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    You are in: Home / Cookbooks / 4-To-Go
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    22 recipes in

    4-To-Go

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    6 Reviews |  By duonyte

    This is a quick bread, not a yeast bread, for a bread machine with a quick bread cycle. From Cuisinart. Posted in response to a request.

    Recipe #434712

    5 Reviews |  By duonyte

    From Food and Wine magazine, 9/10 issue. Chef Kevin Gillespie, who draws on his Southern roots to create dishes, often serves this over thinly sliced tomatoes. I substituted rice vinegar for the cider vinegar and used jarred roasted red peppers, because that is what I had handy, and just forgot about the Tabasco sauce, but still thought this was tasty.

    Recipe #434843

    5 Reviews |  By duonyte

    A neat twist on a familiar dip. Chefs Beverly Mills and Alicia Ross recommend using a thin and crispy pizza crust, such as Boboli, as the base. Sure to be a hit with cocktails.

    Recipe #380767

    4 Reviews |  By duonyte

    Think of this recipe as a roadmap - salmon or chicken work as well as the tuna, as does any shorter pasta. This recipe goes together quickly once you start cooking, so have everything ready to go. I do not recall where I got this recipe. I always use low-sodium broths.

    Recipe #460751

    4 Reviews |  By duonyte

    This chili tastes remarkably good and can be made for dinner when you are pressed for time. The recipe comes from the beefitswhatfordinner.com website, but I originally saw the recipe in the newpaper. I have made this several times, used whatever beef I had on hand. I've also added more beans and tomatoes to the same quantity of beef, and it still tasted great.

    Recipe #446919

    4 Reviews |  By duonyte

    I recently made a duck recipe with a divine glaze, and was inspired to create this recipe. Beets are an under-appreciated vegetable. Roasting enhances their natural sweetness. This would be a nice accompaniment to roast chicken or pork.

    Recipe #259786

    5 Reviews |  By duonyte

    This recipe came from Real Simple. It's one that you clearly can modify to use whatever you have handy in the pantry and fridge. Bringing a lunch from home is a great way to save money - even the employee cafeteria is getting pricey! You can use pretty much any short variety of pasta. I would add julienned sundried tomatoes to several of these, or some chopped red bell pepper, for color and flavor. I threw in a little Recipe #269360 with the Asian version. Please note: I seem to get only 4 servings from a pound of pasta, so you might want to check that.

    Recipe #361789

    4 Reviews |  By duonyte

    One of the most important dishes for Kucios, the Lithuanian Christmas Eve supper, is "kucia", a mixture of wheat berries, ground poppy seeds and honey. I've never actually had this (wheat berries being scarce in California markets of 40 and 50 years ago), and since I prefer savory things, I decided to make a salad in the spirit of the traditional kucia, incorporating things that would have been available in a typical Central/Eastern European farmstead. OK, balsamic vinegar and olive oil are a bit of a stretch, but everything else would have been available at my grandparents' farms. If you've never had wheat berries, you'll discover a tasty grain. I have found that this tastes best if permitted to stand overnight, to permit the flavors to meld. Cooking time does not include soaking or standing times.

    Recipe #404916

    5 Reviews |  By duonyte

    I was on my home from the grocery, all set to make a different recipe, when I stopped at the library and saw this one in the May 2009 issue of Bon Appetit. I had to sub potatoes for the parsnips and used chicken broth instead of beef, but ended up very pleased with this recipe. I did not thicken the gravy, but include the instructions for doing so. This goes very well with mashed potatoes.

    Recipe #369514

    4 Reviews |  By duonyte

    A simple recipe - if you've done the prep ahead of time, it's one that you can finish in the oven while your holiday ham or turkey is resting before it's carved. From Woman's Day.

    Recipe #398770

    4 Reviews |  By duonyte

    I first tasted grits as an adult and was underwhelmed. But I really started to enjoy them with added ingredients, so I started thinking of how to improve them for breakfast. I realized that I had also disliked oatmeal made with water, so taking a cue from my mother, I prepared them with milk. I really liked the results, but not the cooking of them. So I threw everything into the rice cooker - yummy grits with no fuss. This recipe can be doubled readily.

    Recipe #371122

    5 Reviews |  By duonyte

    I believe I got this recipe from Southern Living - found it scribbled on a program from a conference I attended in Florida. I am not a huge fan of packaged cake mixes, but this is really a life saver when you need something fast and have bananas. I've brought it to a number of potluck, where it's been a real crowd-pleaser.

    Recipe #322015

    4 Reviews |  By duonyte

    This is a vegetarian version of a traditional New Year's dish, said to bring luck when eaten before noon. Recipe from The Vegetarian Table: America by Deborah Madison, as adapted by the Chicago Tribune. A tasty and flavorful dish.

    Recipe #203015

    4 Reviews |  By duonyte

    From the Chicago Tribune, via the NYT. Apparently this has been declared one of the year's best recipes.It originated in a wine bar in NYC. I have not tried it yet, but it sounds quite appealing. Prep time is estimated.

    Recipe #361335

    5 Reviews |  By duonyte

    My brother lives in a part of the country that does not recognize rye bread - not at all! So I've been searching for an easy rye bread recipe, and ran across this one, from the Fleischman Yeast company. Batter breads are an easy introduction to yeast breads for beginning bakers. Any kind of rye flour can be used - light, medium, pumpernickel . Sunflower seeds or other seeds can be substituted for the caraway. Batter breads tend to be softer than more traditional recipe breads so that your slices will be a bit thicker.The recipe originally called for 2 tsp salt, which I've reduced to 1 1/2 tsp.

    Recipe #389169

    4 Reviews |  By duonyte

    From Real Simple, an accompaniment to grilled meat. Napa cabbage is very pretty, but regular cabbage tastes just fine. A citrusy twist on a summer favorite.

    Recipe #379616

    4 Reviews |  By duonyte

    From the Chicago Tribune. I made turkey croquettes for dinner, but had no gravy and no pan drippings. This recipe was in the Sunday paper. It takes longer than other recipes, but the flavor is worth it. The author described how her brother created this recipe to help her feel more included at Thanksgiving dinner.

    Recipe #267825

    5 Reviews |  By duonyte

    This recipe is from Sunset Magazine. I have used it for many years, and it is very reliable. Sunset notes that for the first six months it is best used in recipes with supplementary leavening.

    Recipe #133362

    5 Reviews |  By duonyte

    The original recipe called for raw veal. I have changed it to use leftovers, add color and create more sauce. The fun here is that you can use other spices or herbs in place of nutmeg, add more veggies, whatever suits.

    Recipe #210783

    4 Reviews |  By duonyte

    Posted in response to request. From bbonline.com . I have not yet tried this. Yield is estimated.

    Recipe #147793

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