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    You are in: Home / Cookbooks / Better Than Store-Bought
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    43 recipes in

    Better Than Store-Bought

    Recipes, some of which you might not realize you can make at home, that are better than that which you could buy at the store.
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    45 Reviews |  By Dee514

    I've had this recipe for about 30 years and I really can't remember where I got it from. Since I never owned a "yogurt maker", I always used this method. The recipe makes a surprisingly good "plain" yogurt. Cook/prep times do not include the 4 hour setting time or the 8 hour chilling time. **Note: After you make your first batch of homemade yogurt, you can use your homemade plain yogurt as the starter for future batches.

    Recipe #32460

    Laban (known as Le babeurre in French & buttermilk in English) is an important staple in the diet of many North African & Middle Eastern countries. These days it is incredibly simple to go to the store & buy it but if you cannot find it or just want to have a go at making it, then this is a great recipe. This is the traditional method of making laben, for a truly authentic taste use milk straight from the farm. If you can't get milk that fresh, regular full fat milk from the store is fine. You will need a 2 things to make the laben with (other than the ingredients!) 1st: A pot to store the milk in whilst it's 'sitting' - traditionally we use a large clay pot but any pot or pan large enough should do. 2nd: You will need a large bottle, like the kind get water in - with a capacity of around 6 litres if making the full amount of the recipe. The amounts in this recipe can easily be adjusted to allow you to make more or less laben.

    Recipe #387190

    38 Reviews |  By GinnyP

    A homemade alternative to the Durkee brand. I use these for casserole recipes when I can keep them from being eaten first.

    Recipe #44115

    When I wanted to make a recipe that called for "Greek" yogurt, I found that there was none to be had within 40 miles or so. So I went searching and found several recipes on the web. I was able to compile them into a simple recipe that worked pretty well, I thought. This is for a large batch, but is very easy to cut down to whatever amount you want to make. Tastes like yogurt to me!

    Recipe #99415

    13 Reviews |  By tasb

    I make these every Fall. (Because that is when my garden is done with for the year.) I have tons of potatoes to use and without a root cellar they need to be used. I have no idea how much I really make. I just do up all the small and ugly ones.

    Recipe #128380

    Great for breakfast and easy too!!

    Recipe #93031

    21 Reviews |  By xpnsve

    This is a great recipe that came from the Food Network, so I wanted to post it here (I was looking for a really good fortune cookie recipe on here). One thing, I did find that when I used the recommended tablespoon in putting the batter on the cookie sheet, the centers of the cookies were too "doughy" and the edges were golden brown, and the cookies broke when I tried to bend them into the fortune cookie shape. So, using a rubber bowl scraper, I put a small amount on the cookie sheet and just swirled it around until it was a nice, thin layer, about 3-inches in diameter. This worked perfectly! But, when the recipe says only make a few at a time, it's no joke! These harden quickly and unless you've got others in the kitchen to help or you move with lightning speed, I suggest only making 2 or 3 at a time.

    Recipe #110768

    My boyfriend and I had the most fantastic pizza in Italy during our travels, even the takeaway stuff is fantastic. Through trial and error (and expanding waistlines) we think that I've found a good approximation of a home-made pizza sauce we had in Cassino when we went down there for the 60th commemorations last year.

    Recipe #123299

    6 Reviews |  By Lennie

    I have not tried this, but found it a fascinating recipe. If anyone prepares this, do let us know the results!

    Recipe #18862

    I got this from a Chef at cooking school. I have no idea where she got it. She wrote it down off the top of her head. I am not sure how much it makes. Or how long. I just guessed on how long it would take to boil the syrup and knead the marzipan.

    Recipe #104993

    When you're not in port, or out of credits, and you've got a hankering to add The Heat and flavor to whatever is on the galley table, this basic paste is a good option for you. Because after all, dried chiles take up hardly any room or weight and you can always keep 'em around and make your own paste according to how gorram hot *you* like it, dong ma? (Recipe inspired by Joss Whedon's television show "Firefly" and movie "Serenity." Description is in character...) :)

    Recipe #198796

    Everyone has their favorite butter cake recipe. This one is mine. Found it in old recipe file that belonged to my mother-in-law.

    Recipe #200110

    This is a BBQ rub that should be used with the Gates & Sons KC BBQ Sauce or Gates & Sons KC BBQ Baked Beans, both posted here. This is authentic KC Barbeque at it's best. If you can't be here then try these.

    Recipe #16732

    Dry vegetable broth mix used to be hard to find. While it's pretty common now, thought I'd post this recipe since I just submitted another that called for it. Easy to stir together with spices you are likely to have on hand. From Lean and Luscious and Meatless by Bobbie Hinman and Millie Snyder. They say you can add dried vegetable flakes for a real flavor bonus.

    Recipe #113354

    Living in Kansas City, we have a wide range of BBQ joints to choose from, but our favorite has always been Oklahoma Joe's in the heart of KC! This is a mixture of flavors - sweet, peppery and spicy. You'll love it!

    Recipe #118966

    3 Reviews |  By winkki

    An adopted recipe whose original intro read: "It gives an especially crisp crust to fried fish fillets, squid, shrimp, eggplant and veal cutlets. You may as well make a lot because it keeps well in the freezer, and it's hard to grind less than 1 cup of rice in a blender. If you have a spice/coffee mill, you can halve the recipe. And you can grind the rice in small batches. Or to use as a thickener for gravies, soups, and stews." Originally posted by Mean Chef.

    Recipe #82595

    9/15/2006 - adopted from Recipezaar account. Original recipe courtesy of Mean Chef.

    Recipe #60322

    Recipe #56806

    This is an easy way to make a delicious vegetable broth that you can keep on hand for use in recipes. Leaving the skin ON gives a nice golden color to the broth. I adopted this recipe and have worked lovingly on it for several months. I wanted to keep it low in sodium but you can certainly adjust that to your liking.

    Recipe #75842

    4 Reviews |  By BonnieZ

    This is the famous China Moon double chicken stock. A lot of work, but it is well worth it.

    Recipe #56831

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