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    You are in: Home / Cookbooks / Let's Go for 1-2-3 Hits!
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    98 recipes in

    Let's Go for 1-2-3 Hits!

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    1 Reviews |  By duonyte

    This recipe is by Don Mauer, a syndicated food columnist. The technique used here makes for a fast yet tender pot roast. The 90 minutes refers to time in the oven, there is additional time needed for brining and cooking. Do not cook vegetables with the pot roast - cook them separately or parboil and add to the gravy as it cooks. Prep times are estimated, as I have not made this yet, but am looking forward to doing so. Please note that the sodium count is off - the sodium is principally in the brine, which is discarded.

    Recipe #450975

    2 Reviews |  By duonyte

    Courtesy of globaltableadventures.com, as adapted from "Home Cooking Around the World" by David Ricketts and Mark Thomas. This bread is a great accompaniment to stews. It is excellent warm, but can dry out, so try to use up promptly or store well-wrapped.

    Recipe #479888

    3 Reviews |  By duonyte

    Posted in response to a request. From a Betty Crocker book. I have not tried this.

    Recipe #147791

    3 Reviews |  By duonyte

    From the Daily Herald. Joe Yonan is a food writer whose recipes I really like. I have not made this one yet, but am willing to bet it is good. Yonan says the freezing creates a much more satisfying texture to the tofu, and it also absorbs more of the marinade. The baked tofu can be eaten right away with veggie sides, or it can be cooled and used in salads, stir-fries or other dishes. Freezing time for the tofu is not included in the prep time.

    Recipe #466417

    4 Reviews |  By duonyte

    This recipe comes from Morton's, a venerable steakhouse, and their cookbook, "Morton's The Cookbook: 100 Recipes for Every Kitchen."

    Recipe #409263

    3 Reviews |  By duonyte

    I was invited to a fondue party and wanted to bring something different. I had remembered seeing something about banana wontons, but did not remember the specifics, so I decided on something simple, as I knew the oil fondue pot would also be used for meat and veggies. I love how the banana becomes almost custardy in consistency. They were a hit with both the adults and the kids at the party, some of whom popped the fried wontons into the chocolate fondue pot. Yield depends on the exact size of your bananas, of course.

    Recipe #447174

    1 Reviews |  By duonyte

    From The Festive Bread Book by Kathy Cutler. I made this the first time in honor of a Swiss colleague who was interning with us. I asked her if it was like birnbrot at home and she laughed and said that it was not, but that it was very good. I'm not sure what the difference is, as I've never had it when in Switzerland. But it's a very nice Christmas bread and has the added benefit of using dried pears, a convenience when fresh pears are not in season.

    Recipe #440303

    3 Reviews |  By duonyte

    From Cooks Illustrated magazine, made to accompany beef tenderloin cooked in the CI method. I selected this flavored butter because the chives had just come up, harbinger of spring. It would be good on anything that you like with blue cheese.

    Recipe #453626

    3 Reviews |  By duonyte

    Posted in response to request. From Cuisinart. I have not tried this.

    Recipe #146048

    3 Reviews |  By duonyte

    I love lemon thyme and always have several plants available. This recipe makes use of the wonderful melons of summer and fresh thyme. You can make up just the syrup and drizzle it on any fruit you want, as needed, if this quantity is too large for you. The syrup keeps for about a week in the refrigerator. From Woman's Day magazine.

    Recipe #380111

    6 Reviews |  By duonyte

    I have been making this recipe for more years than I care to admit to. It's simple to put together and very flavorful. I usually serve with boiled potatoes.

    Recipe #380135

    3 Reviews |  By duonyte

    This recipe comes from King Arthur's website. The dough will remind you of choux pastry, but it's made with gluten-free tapioca starch, which is available in Asian and Latin markets. KA recommends storing them at room temperature. They should be served warm, so reheat briefly in the microwave if they've been made ahead of time. I just love these with a glass of wine!

    Recipe #416126

    3 Reviews |  By duonyte

    This recipe is from Sunset Magazine's Food Processor Cook Book, now out of print. These days I generally reduce the salt and the soy sauce a bit, but have included amounts as per the original recipe. What I like in particular about this recipe is that, except for the fresh chicken, I generally have all of these ingredients in the pantry. I serve this over rice or rice noodles.

    Recipe #326086

    2 Reviews |  By duonyte

    From the Italian Slow Cooker by Michele Scicolone. It's wonderful to be able to use the slow cooker to make side dishes, especially on those occasions when the oven is engaged by the main event. You cannot go wrong with butternut squash, potatoes and rosemary. While this appears in an Italian cookbook, the ingredients are very familiar to North Americans, as well.

    Recipe #403239

    2 Reviews |  By duonyte

    This is from justmixrecipes.com, in response to a request. This quantity is enough for 3 salads.

    Recipe #473564

    1 Reviews |  By duonyte

    Posted in response to request in forum. This is from Cuisinart and designed for a gluten-free cycle, which is 2 hrs 39 minutes long in this machine.

    Recipe #277392

    1 Reviews |  By duonyte

    Posted in response to request for bread machine jam cycle recipes. From Cuisinart. I have not tried this.

    Recipe #145801

    1 Reviews |  By duonyte

    From "Plum Gorgeous" by Romney Steele, published in a local paper. Fresh sweet cherries combine with jalapeno, honey and pepper for a sweet-hot salsa, great with chicken, turkey, pork.

    Recipe #462538

    1 Reviews |  By duonyte

    I made this glaze while preparing a spiral sliced ham in the CI way, see recipe #366252 . I don't much care for ruby port, so used tawny port and also light brown sugar. I reduced the pepper to 1/2 tsp., use more if you wish.A key to this recipe is the quality of cherry preserves. I used preserves from the Kedainiu konservu fabrikas, which contain 35% cherries and no preservatives. I found these at a large ethnic grocery.

    Recipe #404968

    2 Reviews |  By duonyte

    This is a classic Filipino dish that Cook's Illustrated researched and revised. Chicken thighs are braised in soy sauce, vinegar and coconut milk. I served with coconut rice and a salad. The pre-cooking of the thighs releases a lot of fat that is discarded.

    Recipe #474000

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