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    You are in: Home / carol ann in canada's Public Recipes
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    26 Recipes

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    CSW(me>CanadianShe_Wolf)'s Chili Sauce is a recipe I have been making since 1962! Love it and seemingly can never make enough every season to satisfy the needs of those that like it in my family. Simple to make, most work is in the prep of the veggies to go into the pot! (I have always dipped my jars in hot water to sterilize after washing them in really hot soapy water, then sit them on a tray in the oven set at 150'f. I suppose now-a-days you could use a dishwasher for this step! Back when I started making this cause, I was "Freshly Married" and his wages were $32.00 per week-take-home! Nothing left-over to buy a dishwasher!.....lolol (I never "hand-le" with my bare hands either....always use tongs when transferring the jars) The caps & rings I keep in a pot of water on the stove .... bring these to a simmer for about 3-5 minutes just before I fill the "pint" sealers/jars & am ready to seal. I NEVER sit hot jars/sealers of anything directly on a countertop when doing canning/preserves, the temperature of your counter could vary such that it may cause your sealers to crack, THEN ya lose all yer hard work & fruits of your labour/labor! I put 3-4 thicknesses of newspaper on the counter and after tightening down the cap & ring, I leave the jar to sit "Up-right" on the newspaper until all the "caps have snapped down",(sometimes you just touch the centre of the cap and those that haven't snapped will do so with that touch) ....ONLY THEN do I turn the snapped jars upside down on top of the newspaper to sit overnight. That way you see IF you have any "leakers"!)

    Recipe #432773

    Smooth,filling soup. Good for a Fall-day lunch. The amount of "Zest" this soup had, depends on how much Pepper you like in your food.This soup recipe came from a client of mine, Orpha.

    Recipe #66170

    Very good tart. I suggest "plumping" the raisins in some boiling water for a few minutes before adding them to the syrup mixture. Another interesting thought, is to "toast" the walnuts, before using.(Not required, but might be different.)

    Recipe #66169

    Another "unique" Hostess gift, from your kitchen! Attractive on the Buffet table at Christmas time. This recipe came from an OLD Purity cookbook, I was able to lay my hands on.

    Recipe #51394

    This makes a very "unique, home made" Hostess gift. Let them guess what these "Capers" are made from.

    Recipe #51392

    Easy, quick way, to enjoy Cheese Bread, with waiting for the "Rising" method.I have added chopped walnuts to this, and it is "extra special", then.

    Recipe #51388

    Unique floured "Breakfast Biscuits". May be served with your favourite jam. Raisins or currants, or even chopped nuts, may be added to this recipe.

    Recipe #51386

    These are "special" tarts to me...they have "won" many "First place" ribbons at Country Fairs, in their class.They are a "good,solid tart", if the fruit is added, as indicated.Hope y'all enjoy them.They will not "stay around" long.

    Recipe #51375

    I love fresh fruit...whatever way I can get it. This recipe came from a customer of mine, that is experimenting all the time, with recipes. This does not take very long to prepare and if unexpected guests drop by at dinner time....Voila!!!! They think you have been "slavin" in the kitchen for hours!

    Recipe #45988

    Recipe #35820

    These tarts are not as sweet as the other recipe that I posted, but they are sweet. This recipe came from a client of mine, Cheri. Good tart and stays a little syrupy with the vinegar as an ingredient.

    Recipe #28789

    A superb sauce for ice cream or cake. This recipe also came from Cheri.Doesn't make very "much", but could be easlily doubled.

    Recipe #28691

    Sweet, garlic flavoured baste. This recipe came from a client of mine, Cheri, and she got it from a friend of hers...?One of the best sauces I have had.

    Recipe #28059

    I suggest that if you want a larger pie--you double the recipe, the above mentioned amounts make an 8-inch pie nicely,any larger and you "loose" the filling.I dare you to have anyone identify what this pie is made from!This recipe came from another client, Yvonne Gordon,My humor lady at the end of a long week.This lady always has a smile.(The prep time might be longer if you have to make your own pie crust)

    Recipe #26465

    This recipe came from one of my customers, Orpha Garriok-Hunter, and she got it from a friend of hers. The flavour of these cookies is almost butterscotch and "WOW", they are good! Hard to keep them in the cookie jar!

    Recipe #26438

    Use all the "misfits" from your garden up in this hodge-podge barrel of pickles.1

    Recipe #24821

    Quick way to have dinner cooking, while you do something else.Round steak can also be used, but may need pounding before searing.Have also added quick rice to this, just add a little extra cooking time, and more "juice".You can add extra spices, if you like; hot sauce could be added.

    Recipe #24082

    Good oven stew. Also good way to use a cheaper cut of meat.This recipe is one I've used many times and is from another church cookbook.This dish does take quite awhile to cook,3-4 hours, allows the tougher cuts of meat to cook slowly, therefore less chance of being tough.

    Recipe #24031

    This is a unique twist on traditional chili. This recipe came from a church cookbook, that I received one year for Christmas.I use the broad egg noodles.

    Recipe #24030

    This recipe originally was given to me by a friend, Jan Wrong, from Uxbridge,Ontario, in 1971.These pickles are sweet in flavour, not unlike "Bicks".They do need to have the color added.

    Recipe #23879

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