Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Chef #698497's Public Recipes
    Lost? Site Map

    Recipe Box is Here

    Save your favorite recipes

    Upload your own

    Create and manage Shopping Lists

    Share with friends

    2 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    This is one of my go-to dishes, when I want to do something relatively simple that is still a little impressive. It also makes terrific leftovers! I modeled this after my impressions of a dish served by a restaurant in Holland, Michigan called Pereddies and by a few other recipes I have seen over the years that include spaghetti, eggs and cheese. Note: You will need two skillets of approximately the same size (ideally, 9-10”) for this recipe. The first skillet you use should ideally be slightly deeper than the second, because you’ll be flipping the frittata half way through cooking and a shallow pan is more likely to drip olive oil onto your stove. Feel free to experiment with this recipe – you can leave out the herbs if you choose, add some prosciutto, pancetta, or diced ham, change the proportions of cheese or use different cheeses altogether, increase or decrease the size of the frittata dependent upon the sizes of your skillets and how much spaghetti you cook, and use either a prepared tomato-based spaghetti sauce or a homemade version of your choice. The best part of this recipe is that it doesn’t need to be exact, and you can experiment a bit. For example, a full 12 oz. box of spaghetti makes enough to create a 12” frittata, and requires a couple more eggs and some additional cheese. However, the larger the frittata you make, the harder it will be to flip. Also, serve the spaghetti sauce separately, so each person can use as much or as little as they like. This can also be served with fresh sliced tomatoes on the side, for a lighter meal or a brunch.

    Recipe #444237

    This is a sugar cookie recipe passed down to me by my mother, who made these every year. They take a bit more work than some and the dough requires refrigeration before rolling, but it is SO worth it! Makes 6-8 Dozen.

    Recipe #443903


    Displaying up to 20 pages of results. To see all results, or register.
    Advertisement

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes