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    You are in: Home / Cookbooks / And Now, Our Feature Presentation
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    175 recipes in

    And Now, Our Feature Presentation

    The main reason you came to the table!
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    This is a staple food in the small Kansas (primarily German-American) town where I was born, and is now a favorite at my house here in Belgium. The recipe comes from my Grandma Rosie. My mother uses a BOX OF HOT ROLL MIX for the roll portion, but as that is not available to me, I have included the hot roll recipe from the Better Homes and Gardens New Cook book. Your yield will depend on the size of rolls you make, but I would estimate about 15 to 20. Preparation time includes time for allowing dough to rise (estimated). Don't let the length of the recipe (or my assembly instructions) spook you, it is really very easy and the assembly is fun for kids, too ! In my opinion they are just as tasty cold as warm from the oven.

    Recipe #88304

    3 Reviews |  By Gina*S

    I was dying for a sweet sauce and craving curry, so I threw this together. My family swooned over it! We poured it over Jasmine rice and stir-fried vegetables. Yummy! It is adaptable for any cut of chicken cooked with any method. It's the last part of the cooking that counts!!

    Recipe #88337

    After trying another recipe for this from here on Zaar and finding it very bland I re-did it and this is the result. Got inspiration from Shaye and Taste of Home magazine. This is a good, low carb, low fat meal with a ton of flavor. Very pretty when sliced too.

    Recipe #89486

    The name says it all! Is your mouth watering yet? Serve with garlic bread and salad.

    Recipe #90134

    This recipe is the most flavorful home made fried chicken I have ever had. Also great picnic food.

    Recipe #11642

    2 Reviews |  By Derf

    Quick sauerbraten, very good!! Try it with boiled potatoes and purple sauerkraut.

    Recipe #13530

    32 Reviews |  By podapo

    Can also use broccoli in place of asparagus for those that don't like it. My 3 year old grandson gobbles this up. I had tried something similar in a restaurant that was to die for, so found something similar and changed it to my tastes.

    Recipe #43104

    This recipe comes from the restaurant "Brennan's" located in New Orleans. No one has to know how simple and quick it is. I posted this recipe exactly as it was in the book, however, if you like a little "heat" please feel free to add some cayenne pepper to taste.

    Recipe #65768

    I gave this recipe from the "365 Ways to Cook Chicken" cookbook an A+! It's easy and you'll probably have most of the ingredients already on hand.

    Recipe #83561

    1 Reviews |  By ~Bliss~

    I love this tuna dish.

    Recipe #87127

    OH MY! All I can say is, Claritha knows her fried chicken! I had heard about soaking poultry in a brine solution and during an internet search, came across this recipe. A true southern style recipe, we think this is absolutely the best fried chicken we have ever eaten. See you if don't agree!

    Recipe #52048

    7 Reviews |  By Gremi

    This recipe is simply something I threw together one night. After posting it on Cooking Light's bulletin board it became such an enormous success, it was suggested I submit my recipe to the magazine. Cooking Light's version of Psycho Chicken appeared as the Featured Reader Recipe in the June, 2002 issue-- and while I was grateful to have been spotlighted, I couldn't help feeling that the published rendition lost something of the original spirit of the recipe. Psycho Chicken is less about ingredients than it is a technique-- it is about a slashing and slathering method of infusing flavor into the chicken, then dredging the meat in the juices after cooking. Play with the quantities of flavorings, change herbs, don't even worry about whether you use a rack. But use the method. Please. THAT'S what Psycho Chick is all about.

    Recipe #105446

    3 Reviews |  By keen5

    I love this and it's pretty easy to prepare, but makes a great impression on guests. Cook time does not include asparagus and crab legs. I buy my crab legs already cooked. Prep time is approximate.

    Recipe #72140

    Wundebar...this is the best German meal you could ask for...we look forward to cool weather and the magnificent aroma of this great German meal

    Recipe #73439

    I'm not sure if this is authentically German, but with pork, beer and sauerkraut it's close enough for me. This is excellent served over spaetzle.

    Recipe #84403

    2 Reviews |  By Molly53

    A hearty, rib-sticking German dish posted in response to a recipe request. Cooking time is approximate.

    Recipe #86005

    My mom has made this recipe as long as I have been alive. It tastes SOOOOOO good, I promise you.

    Recipe #90834

    This is the simple, authentic, rustic-tasting,recipe from Florence. Simple and uncomplicated. From Paolo Petroni's "The Complete Book of Florentine Cooking"

    Recipe #90887

    Breaded chicken and bacon on top of a toasted English muffin, topped off with an amazing lemon-cream sauce. Preparation time includes frying the chicken breast.

    Recipe #92504

    5 Reviews |  By Bec

    This recipe was one of the 'usuals' at my house when I was little- Even so, we never got tired of it! It is a super easy recipe, and you can play around with it: For the soup, you can either use two cans of cream of mushroom, or one can each of cream of mushroom and cream of celery. For the chicken, you can use boneless skinless chicken breasts, or chicken legs. I truly hope you enjoy!

    Recipe #93542

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