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    166 Recipes

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    This is a no-stress company recipe that serves 6. Make it the day before and just bake it the next day! I didn't add the chilling time to the prep time since it's so passive. For the sauce you can use Recipe #443284 or your favorite.

    Recipe #448539

    We ate these salads by the truckload when we were in HS. Wong's is a restaurant on Naha Naval Air Station on Okinawa. The best salads ever! This salad will serve a big family and of course, just decrease or increase the ingredients to suit your taste.

    Recipe #443400

    This is an inexpensive basic quiche to which you can add different fillings. It's called 1 - 2 - 3 because the proportions are about one cup of filling, two cups of half and half and 3 large eggs. My easy pie crusts make this a snap to do for a quickie lunch/brunch/potluck. It's easily made into a dozen different quiches for parties. I make this recipe easy by having pie crusts in the freezer - I always make 5 or six crusts at a time, flatten into discs and double wrap them for the freezer (Recipe #300887). I pre- cook any fillings that need it, and mix the custard up in the morning. When the girls pop in it's easy to finish. Hope you try this!

    Recipe #443398

    Easy to make and goes great with Chicken and Dumplings or on top of beef stew!

    Recipe #443397

    This is how my Great-Grandmother and Grandmother made ravioli and how I have always made them. I love them with marinara sauce and we REALLY love them baked!! Use Recipe #272132 or any of your favorite pasta recipes and try Recipe #rz.279041 for your sauce or any favorite sauce you want. I did a YouTube thingie (my first) so here ya go!

    Recipe #443286

    This is my favorite Marinara to use on any pasta. Fast and flavorful and refined. Hope you like it too. Try it on top of my ravioli recipe, Recipe #rz.278638, or any of the fresh pastas! The yield really depends on how much water you add and how long you cook it down for. You can cut back on the oil or increase it. This sauce is very forgiving so make it your own and add what you like. If you add oregano you should cook it a little longer so the herb has a chance to flavor the sauce. Me? I like it very, very simple,

    Recipe #443284

    This is a very fresh-tasting jam and it retains it's jewel-like color. It's fast to make so when strawberries go on sale or when you have a glut in the garden, make several batches to get you through the winter!

    Recipe #429283

    This was always served with a pasta course for our big family meals along with several other meats. I love it! My job, as a kid, was to make it under my Grandmother's watchful eye. My happiest memories were in her enormous kitchen learning the family recipes. Hope you try this simple bracciole. Some people roll up fancy meats and other things in their bracciole and I think that would be great as a full meal. This recipe is made to accompany a lot of sides to your best dressed pasta.

    Recipe #427256

    What to do with the leftover whey from making Recipe #321862 - make ricotta! You can get a cup or more from your whey after you make your mozzarella and it's very very easy. The word 'Ricotta' simply means re-cooked.

    Recipe #427121

    So how can this be Hawaiian and French since it uses Jewish bread? Huh? This is pretty good for a crowd at brunch time! Lessen the fat count by using a non-stick pan but boy, the butter and full fat cream cheese makes it better!

    Recipe #423476

    There is no Mrs. Galumpki. We just thought it was a funny name for a fictional cook. I don't think this is a true Polish Stuffed Cabbage but I think it's really good and easy to prepare. They keep in the fridge for several days, freeze well and can be easily doubled. This was a dish that sold well in my Aunt's deli. Use a large head of cabbage; for some reason Zaar won't let me use that as a measurement. Make it easy on yourself and try Recipe #305376. One thing my mother always did to speed things up was to make this recipe UN-stuffed. Just a layer of chopped cabbage topped with all the ingredients and more chopped chopped cabbage topped with the sauce made a fast meal for a large family and could be done in the oven while Mom got a suntan while hanging up the wash on the clothesline. Just kidding. She worked sunup to sundown and I think she cleaned in her sleep.

    Recipe #422441

    This is stupid easy! Cook time is freeze time. You can stir in peanut butter cups, Skor bars, mini chocolate chips, Andes Candies, have fun!

    Recipe #421441

    Being a Jersey Clamdigger, I loved it when my mother made these clams!

    Recipe #420537

    I used to bring my assistant to a little restaurant near my store on payday and we would pig out on these clams. Be careful! Those shells stay hot for a LONG time!

    Recipe #420536

    This is on the table in 20 minutes! Or keep it warm in the crockpot for later.

    Recipe #420431

    This will warm you up on a cold and rainy day!

    Recipe #418921

    This is a fast recipe once you get the pasta made. I suggest making the pastas on one day and freezing them and on the day you want to serve, just cook the pasta al dente and pour on the sauce. Add a salad, a bottle of wine, and some crusty bread or garlic bread and it's a dinner party for a dozen of your closest friends!

    Recipe #418735

    I did a Zaar search for these cookies and found several other recipes so I just had to post this old lunch box favorite! I use a cookie scoop and get just over 4 dozen cookies and bake them for about 11 minutes.

    Recipe #418734

    This is a bigger recipe than my Mother In Law Fudge posting. The ingredient amounts are different and it is a very delicious candy. I made this the other day so it would ripen nicely in the fridge for a movie party and it was creamy, cut beautifully, and enjoyed immensely. The recipe makes close to four pounds and it is pot-licking wonderful!

    Recipe #418733

    This is a classic potato salad that most everyone loves. It's requested for pot lucks and buffets.

    Recipe #418184

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