it was the first recipe I had memorized. I never knew where she got it until one day recently I was looking at the box of Alber's cornmeal, and lo and behold, it was on the box! Nevertheless, it's a good recipe and I still enjoy it, especially with a little butter and honey.

    Recipe #186857

    11 Reviews |  By Kater

    This is a cake my mom used to make when I was growing up. It's very moist and delicious all by itself, but even yummier with a dollop of whipped cream!

    Recipe #186855

    8 Reviews |  By Kater

    I got this recipe from a friend after enjoying this delicious salad at her home. I usually don't care for spinach but ate three helpings of this salad it was so good! The dressing is to die for! You could also make this with other types of pasta. As with any recipe, feel free to add more or less of the salad ingredients, according to your preferences.

    Recipe #186313

    6 Reviews |  By Kater

    This is something my 3 year old son and I came up with and he named. We make these for lunch about once a week and he loves to help. It's completely kid-friendly, easy, inexpensive and yummy! You can top it with any of your favorite pizza toppings.

    Recipe #181802

    This is the recipe that Lance Armstrong's mom used for the banana bread she fed him while he was growing up and racing. It's from her book No Mountain High Enough. As she describes this bread, "It is not just good, it's WAY good. It's forget your middle name good."

    Recipe #180103

    1 Reviews |  By Kater

    This is something I came up with when I had some leftover proofed sourdough starter that I needed to use up. And it turned out to be yummy! I used my KitchenAid mixer to mix and knead the dough, but I suppose you could make this dough in your bread machine, then pull it out, shape it and bake in the oven. Note: Prep time does not include rising time.

    Recipe #154132

    6 Reviews |  By Kater

    These are great for breakfast! I used pure maple syrup in them and the flavor was nice, very subtle. The recipe comes from the Pillsbury Complete book of Baking and has quickly become one of my favorites.

    Recipe #143675

    10 Reviews |  By Kater

    This recipe has been in my recipe box for years so I'm not sure where it came from. They're a nice, light cookie that is similar to a snickerdoodle.

    Recipe #143674

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