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    You are in: Home / Kat's Mom's Public Recipes
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    192 Recipes

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    A quality dish in a hurry - the key is keeping a jar of *best* quality tomato sauce on hand (no preservatives). You might ask how can the sauce be no-cook? Mix the ingredients in a heatproof bowl and set it aside to warm to room temperature OR place it over the pasta pot to warm while heating the water, removing once the water starts to boil. All you cook is the pasta. Several years ago I bought a cookbook called “No-Cook Pasta Sauces” by Joie Warner which mysteriously disappeared. My DH just found it behind the bookcase when he started remodeling our kitchen - hurray! Times are a guess-timate until I get my kitchen back.

    Recipe #212450

    If you like bleu cheese and pecans, then this recipe is for you. Several years ago I bought a cookbook called “No-Cook Pasta Sauces” by Joie Warner which mysteriously disappeared. My DH just found it behind the bookcase when he started remodeling our kitchen - hurray! Times are a guess-timate until I get my kitchen back.

    Recipe #212445

    Creamy & delicious. You might ask how can the sauce be no-cook? Mix the ingredients in a heatproof bowl and set it aside to warm to room temperature OR place it over the pasta pot to warm while heating the water, removing once the water starts to boil. All you cook is the pasta. Several years ago I bought a cookbook called “No-Cook Pasta Sauces” by Joie Warner which mysteriously disappeared. My DH just found it behind the bookcase when he started remodeling our kitchen - hurray! Joie notes that Bel Paese, Edam, Jarlsberg, Fontina, Parmesan and Pecorino Romano cheeses work well too. Times are a guess-timate until I get my kitchen back.

    Recipe #212426

    Only reservations are easier than this! You might ask how can the sauce be no-cook? Mix the ingredients in a heatproof bowl and set it aside to warm to room temperature OR place it over the pasta pot to warm while heating the water, removing once the water starts to boil. All you cook is the pasta. Several years ago I bought a cookbook called “No-Cook Pasta Sauces” by Joie Warner which mysteriously disappeared. My DH just found it behind the bookcase when he started remodeling our kitchen - hurray! Times are a guess-timate until I get my kitchen back.

    Recipe #212410

    Quick & tasty pasta. You might ask how can the sauce be no-cook? Mix the ingredients in a heatproof bowl and set it aside to warm to room temperature OR place it over the pasta pot to warm while heating the water, removing once the water starts to boil. All you cook is the pasta. Several years ago I bought a cookbook called “No-Cook Pasta Sauces” by Joie Warner which mysteriously disappeared. My DH just found it behind the bookcase when he started remodeling our kitchen - hurray!

    Recipe #212405

    This recipe is from Todd Wilbur's "Top Secret Recipes" (www.TopSecretRecipes.com). In heaven there must be a special place for those of us who love peanut butter & chocolate. This recipe has no added butter like many other copycat recipes. You will need a muffin tin, preferably with shallow cups, but the regular size will work if filled only halfway. Times are a guess-timate and do not include cooling and firming time.

    Recipe #212285

    Based on a copycat recipe, modified for our tastes. I loved this as a kid. Today all that is missing is a prize, but heck, who needs a plastic ring anyway?

    Recipe #212251

    An easy and versatile appetizer that can be served hot or cold. While searching for seafood recipes I found this on Bumblebee's site. You can vary this by substituting various flavors of tuna & salsa. I might even try this with shrimp & cocktail sauce! Calorie count may be less because Zaar assumes you eat *all* the chips!

    Recipe #212006

    Another of my finds on www.ilovepickles.com that sounds deliciously different and very easy. Can be served on fish, chicken or turkey.

    Recipe #211849

    Found this on www.ilovepickles.com. Look at the calories - this is a dieter's dream! I love it with regular pickles & pickle juice instead of sweet. Time does not include chilling time.

    Recipe #211844

    There used to be several flavors of mix you could buy that you mixed up with butter and milk to make a pasta/rice sauce. My daughter's favorite was in a purple container, thus the family used to request Purple Cheese Noodles! The mix is no longer sold but this is a close match. Good mixed with bowtie pasta and some french fried onion rings. (For one pound of pasta I use 1 cup mix, 8 tbl butter and 1 cup milk)

    Recipe #211821

    Found on www.elise.com, this is a recipe from Chef David Lamonica of Scott's Seafood in Folsom, California. I am hoping this will go well on shrimp. It had no times with it.

    Recipe #211820

    This recipe has you cook the chicken in the pickle juice so the chicken has good flavor! If you prefer less spicy, use the regular Bread & Butter Pickles. The name caught my attention while searching for a Hot Cherry Pepper canning recipe on www.ilovepickles.com . NOTE: This is delicious. I could not find Spicy Bread & Butter Pickles so I used the the no-sugar regular variety and added a few drops of hot sauce. I substituted chopped zucchini for the celery. If you prefer Miracle Whip over mayo, that would be fine.

    Recipe #211489

    These sound like aromatic, cheesy biscuits with a kick! I was searching for a Hot Cherry Pepper canning recipe and ran across this on www.ilovepickles.com . If you prefer less spice, I am sure sweet cherry peppers would work too. Cannot wait to make them and will let you know if prep time is accurate.

    Recipe #211397

    Found this on www.bellaonline.com by Paula Laurita, BellaOnline's Italian Food Editor. It is unique and delicious. Serve with a simple pasta dish such as fettuccini with butter and parmesan cheese. I thicken the sauce with a little cornstach & water paste and stir in a tablespoon of milk.

    Recipe #211263

    While searching for authentic Italian ingredients, I got sidetracked looking at authentic recipes instead. Found this on www.bellaonline.com by Paula Laurita, BellaOnline's Italian Food Editor. She said in Vicenza they do this in a rotisserie and place the rosemary, orange and onion inside the chicken. This smells wonderful while cooking and it seems to be lower in fat and calories than some other versions. When made with skinless thighs the meat was tender and juicy.

    Recipe #211257

    Found on www.thespicehouse.com and does this sound rich and delicious! Recipe is originally from "The Heaven on Seven Cookbook. Where It's Mardi Gras All the Time!" NOTE: Times are a guess-timate and do not include cooling time, will let you know.

    Recipe #210378

    Can it get any easier? This chicken is so tender and moist! From a French's ad in Family Circle Magazine. Makes a tasty meal when there is little time to cook. Also would make a good sandwich. ***NOTES*** 3/1/2009, I just saw this recipe printed in a new magazine and they now have you add one tablespoon of flour to the crushed French Fried onions. It helps the pieces adhere to the chicken better. 10/19/2010, one of the reviewers offered a new tip: substitute a flavored mustard for the egg if you enjoy the tanginess of mustard. Great idea!

    Recipe #209181

    Found this on www.beefitswhatsfordinner.com and it looks easy and mouth-watering. Preparation time includes marinating time.

    Recipe #208665

    Found this on www.beefitswhatsfordinner.com and it sounds very rich and absolutely delicious. This won 1st place in the National Beef Cook-Off in the "Inspired By" category. Think I'll make this for my DH on Valentine's Day. Preparation time includes cooking time.

    Recipe #208663

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