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    53 Recipes

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    Copy Cat Recipe of Flo's Famous Hot Dog Sauce in York, Maine. It is so easy and quick to make. Like a lot of recipes this tastes better the longer it has time to meld the flavors. Not sure of the actual serving amount, just a guess.

    Recipe #482077

    I got this recipe online from the ifood.tv cooking site. It was posted by Ltkman in a video demonstration. I can't wait to try it. I had to write down the ingredients and directions so I didn't have to watch it every time I wanted to make this recipe. You can add any cooked meat or shrimp if you like to this recipe. I would probably add the meat just before adding the jalapeno.

    Recipe #409681

    I got this recipe from a chef who taught a gourmet cooking class many years ago. The recipe is from the award winning restaurant "Windows on The Water" which is in Kennebunkport, Maine, not far from President Bush's family compound. I'm sure you could substitute the lobster meat with imitation crab or lobster. Lobster meat is very expensive; around $23.00 per pound.

    Recipe #409540

    This recipe is from Keith Young who won the "throwdown for Chicken Cacciatore" with Bobby Flay. It is sooo good and even better the next day. I doubled the recipe using 22 chicken thighs and doubled the rest of the ingredients. I left out the hot pepper flakes because I don't like them and served it over fettuccine. I doubled it so I could freeze some for another meal. My family loved this recipe and it is now my go to recipe for cacciatore. I baked mine in a large catering pan for about and hour uncovered at 375 after doing all the prep work on the top of the stove.

    Recipe #407976

    My family loves Spinach Dip. We had some friends over to watch a football game........go Patriots! I made a combination of recipes and came up with this one. Everyone inhaled it and told me to add it to my recipes in Recipe Zaar for safe keeping and said it was worth 5 Stars. Hope you enjoy it as much as we did. The cook time is the refrigerator time.

    Recipe #399451

    This recipe is from Taste of Home Annual Recipe 2003 Book posted by Joyce Benninger of Owen Sound, Ontario. I posted it here so I don't lose it.

    Recipe #384514

    I have no idea where I got this recipe; I found it on a piece of paper among all my lose recipes. I added a dash of Accent to the marinade and let the meat marinade overnight. The beef came out tender, I used the beef to make beef and broccoli. I used sirloin steak sliced thin for my beef. The recipe calls for 1 pound of beef. I didn't include marinating time in the cooking time.

    Recipe #376601

    This recipe is from Junior's restaurant in Brooklyn, NY cookbook. I used 1 bag of preshredded coleslaw mix, 1 cup of mayonnaise but the same amount of vinegar, sugar, garlic, salt and pepper. This coleslaw was so good and creamy, we love garlic. It is best to make this the day before to give it time to get nice and creamy. Cook time of 24 hours is the marinating time.

    Recipe #359853

    I finally tried to measure as best as I could the ingredients to make my sauce. This recipe makes a lot because I make it for OAMC and freeze in smaller portions. The key to this recipe is to make sure you cook it long and slow and until the spareribs are tender and falling off the bone, about 6 hours. I got this recipe from an old Italian woman aout 30 years ago whose name I don't remember.

    Recipe #358521

    This is so easy and tastes so good. I had lost this recipe years ago and just found it on Cooks.Com. I'm guessing at the weight of the jar of shrimp cocktail. It comes in a jar with a lid that you pop off and is found in the fresh seafood dept. at the grocery store. I believe the brand is Sau-Sea and are individual serving size. It is best to make the day before for the flavors to meld together.

    Recipe #358397

    This is the recipe I grew up with. It is a very basic comfort meal. I added the prime rib bone because I had it and thought I would use it up so I just threw it in the stockpot. This makes a lot but you can reduce it very easily. My family loves it when I make this. The key to this recipe is to cook it for a long time on low until the meat is fork tender and the fresh vegetables are cooked through, if you serve it before the meat and vegetables are ready the meat will be tough and the vegetables hard. Another key to this recipe is to use fresh vegetables which really add flavor. I like my stew to be on the thick side and not like a soup, you can make it as thick or thin as you want by adjusting the flour.

    Recipe #357260

    This recipe is for OAMC; you can reduce the amount very easily. I tried to measure the best I could as well as give prep and cook times. The oil should be about 2 inches deep in whatever pan you use to fry the cutlets in. If I have leftover coating mix I use it to make homemade onion rings. It is best to set up an assembly line when making this and get all the cutlets breaded before starting to fry because the frying process does not take long. Depending on how fast your oil gets dirty you might have to change it before all the cutlets are cooked.

    Recipe #356321

    This is the recipe that has taken the internet by storm. Kiss Kiss posted the link for this recipe on 1/29/09 on the Request A Recipe Forum. The recipe did not mention what type of Italian Sausage so I would use the one you like. Here is the link. I thought I would post the recipe ingredients and directions in a recipe form to make it easier to read. Thank you so much Kiss Kiss...............Debbie Click http://www.nytimes.com/2009/01/28/dining/28bacon.html?no_interstitial for a demo on how to make this.

    Recipe #353471

    I got this recipe from Maine Favorite Restaurants And Special Places Cook Book. They closed their restaurant in South Portland, Maine but still have their Dover, New Hampshire restaurant open last time I knew. A great place for seafood.

    Recipe #353464

    This recipe is from The Best Of Marjorie Standish, Seafood Down East Recipes. I just guessed on the can sizes for the minced clams and frozen shrimp soup because I had to put in a size for the recipe to be accepted. The can for the minced canned clams is about the size of a 5 ounce can of tuna and the soup is about the size of frozen juice concentrate.

    Recipe #353458

    This recipe is from Hormel Pepperoni that I tore out of a magazine many years ago.

    Recipe #351522

    I know that there are a lot of recipes for snicker doodle cookies but this is the recipe that my mother made while we were growing up and brings back wonderful memories. Just a guesstimate on how many cookies this makes.

    Recipe #351502

    This recipe was the $40,000 Grand Prize recipe from the 1980 Pillsbury Bake-Off contest by Mrs. Millicent A. Caplan of Tamarac, FL. I cut it out of Family Circle magazine dated 11/15/83.

    Recipe #351479

    This recipe is from The Perfect Recipe Cookbook by Pam Anderson, executive editor of Cook's Illustrated.I made my pork loin at the temperature reccomended by Pam, I did not dry age the roast, inject any solution in the meat prior to roasting nor used the vegetables or Madeira, but did season the top with a lot of garlic powder, pepper and salt. OMG was this roast so tender and juicy! The next time I will dry age the roast and use the Garlic-Thyme Rub just to see the difference. I used my meat thermometer that is on a wire and left in the meat while roasting, this gives me an accurate temperature of the meat. I didn't pay attention to how long it took to cook the roast I just kept an eye on the internal temperature. It was perfect. I also used a boneless pork loin because that is what I had in my freezer. I wrote the complete recipe from the book if you want to cook it using all the ingredients or just want to cook using the roasting directions. The site would not let me state that it should be "2 pork loins about 5-6 ribs each" which the original recipe stated so I had to guess about the weight.

    Recipe #349724

    I got this recipe from Cooking Class Chinese Cookbook. This recipe tastes exactly like the pork in Chinese restaurants. My family loved it. I used it in my recipe for Recipe#186806. The meat was so tender and juicy. I baked mine for 45 minutes and didn't baste it at all, I was busy cooking other Chinese food.

    Recipe #348288

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