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    20 Recipes

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    Not a fancy beverage, this is just a basic hot chocolate to enjoy anytime without a hassle or much clean-up. It is also good used to flavor coffee; add a tablespoon of the mix to a cup of hot coffee for a mocha effect.

    Recipe #148291

    This recipe is perfect if you need to make a relatively economical dessert for a crowd. I got it from my husband, who was born and raised in Peru. This is how his mother has always made arroz con leche, and it's the only recipe for it that I have ever seen that includes cloves and shredded coconut. These ingredients make it extra special, to judge by the compliments I get when I make it. And since the cinnamon and cloves are added while the rice is cooking, it makes the house smell good, too. (Special instructions included for picky eaters or those allergic to coconut and/or raisins.)

    Recipe #149100

    This recipe produces a wonderful broccoli bread that just happens to be low cholesterol and low fat. The texture is halfway between a bread and a souffle, and this is good either hot or cold.

    Recipe #209607

    This very simple yet very tasty and nutritious snack was introduced to me by a friend back in the early 1980s. I have lost track of this friend, but I think of her whenever I prepare this -- and I named it in her honor.

    Recipe #148519

    Street vendors here in Mexico City sell something similar to this, so although the recipe is mine, the idea certainly did not originate with me. I like this because it is nutritious, it's easy to make, and the sweetness can easily be adjusted to suit most any taste.

    Recipe #184962

    Fruity and slightly fermented, this typical Mexican drink is ultra refreshing.

    Recipe #164038

    I tried this a few years ago just for fun, but what I discovered was that this recipe is very much worth it, and not just for the novelty aspect. It tastes great, and leftovers are delicious, too.

    Recipe #189443

    As it only takes only four ingredients, does not require any cooking or baking, and is deliciously refreshing, you may feel like you're "cheating" when you make this very typically Mexican dessert.

    Recipe #160012

    I tweaked a recipe from "Good Housekeeping" and came up with this satisfying, nutritious, low-fat meatless soup. I use Rotel brand diced tomatoes & green chilies for the 10-oz. can of tomatoes.

    Recipe #336366

    Easy to make and very filling comfort food. Preparation time assumes you have the baked beans already made.

    Recipe #149711

    The secret to good spaghetti sauce is, in my opinion, cooking it very slowly and for a long time. Using a crock pot is the perfect solution! This sauce is great because of all the nutritious vegetables in it, and because it is versatile. I make it without the ground beef for meatless Fridays, with the beef at other times. We pour it over pasta, serve it with spaghetti squash in the fall, or spread it on pita bread to make "pita pizza." All quantities are approximate, so don't be afraid to play around with the ingredients a little.

    Recipe #189446

    Don't make this salad unless it's hot outside; the unusual mix of ingredients is ultra refreshing. I originally got this recipe from the wonderful mailing list at worldwiderecipes.com, though I have altered it a bit to my own taste.

    Recipe #166469

    Cans of jalapeno peppers here in Mexico almost always have a few slices of carrot in them. I love them, and have always wondered why so few carrots are included in each can. This is a very easy way to make my own, and they are a wonderful garnish for plain meats, sandwiches, quesadillas ... These will keep for at least a couple of weeks if stored tightly covered in the refrigerator. If you find these to be too spicy for you, tame them down by adding a little water at the same time you pour the peppers and liquid over the carrots, which will dilute the peppers' hotness.

    Recipe #148518

    Yes, this is an appalling mixture of cuisines, but it does have three things going for it: it's easy to make, requires only a few ingredients, and is quite tasty.

    Recipe #216909

    This recipe makes a small batch (only about an inch high in an 8x8-inch baking dish) of very yummy cake-like cookies. It's nice for when you want a little home-baked something but don't need a large quantity. You won't need to get the electric mixer out, either, so there is one less thing to clean up.

    Recipe #216903

    This is a great change-of-pace sandwich. I originally got the idea from www.worldwiderecipes.com, though I've made some changes. For example, the recipe there called for parsley, which I changed to lettuce because I like the texture that lettuce adds -- and because I don´t usually keep parsley on hand!

    Recipe #184959

    I found this recipe somewhere on the Internet a few years ago and sent it to my mom. She made it and it was very good, so it has become a staple for family dinners. It's a great accompaniment to plain roasted, baked, or grilled meats or fish, and it's just as good reheated as leftovers as it is when first made.

    Recipe #148599

    Easy and quick to prepare, what makes this so good is that the sausage flavor (oils) get distributed throughout the sauerkraut. Serve with mashed, boiled, or baked potatoes and/or with a compatible vegetable such as French cut green beans.

    Recipe #211836

    Great for vegetarians or non-vegetarians on a meatless Lenten Friday or when the grocery money has dwindled down to next to nothing. You won't miss the meat when you eat this filling wrapped in hot soft corn tortillas and topped with the chili peppers or hot sauce of your choice. I found this on the Internet a few years ago. (All quantities are approximate, so don't fret about measuring.)

    Recipe #161159

    Make a big batch of this and eat it for 2 or 3 days in a row, as it keeps well. Sprinkle with a crumbly white cheese before serving or eat plain.

    Recipe #149085


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