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    You are in: Home / Cookbooks / Celebrity Chefs Cookbook for Iron Chef game
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    5959 recipes in

    Celebrity Chefs Cookbook for Iron Chef game

    This cookbook is for the game-The Next Secret Ingredient(idea taken from the Iron Chef)! It includes TV chefs, cookbook chefs, recipes from famous restaurants, celebrity recipes, copycat recipes, etc.
    « Previous 1 2 3 4 . . . 18 19 20 Next »
    Displaying up to 20 pages of results. To see all results, or register.

    This is my favorite recipe for potato soup. It's a copycat of the one they use to serve at the St. Louis Bread Company (Panera). The recipe originally called for shredding your potatoes, but I never could get them to cook that way. I know they should cook faster, but I never could get it to work.

    Recipe #150863

    These are THE BEST cinnamon rolls! The recipe is from Todd Wilbur's "More Top Secret Recipes." and www.TopSecretRecipes.com. They're oooey, goooey and rich! The dough can easily be prepared in your bread machine, just follow your manufacturer's order of ingredients. I put the ingredients in the night before, and then roll out and bake in the morning. I would like to share the following suggestions by reviewers about the filling "leaking out" during baking: 1) add a few tablespoons flour to the brown sugar/cinnamon mixture 2) using a flour "shaker" or sifter, I lightly dust the margarine with flour before sprinkling with the brown sugar/cinnamon mixture, then again on top of the BS/cinnamon mixture, before rolling up the dough.

    Recipe #76864

    I don't know if this is Cracker Barrel's actual hash browns casserole recipe, but it is close. This recipe can feed a large crowd and is good for a brunch.

    Recipe #15242

    Recipe is originally from the Food Network courtesy of Rachael Ray, but I tweaked it to fit our tastes. Very quick & easy shrimp recipe that's done on the stovetop. If your tastes desire spicy & garlic, then this recipe is just for you.

    Recipe #107997

    319 Reviews |  By Caryn

    This baked ziti recipe is a simple Italian casserole dish that my family enjoys.

    Recipe #22176

    I got this from the Barefoot Contessa Cookbook. SO good.

    Recipe #56103

    Thanks Paula Deen (FoodTV) for the best fried chicken I have ever made! It has a nice, savory flavor and a coating that has just the right amount of crispiness. It was a good thing I had an extra cut-up chicken in the refrigerator because my family was begging for it again the next day. Although it calls for what seems like a lot of hot pepper sauce, it isn't any spicier than Jack-In-the Box's Spicy Crispy Chicken--you can take it!! FYI I made this using 10 pounds of wings--enough of the hot sauce/egg mixture to cover, but you will need to double flour mixture if you want to do this much. I'm not saying it tastes like KFC--only that you won't be doing business with them anymore.

    Recipe #108364

    This is a delicious butternut squash recipe from Ina Garten / The Barefoot Contessa. We really enjoy this during the holidays. It is best when the squash is cut in medium to large chunks so that the outside gets a maple-flavored crust, and the inside stays soft and delicious.

    Recipe #106627

    This is great as a main dish or accompanying your favorite Oriental meal.

    Recipe #8594

    This is a fabulous recipe for oven fried tilapia slightly adapted from Paul Prudhomme's wonderful "Fork In The Road" lower fat cookbook. I served this for dinner with family and it got rave reviews. Even my picky 5 year old eater enjoyed it. The ingredient list here is long, but is mostly spices. Please don't be put off, this is wonderful stuff and once you get the spice mixture combined, quite easy to make.

    Recipe #99709

    Adapted from Martin Yan's Chinese Cooking for Dummies. This is my favorite stir-fry sauce. It makes enough for two meals. Having extra on hand makes for a quick meal. My son will actually eat vegetables he can dip in the sauce! WARNING about the amount of soy sauce. When I used Kikkoman soy sauce, I found this sauce far too salty. I now use Angostura, which is much lower in salt. When adding soy sauce, start with less than half the amount and slowly add more to taste. Using vegetable broth makes this vegetarian. Yield: 1 3/4 cups (couldn't get that amount entered)

    Recipe #87748

    Hey you Paula Deen fans, she has a new magazine, "Cooking with Paula Deen"--this recipe is from the premier issue. It was so yummy looking, I couldn't wait to try it. I added another 15 minutes to the cooking time suggested (30-35 minutes) and It was just right, but oven temperatures vary, so check on it during the last few minutes of cooking time. I'm also going to add a few dashes of cayenne pepper next time for something hot and sweet!

    Recipe #146427

    From www.TopSecretRecipes.com. These are my favorite pancakes...so light and fluffy.

    Recipe #98415

    This pudding is so good, It has a very good texture and the taste is to die for.

    Recipe #67781

    from Alton Brown's show. Brining the bird is the key to moist meat. Made this again this year, only brined in just water instead of stock to save some dough. Again, the bird turned out perfect. Growing up, I hated white meat because it was always dry and grinding on your teeth ;-), now I love white meat. Cook time includes the brining time.

    Recipe #9954

    154 Reviews |  By P4

    I tested 8 different butter cookie recipes, looking for the "perfect" butter cookie. It had to be buttery, a little crumbly (like shortbread), and not too sweet. This is the winner. I think these are the Worlds Best Butter Cookie, courtesy of Chef Alice Medrich.

    Recipe #50684

    I saw this on Paula's Home Cooking and had to share! Allrighty then!

    Recipe #73033

    This is real comfort food. A family favorite. If you can, buy the fresh mozzarella. You won't believe the difference and it's worth it. The texture isn't rubbery like the typical mozzarella. I got it from watching an Emeril show on the Food Network.

    Recipe #39900

    Recipe #219251

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