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    You are in: Home / Chef Sarita in Austin Texas's Public Recipes
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    47 Recipes

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    Perfect use for all that leftover cranberry sauce. If your cranberry sauce is not as sweet as mine were then you might just want to add 3 table spoons sugar instead of the full 1/3 cup.

    Recipe #442873

    Super easy,no cook side dish that even your kids will enjoy. Igf you cannot find a parmesan ranch, then just add acouple of shakes of grated parmesaan to the dressing.

    Recipe #429570

    From Food Network's Alex's day off. I made this and the sauce is so good. Easy to prepare. Sauce can be made ahead of time and stored until ready to use. Sometimes, when all I use is chicken thighs or legs, then I half the sauce because it make alot.

    Recipe #429569

    The cayenne pepper in this recipe gives the ribs a little kick.

    Recipe #429069

    Recipe from the back of an HEB premium seasoned cruotons bag. Sounds delicious,fast and easy to make on a week night. Posting for safe keeping.

    Recipe #428527

    Recipe came from Barefoot Contessa show on Food Network. I have interchanged the dry white wine with Sherry when I am out of white wine. The spanish thread Saffron is pretty expensive (about $20 for an amount the size of a quarter dollar!) but I have also been able to interchange it with powder saffron that is sold at ethnic stores, the taste is a little different though. You can add a little more chicken stock if you want a little more sauce to dip your crusty bread in. I have found that having everything ready will make this dish a little easier to complete (i.e: having your stock ready, your veggies peeled and sliced, your ingredients ready). I used my Le Creuset 5 quart buffet pan for this and it worked perfectly for this dish! From stove to oven to table!

    Recipe #427217

    Grandma's recipe. It is traditionally made only during lent. It made a hearty meal for those who could not afford the fish that is usually eaten for lent. It took me forever to get this recipe from my grandmother and the few recipes posted on the internet looked kinda flaky. I now have it and am posting it for safekeeping. I do suggest using ONLY mexican or central american queso seco (dry cheese) because any other cheese simply will not work. This cheese does not have any moisture which allows the patties to hold well and it is salty enough that it almost eliminates the need to use any more salt. It can usually be found in most mexican stores or large specialty stores like Fiesta Mart.

    Recipe #422918

    Adapted from the book Williams Sonoma baking essentials but altered a bit. Subsittuting agave for the sugar and applesauce for a large part of the oil does not compromise taste at all. This healthier for you version tastes great!

    Recipe #422097

    This came from a 1987 Better Homes and Gardens Cajun cooking. Why the funny name? Because as you fry these sweat treats, you twist them to look like a pigs ears.

    Recipe #421460

    Every family has their version of meat patties but my grandma's love made these extra special. The sauce tastes great over white rice. Easy weeknight dinner.

    Recipe #418187

    I took a regular method of baking chicken and added my own twist to it. Very simple and delicious. I think that the mayo is what makes it moist. Be careful not to over season with the Adobo because you can oversalt your chicken. If you can't find Goya Adobo, feel free to use Season All. I buy whole cut up chicken to save time. I preffer to use the organic mayo (central market organics) because the taste is VERY different from regular processed mayo.

    Recipe #417853

    Super easy to put together. Makes a great side salad, especially to take to work for lunch! I like this salad salty so I have a bad habit of adding extra salt!

    Recipe #417775

    A friend of mine gave me this recipe. I am not sure where I she got it from but these sticky buns are delicious and very simple. The refrigerated biscuits really cut back alot of time. I have posted some pictures to demonstrate the forming of the buns. I always sprinkle a couple of extra pecans on top of the buns before baking just because I like the little extra crunch.

    Recipe #413954

    From Chef Nate Appleman (Food and Wine). I have made this delicious dish on the grill and on my cast iron skillet. It came out great with both.

    Recipe #413462

    A very easy, refreshing drink. It brings back very tender childhood memories for me. My grandmother made this for me after school alot. I am sure the kids in your life will also enjoy this as much as I still do. Sometimes I use a sugar subsitute but honestly I preffer the real sugar.

    Recipe #407109

    My daughter loves this drink. My husband used to drink it alot as a child. It makes a great snack when paired with buttterd toast or a PB&J! I do not reccomend that you use any milk lower than whole milk because it will be too watery. A sugar subsitute does not alter the taste as much so you can try that.

    Recipe #406427

    I got this from the rice crispy website. They look like great little treats for the children during christmas. You can also use a christmas tree cookie cut out and make christmas tree treats! I think that I will also drizzle some melted semi-sweet chocolate on top of these little presents!

    Recipe #403518

    This is a traditional christmas side dish in Honduras (usually served along side Nacatamales). You can also add shrimp to the dish but I usually will not do this if I am planning to serve for a large party as shrimp can go bad in 1-2 hrs and it will spoil the entire dish. I also use gloves when peeling the ayote because it has a sticky residue that leaves your hand peeling and very dry. I do not recommend buying the cabbage pre-shredded because when it comes time to stir fry, the cabbage is cut so thin that it burns very quickly. I rather shred with a knife. You can also completly omit the meat and make it vegiterian!

    Recipe #403420

    I use a traditional sauce used in central american to roast chicken or turkey with. Add only enough sauce to cover the chicken because if you add too much sauce to the roasting pan, you will end up braising the chicken in sauce instead of roasting it.

    Recipe #402131

    These are very delicious, buttery shortbread cookies. They are relatively simple to make. For this and any recipe that calls for cold butter, I usually place my butter in the freezer prior to use. I do this because if I want my cookies to come out soft and buttery, the butter that is used should be cold so that it does not melt while you are handling the dough. Another thing I do to keep the dough nice and cold is that I also place all the baking utensils that I will be using in the freezer, e.i: the cutting board, rolling pin, cookie cutter, mixing bowl, etc. (except for the cookie sheet). Try to work fast so that body heat from your hands does not penetrate the dough as much.

    Recipe #402128

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