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    129 Recipes

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    What to do with leftover mashed potatoes? Well here's an option that I found worked beautifully. It's has a dense spongy texture and slices really well. Was SO good smeared with butter and jelly while freshly hot from oven and makes dynamite BLT sandwiches and french toast too. Note that the calories per serving indicated in this recipe is NOT correct.

    Recipe #511852

    I love baked stuffed scrod, cod, haddock - whatever you want to call it. This is one of my favorites done at home that I developed. What makes it different is the stuffing recipe I came up with to go with this fish recipe that can be found on this site "Recipe #511850"

    Recipe #511851

    I developed this stuffing initially for some haddock I had on hand. It has great flavor elements. Through time, I've also used it as a stuffing for other mild fish such as cod, etc., baked mushrooms, and shrimp. I can't tell you how many compliments and requests I've received for this recipe. Note that serving size captures 3-10. Amount served depends on type of dish prepared.

    Recipe #511850

    These steak tips are full of flavor. They are just as good grilled outdoors or indoors over a cast iron grill pan. They are marinated between 4 - 24 hours. I normally marinate these overnight but they can be marinated as long as 48 hours. The marinade is later transformed into a sauce. Because my 12 yr. old daughter loves steak, she is now the one who prepares these tips, marinade and all. It's one of her favorites! The cooking time includes the overnight marinating time.

    Recipe #511739

    Old recipe that I've been making for a long time. I've tried many others, but I always go back to this one!

    Recipe #511662

    I've been making these sugar cookies forever! Made them when I was single and have been making them since my children were little where they would help me roll them out, cut them into shapes, and decorate with colored sugars. They still help me make them. These are always at our Christmas table.

    Recipe #511660

    My mom used to make fritters much like these when I was growing up and it evokes great memories for me. Unfortunately she never measured anything and she didn't leave written instructions for her recipe. So I've been searching and experimenting fritters that resemble hers. These are close. She would make these when she had leftover squash. She never did make them with pumpkin, but made them using buttercup squash. I made these using leftover buttercup squash from Christmas dinner

    Recipe #511629

    Nothing says comfort like a good chicken casserole. Perfect for using left-over chicken or turkey! Hey ladies & gents, use it when you don't know what to do with all the leftover Thanksgiving turkey. I normally cut up the chicken and mix the sauce ingredients the night before. Next day - all there is to do is put everything together, stick it in the oven and voila, dinner is ready in no time for those rushed weekday nights! Note that this serves 10ish, therefore you may want to halve it depending on size of family.

    Recipe #509959

    Now that it's Autumn, this is the perfect chowder that will bring you comfort on those chilly days. I think it's one of the best I've had and we enjoy it very much. I got this recipe a few years back from a woman I used to work for. When one of my daughters gets started on this chowder, she can't stop!

    Recipe #508239

    All the different vegetables in this recipe are fabulous and evoke perfect Mediterranean flavors. It's always a favorite when I've served it at dinner parties or regular days. Some of the steps can be broken down and made ahead to make it a breeze. I have not included the overnight refrigerator rest time to the total amount of prep. time.

    Recipe #498354

    I used to make an Italian Cream Cake prior to making this particular recipe for many years that I swore was the best. Well I was wrong, because since I had the good luck in finding this recipe I've no longer gone back to the older cake recipe. Found it in "Taste of the South" magazine some 5 - 6 years ago. It's one of Trisha Yearwood's family recipes that was featured. I'm not even sure if she's given it in her cooking TV show. I've added a couple of little changes that I believe gave it a couple of extra points. But anyway, this cake is unsurpassed perfection on a plate and one I know I will treasure for many years.

    Recipe #498351

    We love this frittata. Make it when we're not in the mood for the average omelet or eggs. It's good for breakfast, lunch or dinner. If serving for lunch or dinner, it's excellent served with a side of salad. Especially perfect recipe for an Easter brunch. It's quick to make so you'll have time for the Easter egg hunt.

    Recipe #498307

    Have been courting this recipe (well the star too. Can't help it, he's handsome) for a while and finally decided to give it a whirl. The outcome was FABULOUS!! Originates from a "Star Palate: Celebrity Cookbook for a Cure". It contains various favorite recipes from different stars. I did change the recipe a bit due to availability of ingredients in my refrigerator which I've incorporated into the ingredients. This sandwich is so refreshing!! I'm in LOVE.

    Recipe #498203

    This is my "go-to" green beans that I've been serving my family for many years. It's one of my daughters favorites. It's always present when I make a roasted chicken or ham and I serve it at almost every Christmas dinner party I throw.

    Recipe #497955

    Not only are these cutlets good to serve any day of the week but in my opinion they are just as good to serve for company. I like them served with a simple saute of spinach, a side of rice or pasta and a nice glass of wine. Food just doesn't get any better!

    Recipe #497908

    This recipe is from a clipping from Good Housekeeping 1994. Though I normally don't post recipes that I haven't tried, I'm posting this one here for safe keeping.... you know what happens when you want to find an old looking for a needle in a haystack. Update: I made it this weekend (03/03/13). Wasn't too crazy about the results. I will be tweaking this baby soon and will make the adjustments. The sauce ingredients are definately not enough and I found the recipe in general lacking in flavor. Love the concept and it has great potential!

    Recipe #496350

    This is an authentic recipe derived from the North of China. This was given to me by a culinary professor who studied cooking in China. They are Truly Delicious and abundant with flavor. I used to make them at least once a month. Because of a very busy life, I haven't made them in a while, but I'm placing it back on my "to do".

    Recipe #496146

    These croutons originally were part of a minestrone soup recipe. The soup was nothing to write home about and not a keeper but the croutons were to die for! I've doubled and quadrupled this recipe because my kids can eat these as if they were potato chips. It is truly scrumptious especially over a "good" soup or salad. This is a great way to use up stale bread.

    Recipe #496107

    First time I had this chili dip is when an old and dear friend of mine served it at a gathering at her home. I LOVED IT! It is so yummy. It's a dip that is layered and baked. She would sometimes make it for her finicky kids for dinner and they would always gobble it up. It is one of the best chili dips around.

    Recipe #496106

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