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    184 Recipes

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    Moist, tender chicken with an Italian flair that goes beyond the usual tomato expectations. Don't be put off by the long directions, they're detailed for beginers but even experienced cooks will enjoy this one. Can be adapted to the crockpot by cutting the liquid in half.

    Recipe #217565

    Moist, tender chicken in a flavorful combination of tomatoes and herbs. Don't be intimidated by the long directions, they're detailed for beginners, but this tastes good enough for an expert to enjoy. Alternately, you can make this in a crockpot.

    Recipe #217561

    Herbs de Provence can be hard to find. Try one of the health food stores or gourmet stores that sell bulk spices in little, plastic bags. This seasoning makes a nice change from the usual flavors Americans use with chicken. Its different without being weird. Garlic and a dash of sherry rounds out the flavor for a simple but delicious meal.

    Recipe #217555

    Frozen fruit smoothies are a favorite for the whole family. Why pay an arm and a leg for them when they're so easy to make at home? For an adult variation, try a shot of Captain Morgan on a warm, summer evening after the kids have gone to bed. Tip: Freeze bananas after peeling to save yourself a lot of hassle.

    Recipe #217138

    This was inspired by and adapted from KITTENCAL's Recipe #77782 (Savory Beef Roast Rub) when I needed something to do for grilled country ribs but was out of a lot of things. In addition to changing some of the herbs to use what I actually had available, I added the wine and oil because I think you get more flavor that way -- there are flavor components that dissolve in alcohol and oil that don't dissolve in water. It made a tasty change from the usual BBQ sauce/teriyaki/marinaded in lemon flavor you expect on pork. It makes enough for about 6lbs of country ribs.

    Recipe #216964

    We're great fans of versitle, inexpensive, hearty, homemade pilafs here. They beat the box-mix stuff hands-down for flavor and are almost as easy to make. A rich side dish like this is just the thing to accompany a simple steak or burger and make the meal special.

    Recipe #216717

    A simple, delicious vegetable recipe that tastes good with any grilled meat that was marinated in lemon juice. It can be done on your gas grill's side burner so you don't have to run back and forth. My family is perfectly happy with ordinary, yellow, cooking onions, but if you have Vidalias in season it will suit them very well.

    Recipe #215760

    When I was a kid our butcher sometimes had a thing called "City Chicken", which was pork cubes threaded on bamboo skewers to be breaded and fried like fried chicken. I haven't seen that in years. But butcher-pack, boneless, pork loin is always cheap at Sam's Club so here's how I adapted a modern, lighter, healthier favorite for chicken to use on "the other white meat."

    Recipe #215759

    If you're on a low-carb diet but crave the taste of spaghetti try this one. It goes well on the spaghetti too if you've got family members who don't low-carb. Or serve it to everyone on spaghetti squash. You can use fresh vegetables instead of the frozen and canned ones but pre-steam the broccoli so that the squash won't overcook waiting for the broccoli to finish. Try additional vegetables such as snap peas, green peppers, mushrooms, asparagus, etc. as available or substitute ground turkey or bulk Italian sausage as desired.

    Recipe #215298

    I make this as a topping for sweetpotatoes or winter squash but you could spread it on muffins or cornbread if you wanted to.

    Recipe #215285

    My young son invented this when he was in kindergarten. He loves Ants on a Log, but we were out of celery. A reasonably dexterous 5yo can make his/her own snack with a little supervision. This serves one young child.

    Recipe #215284

    A full-meal soup as delicious as the restaurant classic. And a great way to use your leftover pot roast or oven-roasted beef and not waste the drippings. Its a meal in a bowl but a green salad and some hearty bread are welcome additions if you want them.

    Recipe #214610

    How do they get away with charging extra for something this easy? The soup will only be as good as the beef stock so don't use cheap, salty bullion cubes. Make your own stock or use the kind of good soup base that restaurants use. (Tones brand is available at Sam's Club).

    Recipe #214594

    When I was on WIC I had dried chickpeas rather than canned so I had to adapt the hummus recipe. This basic recipe can be varied by adding black olives, roasted garlic, red peppers, or other ingredients -- just look at the packaged hummus in the deli for inspiration. You can even substitute peanut butter for the more expensive, and sometimes difficult to find, tahini for a budget-friendly variation with a different flavor that some people prefer. It makes a big batch that can be frozen in handy quanities. Best made the day before, but I can never keep my family out of it that long.

    Recipe #214532

    What's that you say? Catfish don't have wings? Well, I've never seen a buffalo fly either. Try it anyway! Note -- catfish nuggets are the odds and ends and broken pieces left over from the filleting process. They are regionally available in the southern US. If you can't get them just substitute ordinary catfish fillets cut into 2 inch chunks or any other firm, white fish similarly cut.

    Recipe #214198

    Bottled salad dressing can be convenient but its expensive and often full of salt, sugar, and chemical additives. Making your own is simple and allows you to customize the seasonings to suit whatever meal you are preparing. The amounts given make about 1/4 cup and can be expanded infinitely for larger salads. It can be made several days ahead and kept in the fridge. Sorry about the slightly odd way of putting the ingredients for the creamy dressing variations. The recipe editor is picky about what it will accept.

    Recipe #213989

    The touch of cumin and chili powder add a little zing to this skillet standard. My family aren't big gravy fans so this is drier than you might expect. Feel free to double the amount of beef stock and cornstarch to make more sauce if your family likes it better that way. If its summertime you could sneak in some of that surplus zucchini from the garden and it would be delicious that way.

    Recipe #213524

    Italian sausage and vegetables all ready together in a crockpot ready to serve atop a pile of pasta or stuffed into hoagie rolls for sandwiches. A good meal for a big family or just what you need when you've got a hungry crowd over on game day or race day. Easy to halve for a smaller crowd.

    Recipe #213442

    When I got out of college I bussed tables at a wonderful, little restaurant. "Diet Chicken" wasn't on the menu, but customers knew to ask when they wanted it. The olive oil in the dressing keeps these simple, grilled chicken breasts moist. Its absurdly simple and completely delicious. Eat as is or cut in strips to top a salad or fill a wrap.

    Recipe #213437

    A flavorful side dish perfect for either adding interest to a meal featuring a plain meat or for standing up to an intricate dish that would overwhelm a bland side. Once you learn the technique you'll be confident enough to change the vegetables or adjust the seasonings to suit your particular meal.

    Recipe #213303

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