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    69 Recipes

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    Made this tonight for a Super Bowl party. The game was disappointing, but the potatoes were a hit.

    Recipe #512946

    I acquired this recipe for Tres Leches (Three Milks Cake) while living in Miami. Although you can find it at many Cuban restaurants, its origins are probably Mexican or Nicaraguan. It is very moist and intensely sweet. Due to the milk content this dessert must be kept refrigerated, and is best when served chilled.

    Recipe #323895

    This is my version of the classic French dish. Ratatouille is absolutely delicious and can be used in so many ways. It's better the next day when the flavors have had a chance to blend. Here are some of the ways I serve it: (1) As a main dish with a hunk of crusty bread or over rice or pasta; (2) Pizza: brush a pizza crust with olive oil and spread with ratatouille; sprinkle with oregano, garlic, crushed red pepper, crushed fennel, freshly grated Parmesan, and grated mozzarella; bake at 400°F until bubbly; (3) Bruschetta: Brush slices of French bread with olive oil and sprinkle with garlic. Lightly toast in a 400°F oven. Top with ratatouille and freshly grated Parmesan. Put back in the oven until cheese starts to bubble; (4) Omelet: Use 1/2 cup ratatouille and 1/4 cup feta cheese to fill a 3-egg omelet; (5) Parmesan: Grease individual ramekins or gratin dishes and fill about 2/3 full with ratatouille. Top with freshly grated Parmesan and mozzarella. Bake at 350°F until bubbly.

    Recipe #323893

    This dish is labor-intensive, and worth it. Ground dried chipotle pepper is another one of those things I've only been able to find at Penzey's spices ( You can substitute half of a canned chipotle pepper, finely chopped.

    Recipe #205970

    I love sweet potatoes flavored with butter, oranges, and spice. It reminds me of the holidays. The crunchy topping just makes it better.

    Recipe #205969

    This is the best cheese fondue I have ever tasted. It's an authentic Swiss recipe that was given to me by a friend whose parents immigrated from Switzerland. I like it as a main dish, served with a salad. It's works as a first course too, but be careful - it's very filling. It also makes a great party dish. Have some of those long frilly cocktail picks for spearing and dipping the bread.

    Recipe #205968

    This recipe was given to me by a friend from Church while I was living in Hollywood, Florida. I tweaked it a little by adding the onion, garlic, and nutmeg. It's a great potluck dish - it's delicious, easy to make, and travels well. It also works well as an appetizer. To make appetizer-size portions, bake in a 10x15x1-inch jelly roll pan and cut into 1-inch squares.

    Recipe #205787

    This is another dish that's very popular at potlucks. I'm not making any guarantees, but I've known people who don't like squash that like this recipe.

    Recipe #205786

    This recipe was given to me by a Chinese friend, right after he cooked it for dinner. It was delicious! I like it because the meat isn't buried in thick batter the way a lot of Chinese restaurants do it, and the sauce has identifiable flavors other than sugar, vinegar, and cornstarch.

    Recipe #205783

    I got this recipe from a friend many years ago. I don't know how authentic it is. I just know that it's yummy. It's great with apple butter spread on top.

    Recipe #205785

    This is a composite of several different recipes. I took the parts I liked from each one and created this one. I don't think you can do this soup justice if you don't use fresh (or frozen) galanga and lemon grass. You just can't get the same flavor from dried. However, if you can't get fresh or frozen, dried is better than nothing! Galanga and lemon grass both have kind of a woody texture and aren't very edible, so you may want to remove them from the soup before you serve it. I prefer to leave them in.

    Recipe #205780

    Here’s another classic Southern dish. This one's different from most in that I use cracker meal rather than cornmeal for the breading. I use cornmeal for cornbread and cracker meal for breading fried fish, shrimp, oysters, green tomatoes and okra. I prefer cracker meal because it produces a crispier crust and has a lighter flavor that doesn't compete with the flavor of the main ingredient. If possible choose firm, completely green tomatoes. If they have any pink on them they've started to ripen and may fall apart before they're finished cooking.

    Recipe #205009

    I consider this my signature dessert. Coconut and orange is one of my favorite flavor combinations. When I couldn’t find an orange-coconut cake recipe I modified a chocolate pound cake recipe and came up with this one. It’s always a hit and one of my most requested desserts. NOTE: Be sure (1) that all ingredients are at room temperature, (2) to cream the butter and sugar thoroughly, and (3) to sift the flour before measuring. If you don't follow these rules this cake has a tendency to fall while baking.

    Recipe #205008

    I use this delicious sauce for lasagna and serve it on spaghetti or cappellini. Sometimes I just use it for dunking a piece of crusty Italian bread…mmmmm. The combination of salt pork, fresh herbs, and white wine is what makes it so wonderful.

    Recipe #205007

    This marmalade is delicious with cream cheese on crackers or a toasted bagel. It also makes a nice accompaniment to chicken or pork. NOTE: Chunk cinnamon is available from Penzey's Spices ( or you can substitute 1 4-inch stick of cinnamon, broken into small pieces.

    Recipe #205006

    These are tasty - using pineapple juice concentrate keeps the flavor from being diluted by the ice.

    Recipe #205005

    Here’s another tasty dish I concocted after having something similar at a restaurant. I usually serve it with a Caesar salad. Prep time does not include time for marinating chicken.

    Recipe #205003

    More cold-winter-day comfort food. Serve with a hunk of crusty rustic bread and you're good to go. This is one of those soups that's better the next day.

    Recipe #205002

    Apple butter is delicious on hot homemade biscuits with butter, on a toasted bagel with cream cheese, with potato pancakes, on French toast, etc., etc. It also makes a great holiday gift. I serve slices of potato kugel with a dollop of sour cream and a spoonful of apple butter. It’s a good thing. NOTE: Cooking time stated is approximate.

    Recipe #204458

    AKA Smothered Chicken or Country-Fried Chicken. This is true Southern comfort food.

    Recipe #204455

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