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

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    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

    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

    I had this at a baby shower and just had to get the recipe. It is very easy to make and does not take a lot of time to prepare. I hope you enjoy.

    Recipe #413337

    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

    A great drink for when you want to have a little bit of fun! I hope you enjoy.

    Recipe #457387

    This is a great drink. I hope you enjoy.

    Recipe #457386

    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

    I got this recipe from the Williams-Sonoma Bride & Groom cookbook. The book suggests using "firm, ripe pears with a buttery texture and sweet perfume, such as French Butter, Comice, Warren, or Bartletts", but I used Anjou and found these muffins to be delicious. Also the recipe calls for freshly grated nutmeg, but I used jarred ground nutmeg and didn't notice the difference. I hope you enjoy as much as I did.

    Recipe #424517

    This comes from the Williams-Sonoma Bride & Groom cookbook. The recipe didn't state regular or unsalted butter, so I used regular and found it too salty, but my husband loved it. So, if you love salty dishes, I suggest regular butter, but if you prefer less salt in your dishes, use unsalted butter. Butter can be prepared in advance, it can be kept in the refrigerator for up to 3 days and in the freezer for 1 month. Also, recipe calls for raw shrimp, but I used flash-frozen, pre-cooked & de-shelled shrimp and had no problems. I hope you enjoy.

    Recipe #424554

    This is a great drink. You can serve them at a brunch or a summer party, or if you just want to close your eyes and pretend that you are sailing the seas in your beautiful yacht. I hope you enjoy.

    Recipe #457385

    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

    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

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

    Recipe #456581

    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

    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

    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

    Great drink recipe with some bite! Hope you enjoy.

    Recipe #457383

    from Martha Stewart Living, June 2008. Tip from recipe: if using thick asparagus spears, halve them lengthwise before sauteing to ensure quick and even cooking. Tools needed: whisk, medium bowl, large skillet, mixing spoon, and serving dish.

    Recipe #472478

    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

    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

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