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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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    2 Reviews |  By duonyte

    From the Chicago Tribune. How can you go wrong with these ingredients? if you do not have Greek-style yogurt, drain your yogurt in a coffee filter for 30 minutes to reduce the water. Serve on sourdough bread, accompanied by a chilled white wine or fruity beer. I also liked it on buttery crackers. Spread can be made a day ahead and refrigerated in a covered container.

    Recipe #378704

    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

    2 Reviews |  By duonyte

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

    Recipe #473564

    1 Reviews |  By duonyte

    Trader Joe's was serving samples of this recipe. The bruschetta was ready-made and a traditional tomato/garlic combo. This could be served as a salad on lettuce leaves, but I think it's better served as a bruschetta on toasts. Servings is a guess.

    Recipe #383707

    3 Reviews |  By duonyte

    This comes from a book by William David, MD, "Wheat Belly". Dr. Martin believes that wheat is bad for far more people than we think. Further, some of the common substitutes for gluten-flours, such as potato starch or tapioca starch, are equally bad. I have to wait for the book to come off the new book display, but in the meantime I copied this recipe, which sounds good, The wraps can be stored for several days in the fridge, wrapped in plastic.

    Recipe #463437

    4 Reviews |  By duonyte

    From Cooking Light. What's particularly nice about this recipe is that, except for the chops, you are likely to have everything else handy. Quick recipe, great for weeknights. I usually use slightly larger bone-in chops, which I prefer.

    Recipe #462313

    2 Reviews |  By duonyte

    A version of this soup is probably made in many areas with a strong agricultural heritage. My own mother made something very similar, but with "leistinukai" (like spaetzle) instead of pasta. This is a simple but comforting soup. From the wonderful Pille and her blog, nami-nami.

    Recipe #472483

    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

    3 Reviews |  By duonyte

    From Cooking Light. A satisfying main-course salad. I put less of the dressing on the salad than the recipe called for, preferring to serve the remainder on the side.

    Recipe #461683

    3 Reviews |  By duonyte

    This recipe is from "Japanese Women Don't Get Old or Fat" by Naomi Moriyama and William Doyle. The name represents the sound of scrambling and cooking. It's a very tasty and satisfying breakfast. I've modified a bit to accomodate my kitchen's usual contents, see notes. Time to make does not include time to cook rice.

    Recipe #250417

    6 Reviews |  By duonyte

    From Cooking Light. The recipe originally called for water, but I believe that broth adds a great deal of flavor. I use either chicken or vegetable broth. You can also make this with regular barley, but need to adjust the cooking time in the first step.

    Recipe #462314

    1 Reviews |  By duonyte

    I love dill, but it goes slimy pretty quickly. I ran across this recipe for preserving fresh dill on a number of Lithuanian websites. I tried it, and today, my three-week preserved dill is just a tiny bit wilted, but perfectly good in my saltibarsciai for lunch. I don't know how long it will keep, but certainly longer than without this treatment. An accurate scale is essential for this recipe, you cannot measure by volume.

    Recipe #459009

    3 Reviews |  By duonyte

    This beastly weather had me searching for something refreshing but not the same old thing - I think this qualifies! From Better Homes and Gardens, June 2011.

    Recipe #460737

    2 Reviews |  By duonyte

    I started making kefir at home and sometimes end up with more than I want to use as a drink. I found this on the blog "Tammy's Recipes". The original recipe uses twice the amount of ingredients, but I reduced it to meet my needs. The original recipe was said to make 10 to 12 pancakes, but I got 11 using a 1/3 cup scoop (more or less full).

    Recipe #481107

    4 Reviews |  By duonyte

    I found this recipe in the Chicago Tribune. It's based on a recipe from "Mushroom", by Alastair Hendy. Bravo, Alastair! I've made two servings at once, but I think anything more than that should be made in batches. I subbed half-and-half for the whipping cream, for a slight calorie saving. Use whatever mushrooms you like - I used oyster, shiitake and button. Use fresh herbs in this dish, because of the short cooking time. Even parsley would be preferred to dry herbs.

    Recipe #358240

    2 Reviews |  By duonyte

    I got this recipe at a class I am taking at Whole Foods. Make sure the family does not see you making it - they will never guess it is healthy. It is really tasty. We estimated 8 1/2-cup servings, but be prepared to be asked for seconds. Prep time does not include chilling time.

    Recipe #480520

    3 Reviews |  By duonyte

    Courtesy of the folks at Butterball. This was very tasty as a melt, but the filling would also be good as a turkey salad sandwich.

    Recipe #268133

    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

    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

    4 Reviews |  By duonyte

    From the Chicago Tribune. A fast and easy combination of chicken, veggies and noodles. A couple of pork chops could be subbed for the chicken.

    Recipe #382536

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