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    33 Recipes

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    I threw this together to go with Recipe #114088 tonight for dinner. For the 1 cup pesto, I used 1 .5 ounce packet of Knorr Pesto Sauce Mix, prepared according to the package directions I don't know how it would taste with pesto made with fresh basil, as the packet really doesn't make a very strong flavored pesto. This dish worked well for us, and even my daughter who doesn't normally eat cooked broccoli loved it. Prep time is for making the Knorr Pesto, and trimming the broccoli.

    Recipe #411205

    I have not made this recipe myself. It is from a Mexican cookbook that I keep in my classroom. I have had students make this recipe in the past, and it is moist and delicious. You would never guess that it contained garbanzo beans (chick peas) The cookbook describes the cake's texture to be like that of Christmas pudding. It suggests slicing in thin slices and serving with fresh mango or pineapple and a spoonful of yogurt. We tried it plain, in thicker slices, and it was delicious. It contains no flour, so it would be perfect for wheat-free diets. The recipe states that it serves 6, but since it is a whole loaf, I've changed it to 12 servings.

    Recipe #333435

    This is the meatloaf recipe that I make all the time. It's a combination of the meatloaf my mom always used made at home, my grandma's hamburgers (which she always made with onion soup mix), and the meatloaf recipe on the back of the onion soup mix boxes, along with a few additions of my own. It's named after my late father-in-law, as it was his favorite, and I made it for him often. Since it makes a big loaf, we'd often take leftovers to him, or invite him over for dinner. If he felt I hadn't made it recently enough, he'd drop off a pound of ground beef and ask me to mix up a batch that he could bake for himself. I've never understood the draw of meatloaf sandwiches, but Jerry said this meatloaf made great sandwiches! The real 'secret' ingredient that makes this 'pop' is the sauce on top. My husband thought it was BBQ sauce the first time I made it! He insists that I make extra sauce to add to the meatloaf at the table! This, along with the oatmeal, came from my mom's meatloaf that I learned to mix up at a young age while my parents were doing chores in the barn. It was tough to put measurements on the sauce, because I've always just dumped and tasted, but I made myself measure when I made this last time. The problem is, my photo was taken of reheated leftovers the next day, so it's not quite as good as the fresh meatloaf! Our favorite way to serve this is with mashed potatoes and any green vegetable, whether it be broccoli, peas, or grean beans. A basic brown gravy on the potatoes, bumping into the ketchup sauce on the juicy meatloaf...mmmmm. I think I'm drooling just thinking about it! True comfort food! Preparation time includes 1 hour chill time before baking.

    Recipe #329333

    I found this in a pamphlet from the Potato Board. I have not tried tis yet. I think I would include about twice as much chicken, and will likely cook the chicken ahead of time, just stirring in at the end to heat through, because I'm not fond of poached chicken. Some leftover diced grilled or broiled chicken would be tasty in this. I would also hold off on adding the frozen peas until the end, and then just stir to heat them through. There's nothing worse than mushy peas!

    Recipe #329012

    Another recipe from the Potato Board pamphlet that I have not yet tried. This sounds like an interesting savory pancake with a combination of yummy veggies! With the bread crumbs and lack of flour, they sound more like a 'patty' than a pancake.

    Recipe #328885

    Another recipe from a Potato Board Pamphlet. I have not yet tried this.

    Recipe #328884

    I have not tried this, but found it in a Potato Board Pamphlet.

    Recipe #328831

    This was in a Wisconsin Milk Marketing Board Pamphlet. I have not tried this yet.

    Recipe #328661

    I got this on a card at an event promoting Wisconsin grown potatoes and dairy products. It is from Sargento Cheese. I have not tried it yet.

    Recipe #328659

    Another recipe from a Wisconsin Milk Marketing Board Promotional Pamphlet. I have not tried this yet.

    Recipe #328647

    I found this in a pamphlet from the Wisconsin Milk Marketing Board. I have not tried it yet, but it sounds tasty and refreshing!

    Recipe #328645

    I put this in my daughter's school lunch a couple of times a week. She loves it. The fruit and cottage cheese are good for her, and the sprinkles make her feel like she's eating a dessert rather than a healthy dish rich in protein, calcium, and vitamin C! I like this as a snack, but with cinnamon and sliced almonds instead of the sprinkles. Also great with a little wheat germ. If making to eat right away instead of packing for a lunch, use fresh or thawed blueberries. Blueberries can be thawed in the microwave for a few seconds at a time.

    Recipe #326873

    I made this to go with my lunch today, and I was amazed at how tasty it turned out! I love buying the larger containers of vanilla yogurt and then just adding fresh fruit or homemade jam in order to make fruity yogurt. Today was the first time I added cinnamon, and it really hit the spot. I'd like to try this with one of my usual yogurt toppings: wheat germ, crunchy granola cereal, or a little fiber one cereal.

    Recipe #325709

    I have not made this recipe in years! It's one of the first recipes Mom taught me to make, from this tiny little paperback quick breads cookbook she had. When I moved into my own apartment and had some bananas go bad, I called her for the recipe, and she could not find it! After several years of trying other banana bread recipes and just not finding the same taste, I am happy to report that she has found the recipe and contributed it, along with many others of our family favorites, to her church's cookbook. When it came out, she gave each of us kids our own copy so we wouldn't need to ask her for our favorite recipes all the time! :) Enjoy!

    Recipe #325577

    I had this recipe saved on my computer to make in the future, but can't find anything to tell me where it's from.

    Recipe #325576

    These are great for potlucks and bake sales! The cake mix and butter make a brownie-like crust. I would recommend lightly spraying the edges of the pan, to make it a little easier to remove after the marshmallows back to the edge. The butter will take care of the bottom!

    Recipe #325000

    MMMMMMM. I have to give credit to my little girls for the creation of this recipe. I love to make brownies from a box and just dress them up with chocolate chips and nuts before baking. My girls love white chocolate and macadamia nuts and wanted me to try them in brownies. It didn't work out as well as I'd hoped the first time I made them, because the white chips started to brown on the top. I revised the idea for company tonight, and this was the result. Everyone loved these brownies, served with a scoop of vanilla ice cream and a drizzle of dark chocolate syrup. I pulled these out of the oven just before we sat down for dinner, and by the time we were finished, they had cooled to just the right temperature to enjoy that warm, gooey texture that makes brownies great! Note: Egg, oil, and water amounts are based on the brownie mix I used. Consult the package for the proper amount for your mix.

    Recipe #324547

    My husband and I were hosting a small backyard get together, and were getting ready to take everything out to the deck to eat, when I realized we didn't really have much of a vegetable to serve. I opened the fridge and saw a bag of broccoli slaw and just threw this together. It was a hit! Our neighbor begged me for the recipe, so I decided I'd better post it before I forget what I did! Measurements of oil, garlic, and soy sauce are approximate. This is a simple, fresh side dish with a nutty-garlic flavor. Adjust to your personal preferences. I've never cooked with sesame seeds, but I'd be curious to see how they would work in this dish, in place of the pine nuts. Prep time is for toasting pine nuts, but this can easily be done while stirfrying the broccoli slaw as well. (In a separate pan, of course!)

    Recipe #324294

    When I studied in Merida, in the Yucatan Peninsula of Mexico, my sophomore year in college, my host mom made something similar to this as a simple supper dish. In Mexico, lunch is eaten much later than in the US (2 or 3), and supper is often served quite late (8 or 9 in my host family's home). Lunch is the heaviest meal of the day, and supper is much lighter, sometimes leftovers from lunch, but in my host family's home, it was almost always something quick and simple to put together. My REAL mom enjoyed this so much when she went to visit me that she started making it at home, with her own adaptations. When she worked as a cook for Headstart (a government run preschool program), she made this a lot, and the children of Mexican immigrant families really perked up when they saw a more familiar food! The diced tomato, lime, and cilantro are my mom's additions. My host mom's version was much simpler. My host mom always tore up the tortillas by hand, but Mom is pretty attached to her kitchen shears, so she cuts them. Personally, I prefer the texture created by the jagged edges of the torn tortilla. I like to throw in some cooked and drained chorizo and a little Oaxaca cheese too! Oaxaca cheese is a white, easy melting cheese from Mexico. Fresh mozzarella whips come close to the flavor, but it's not the same. I miss Merida!

    Recipe #323925

    My mom adapted this from several recipes she found, in an attempt to copy the arroz con leche that we had while I was studying in Merida, in Mexico's Yucatan Peninsula. The bakery sold it in little plastic cups, at room temperature. This isn't a true 'pudding' since it doesn't have any eggs--but it sure is good! I haven't actually made this myself yet--just enjoyed it at mom's house! Warming the milk before adding to the rice helps to avoid longer cooking times. Simply warm the milk in the microwave or in another pan shortly before adding it to the rice. This dish can easily be halved if you don't need such a large amount (or doubled if you need more). This is a nice recipe to pour into individual serving dishes (custard cups or ramekins work well) while still warm. Sprinkle with a little extra cinnamon to garnish, cool, and eat cold or at room temperature.

    Recipe #322124

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