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    You are in: Home / Kristi Waterworth's Public Recipes
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    28 Recipes

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

    This is my lasagna recipe, mostly just here so I can get a nutritional analysis on it. You'll probably like it, though. ;) Adjust the spices as you see fit. I tend to eyeball them, so the measurements are just my best guesses. Basically, you should see them as random flakes in the cheese mix, not as a thing that colors the cheese mix, if that makes sense.

    Recipe #488342

    Got this recipe from my mom. It's a super awesome pound cake with a thick and crunchy crust. Grandma used to make this for special occasions. :)

    Recipe #385559

    This recipe is based loosely on Recipe #118242. Baking time will vary depending on how firm you want your brownies. 45 minutes will leave them a little loose in the middle, 1 h 15 will make them very solid.

    Recipe #355105

    Based on Alton Brown's Southern Biscuit recipe from Food Network. If you like your biscuits hard and crunchy, increase bake time to 30-35 minutes.

    Recipe #349462

    After many, many months of head scratching, weeping, grinding my teeth and praying for salvation, I finally got this one right. This is my first official hamburger/sandwich bun that has been successful. I would think this would also make good hoagie buns, but might have to adjust baking times. Prep time includes rise time.

    Recipe #343350

    This is a recipe I adapted from Taste of Home to be gluten free. Very, very good. They almost remind me of tiny danishes. :) Prep time includes refrigerator time of 1 hour. For more step by step photos, see: http://crystalstair.wordpress.com/2008/11/18/recipe-gluten-free-thumbprint-cookies/

    Recipe #338978

    See Title :) My friends and family can't tell it from the real deal. Thanks to Jubes, Mia in Germany and others who have helped to give me ideas for this wonderful Christmas tradition. :) Prep time doesn't include time to soak the fruit, so plan ahead! I'm still having problems posting photos, so please see: http://crystalstair.wordpress.com/2008/11/09/recipe-gluten-free-fruitcake/ for photo(s). :)

    Recipe #335868

    This is based on Recipe #180306. I've been working with it a while and have made a few changes that I think make for a better, more "bready" bread. Feel free to add your comments. :) Acorn flour can be found at Asian Groceries, frequently under "Acorn Starch" due to a common mistranslation. You'll know it's acorn flour if there are decent amounts of fats and proteins, as acorn starch is largely stripped of nutrients. I have not figured out how to make bread bowls out of this recipe yet, but I think it would do really well since it makes a really crusty bread. Prep time includes 90 minutes of rise time.

    Recipe #329310

    This is the end result of my long quest for a gluten free chocolate chip cookie that tastes and looks as good as Mom's. It's based on the actual Tollhouse Cookie recipe. :)

    Recipe #329214

    Serve with a side of crusty bread and call it a meal!

    Recipe #320627

    Just like my grandmother used to make. Chewy in the middle and crunchy on the outside, would be PERFECT with a glass of milk or equivalent. :) See this site for more photos: http://crystalstair.wordpress.com/2008/08/12/recipe-kristis-gluten-free-old-fashioned-peanut-butter-cookies/

    Recipe #319331

    Based on a recipe by Burnt Lumpia: http://burntlumpia.typepad.com/burnt_lumpia/2008/02/ube-cupcakes.html#more I've modified it to be gluten free. Hooray!

    Recipe #318612

    This soup will feed an army, but is still in development phase. I posted it here so my sister-in-law could see it. Changes are imminent, don't be shocked.

    Recipe #318600

    This is a ketchup that I came up with based on other ketchups. :) Gotta use up my garden tomatoes while they're fresh! :) I would recommend hitting this with a stick blender if you want a smoother texture, this is a little on the lumpy side. :)

    Recipe #318580

    I searched and searched for a stromboli dough so I could make my own pockets and found zip. So, I got in the kitchen and started experimenting. It is imperative that everything you work with be dry or this dough will fall apart. After it is together, it must NOT come in contact with water. It will be ugly and you won't like it. These are best dressed on the pan you intend to cook them on. Prep time includes rise time.

    Recipe #315964

    Based on: http://www.recipelink.com/mf/2/14009. Zaar wouldn't accept the following ingredient: glace cherry halves, (optional) I believe this to be very close to the original, but feel free to make suggestions for its improvement. :)

    Recipe #313495

    This is, for all intents and purposes, a gluten free green bean casserole from scratch. No canned stuff here, man! There are a lot of steps, but they can be done more than one at a time. :) I'm using fresh green beans (since I have an abundance from the garden!!) but if you wanted to use frozen, I guess it won't be the end of the world, just make sure they are really well drained. Frozen will need less time to bake, too. Feel free to sub for a different cheese if you like, just be sure it's real cheese and not a clever lookalike. ;) I also thought bacon would be good, fry it up all crispy and sprinkle on the top before baking (might even use the fat to make the sauce). Oh, man, do I ever love the bacon.

    Recipe #312451

    This comes from a cookbook called "Pennsylvania Dutch Cookbook" by Betty Groff.

    Recipe #311859

    This comes from a cookbook called "Pennsylvania Dutch Cookbook" by Betty Groff.

    Recipe #311856

    This is the way I make the chili. It is very nice. :) Sometimes I only use 1 lb of beef and a can of black beans instead of 2 lbs. If you use the beans, make sure you toss in about a tablespoon's worth of cinnamon to help with the black beans' flavor. Also, I like to keep the veggies nice and chunky so you can still identify them after a long stewing. You can add or subtract, I sometimes throw in fresh tomatoes because I'm cool like that.

    Recipe #311593

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