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    You are in: Home / kelly jean's Public Recipes
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    15 Recipes

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    I recreated this at home after having a very similar salad at Buca di Beppo (an Italian family style restaurant). Ingredient amounts are approximate, because I simply toss in the amount that "looks" right. But, the combination of ingredients are soooo good. I think even the most inexperienced can throw this together without explicit instructions... :) Oh, for the Spiced Walnuts, try something similar to Chef #159145' Recipe #139127.

    Recipe #368843

    my grandma used to make this all the time. one of our family favorites... there are 2 other similar recipes on recipezaar, but they aren't quite the way i've grown up making it. be sure you are using Milnot Evaporated Filled Milk or something similar. I've tried many times to change the ingredient list on this recipe to reflect that it is an evaporated milk, *not* sweetened condensed milk, but seems intent on making Milnot "sweetened condensed milk". There is no such thing. Use evaporated milk if you must substitute for the Milnot brand. (it seems this edit may possibly stick, but I wanted this note in here to lessen further confusion.) edited october 20th to emphasize cold beaters and milnot: as reviewer cinda lou pointed out, the cold beaters and milnot are very crucial to the recipe. don't skimp on that step! i put the beaters in the freezer for a few minutes and the milnot in the fridge for a couple hours before making the cheesecake.

    Recipe #327707

    i first had these during a music camp at church (think vbs except we learned a musical to perform on friday night). they are so yummy. and just enough different. the recipe i have is actually named "special k clusters" and indicates that wheaties is an alternative. for some reason, i've always made them with wheaties (even while i call them "special k clusters"), so i'm renaming it as i post it here. and by the way -- i find it annoying that receipezaar recognizes special k, but not wheaties (they replaced it with "wheat flakes)!!

    Recipe #327693

    My mom used to put a booth in a local church's fall craft bazaar. The church ladies made these sandwiches every year. They are simply amazing. I went back to the bazaar this past fall for the first time in years... They were still making the same sandwiches, but I didn't get one -- they were sold out!! The recipe comes from the church's cookbook. The book suggests only Sunbeam white bread, but since when do I follow rules?! Pita bread, whole grain bread, wheat bread, or just a a bed of lettuce... It's all good. :)

    Recipe #303475

    my mom created this one... definitely a hit for everyone that has tried it. this is another recipe from my brain and taste tested as i cook. i usually use 1 1/2 to 2 pounds of meat and adjust the seasoning as i go. the hash browns i'm referring to are ore-ida and are in the frozen food section. i often use the potatoes o'brien verison. they are the same as the southern style except bell pepper and onion is added to the mix.

    Recipe #294892

    The "new" Recipezaar has cut off about half of my directions after step 3 during the switch. sad. sorry to any new readers. Maybe I'll have time to come back and make corrections someday, though I rarely frequent this site now because of how much more difficult it is to navigate. this is a passed down, tried and true chili recipe. i always get a ton of compliments on it. serving ideas: cheese, fritos, cornbread, saltine crackers (we love them all -- depending on our mood!)... note -- this is one of those recipes that comes from my brain and test tastes. :) so a couple of notes: -- i have found that Lawry's chili seasoning gives the best overall taste. and plus, that's just the way grandma made it! -- i use any where from one to two pounds of meat and adjust the ingredients accordingly. -- i often use nearly 1 and 1/2 packets of chili seasoning, especially if the meat portion is on the heavy side. -- i often use some of the stewed tomato juice and chili bean juice to help add flavor.

    Recipe #294888

    Great flavor and so easy to make. It's best to let it sit in the fridge overnight. The cayenne definitely adds some spice, so use sparingly if you wish.

    Recipe #267714

    The biscuit gives the crust a really great flavor. This is also a really easy recipe to adjust to your family's tastes.

    Recipe #258341

    Very easy. The rice, preferably, should be one day old (so that it is less sticky) but I have done it all once several times with good results. I also want to try adding in bean sprouts, but I keep forgetting to pick some up at the store.

    Recipe #243959

    I used to just love "raw" guacamole--mashed avocados and some salt. Then, I discovered this version--wow! So worth the extra effort!

    Recipe #231745

    I'm always looking for new recipes for chicken strips. This one is a favorite.

    Recipe #231664

    Jamie gave this recipe to me back in our college days. :) I like to use a rotisserie chicken from the grocery deli for this recipe. I always use the leftover chicken for something.

    Recipe #230227

    Old family favorite and easy to put together. Also easy to double or half depending on how many you need to feed.

    Recipe #230222

    This recipe sounds a little "different," but it was a huge hit this year at Easter. It originally called for 6 eggs; however, I've been able to squeeze in 8 and have plenty of sauce.

    Recipe #230221

    Easy, yummy salmon fillets.

    Recipe #230218

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