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    You are in: Home / Cookbooks / Dishes using Booze!
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    121 recipes in

    Dishes using Booze!

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    Don't let the name fool you, this is not served at Italian weddings. Wikipedia says of it's origin, "The term "wedding soup" is a mistranslation of the Italian language phrase "minestra maritata," which is a reference to the fact that green vegetables and meats go well together." This soup has so much going on to delight your taste buds. The "meaty" and chewy meatballs, kale, vegetable corkscrew pasta, mushrooms and the savory broth for all of this to swim in.

    Recipe #511822

    Loosely adapted from the well-known Peruvian dish, Arroz con Pato, which is very similar to the ubiquitous Spanish Arroz con Pollo, but without the tomatoes. It's also a little spicier, and has thePeruvian addition of a dark beer as part of the liquid(you can sub veg. broth). Peruvian food is unique and delicious-- a cultural mix of native Indian, Spanish, African, Italian, Chinese and, more recently, Japanese cooking. From Bryanna's book "20 Minutes to Dinner", and posted on VeganFeastKitchen.

    Recipe #509068

    A tourtière is a traditional French Canadian double crusted meat pie, that’s seasoned with Fall inspired spices such as cinnamon and nutmeg. It’s typically made with pork, but this recipe uses puy lentils. Ground walnuts are added in to make it more ground meat like. I haven't tried this yet, but it looks so good! It holds together just like a meat pie should. It’s flavourful enough on it’s own but a little gravy never hurts either.

    Recipe #507332

    Bananas with vanilla ice cream and chocolate sauce with a a little Cuban kick of chile jelly. Show: Chef Du Jour Episode: Norman Van Aken

    Recipe #503335

    My daughter asks for Chinese chicken wings for Christmas and for her birthday. The only thing I changed was to use fish sauce instead of oyster sauce(I don't do shellfish). I saw this on The Best Thing I Ever Made(by Andrew Zimmern, episode: Tasty Travels) and posted it to make for her. Andrew said the first time he tasted this dish was in Hong Kong and it took him 20 years to get the recipe. For his video on how to make, look here=http://andrewzimmern.com/2012/11/16/the-best-thing-i-ever-made-grandmas-chinese-chicken-wings/

    Recipe #501838

    This soup is good year round. From the cookbook "365 Vegetarian Soups" by Gregg R. Gilespie.

    Recipe #498586

    There are directions in here to make a reuben sandwich with this brisket. So yummy! NOTE: This is important! You make 2 batches of the WET INGREDIENTS---one batch gets mixed with the dry ingredients--the 2nd batch is used as the braising liquid. This was copied directly from happyhealthlonglife.

    Recipe #498380

    Red Lobster fish, done Mardi Gras style!

    Recipe #466477

    I love toasted ramen noodles in Chinese Coleslaw, so knew I would enjoy this! Crispy, crunchy, and full of flavor, you will be glad you tried these yummy onion rings! This is adapted from Hugging the Coast.

    Recipe #465050

    Yum! Recipe courtesy Bobby Flay from his show Bobby Flay's Barbecue Addiction, episode - Japanese Grillin'. I have tweaked it just a bit.

    Recipe #462414

    this was the $400 winner in Better Homes and Gardens Rice on the Side catagory contest. Entered by Nancy Skahill, Greenlawn, N.Y.(March 2002). The picture is what got me. It looks so good!

    Recipe #454783

    Bubbly with cheese and warm from the oven, this may become a family favorite! A great way to use green tomatoes. You may use the tomato sauce recipe provided or use your own or storebought. Feel free to add onion, garlic, peppers, etc. to get more veggies in. Adapted from Country Living magazine(August 1995).

    Recipe #453014

    From Restaurant: Impossible, Episode: Villari's, this looks so good! It uses goat cheese instead of the usual mozzarella. Putting here for safekeeping. You can use the marinara sauce recipe posted here, or use one of your choice, even store bought.If using the recipe here, it does need to cook one hour, so might want to plan accordingly.

    Recipe #452169

    Using leftover chicken makes this ecomical and easy! Just saw this on Ten Dollar Dinners with Melissa d'Arabian Episode: Cost-Cutting Comfort and it looks so good, and something I might make for my kids, or for me making it vegetarian!

    Recipe #452159

    This colorful rice is perfect for a Mexican meal. The rice takes on the warm essence of sweet peppers, onions, and paprika as they slowly simmer together. Cayenne adds heat, but for a spicier version, include a diced jalapeno chili or two. This also makes a nice filling for bell peppers. Adapted from Field of Greens cookbook by Annie Somerville. I f you do use brown basmati rice, you may need to cook it a little longer, check pkg. directions)

    Recipe #451603

    Easy, fast, healthful, and really good! I have called for using parsley root, but if unavailable, use celery or celery root. Adapted from Deborah Madison's Vegetarian Cooking for Everyone cookbook.

    Recipe #448366

    Just saw this on Melissa's Show: Ten Dollar Dinners with Melissa d'Arabian Episode: Melissa's 4-Step Fish and it looks like a great meal for company! Put here for safekeeping.

    Recipe #448267

    The onions are sauteed until caramalized, and add a full and rich flavor offset by the creamy Gorgonzola, the toasted walnuts and the earthy sage. You can make the confit in advance. You can make your own pizza dough, buy it in the grocery store, or sometimes your local pizza place will sell you some. For a delicious variation, use basil instead of sage. Adapted from Fields of Greens cookbook.

    Recipe #447686

    The dried porcini mushrooms add depth and a wonderful earthy flavor to this elegant winner of a pizza. Great for watching your favorite TV shows, weeknight dinners, even yummy enough for company! Serve with a big salad. Adapted from Fields of Greens Cookbook.

    Recipe #446827

    From Cooking Channel: Rachael's Week in a Day (What's Cooking?), this looks really good so posting here for safekeeping.

    Recipe #445256

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