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    184 Recipes

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    Mainly we eat our sweet potatoes plain with butter or Recipe #215285 but I was short on butter tonight and wanted something a little more emphatic to contrast with a delicate fish. So I came up with this simple sauce.

    Recipe #277401

    A simple, basic, no-frills cornbread to accompany chili, greens, ham and cabbage, or to serve with your favorite jelly/jam/spread any time the plate seems a bit bare and the meal seems to want stretching. If you are being very frugal, reconstituted dry milk works just fine. Note: if you want to increase it for a 13x9 pan I find it works better to use 1 1/2 times the ingredients instead of double.

    Recipe #277295

    There's more to collards than simmering them with bacon. The humble staple of a Southern winter dresses up very prettily in this colorful dish, which would be even more colorful if I could have used cauliflower. But, alas, my DH hates it. You could, however, use it in yours. And if you don't have collards you could use kale.

    Recipe #277285

    Traditionally, French Toast was a way to turn bread that was going stale and an insufficient supply of eggs into a hearty, hot breakfast. My Dad's farm-derived recipe isn't sweet in itself. Sweetness comes from the syrup or jam on top. OR you might serve it with sausage gravy or milk gravy made from fried ham for a savory flavor instead. This recipe makes enough for a crowd or it can easily be cut down for a smaller group.

    Recipe #277063

    I grow turnips for their delicious greens. But I get the roots as a by-product and need to find something to use them for. Not being too fond of cooked, mashed turnips, I'm playing with salad variations. This one is tangy and sweet with just a bit of bite from the sweet hot mustard. "Cooking" time is chilling time.

    Recipe #275510

    I'm not from the South, but when I first moved there I fell hard for greens. However, Yankee that I am, I don't feel that simmering them all day with a chunk of bacon truly releases their full potential. :D This is one of our favorite dishes and it can be adapted to suit many different varieties. I made turnip greens, cabbage, escarole, and curly endive last night. Mmmm. Note -- I guessed a bit on the weight because different greens are lighter or denser. A standard kitchen colander heaping full of chopped greens is about right. Prep time includes cleaning greens of ordinary sandiness. Really muddy ones out of your garden right after a rainstorm will take longer. ;)

    Recipe #275184

    One of the best parts of having moved to the south is winter gardening (drought permitting). Here's a tasty salad using some of those delicious, cold-weather veggies. It won't make you forget sun-ripened tomatoes, but it will make you happy to see the winter greens.

    Recipe #275120

    It happens to everyone -- you try a new brand of coffee that was on sale, your SO brings home the wrong brand, someone gives you the rest of the can after the big event is over, your budget is tight so you had to buy cheap coffee instead of the better brand you normally prefer, ... and you end up with a can of coffee that makes a harsh-tasting, unpleasant brew. But you're too frugal or financially challenged to just pitch it. Here's a way to make it fit to drink. Note -- this will not taste like vanilla coffee. It will only mellow the harshness of the wrong-brand coffee. My DH, who loathes flavored coffees, couldn't taste it at all.

    Recipe #272713

    This has a rich flavor that tastes like a lot more trouble than it really is. It's a great change from oven-fried chicken, but it doesn't take any more time to put together. I generally use thighs or leg quarters, but you can use any type of chicken pieces, dark meat or white. The yogurt in the mix keeps the meat moist. Curry powders vary in strength and fade as they age so be sure to taste the yogurt mix and adjust the intensity to suit you.

    Recipe #272551

    This recipe has become a legend on several Nascar message boards. It's the perfect game day/race day snack but you might not want to wait that long. ;) If you don't like jalapeños use the mild Anaheim peppers. If you don't like any kind of pepper, try the bacon-cheese mixture on English muffins or small rounds of pizza dough. I'm posting it with the originator's permission and including several of the variations different people have come up with. You can't mess this one up. To quote Kymartin6 himself, "IF IT AIN'T SIMPLE AND FOOLPROOF--I DON'T COOK IT!"

    Recipe #270100

    You've had the big meal, you've had the traditional hot, turkey sandwiches and Mom's delicious turkey casserole, now you're down to the bones. Try this colorful soup variation to finish off the bird in style. You make the stock ahead so you can degrease it then make the soup the next day or freeze it to use at your convenience. Time to make does not include making the stock.

    Recipe #270097

    Brighten up a chilly, drippy, dreary day with the sunshiny brightness of pineapples and mandarin oranges sparked with crystallized ginger and kissed with summer in the form of blackberry syrup. I should have made a double batch because it was gone in no time. I served it as a side dish with a meal of venison burgers and baked sweetpotatoes, but it would make a nice, light dessert. "Cooking" time is chilling time.

    Recipe #269550

    I enjoy flavored coffees but can't stand the mess that comes with the usual cinnamon coffee -- ground cinnamon on the beans clogging the filter and leaving a mortar-like sludge all over everything. Here's a better way to enjoy that delicious flavor. It works well in a drip pot. I don't know if it would work in a percolator or not.

    Recipe #265971

    I'm a bit timid about making a roux and my waistline doesn't really need the extra butter so this simple cheese sauce suits me perfectly. Try it for yourself. Note: The quality of a cheese sauce is all about the cheese. If your cheddar is sharp enough mustard and Worcestershire are unnecessary. If not, then maybe a pinch of the one and a dash of the other would be a good idea.

    Recipe #265560

    There's nothing like a big pot of hearty soup simmering away on the stove in chilly weather. Dad would often make a simple vegetable soup by simply opening up a can or two of whatever vegetables were in the cupboard. I've adapted it to using fresh and frozen veggies but the important part -- our "secret ingredient" is the same. For the very best vegetable soup don't leave out the cabbage. ;-)

    Recipe #265293

    Fried potatoes are tasty in any form, but this flavorful salt will take your homemade potatoes to a new level. With the added flavor from the seasoning you might even use less salt. Note -- Stir well before each use because the ingredients will settle out in layers.

    Recipe #264354

    Main dish salads aren't just for summer. This tasty salad presents the flavors of fall greens, fruits, and nuts for your family's enjoyment. Serve it with bread, biscuits, or cornbread. Or load it into wraps for a portable lunch. For the best apples check your local orchard for regional varieties in season. Those who don't eat pork can substitute smoked turkey. "Cooking" time is time to sit and blend the flavors.

    Recipe #262823

    I have never posted a recipe I haven't tried before, but I was going through an envelope of old recipes -- clippings, cards, fading paper, you know the sort of things that collect in the back of drawers. I found this one on a water-spotted and yellow paper that's ready to crumble apart. I think it may have come from an aunt, but it may have been from a woman in the church I grew up in. I remember having them at Christmas. Since the paper is crumbling I figured I'd better post it to keep it safe. THE YIELD IS A GUESS. THE SIZES OF THE CANS WERE NOT SPECIFIED. I tried to come up with the standard, US can sizes. I'll edit both once I've made it and correct it. If anyone makes it before I do please tell me how many it made for you.

    Recipe #260167

    There's nothing like a steaming pot of boiled ham and cabbage on a cold evening. The hearty, homey flavor makes for such a perfect comfort food that your family will never notice that all those veggies are good for them. The nutritional information is going to be off because the veggie amounts are sized for 6-8 servings, but the ham will leave you with plenty of leftovers to use in the many wonderful dishes that call for ham. Use any, all, or none of the optional veggies according to availability and personal taste.

    Recipe #258823

    The Women's Day Encyclopedia of Cookery was my main resource as a teen learning to cook. This marinade from that book was my Dad's favorite marinade for steak -- almost always bone-in chuck steak. Every time I use it I think of Dad and remember how he taught me to grill on the little hibatchi that perched on the side of the useless, brick fireplace some previous owner of the house had built. Come taste a memory with me.

    Recipe #258815

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