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    80 Recipes

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    Different. EASY. Great for sandwiches. From Palette to Palate cookbook, Cincinnati Art Museum

    Recipe #265785

    This is a fake-out recipe. Not really spaetzle, made with kluski NOODLES. Great side dish. Easy make-ahead.

    Recipe #265709

    No tomato in this sauce! How many years have I been cooking? I won't tell, but I think it makes me vintage, too. This was one of my early standards.

    Recipe #264497

    1 Reviews |  By Jezski

    Vintage recipe from St. Mary's Polish Church, McKeesport, PA. The name for this thick and delicious noodle stems from the fact you mix the cheese right into the dough. You don't even have to stuff the dumplings! It is an easy dish and very tasty. Meatless, it was a Lenten favorite years ago. We need to save these old-time recipes before they are gone forever! NOTE: You can substitute regular cottage cheese rinsed and drained VERY WELL. The farmer cheese called for is very similar in texture to cottage cheese; it is not the solid formed sliceable cheese you sometimes see... And the buttered breadcrumbs are key! It IS a Polish recipe, you know.

    Recipe #263677

    1 Reviews |  By Jezski

    Love the name Dough Bellies! EatnPark is a well-liked local family restaurant in Western PA and Ohio. Some years ago, this appeared in a cookbook of employee's favorite recipes. It is a delicious time-saver.

    Recipe #262950

    Creamy and cheesy, mild flavor but very tasty. Instead of the can of pimentos, you can cube red peppers (or green or both) and add to the potatoes and onions when they are about halfway through. A little crunch and color is nice.

    Recipe #262852

    11 Reviews |  By Jezski

    This is a method, not a recipe. I posted this in answer to a forum request from Bobbie #3. She was pleased with the way it worked and suggested the method might be a help to others. I have no clue as to where I picked up these directions. NOTE: Zaar insists on an ingredients list. Please disregard and just do your own thing. This is a METHOD, not a recipe.

    Recipe #262535

    1 Reviews |  By Jezski

    NO seafood in here! Like potatoes? Like carrots? Like them together? Not sure? Try this recipe and find out. I did, and we do. An old favorite.

    Recipe #262332

    Old, old recipe from Cook's Catalog, St. Michael's Byzantine Church, Western PA. If you like strudel, you'll like this recipe. It tastes much like a real strudel but is much less work. Best the first day as it gets a little damp from the apples the next day. Still good though! But don't worry; it'll be long gone by then. Some people sub cherry pie filling for the apples, but I think it's too wet. This church cookbook has some winners in it! I'v used it so much I have to use a rubber band to keep it together. The cookbook has an alternate filling for this strudel using angel food cake mix, nuts and maraschino cherries!? I've never tried it. Maybe I need to do that!

    Recipe #262028

    11 Reviews |  By Jezski

    No fear...it's not as much work as it may seem. Lots of passive cooking time here. Great for hors-d'oeuvres with a little cheese spread, pate' or what-have-you! Terrific as bruschetta. This just may be the most-liked bread I make. A pre-shredded 3-cheese combination is also very good. I have no clue as to the provenance of this recipe, been making it for a while.

    Recipe #261935

    I know, I know, I don't like to use cream of **** soups either. But this recipe is an exception. It's so quick and easy and good enough that you can sneak it in as homemade. Don't we all have our dirty little secrets!

    Recipe #260746

    1 Reviews |  By Jezski

    Isn't this a great name? And it's a great recipe, simple uncomplicated ingredients. I found this on the Rock and Roll Chef website; he deserves all the credit. He does have some winners there. Half of this recipe was plenty for a lb. of shrimp. Use the sherry; it does add to the flavor. You might want to alter the amount of cayenne according to your personal taste. I used the other half of the crumb mix later in the week on cod. Also very good.

    Recipe #260665

    Before all the fresh garden peppers are gone, try this sauce. Looks marvelous with all the big chunks. Supposed to serve 4 but it’s a whole lot of sauce. (And it freezes well!) Supreme Macaroni Co., 3/92

    Recipe #256506

    1 Reviews |  By Jezski

    Or maybe this qualifies as a VINTAGE recipe. Simple and delicious, a long-time family favorite. Hey...how about TURKEY!!! This recipe will also come in handy during the holidays! 1-08-08...I just made this with (leftover) turkey and it was very good. One caution...if made with crumbs instead of cubes, it has a different texture. I prefer using the cubes because it comes out more like stuffing with chunks of poultry in it. And we like our stuffing!

    Recipe #255561

    UPDATE 4/22/09: Made this with chicken tenders and frozen peas and it was very very good. It did need a little more chicken broth to make it saucy enough. Just sub chicken for the veal and follow the recipe. I'm also rethinking the canned peas thing because frozen peas worked well with the chicken, so..... Original post: an elegant and delicious veal recipe. BUT, trust me, it just doesn't taste right made with frozen peas! Gotta go for the canned. Just don't add the peas until ready to serve! I think it is the juice from the can that is needed! I've considered making this with chicken breasts but never have. You think?

    Recipe #255455

    1 Reviews |  By Jezski

    Kinda on the order of baked Brie appetizers. Just a little different. From the 1991 Sunset Annual Cookbook.

    Recipe #255396

    1 Reviews |  By Jezski

    You know how sometimes you wonder where all those hungry people came from? Well, here's an easy do-ahead way to keep them happy, while you barbecue the ribs and cook the kielbasa. I DON'T know why these should be called Polish, but the recipe came from my Polish aunt, we are of Polish descent and we've enjoyed these for some time. Great for cook-out season. Or how about tailgating? Go Black and Gold!

    Recipe #252354

    1 Reviews |  By Jezski

    The name says it all. But so good, almost addictive. Just please don't try it if you have tender taste buds! Potatoes can be peeled or not, cook's choice. I spotted this on a box of Morton kosher salt and had to give it a try. "HE" thought it was great.

    Recipe #251590

    2 Reviews |  By Jezski

    You'll be so glad you have this around February! A very fresh-tasting tomato sauce. Simple, only 5 ingredients, if you count the salt! Pretty quick to make, with minimal fuss. I have used any and all types of tomatoes and it is almost as good made with canned tomatoes in winter. I believe this is from a Sarah Leah Chase cookbook. Excellent for freezing. I've been making it for years. Every once in a while I toy with the idea of adding several cloves of garlic but kinda hate to mess with success. Just recently I used it in a recipe for Chicken Parmesan. All I can say is WOW! Sometimes quick and easy is best.

    Recipe #251574

    1 Reviews |  By Jezski

    Originally from Susan Aaronson, Prodigy, 9/91, who said this is a very rich and filling dish but absolutely wonderful. Absolutely right!! Also very good with sweet sausage or a combination of both. Please do use all the spices to attain the correct flavor. And, yes, I've been making this since 1991!

    Recipe #246857

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