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    You are in: Home / Cookbooks / Rookie Cookbook
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    109 recipes in

    Rookie Cookbook

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    Can't remember where I found this recipe, but DH and I made this one year around Halloweeen and really enjoyed it.

    Recipe #299636

    DH and I made this steak a few nights ago. It was delicious! It was raining, so we ended up making the steak on the stovetop in a grill pan and it still turned out really well. In step 3, our potato was not barely tender after 10 minutes on medium low and we ended up turning up the heat and cooking it for several more minutes until it began to soften. You may need, like me, to modify this step. The recipe is from Williams-Sonoma "Backyard Barbeques." Prep time includes resting time for the steak.

    Recipe #333201

    DH and I made this light-tasting, flavorful dish for dinner last night and really enjoyed it. While we followed the instructions as posted, this recipe seems very versatile and it appears as though you can cook the pork chops any way you like as the relish is made seperately. Next time, I think I will grill the chops and top with the relish. I got this recipe from the Williams-Sonoma website. The description says that "the relish improves in flavor if made 2 or 3 days before serving." However, this is not mandatory.

    Recipe #338321

    According to AAA Living magazine, "from more than 350 recipes, Godiva Brownies by Teri Rasey-Bolf...won the 19th annual 'Michigan's Best' baking contest sponsored by Zehnder's of Frankenmuth." I made these brownies last night for Thanksgiving. I followed all of the directions, and baked the brownies in a 9 x 13" glass baking dish. After 30 minutes, my brownies were still gooey in the middle. I took them to my parents' house and warmed them at 200 F for another 15 minutes, hoping to solidify the middle. They still were pretty goey inside, but everyone loved them. I am not sure if they are supposed to be that way (they tasted delicious, though), so if anyone has any suggestions, they would be appreciated! Also, all I had on hand was salted butter, so I just eliminated the 1/2 tsp of salt called for in the ingredients.

    Recipe #340126

    DH and I loved this recipe from the Williams-Sonoma website. We thought it to be really rich (not low cal) and delicious. The only modification that I made was to use soy chorizo from Trader Joes, which worked out great. This recipe uses Bomba rice (arborio) vs pasta, FYI. We made the whole dish in the Dutch oven and transferred the Dutch oven to the oven so as not to dirty another pan. Prep time includes resting time.

    Recipe #489951

    So far, this is my favorite duck recipe to date. DH and I made this easy, flavorful dish a couple of nights ago and loved it. It is from Williams-Sonoma Kitchen. I bought my demi-glace at the Williams-Sonoma store. Little did I realize it was $30 per jar! I havent looked yet, but maybe there is a recipe on Zaar for demi-glace? Anyway, I was glad I bought it and tried this dish because I will be enjoying it many more times to come. A couple of notes on this recipe: although the recipe lists this as 4 servings, I found it only served 2. Also, my stock and butter were not unsalted and the dish did not seem salty to me. Finally, Williams-Sonoma specifies that you use duck breast with skin because the fat flavors the meat when seared.

    Recipe #338979

    DH made this cocktail for me a few nights ago and I really enjoyed it. It's from my Food & Wine "Cocktails 2006" book and is credited to Jake's Restaurant in Philly. According to the book, Jake's Restaurant makes this drink with Sailor Jerry, a spiced rum flavored with cherry and vanilla.

    Recipe #342050

    DH and I made this delicious shepherd's pie a few nights ago and really enjoyed it. We used two pounds of lamb chopped of from a big leg of lamb, rather than using blade chops. I also used salted butter with no problems. Even though I used a 9 inch pie dish as directed, my pie spilled over the sides into the oven while cooking, so be careful. The only problem was the bit of mess in the oven, the pie looked and tasted fine. The recipe is from Williams-Sonoma.

    Recipe #346650

    DH and I enjoyed this recipe from Williams-Sonoma last night very much. We cooked in our stovetop grill pan. The recipe made more spice rub than was needed to coat the steaks so we heavily applied. We found that this overpowered the dish a bit, so I would recommend not heavily applying the rub, just use enough to coat. We used kalamata olives for the black olives.

    Recipe #348640

    DH and I enjoyed this fruity salsa with our mahi mahi. This recipe is from my "The New Legal Seafoods" cookbook. Prep time includes marinating time.

    Recipe #368100

    DH and I enjoyed this simple, tasty recipe from the June 2008 Bon Appetit.

    Recipe #392623

    DH and I made this lamb chop recipe last night and thought it could not be quicker and easier. It was also really tasty. We thought it would be really good for a weeknight meal since the prep is so minimal. The recipe is from my Williams-Sonoma "Savoring Spain and Portugal" cookbook. We easily halved the recipe to suit 6 lamb chops. The cookbook states to serve the lamb chops with fried potatoes and sauteed carrots with mint. We served with steamed broccoli.

    Recipe #392049

    DH and I made this grilled duck breast recipe for dinner a few nights ago and enjoyed it very much. It is quite easy and since it is on the grill, it required less cleanup than usual. While we prefer the recipe I posted for seared duck with cherry port sauce, we did not have the demi-glace that the recipe calls for, so this was a nice substitution. We ended up running out of propane during grilling and had to finish the duck under the broiler. This worked fine. We served it with roasted asparagus. The recipe is from the Williams-Sonoma "Grilling" cookbook. Note: the recipe states that you can vary this recipe by pairing dried cranberries with Pinot Noir (instead of cherries with Zinfandel), dried peaches or apricots with Riesling or Gewurztraminer, dried pears with Sauvignon Blanc, or dried apples with Chardonnay.

    Recipe #392818

    DH and I enjoyed this flavorful, easy to make recipe from the January 2009 Bon Appetit. Carbonnade is a Belgian beef stew flavored with beer, onions, and brown sugar. Bon Appetit substituted chicken thighs for this twist on an old favorite. Serve over egg noodles.

    Recipe #396012

    DH and I really enjoyed this recipe from Bon Appetit. The original recipe also lists a polenta recipe to serve the lamb patties over, but I am not a big fan of polenta. The recipe also stated that you could serve the patties over penne, ziti, or rigatoni noodles. We opted to serve over penne and it worked out quite well.

    Recipe #398163

    DH and I enjoyed this hearty chili from Norman Kolpas' "The Chili Cookbook." While the recipe calls for masa harina, I think I would omit it next time as the chili really did not need extra thickening and I think it detracted from the flavor just a bit. Also, DH and I ate this chili in a bowl, we did not serve it over rice. It lent itself well to this method. I used baby bellas for the mushrooms. Finally, we sprinked colby jack (I think that was what I had in the fridge) shredded cheese over the top, which I think is a must. Cheddar or a mexican blend of cheeses would also be good.

    Recipe #398149

    DH and I made this chili from Normal Kolpas' "The Chili Cookbook" and really enjoyed it. We served it over basmati rice. While the recipe calls for masa harina, I really didnt think the chili needed thickening (it was plenty thick) and in the last chili recipe I included it in, I thought it detracted from the flavor a little bit. Therefore, I omitted it in this one.

    Recipe #398147

    DH and I served Williams-Sonoma's Braised Short Ribs atop of this herbed spaetzle (also from Williams-Sonoma), with a side of broccoli rabe with pancetta and garlic. It was really tasty. DH and my colander did not have holes large enough to sift the dough so we used a metal steaming basket which worked perfectly.

    Recipe #398505

    DH and I really enjoyed this halibut recipe from the July 2008 Bon Appetit. It had lots of flavor and it was easy for a weeknight meal. We served it with grilled asparagus.

    Recipe #399251

    From Bon Appetit. DH and I made these last night and LOVED them. They were a lot of work and most appropriate for weekend cooking, but really were worth it. We used salsa verde, creme fraiche, flour tortillas, and feta.

    Recipe #472636

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