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    54 Recipes

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    This recipe would also work for many other types of fish, like catfish or salmon, but Steelhead is what I had on hand. So yummy!

    Recipe #109283

    I threw this together the other night when I wanted something to go with my catfish and slaw. It's also great with barbeque!

    Recipe #109161

    My sister has made this for as long as I can remember. Always a family favorite, and easy to whip up to go with almost anything.

    Recipe #108923

    This is a recipe that my sister clipped out of a magazine almost 20 years ago. Despite that, it's surprisingly spicy and VERY tasty. You may want to add less chili oil if yours is very spicy, or more peanut butter if you'd like a thicker sauce.

    Recipe #108918

    This recipe comes from a Highlights magazine Holiday cookbook published in the '80s. I like it best with a high-pectin jam that holds its shape during baking, though I will soon be trying it with Morello cherry jam, which should marry well with the almond-flavored cookie. I'm completely guessing about the yield of this recipe, since I haven't made them in quite a while.

    Recipe #106508

    I adapted this recipe from one I found in an old Martha Stewart Holiday book. I made some adjustments in herbs and took out the potatoes since my husband is low carbing. Added the greens in that I had on hand and voila! Delicious dinner with the Roasted Red Pepper Soup also posted in my cookbook.

    Recipe #105917

    I needed a good flavor to go with a pickled salad I made and this idea suggested itself to me. It is FANTASTIC!

    Recipe #103715

    I found the original form of this recipe when looking for a great fajita marinade. It was so incredibly delicious that I started using variations of it on all my grilled meats. It's incredibly fast, and doesn't have a strong flavor of its own. It just seems to make all meat taste juicier, better and more like itself. Any high-acid citrus works well in this recipe, so substitute lemons if you don't have limes. I haven't tried grapefruit yet, but I'm sure it would be interesting. I've also augmented with rice or cider vinegar when my citrus has been a bit dry and that has worked well too. Nothing in this recipe is too exact, and you don't have to be either. The basic combination is just so incredible (and forgiving!), I highly recommend it.

    Recipe #90835

    My husband went shopping at the halal (like kosher) meat market and brought back beef shanks, which I'd never worked with. After searching around for what I could do with them, I ended up augmenting a recipe that seemed to have been a synopsis of a recipe demonstrated on Emeril's show. I made some changes and boy howdy! Husband says I can make this every night! I could just eat the potatoes and gravy and be quite happy. For dessert, I served baked apples with a raisin/nut/spice stuffing. The recipe is written for stove/oven braising, but I will be trying this next time on the low setting of my crockpot. I'm sure it will work quite nicely, perhaps even better. This is a really homey dish, but has dinner party taste and can be prepared in the morning and left to cook all day while you get ready.

    Recipe #90801

    I'm not sure if "awesomest" was a word before, but it is now! This was exactly what I wanted when I came home on a blustery night. The venison and wine give it a very strong, rich flavor, and the combination of spices gives it great depth. I'm sure you could substitute beef for the venison and it would be almost as good. I wasn't measuring as I added the seasonings, so all of that is approximate. Do what makes you happy.

    Recipe #79199

    In the October '03 issue of Savuer, there was an article on canned tuna and lots of recipes, both traditional American and Italian, to use it in. One recipe was for a scratch version of the usual tuna noodle casserole with mushroom soup. The thought of tuna hot dish really puts me off, but for some reason, this recipe intrigued me and I wanted to try it with salmon. I made some significant improvements on their recipe and here is the delicious result. The only problem I had was getting the sauce to thicken, but I think that was because I was using 1% milk instead of whole. I'm sure this would be a tasty vegetarian dish without the fish.

    Recipe #73981

    One of the great pleasures of summer is the abundance of fresh vegetables. I had some leftover grilled corn and a few other fresh ingredients lying around, so I made this salad. I prefer the simple sweetness of the fresh vegetables in here, and raw onions don't sit well with my husband, but I bet a little onion and garlic would be great in this salad, so I added them as optional ingredients. I bet this would also be good topped with a little crumbled bacon or feta cheese.

    Recipe #68334

    This recipe was posted in response to a request. I found it on Cooking Light.com. I haven't tried it yet, but it sounds quite tasty.

    Recipe #64865

    This is a delicious salad served only in the summertime in Japan. I really miss being able to drop by the convenience store and pick up one of these for a fast and easy meal. It's wonderfully refreshing, especially when there's no air conditioning available. Cook time refers to boiling noodles.

    Recipe #63456

    This is a great old-fashioned recipe that my sister got from one of her patients. It's delicious!

    Recipe #63454

    This recipe was posted by request. It's from Country Living Magazine, a summer issue from 200, I think. These are absolutely the MOST delicious things EVER, and I think the dough would make an excellent pie crust for most any kind of fruit pie.

    Recipe #63452

    Another great recipe thrown together from leftovers! You can use a bottled dressing on this or make your own. I just happened to have a little dressing and less time. :)

    Recipe #63417

    This recipe appeared in the Fort Worth Star-Telegram a few years ago. It is DELICIOUS! So moist and tasty, and the peach is actually rather subtle.

    Recipe #63407

    The flavor of the ham stuffing and the cheese is similar to Quiche Lorraine, which comes from the Alsace region. Germany and France have passed this territory back and forth over the centuries, and the food and culture there is an interesting combination of two countries.

    Recipe #62939

    This is a really wonderful treat, good for breakfast with muffins and fruit, or lunch or dinner with a nice green salad. I prefer making the shell-less mini quiches. They fit my husband's low-carb needs, and they reheat well in the oven or microwave, making them great quick breakfasts or snacks. They would also work well for a brunch buffet.

    Recipe #62938

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