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    64 Recipes

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    I am posting this because it is different than the other Char Siu Sauces here on Zaar. I noticed a recipe called, "Sticky Chicken" Recipe # 397556. It is posted by Im Pat. I am not familiar with this sauce so I googled it and found this recipe. Since I would never buy a jar of it, I felt like this would be a good recipe to post. Please give credit to: From the Sunset Chinese Cookbook. From Geminis MASSIVE MealMaster collection at Extracted from a Char Siu Ding (Pork) recipe.

    Recipe #398038

    My Mor-mor was the best cook! She made these wonderful sugar cookies every year. She rolled them thin as paper and put a glaze on them. This is from a book called, "Norwegian Recipies" copyright 1947. It says it is a recipe from Mrs. Bredstrup, Brooklyn, N.Y. Please note I am posting for safekeeping. When I look at this recipe, my instincts tell me that I should add some salt and some almond flavoring, yet in this cookbook, my Mor-mor had placed a huge red X-- so I know this is what she used. I will leave it up to you how you alter this to your families tastes and preferences. .

    Recipe #343517

    This is a deep fried cookie which adorned our Christmas table every year until my Mor-mor's death, in 1981. This recipe came from a book called Norwegian Recipes, copyright 1947. Compiled by Magny Lanstad-Jensen and taken from "Urd" magazine by Mrs. Esther Klausen. My Mor-mor made tons of these every Christmas and while I never had the pleasure of watching her or helping her make them, I have made several attempts with this recipe. Please note that I am mostly posting for safekeeping. I am copying as written because I feel part of the charm of this recipe is the way in which it was written. I do not have information about how hot the oil needs to be nor how long (in minutes) they should be fried. Preparation time does not include chilling dough overnight.

    Recipe #343509

    1 Reviews |  By KCShell

    I did not find many recipes here for stuffing with sausage. My mom made this every year and naturally, I think it is the best! She passed away in 1990 and I have been making it in her honor ever since--of course, I don't think mine tastes as good as her's tasted! I am allergic to onions and have not used them in this recipe for over 20 years, so please use the amount that is good for your family. NOTE: Baking time reflects the extra stuffing that you will bake in a pan-- ALSO: Zaar does not accept giblet water so I used "chicken broth"

    Recipe #339322

    1 Reviews |  By KCShell

    I try to send the girls out the door with a good breakfast in the morning and this can be altered to be lower in fat and cholesterol by the use of skimmed evaporated milk and egg beaters. Results still excellent! I use turkey bacon instead of ham, although it is great with ham too. Pat Ensenbach submitted this recipe for the St. John's Lutheran Church and Preschool Cookbook, Yankton South Dakota. Serving size indicates 8-10 servings but that is if you cut it evenly before serving. If people help themselves, you may have more or less servings depending on how much they take! Please note there is a refridgeration time (several hours to overnight)

    Recipe #330038

    Good for breakfast without all the sugar. I try to use the canned fruit in it's own juice and diet 7 - up. You will need 9 oz. plastic cups which will yield about 15 fruit cups. Freezing time is stated as cooking time.

    Recipe #327841

    This was posted in the New York Times on March 2, 2000. I use it as a rub for brisket but you can use it with other cuts of beef as well. Great for baking or grilling.

    Recipe #295076

    I had this at a baby shower a few years ago and got the recipe from the hostess who was having the shower. I do not know the origin of the recipe but let me just say, if you are looking to take a dip to a party and you want everyone to ask you for the recipe, this might be the recipe for you. You can adjust the amount of the jalepeno's according to your taste.

    Recipe #292423

    5 Reviews |  By KCShell

    We had a block party for Memorial Day and I brought this jello dessert. You can buy the actual mold from for $3.50. I got the jello mold free for buying jello at my local grocery store, which included several recipes. If you don't have the mold, use a pan that has a 10 cup capacity. Follow directions as closely as you can as the consistency of the jello is very important. Please note that you can use (2) 4 serving size packages or (1) 8 serving size packages of jello for the red and blue layers. This will be a hit at your next holiday gathering!

    Recipe #230720

    2 Reviews |  By KCShell


    Recipe #218854

    1 Reviews |  By KCShell

    When we lived in South Dakota, this was a very common salad. Now that we live in Missouri, no one has ever heard of it! The other recipes call for pudding in the mix but try this one, it is pure and delightful. I would suggest that you make it no more than an hour or two before you serve it. The apples will tend to get soggy if made too far in advance. Time includes chilling time although I usually make it right before supper and serve immediately.

    Recipe #214859

    1 Reviews |  By KCShell

    This salad creates a beautiful display in a clear glass bowl. It uses three different colors of jello which are covered in a creamy, sweet pineapple, lemon sauce. It is a holiday favorite. I received this from my friend, June. Chill time should include allowing jello to set and then allowing the whole dessert to chill for 5-8 hours or overnight.

    Recipe #164355

    1 Reviews |  By KCShell

    This produces a slightly sweet, French bread with a light, crispy crust. Wonderful toast! Taken from: Bread Machine I -- White and Cheese Breads.

    Recipe #152943

    This is a very dense, natural foods type of cookie. If you are looking for something light, this is not it! The peanut butter and coconut go well together. I have substituted oatmeal in place of the wheat germ and added dairy free chocolate chips with good results. Full of protein and grains - add a glass of milk (regular or soy) for a complete breakfast! From: Uprisings - The Whole Grain Baker's Book.

    Recipe #151945

    1 Reviews |  By KCShell

    Fun little bon bons for a Holiday tray or to curb the "gotta have some peanut butter and chocolate" cravings. I make them pretty small - about 1/2 tablespoon of bon bon dough but that is just a personal preference. I have also frozen them before I dipped them in the chocolate so they don't lose their shape. Recipe from the back of the Keebler Graham Cracker Crumb box.

    Recipe #147828

    1 Reviews |  By KCShell

    I love cinnamon twists but most recipes call for crescent rolls - which I never have on hand. This uses quick-rising yeast and has a 15 - 20 minute rise time. This should work for you if you want something quick! From: Homemade for the Holidays by Molly Williams, Lyons-Decatur Northeast School, Lyons, NE.

    Recipe #147827

    3 Reviews |  By KCShell

    These have been created for the Weight Watchers Plan but they do not contain any wierd ingredients so they can be enjoyed by all! If you are following the plan, One point per cookie.

    Recipe #111337

    These will satisfy your chocolate cravings but have been designed for the Weight Watchers Plan. Two cookies equals one point as stated on the Weight Watchers website for this recipe. If you are concerned with the calculation of the points, please contact your WW leader.

    Recipe #111089

    2 Reviews |  By KCShell

    I am always caught without anything to make for supper. I love balsamic vinegar and garlic together. This fits nicely on the Core plan of WW, but is versatile enough for all! Found on the WW boards.

    Recipe #110491

    9 Reviews |  By KCShell

    This will fit the Core or Flex plan of Weight Watchers. This could be made ahead or can be fixed in about 40 minutes. Great for a busy evening.

    Recipe #109787

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