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    You are in: Home / Kitty Z's Public Recipes
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    20 Recipes

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    1 Reviews |  By Kitty Z

    This started out as leftovers, but looked so pretty cooking up, and tasted so nice, that I had to post it here. The ribboned carrot turns plain old cabbage beautifully golden, hence the "Sunny" part of the recipe. Sauerkraut gives this a bit of vinegary bite that is a great match for main dishes with sweet sauces or marinades.

    Recipe #245730

    P'at is the Korean name for the azuki bean, the source of the "sweet red bean paste" often used in Asian desserts. They have a delicious rich flavor which I find matches well with the creaminess of an Indian-style lassi. You should be able to find canned sweetened azuki beans at any Asian supermarket. "Plain" yogurt in Korea always has sweeteners added, if using the more natural type, you may wish to add a touch more sugar to this, depending on the sweetness of the azuki beans.

    Recipe #240241

    1 Reviews |  By Kitty Z

    Another Singaporean pickle recipe from the "Nonya Favourites" cookbook; these are a delicious twist on dill pickles. They're spicy in the sense of being spiced; if you like more heat, add more chili powder. I have also successfully used prepared grainy mustard in place of the mustard seeds. Cook time includes "pickling time" overnight.

    Recipe #238731

    A different twist on the chocolate granita, this one uses milk, giving it a bit of an ice-cream-like taste. Sixty grams of sugar gives a nice dark chocolate flavor, if you're looking for more of a true "milk chocolate," you may want to add a bit more. Adapted from the "Ask Mario" site, where it was the topping of a much more complicated dessert. I've added volume equivalents to the weight measures so you can make this without a scale.

    Recipe #238652

    Something a little different for your tuna salad, since my mom sent me a jar of cranberry horseradish recently, and now I can't stop eating it! It's good on everything, including tuna salad. :) If you can't find it, this recipe for Recipe #186157 looks like a close approximation.

    Recipe #237367

    1 Reviews |  By Kitty Z

    This granita is flavored with both cocoa powder and semisweet chocolate, complemented with cinnamon and nutmeg. It's guaranteed to satisfy your sweet tooth! This comes from a recipe posted in several places around the Web. Cooking time is freezing time.

    Recipe #237259

    I've been looking for chocolate granita recipes; this is one I found on Oprah.com. It's not too rich, as the flavor is pretty much all from your cocoa powder (so it'd be worthwhile to use a good brand here). But it is very simple to put together. It's also not very sweet, so feel free to add more sugar if you prefer. Cooking time is freezing time.

    Recipe #236848

    I like to make tofu tacos every once in a while, just for variety (plus it's a lot cheaper than beef!). I usually make them a bit differently every time; this recipe is a combination of three other veg taco recipes, and I think it came out rather well. If you have a food processor, you can whip this up very quickly with no advance preparation. But if you do have time, it's a good idea to press the tofu beforehand.

    Recipe #236335

    I made up this recipe when I had apples that were about to go bad, but not enough to make applesauce the usual way. Because the apples are steamed, not boiled, you can reduce this down to even one apple with no problems.

    Recipe #231259

    1 Reviews |  By Kitty Z

    This looked too interesting to pass up! It's not too pickly, with just a tablespoon of vinegar, but deliciously sweet and spicy. From a cookbook, "Nonya Favourites," which I picked up in Singapore. The book suggests serving this with rice and a coconut curry, or fried fish.

    Recipe #230719

    Koreans are encouraged to mix whole grains with their rice, both for the health benefits and to encourage farmers to grow crops other than rice. Generally one or two grains are added, but this is a great mix of nine grains & pulses. Usually we buy this pre-mixed at the market, this recipe is literally the ingredients list on the bag! Serving size is estimated based on 1/3 cup uncooked rice, which should yield about 1 cup cooked rice per person. NOTE: It's important to get hulled or split dried beans, otherwise they will need soaking before cooking.

    Recipe #230490

    1 Reviews |  By Kitty Z

    Something a little different for your squash, inspired by twice-baked potatoes. This will work better with a straight, long squash

    Recipe #228436

    The directions on my chai tea bags say, "steep 3-5 minutes, then add milk." The result is not very good; it's watery and not spicy at all. This recipe is my "rescue" for chai tea bags. It's not exactly chai like you get in India, but it's closer at least!

    Recipe #227694

    This started out as a humble leftover stir-fry, but has taken on a life of its own. If you don't like blue food, replace the red cabbage with a vegetable of your choice. Serves 4 as a side dish, or two for dinner with fried egg on the side.

    Recipe #224934

    1 Reviews |  By Kitty Z

    From "Chocolate and Cocoa Recipes," circa 1908. Several of the cocoa recipes in this book use this method of half milk and half water, thickened with flour. I tested this one, and it is creamy, though definitely different from all-milk cocoa. I found that the flour had a tendency to seize up, so I strain this before serving. You can find this cookbook and a few other antiques on the Project Gutenberg site.

    Recipe #219062

    1 Reviews |  By Kitty Z

    Possibly the only food to ever become MORE complicated as it passed through the generations. My gram made the standard Chocolate Pudding Pie from Jell-o pudding and frozen crust, my aunt started using homemade pudding, and I started using homemade crust. I have included a press-in crust recipe, but if you have the inclination, this rocks in real, rolled out, butter-and-Crisco crust. Though the yield says 16 servings, this will take vigilance and discipline. This pie has been known to disappear when left unattended with two teenage cousins. Cook time includes baking and refrigeration.

    Recipe #207164

    2 Reviews |  By Kitty Z

    My old roommate used to cook this all the time as a quick and easy yogurt topping. I also think it's nice with a little bit of cream instead. Please use butter if you can stand it, there's no comparison!

    Recipe #113339

    1 Reviews |  By Kitty Z

    I got this recipe from Martha Stewart's magazine; originally it did not include the chicken but I wanted to add something so it could be a meal by itself. If you'd rather not have the chicken just use another 1/4 cup couscous and another 1 cup corn instead. This makes just enough for me to have it for dinner and next day's lunch; as a side dish I'm guessing it would be enough for three or four.

    Recipe #92700

    1 Reviews |  By Kitty Z

    I don't know how Irish it is, but I was told it was when I got the recipe, and it is delicious (and much more impressive then green sugar cookies). Don't be intimidated by the old-fashioned two-hour steaming, it's not difficult, just sounds so.

    Recipe #69297

    5 Reviews |  By Kitty Z

    Absolutely the best brownies I have found. Don't worry about hunting down any "caithiseach," it's just Irish for delicious.

    Recipe #69294


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