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    You are in: Home / Cookbooks / Everychef's Cookbook: Classics
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    116 recipes in

    Everychef's Cookbook: Classics

    [Cover photo by Sue L.] The versatile cook probably wants some version of each of these classic dishes in his/her repertoire.
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    Master recipe for quiche.

    Recipe #44919

    1 Reviews |  By Mme M

    From Celtic Cookery by Iris Price Jones. "Welsh Rabbit is probably a joke name that has become refined to Welsh Rarebit. Lady Llanover's Welsh rabbit consisted simply of toasted cheese on toast. It was the one recipe in her book, Good Cookery, which was written in Welsh." (Aristocratic landowners had rights to the meat from the rabbits in the fields, so the rest of the people had no meat from the rabbit, and probably little meat at all. Welsh migration to the States, Canada, Patagonia, Australia, and New Zealand was partly a result of poor living conditions where they came from.)

    Recipe #230279

    This recipe is really very easy and the taste of these pretzels is wonderful!

    Recipe #214631

    I have been making this biscuit recipe since I took home ec in high school in the early '60s. My grandfather said they were the best biscuits he'd ever had! Although he may have been being nice to his granddaughter, the family enjoys these and so... this is the only recipe I've ever used. While they are great hot from the oven, the biscuits are also good the next day for breakfast... split, toasted, and topped w/ butter, honey, or jam! I have also used this recipe to make a biscuit topping for chicken pot pie... yum!

    Recipe #117386

    3 Reviews |  By ellie_

    I wanted to use up some egg whites, chives and left over cheese I had in the refrigerator so adapted this recipe from Bon Appetit (November 2006)with my changes. The original recipe used whole eggs and cheddar cheese.

    Recipe #196593

    I have made this simple recipe many times over the years. It has a quite different taste from the usual biscuit gravies. I originally got the recipe from a JoAnna Lund cookbook, but have added several different seasonings to make this my own. If you prefer, an even simpler variation is to use browned lean turkey sausage in place of the ground beef, and just leave out the seasonings & Worcestershire. I have also posted a recipe for homemade sausage seasoning, if you have difficulty finding some in your area.

    Recipe #100832

    This is my most requested recipe.I've been making it for the last 15 years. It's time consuming but well worth the effort. Enjoy!

    Recipe #100877

    There are many recipes for Lorraine, but this is one of the original, really "fat" (but DELICIOUS) ones. Given to me by my MIL about 40 years ago, so I have no idea where it came from.

    Recipe #111099

    A Russian variation on the English Beef Strogonoff. A lot richer & tastier than the English versions.

    Recipe #142637

    Not for the timid! No wimpy veggies in here, just hot chicken. You decide how hot. If you know you can't handle 8 cloves of garlic and 16 hot red peppers then please, adjust to your taste. And don't drink and cook, there's enough hot oil here, as my dad would have said, to burn your gizzard. This recipe is easily doubled to serve 16-32 at a buffet. If you decide to double, don't increase the oil. It's not needed.

    Recipe #70560

    This is my favorite soup ever. I've loved it since I was a little girl. I think this is the closest recipe to the authentic greek restaurants.

    Recipe #70712

    When I saw all the other Tiramisu recipes posted, I was hesitant to add my one. But after looking through them, none were quite like mine. This is the only Tiramisu recipe I have ever made, I found it so good I didn't need to seek out another. It is very simple and can be made in the morning for dinner. It is my most popular dessert and is requested by my friends often. Cook time is minimum refrigeration time. I have no idea which book this came from. Many people have commented that the level of sugar in this recipe is too low. I wonder if they are using caster (superfine) sugar or just regular? Superfine will fill a 1/4 of a cup more than regular would. Of course, it could just be personal taste and that's okay too.

    Recipe #84612

    THIS WAS CREATED BY THE CHEF OF ELIZABETH TAYLOR. This is a very impressive dessert when entertaining that most people would like to make and have no idea where to begin, not to mention that making it frightens most people, because of ice cream in the oven. If you follow these directions, you will find it rather easy to make, even though there are several steps.

    Recipe #80775

    The enduring popularity of this dish, a filet of beef tenderloin coated with a goose liver or chicken liver pate, and a duxelles of mushrooms that are all then wrapped in a puff pastry, is legendary. It has remained a favorite in Britain and the U.S. for over a century, ever since it was created to honor the Duke of Wellington, a hero of the Napoleonic Wars. If you make this for a dinner party, your guests will praise you for months to come. If you have any questions you may e-mail me at: AlanLeonetti@q.com

    Recipe #87185

    Scrumptious!! Wonderful dish for garlic-lovers.

    Recipe #28581

    (Sometimes spelled Nasi.) My understanding is that this is simply Indonesian for fried rice, so of course there are actually many versions. This is a Dutch version I've had for ages. Chicken can be substituted for the pork. For the baby shrimp, you can use salad shrimp from the fish counter at the grocery store--just don't leave on heat very long, since it's already cooked. Cooking time assumes starting with already cooked rice; cooking time isn't really "passive" since you have to keep an eye on it and stir a lot. You can substitute cooked Asian noodles for the rice and you'll have Bahmi Goreng.

    Recipe #184807

    2 Reviews |  By Nose

    This is the classic French dessert or snack crepe. Sure, you can fill dessert crepes with all sorts of jams and mousses, but, simple as this is, it's simply delicious. You can get these at crepe stands on Paris street corners. (Preparation time I've listed does not include cooking the crepes).

    Recipe #107407

    Very nice to have when company is coming, serve over cooked rice.

    Recipe #148709

    Shaker cuisine is probably some of the best eatin' you'll ever try. It's homecooking at it's best. This pie is delicious and simple.

    Recipe #167431

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