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    You are in: Home / Cookbooks / Don't be blue, Here's "HOW TO"
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    22 recipes in

    Don't be blue, Here's "HOW TO"

    How to truss a chicken, and other cooking techniques and helpful hints.
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    This is a recipe I came up with since I enjoy white russians soo much, and also I like Kahlua in my coffee too. Let me know what you think if it is too strong, weak or is missing something..THANKS!!

    Recipe #18458

    This method is nothing short of a miracle to clean kitchen hood filters. Non-toxic and cheap, cheap, cheap! The only problem you should have is finding the right vessel. I used a roasting pan, but maybe using a disposable aluminum pan would work. Add the soda at the beginning to the cool water so it doesn't fizz and overflow. As embarrassing as it may be for me to show how bad mine were, note the differences. The foremost filter in the picture is one that's been cleaned by this method.

    Recipe #474982

    38 Reviews |  By Lali

    If you use Bisquick and run out, this is a good clone.

    Recipe #12648

    I have not tried this recipe. I got this recipe from Cooking Light magazine. Use the pungent spice sparingly over roasted cauliflower or potatoes, mixed with olive oil to rub on lamb chops, or stirred into a basmati pilaf with onions and peas. Serving size 1/4 teaspoon.

    Recipe #338563

    11 Reviews |  By Tara

    This was in a United Emire LOyalist Cookbook with a note that it was originally from a 20th century cookbook from 1906. It is much more powerful than any you buy. Good in a pinch if you are out and happen to have the other ingredients on hand.

    Recipe #31558

    With spring just around the corner, I thought I would post this. A good friend gave this "recipe" to me. It works wonders for keeping your lawn nice and green. ADD 4 ounces Listerine Mouthwash to the recipe, ZAAR wont allow it as an ingredient, so it isn't listed, but does need to be added.

    Recipe #287241

    10 Reviews |  By poo235

    I can't take credit for inventing this. I found it on Fiona Hayne's About.com Low Fat Cooking blog. It's so easy to put together, and it works just as well as Pam.

    Recipe #225023

    This is amazingly simple to make, using just 3 ingredients! And it only takes about 20 minutes to make!!! More delicate than storebought and only 1/2 the price. Use this fluffy cheese for lasagna, cannoli, or simple crostini(with a drizzle of eevo or topped with chopped fresh herbs). There's even a reduced fat version! I found this in the May issue of Good Housekeeping magazine.

    Recipe #388748

    9 Reviews |  By katew

    Something I am keen to try ! The serving size I put in is just a random number so take no notice of it !!

    Recipe #384151

    25 Reviews |  By 2Bleu

    There are many ways that work well to boil eggs such as adding salt (who needs that extra salt?), using a needle to poke a hole in the eggs (way too tedious and unnecessary), adding ice or vinegar for easy peeling, etc., etc., etc. Unfortunately, those methods are all too time consuming for most people. I've been using this technique since I was a teenager (so long ago). This technique is perfect and the absolute simplest above all the others. Oh, and no utensils needed either, how cool is that!?! :) A similar method for pasta is Recipe #30358

    Recipe #302972

    No, it's not for squeaky door hinges. Keep a batch in your pantry to *coat baking pans* and prevent baked goods from sticking. It's so much faster and more convenient than the greasing and flouring business. I use a paper towel to smear it on liberally and haven't had a cake or muffin stick yet. That Alton is one smart man!

    Recipe #239752

    This is the method used by restaurants to whip butter to make it easier to spread, and for economical reasons to make butter go a lot further too. You can make it fancy like restaurants do by putting this mixture into a cake decorating tube with a fancy tip and pipe it into small dishes for individual servings. I have even used a plastic bag, cut off the corner, placed a fancy decorating tip in the corner, added the butter mixture and piped it into tiny dishes I got at the dollar store. One for each dinner guest is a nice touch. I store the whipped butter in a glass covered container on the counter top in cooler weather. In warmer weather I store it in the refrigerator and bring it to room temperature before using.

    Recipe #225178

    Freezing is a simple and excellent way to preserve fresh culinary herbs. Packing in ice cube trays makes it easy to always have fresh herbs on hand, adding fresh herb flavor to soups, sauces, and drinks. Some people prefer to freeze in a good quality olive oil, I prefer the boiling water method, which is listed in this recipe here today. You can freeze herbs individually or in combinations of other herbs.

    Recipe #111461

    My interest in serviette folding was born on a wet day at my Grandmother's house, I was a pre teen and helping her with the ironing and watched while she ironed serviettes into wonderful shapes and neatly stacked them for use. I asked her to show me how and she did. Once you know several folds and people see them, they often have at least one other that you haven't seen before, you gain knowledge of the new one and on it goes. Now that I have already posted all the napkin folds I know, I decided to look on the net for some new ones to learn. This one was called the Lotus and as far as I can see it's just a step further than Recipe #240998, but since it's listed as a napkin fold in it's own right and I have learned it as a new one and added it here.

    Recipe #242382

    10 Reviews |  By Dawnab

    This is a method to take the backbone out of a whole chicken so that it lays flat and is easy to grill

    Recipe #187484

    Ever been intimidated by a recipe that calls for clarified butter? No need! It's not a difficult process at all...

    Recipe #51525

    3 Reviews |  By Rita~

    Ghee is a healthy alternative to butter and oils. Ghee is an ingredient in many Middle Eastern dishes. It is also called clarified butter. It is available at natural foods and Indian product stores or you can prepare the ghee yourself. Is an unsalted butter that has been cooked to remove not only its butter fat solids, as in drawn butter, but also all water -- so as to produce a food that contains no molecular oxygen, and is thus extremely storable and not subject to rancidity as in normal cooking oils. The health advantages accrue from the fact that ghee contains no oxidized cholesterol, the kind which leads to free radical damage in the cells of the body.

    Recipe #55434

    7 Reviews |  By Rita~

    This was fun. This is our 5th summer having this. Of course it 's always different! This year my DS 's Lydia brought the lobster, and Theresa brought the Dungeness crabs as well as regular crabs. This is made in those outdoor boiler-fryers. But I won 't stop you from making it on your stove top. We covered the table with plastic tablecloths then covered it with brown paper (paper used for wrapping packages). And of course you can cut down the recipe. Just leave the first 8 ingredients as is then add whatever and amount of seafood you 'd like. Don 't forget the bibs or aprons and nutcrackers, hammers, small mallets, nut picks and paper towels. Oh an empty large foil pan or a trash can for discarding the shells. Don't forget plenty of beer! Crawfish and mussels would be great in this too. Check out the step X step demo of this http://www.recipezaar.com/bb/viewtopic.zsp?t=225384

    Recipe #98078

    This is a great NEW recipe just added to the list on the Drink Pink Weekly- here is their tip for sinking and floating drinks like a pro!! Tip of the week: To sink the raspberry liqueur, pour it slowly close to the inner edge of the glass. X-Rated liqueur is less dense than raspberry liqueur, so the berry stuff will easily sink to the bottom of the glass. To float the apple pucker, grab a spoon and hold it at an angle over your glass. Slowly pour the apple pucker onto the spoon and let it spill over onto the top of the cocktail. Just always remember to sink before you float!(***X-Rated Fusion is Premium FRENCH vodka - ZWT3)

    Recipe #222085

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