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    You are in: Home / Cookbooks / OAMC
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    53 recipes in


    For the past year or so, I have been doing mini-OAMC sessions on a regular basis. I love taking advantage of meat sales to prepare things in bulk. I also love having a lot of "frozen assets" readily available.
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    25 Reviews |  By KeyWee

    You won't believe this is made with ground beef! Great to have on hand or to give as gifts.

    Recipe #19453

    My husband brought home this recipe from Yarmouth Junior High School’s family studies cooking program when he taught it one year and it is DELICIOUS! I had to increase all the ingredients to feed a family or group. This is my kids' favourite meal.

    Recipe #192257

    This recipe is as old as the hills. I've made it for the last 50 years and it was old when I got it. I thought it would be a good addition, so that young cooks can see how easy it is to make a basic sausage. You can play with it, add more spice or whatever. I do suggest trying it as written first. Just as good as what you can buy, but you know what is in there. I make a double recipe and then freeze it. It is really easy and quick to whip this up and costs a lot less than store bought. Prep time does not include sitting in the fridge for 24 hours.

    Recipe #37881

    This is more of a technique than an actual recipe. So feel free to use your favorite meatball recipe here. This technique is great for OAMC (see freezing tip) and you skip the tedium of rolling individual meatballs. This recipe is from Pillsbury Classic Cookbook #283 (Sept 2004).

    Recipe #135415

    11 Reviews |  By Katzen

    From Fresh from the Vegetarian Slow Cooker, this recipe is a guideline to slow cook basic dried beans such as pintos, kidneys, white beans, and black eyed peas. If you wish to flavour the beans, add the onion, garlic, and bay leaves, else leave them as is; just cook them in water and you will have beans that are ready to use in any recipe calling for cooked beans. Cook time does not include the overnight soak.

    Recipe #418837

    If you are Italian, or were lucky enough to grow up with some, this is the red sauce that you knew. you may have called it "gravy", or "red sauce". whatever you called it, you loved it. it is a marinara sauce, and look for my meatball recipe, as this is what you should be cooking them in.

    Recipe #313788

    I found this recipe in a cooking magazine that I pick up occasionally. My family loves these with pasta, and they're great in meatball subs with fresh tomato sauce (recipe posted separately). No frying required, either.

    Recipe #124958

    This wonderful homemade pasta sauce will make your whole house smell like your favorite Italian restaurant or like an Italian Mama's kitchen. Wonderful over the pasta of your choice or in any recipe that calls for pasta sauce. Lovingly created for RSC 9

    Recipe #223752

    This is my moms recipe... and these things are GOOD!!!!! The ingredients are simple but they taste amazing.

    Recipe #404426

    This Meat Mix is out of the "Make a Mix Cookery" That I got from my mother. And is part of my most asked for recipe.

    Recipe #38308

    I put this together tonight and they turned out wonderful. You can use them for swedish meatballs, spaghetti, meatball subs, sweet & sour meatball appetizers! Good Stuff!

    Recipe #101808

    Chorizo like Grandma Nana used to make. When I was a kid we went camping a lot, and my mom always made Chorizo and Eggs for Sunday breakfast. And I still make it a lot. Nana's chorizo always tasted a little vinegary, so that's the one cup option.

    Recipe #211024

    This is a recipe that I invented about fifteen years ago and has been a favorite among my family and friends ever since. I make this in LARGE amounts, since it goes quickly and can be used in a variety of ways. You can fill toasted taco shells with this then top with lettuce, fresh tomato, cheese, sour cream and or guacamole. I like to put this on tostada shells, sprinkle shredded mozzarella cheese on it, microwave to melt the cheese and then top with sour cream, quacamole and jalapeno slices. You can also do that with the round nacho chips. Another suggestion is to wilt corn tortilla in a skillet with a bit of oil, drain them on paper towels and place some of the filling into them, roll them up and cover with a white cheese and sour cream sauce and garnish with jalapeno slices. Depending on how you use it, this should serve between 6 to 10 people.

    Recipe #125749

    This is the way I have always made my sauce It makes plenty..I freeze the sauce in freezer gallon that we always have it on hand.

    Recipe #170959

    22 Reviews |  By Mirj

    Don't throw away the turkey bones after you've demolished your bird! Save them to make a fantastic turkey stock, which you can then use to flavor all sorts of soups and gravies. After you strain the stock you can freeze it in small Tupperware tubs, or even in ice cube trays, very handy to have in the kitchen!

    Recipe #47432

    I like to double or triple this recipe and freeze in zip lock bags. This is great served with eggs, in a quesadilla, I have roasted veggies and served this along the side.

    Recipe #112974

    5 Reviews |  By dale!

    This recipe is used with beef casserole base #48835 (recipe posted). It's really delicious and once the beef base is done it is so quick and easy to prepare.

    Recipe #48839

    2 Reviews |  By dale!

    This recipe is used with Recipe #48835. It's very tasty and once the beef base is done, it is so quick and easy to prepare.

    Recipe #48838

    2 Reviews |  By dale!

    This recipe is used with beef casserole base (#48835). It's fantastically delicious and once the beef base is done it is so quick and easy to prepare.

    Recipe #48837

    8 Reviews |  By dale!

    This base is meant to be divided into 3 portions which can be frozen for up to 3 months. All you have to do then is thaw the base (put it out in the morning) and decide if you want to make Recipe#48837, Recipe#48838 or Recipe#48839 (all recipes posted here on Zaar). In under 20 minutes you can have a fantastic meal for 4 ready, and it will taste like you have been cooking all day! The meat in this comes out so tender and the casseroles are all delicious.

    Recipe #48835

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