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    You are in: Home / KimmieCat's Public Recipes
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    33 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    I got this recipe from my grandma and I have no idea where she got it. It calls for a food processor, but I use a blender and have no problem with the taste. The first time I made it, it turned out a little bit greener than my grandma's, so my husband used less of the parsley (sorry I don't know how much he just 'eyeballed' it) and it looked more like it, but still tasted great. I posted the recipe as it was given to me, so when you make it, you might want to play around with the amount of parsley you use. The 'cooking time' is the refrigeration time required before serving. I hope you enjoy.

    Recipe #416007

    You can replace the canned apricots with 12 fresh apricots. Apricots are in season in June. Can substitute the sparkling wine/Champagne for 2 (12-ounce) cans ginger ale or lemon-lime soda. From Southern Living, April 2005 on myrecipes.com

    Recipe #456250

    This is a family recipe, and an all time favorite of mine. Some people like to substitute cheddar cheese, but I don't like it myself. For me it's American cheese or no Mac & Cheese. The amount of cheese is an estimate, I just grate enough until I think it is cheesy enough. Blocks of American cheese is hard to find for me, so I've used sliced American cheese and have not had a problem. I hope you enjoy!

    Recipe #450414

    A delicious drink that reminds me of those little orange sherbet and vanilla ice cream cups I had when I was a kid now with a grown-up attitude. I truly recommend using the Tropicana brand orange juice, it makes a huge and more delicious difference.

    Recipe #474510

    From Williams Sonoma Bride & Groom Cookbook (Free Press). I made these for a dinner party and they were a huge hit! Tools Needed: cast-iron frying pan, baking sheet, chef's knife, oil & candy thermometer, & tongs. I hope you enjoy.

    Recipe #491190

    I adapted this from a recipe I got off the myrecipes.com site. It is a wonderful marinade for flank steak. The great thing about this recipe is that you can serve the steak alone and it is still flavorful or you can top with yoru favorite sauce. Marinade time (3 hours to overnight) is not included in prep time. I hope you enjoy!

    Recipe #431231

    I got this recipe from Cooking Light and it is fabulous. Since it is meant for lighter fare, I tried the fat-free feta (recipe didn't call for fat-free version) and it did ruin the taste, so I recommend using regular feta. The recipe calls for bottled minced garlic and a pickled pepperoncini pepper, for some reason I couldn't add that to the ingredient list, so please keep that in mind when gathering your ingredients. I hope you enjoy.

    Recipe #413326

    from Williams-Sonoma Bride & Groom Cookbook. When I made it, I had to adjust the cooking time, so I made a change from the original recipe to adjust the cooking time depending on the thickness of the chicken. Tools needed: large saute pan, boning knife, mallet or small frying pan, tongs, parchment/wax paper, and foil.

    Recipe #475034

    My mom gave me this recipe and I decided to post for Zaar World Tour 6. You could also serve in a cordial. I hope you enjoy!

    Recipe #423538

    From Williams Sonoma Thanksgiving Cookbook.

    Recipe #491558

    Roast beef and cheddar cheese were quite content enjoying the high life with their friends, au jus, chives, and sour cream, at a local restaurant in Auburn, Washington. When all of a sudden the restaurant changed owners, and their familiar friend, chives, moved away and green onions started to make a regular appearance. Now as devine as green onions are, it just wasn't the same magic to the tastebuds as when chives were in town. So the gang went on a mission to find a new place to call home. That is when they remembered their good friend, KimmieCat, always appreciated their pumped up French Dip soiree, so they went to KimmieCat and asked her if they could sponsor their original ensemble. KimmieCat said "of course, I have always loved your sandwich and really appreciate how you can either be a meal or be placed on a roll and make an awesome appetizer. Can I share you with my friends at food.com?" asked KimmieCat. "Of course said the gang, we hope the foodies at food.com appreciate our entourage as much as you do."

    Recipe #473473

    Dish from South Africa. Prep time does not include time to blanch and peel tomatoes. This recipe is from epicurious.com.

    Recipe #456581

    From Sunset Magazine years ago, not sure on the exact edition. Cooking time is freeze time and may need to be adjusted according to your freezer and desired consistency.

    Recipe #456671

    Awesome drink for when you need to get away. I hope you enjoy.

    Recipe #457384

    I got this recipe from a cookbook titled 'Fondues of the World' (Eva & Ulrich Klever, Barron's, 1980). It is fabulous.

    Recipe #428177

    I found this on epicurious.com when trying to find a recipe to use up one lone egg yolk. I hope you find it helpful when you find yourself in the same predicament or looking for a good homemade mayo. Can be made up to 2 days ahead.

    Recipe #501675

    I found this recipe in the 'Joy of Cooking' cookbook. I was looking for a poppy seed and honey dressing recipe that was like a dressing that I loved at the Bittersweet Cafe in Kent, WA. This dressing is delicious. 'Joy of Cooking' recommends using a salad of fruits and greens, but a simple garden salad is a perfect mate as well. The step with the immersion blender is optional and was not in the cookbook, but I found it helpful to keep the ingredients from seperating and it pureed the shallots perfectly. I hope you enjoy as much as I do.

    Recipe #420909

    I got this recipe from a friend at work, it was in a collection of recipes of her mom's. It is just fabulous. I've made it with both chicken broth and white wine and didn't really notice a difference. Serve with some bread to wipe up the extra sauce.

    Recipe #413336

    From williams-sonoma.com. Arancini means "little oranges" and they are served as snacks in Sicilian bars and cafes. The filings can vary, so feel free to play around with your own personal fillings. I hope you enjoy!

    Recipe #455684

    This is a great drink. I hope you enjoy.

    Recipe #457386

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