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    You are in: Home / Mainely Debbie's Public Recipes
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    53 Recipes

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    This recipe was posted in our local newspaper on 6/21/1995, the recipe is from Iris Weare of Cape Neddick, Maine. I was cleaning out my recipe clippings and came upon this recipe, I have not tried it yet so I'm putting it here for safe keeping. The software wouldn't let me put in 1 sleeve of crackers but that is the amount to use.

    Recipe #343258

    After reading through several pork chop casserole recipes I came up with this one. My family loved it and told me it was worth 5 stars and said the recipe was a definate keeper. Hope you enjoy this as much as we did.

    Recipe #335444

    First let me say this recipe is not for the person who is on a diet! It is loaded with fat and is a comfort food. Sometimes I add a can of mushrooms to the recipe. You can also sprinkle parmesean cheese over the top of vegetables at the end of cooking time. You can use larger zucchini but depending on the size of the zucchini you might want to cut the slices in quarters. I have been making this for my family for years and they love it!

    Recipe #335390

    I wanted to make a pasta salad so I used a little bit of this from different recipes as well as a little bit of that to come up with a recipe that had the ingredients that my family love's - thus this recipe was created and has now become a keeper. My family inhaled this and it is almost gone over night. I just guessed on the serving amount, it makes a lot. Prep time is approximate and does not include refrigeration over night. If I had a green pepper I would have added that as well.

    Recipe #324874

    This is another family favorite soup for the long winter months that we have here in Maine. Easy to make and tastes better the next day.

    Recipe #324004

    Everytime I make this recipe everyone wants a copy of it. This is so easy to make and you can fill it with any filling you want. I got this recipe from a gourmet cooking class that I took years ago. The recipe called for using phyllo dough but that can be a pain to work with so I tried the frozen pastry dough and liked it much better. I use a blend of broccoli, cauliflower and carrots

    Recipe #323735

    I got this recipe from a gourmet cooking class that I took years ago. It makes a beautiful presentation and is wonderful for cocktail parties or around the holidays. Prep time does not include refrigeration time.

    Recipe #323017

    As weird as the marinade sounds it is soooooo good. You don't taste any one ingredient over the over. This recipe is a copy cat of a restaurant in Massachusetts that serves these. Preparation times does not include marinating overnight.

    Recipe #323005

    This recipe is for good old fashioned Boston Baked Beans. You can use Pea Beans or Navy Beans. You can't be in a hurry when making these. The beans should not be watery at all but on the thick side when finished so be careful how much water you add. Cook time does not include soaking beans overnight. These are great for a Saturday night meal in the Fall and Winter served with hot dogs and home fries. If you really want to make the meal complete then serve it with Boston Brown Bread.

    Recipe #323000

    Everytime I make this everyone wants a copy of the recipe. This is truly a comfort food for my family and it is so easy to make.

    Recipe #322993

    My family loves this. I'm not sure where I got this. I found it on a scrap piece of paper in my recipe files.

    Recipe #322941

    This cake is really moist and is a great way to use the apples up after apple picking in the fall. My family loves this cake.

    Recipe #322939

    This is my mother-in-laws recipe for potato salad that my husband and his family were brought up on. They swear it has to be made with Cain's mayonaise as no other mayonaise will give the same results. Some like onions and some don't so do what your family likes. I actually use more than 12 eggs some times when I make this. It is best made the day before to let the flavors meld. It is always a hit when I make this and people can believe how easy it is.

    Recipe #322915

    Total comfort food for me. My mother made this when I was growing up and now I make it for my family. This is for a large amount so I can freeze some for another meal. You might need to add another can of tomato soup if it seems to dry. Feel free to add more onions, peppers and mushrooms if you want.

    Recipe #322894

    I used to make my own meatballs for this soup and buy regular spinach and tear off the leaves until I made it this way which is so good. My family requests this soup all the time in the winter, it is a comfort food to them.

    Recipe #322671

    My Aunt Nan used to make this cheese ball for Thanksgiving and Christmas when the family got together. It is very addictive and so easy to make.

    Recipe #322665

    I got this recipe from our local news WCSH6 website. I have not tried this yet but wanted to place it here for safe keeping. The recipe called for a "blast" of salt, pepper, squirt mustard, tobasco and soy sauce with no actual measurement amounts so I guess you can use your own judgement according to your taste. If anyone does make this recipe I would love to know how it came out. I'm sure you could marinade these for several hours or overnight. Serving size is approximate; it depends on individual appetites, at my house this would serve 3 big appetites as we love steak tips.

    Recipe #311760

    I got this recipe from a Gourmet Cooking Class that I took years ago. Sometimes I add chunks of cooked chicken and cooked broccoli pieces to my sauce. I usually will triple the recipe when I make it. Serving size is approximate.

    Recipe #276274

    This dip is so addicting, we eat this with Tostito tortilla chips. You can keep it warm in a mini crock pot. Not sure of the exact amount it makes so I'm just guessing. I got this recipe from a good friend Debbie. I melt my cheese in the microwave at 50% power. Be prepared that everyone is going to want this recipe!

    Recipe #276260

    This pie is not to sweet and has a rich flavor to it. I was always asked to make this pie for family Thanksgiving dinners because everyone said it was the best Apple Pie ever. This pie freezes well. Make sure to put tin foil on oven rack to catch any juices that overflow so they won't drip on the oven and burn and fill your kitchen with smoke. Use which ever pie pastry dough that you like. Makes a generous 10" pie.

    Recipe #198945

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