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    213 Recipes

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    2 Reviews |  By Katzen

    Yet another different multigrain sourdough recipe that I've come up with! In this recipe, you soak the grains and seeds overnight in the proofed starter, then retard the dough for 8 hours to improve the sourdough flavour. It is dense, grainy, and delicious! Recipe #384672 is a mixture that is my mock up of the product by the same name on King Arthur's website. If you don't want to make the entire recipe, you may add 2 tbsp each of rye flakes, wheat flakes, whole oat groats, millet, seven-grain cereal, flax seeds, and sunflower seeds, plus 1 tbsp each of poppy and sesame seeds.

    Recipe #387003

    9 Reviews |  By Katzen

    I came up with this salad recipe for Father's Day, and it was a huge hit. I strongly recommend recipe #154351 and recipe #323254 in this!! (I used both walnuts and pecans when making the candied nuts.) It's really pretty if you can get yellow pear tomatoes and use a red pepper, or vise versa.

    Recipe #385963

    4 Reviews |  By Katzen

    Found on Robin Hood's site. This is a divine, simple bar - my favourite kind of recipe!

    Recipe #384851

    5 Reviews |  By Katzen

    Here's how to make the traditional "everything" mix for your bread or bagels. Use an egg white wash, Pam, or a spritz of water to help the topping stick.

    Recipe #384750

    2 Reviews |  By Katzen

    This was inspired by recipe #340196, which I love dearly, but wasn't making as much once I discovered sourdough. So I converted it! This is the result. Prep and cooking time does not include rising time, which is approximately 4 hours.

    Recipe #384703

    4 Reviews |  By Katzen

    I was inspired by the Harvest Grain Blend that King Arthur Flour sells, but being in Canada, the cost of shipping is prohibitive enough to make me come up with my own version. Add 1/2 to 2/3 cup to your favourite bread for extra crunch, flavour, and nutrition! I suggest replacing 2 tbsp of each cup of flour with the mixture as a starting point. I've also added some barley flakes and 7 grain cereal to my mix. Store in a tightly sealed container. Another way to use the mix is to make a "soaker", which you do by pouring 1 cup of hot water over 2/3 cup of the mix, and allowing it to soak overnight. Then add this to your bread mix, ensuring to subtract out the 1 cup of water and 2/3 cup of flour from the recipe you're working with.

    Recipe #384672

    2 Reviews |  By Katzen

    Inspired by recipe #378013, which I really loved, but wanted to make as sourdough. I loved the result, so I'm posting it here hoping someone else loves it as much as me! I used 2 cups of 7 grain multigrain bread flour that I found at the St. Lawrence Market in Toronto, and 2 1/2 cups of Robin Hood Best for Bread Multigrain flour (which is really white, whole wheat, cracked wheat, and ground flax.) I used 1847 Oregon Trail Sourdough which I had just gotten two days prior, but any sourdough would do! The flour can be a combination of multigrain and whole wheat or white flour, to your taste preference. If you're so inspired, top this loaf with 7 grain cereal, oats, bran. Spray the loaf with Pam or water and then sprinkle with the topping before baking.

    Recipe #384106

    1 Reviews |  By Katzen

    I found this recipe in a Canadian Living Magazine, which calls for vegetable marrow. I wondered what this vegetable was, as I'd never seen it before. Turns out it is a relative of the zucchini, and zuchini or yellow squash is easily substituted. The stew, with a few small modifications, turned out delicious, and the juices are perfect to sop up with some crusty italian bread.

    Recipe #383051

    1 Reviews |  By Katzen

    From Canadian Living's Dinner Club, posting here for safekeeping. Cook time is freezing time.

    Recipe #381981

    1 Reviews |  By Katzen

    I made this recipe up when making jam this July, and am posting it because it turned out so delicious! Total crushed berries should equal 4 cups. Cook time is time for mixture to sit before jarring it.

    Recipe #381087

    1 Reviews |  By Katzen

    Courtesy of Homemakers magazine, this gorgeous and delicious struedel-like flaky yeast dough and sweet berry filling make a stunning, yet simple, dessert... or serve it for an upscale brunch. Do use raspberries, blueberries, and raspberries - the plump, juicy, and sweet fruit literally dance on your tongue. Prep time does not include dough rise time (add 2 hours.)

    Recipe #380520

    7 Reviews |  By Katzen

    Courtesy of Homemakers Magazine, this is a berry infused iced tea blend, perfect for summer entertaining. Cook time is cooling time.

    Recipe #380192

    7 Reviews |  By Katzen

    A summer favourite, when your garden is overgrown with mint. Easy to make, and delicious! Cook time is cooling time. Original recipe from Homemakers Magazine had 1/4 cup lime juice, but after Acadia's review, I adjusted it, as I agree that is too much and is overwhelming. I think that lemon juice compliments the taste more, as well. For a vegan version, use agave nectar!

    Recipe #380190

    An innovative, delicious salad found in today's Canadian Living Newsletter.

    Recipe #380109

    6 Reviews |  By Katzen

    Lemon, blueberries... two of my favourite things! Courtesy of Robin Hood.

    Recipe #380057

    This is my MIL's recipe for rhubarb pie - I just got this recipe today, after putting out the call to my husband's siblings for it. You see, I'd made rhubarb pie from 'Zaar for DH, and well, it just wasn't the same as his Mom's! So I eagerly looked over the recipe today, and it is slightly different than the one I'd found and made here. I really don't think it's SO different... but my husband thinks so. So, I'm putting it up here for safekeeping, and to share the story with a whole bunch of you who probably understand the profound effect of MIL recipes! I'm sure my MIL is smiling down on us right now, with that evil grin she always had... I AM leaving out the typos that I'm not so sure weren't intentional on the part of my BIL (bake at 450 for 15 minutes, then bake at 350 for 4-5 minutes!)

    Recipe #379393

    5 Reviews |  By Katzen

    Easy roasted vegetables are tossed with couscous, and mixed with olives, fresh herbs, and lemon juice for a delicious summer salad. Feta makes a wonderful addition!

    Recipe #378310

    1 Reviews |  By Katzen

    During ZWT5, I made ALOT of salsa... and was inspired today based on ingredients at hand to make this one up. Sweet and hot, it's pretty good, if I have to say so myself! I was struggling with whether to add cilantro, but opted not... might not be a bad addition, though!

    Recipe #378056

    1 Reviews |  By Katzen

    I found this in a Quaker Oats flyer - it's so delicious!! I'm curious to try it again as the first time I made it, it didn't stick together in bars as I expected, it was more granola-y in clumps, but I have to try it again to make sure my measurements were correct. It's so delicious, a co-worker who doesn't like granola actually asked for the recipe because she liked it so much! I did use dried blueberries instead of the raisins.

    Recipe #378004

    1 Reviews |  By Katzen

    A staple here now that I use Sourdough primarily. Feel free to change the sunflower seeds for other seeds or nuts, and the millet for quinoa or amarynth or other grain. Again, thanks to Donna for her basic recipe on which this was based. Cook time does not include bread machine processing time.

    Recipe #377601

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