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    73 Recipes

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    This is a one dish wonder. I recommend using a 10 inch or larger cast-iron pan or a Dutch oven. If you can't find stewing lamb in your area, try using 1/2 stew beef and 1/2 deboned lamb steak or roast for the taste.

    Recipe #189292

    This is a compound butter that is great with potatoes, perogies and many other foods. When it melts is almost a sauce in itself. I like it on leftover cold salt potatoes too.

    Recipe #188173

    This is a twist on the old pasta and steak dinner. Instead of refined pasta and meat, though, there is wholesome wholegrain barley and a delicious vegetarian burger. (Don't roll those eyes, if you cook them the right way they are crispy and delicious!) I use Mother's brand quick cooking barley, Muir Glen Organic brand Italian Herb Pasta Sauce, and Boca Burgers

    Recipe #188119

    This is a surprising and filling side dish or breakfast main dish. If you cannot get Wensleydale, try cream cheese, especially one made with goat milk which is usually tangier. You may want to cook sweet potatoes or carrots until fork tender either on stove or in microwave, so that they are soft.

    Recipe #188118

    This is a filling and satisfying dish that my kids scarf down, and we enjoy hot or cold. Hot, left over or chilled this is good 'dressed' with whole seed mustard and served as a cold potato salad. If using raw sausages or bacon cook them first.

    Recipe #188117

    This started out as a starter package of soup and some leftovers and is rated "SO good!" by my 10 y/o daughter who hates ham and peas but asked for seconds!!! If a certain brand of canned pea soup ruined the idea for you, try this instead. The peas disintegrate, the barley will be very tender and the edamame (soy beans) give a pleasant texture. This is excellent served with pumpernickel bread. I find the ready to eat edamame beans in the prepared salad section of my grocery store; any other type of bean could be added to your preference--I recommend firm ones that won't boil apart.

    Recipe #188005

    This is somewhere between pizza and lasagna. Use the type of bell peppers that come in a jar packed in olive oil.

    Recipe #166193

    This is my take on the four bean soup that appeared in Wegmans Menu Magazine, winter 2006. You will need a tall soup pot, a small plastic colander, a small bowl and a 2 quart mixing bowl. I used Penzeys Spices "Fines Herbes", not Italian seasoning, but I think any herb blend that you like is okay. I use Wegmans brand for the beans and the frozen soup vegetables--store brand products are just as good as the more expensive ones. I like to set up all of my ingredients before I start cooking.

    Recipe #164151

    These are rich and satisfying. This is the dairy free version. In the recipe I have said to use walnut oil for flavor, but you may use any flavorful oil you like.

    Recipe #154613

    These are rich and satisfying. They can be a little oily, so plan to eat only a small portion if you are watching what you eat. If you don't want to use dairy products or to make this vegan, try Recipe #154613.

    Recipe #154608

    This is an easy sauce that can be served on the side or used to prepare meat or vegetables. I recommend it with chicken, cauliflower and potatoes. I would like to know what others try it with, if you don't mind telling me in a comment.

    Recipe #153400

    This is a satisfying one pot dish that has lots of flavor and texture. My 6 y/o son ate a second helping despite the onions and peppers in the sauce. I used left-over steak a jus that I had frozen, not consommé, and Classico brand 'Italian Sausage with peppers and onions' for the spaghetti sauce

    Recipe #146635

    This is an adaptation of the Cheese and Asparagus Soufflé that was featured in Vegetarian Times on 1-Feb-05. I use spinach and other veggies instead of Asparagus, and I add 'too much' of them so it is a little on the heavy-not-fluffy side.

    Recipe #146634

    This is a delicious and fun Jell-O dish. I made it with orange and apricot because it was for Halloween; I poured it into jack-o-lantern shaped muffins molds. It can be made in any mold and with other flavors to celebrate other holidays. I recommend lime/cherry for Christmas, or blue raspberry/lemon for a 'pc' holiday celebration, blue raspberry/punch for Independence Day. If you don't like the cheesecake flavored pudding, any white or light yellow flavor could be used. Please let me know if you make this with a kosher or vegetarian brand how it turned out.

    Recipe #143571

    This is a chicken stew with 'dumplings' and rice. It is prepared in the crock pot and very savory. We shred and freeze one lb. bags of zucchini, but fresh should work as well.

    Recipe #137634

    This is fairly easy to make despite the various steps. It is excellent served with Meatloaf or Clamloaf. My son ate all his beans, so that is as good as five stars for me ;). I used Barilla brand Spinach and Cheese dried Tortellini and followed the package instructions to cook them.

    Recipe #135829

    I can think of no easier way to make paint for kids to play with. This makes a chalky paint; and is excellent for painting on construction paper, side walks or even a chalk board. It will wash off of most things, though you should read the package of food coloring to see if it is washable. We use (clean) kitchen sponges as paintbrushes.

    Recipe #131539

    This is a sweet mix of summer vegetables and chicken. We have a bumper crop of zucchini on the way and for the first dish of the year I had to try something different. I used some shelled peas and some edible pod peas. We topped this with soy-sauce and had a side of raw radishes for salad. It was very satisfactory. This could easily be made vegetarian if you substituted tofu and mushrooms for the chicken.

    Recipe #129634

    This is very simple and very delicious (and cheap too). Even my kids liked it. I am sure that this would be an excellent base for a clam soup.

    Recipe #128721

    This marinade makes enough for up to 6 lbs of ribs, or a whole small chicken. There is no oil in it to add to the fat from the meat. You could also marinate fish or vegetables in it, the acid would probably 'cook' the fish a little. (Be sure to follow safe handling rules and never consume raw marinade that has had uncooked meat or fish in it.) I used this to flavour some pork ribs that I then braised in the oven in a cast iron Dutch oven, sprinkled with a little more 'Brownulated' sugar to make a crunchy crust.

    Recipe #116916

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