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    This recipe was from a magazine, but I slightly changed the ingredients and the instructions. We are not fans of green peppers, but this was delicious! We served it with steamed white rice. Definitely added to the favorites file.

    Recipe #474039

    The meat on an oxtail is prized for the amount of flavor it contains. This is one of dh's favorite dishes!

    Recipe #179543

    9 Reviews |  By Mami J

    This Horchata is the kind that is served in "neverias" or ice-cream shops in Mexico. It is creamy and easy to do. Grinding the rice twice brings out all the starch and flavor. Prep time is the time needed for the rice to soak. One reviewer stated that I don't know what I'm talking about and that the rice should be soaked overnight...if you choose to soak it longer, the result will be the same and you will still need to strain it as stated---twice. I do know what I'm talking about: I'm Mexican and live in Mexico.

    Recipe #359285

    This recipe is very simple, but if you do not know how to make candy then please follow instructions precisely. I have altered the instructions after a few reviews that it was crumbly. This is not the recipes fault, it is inexperience. Proper candy making is about temperatures. 4 minutes of boiling (from the time the first small bubbles form) bring this candy up to proper fudge/softball temperature as long as you are cooking over medium heat. When in doubt, use a thermometer.

    Recipe #332323

    This comes from Sunset Magazine most requested Thanksgiving Recipes, created by Leslie Parsons in 1994. Up to 1 day ahead, make stuffing, put in casserole, cover and chill. Allow about 1 hour to bake.

    Recipe #350186

    I have been looking for a recipe for these delicate little sandwich cookies for a long time, after being spoiled by the Luxemburgerli from Sprungli in Zurich. My sister gave this recipe to me, it's from a magazine. Haven't tried it yet, but plan to soon!

    Recipe #507722

    3 Reviews |  By Ck2plz

    This is a Vietnamese recipe from the website panningtheglobe.com. The last 2 ingredients are for the garnish.

    Recipe #505690

    1 Reviews |  By Tisme

    This is a recipe I have been making for ages. I didn't bother to post it here because it is a Nigella Lawson recipe and thought it would be posted already, but to my amazement it was not. My family take this to work for lunch and they love it. It is so quick and easy to prepeare the night before for your lunch the next day. I must admit that I make changes to this recipe all the time, but have posted as per Nigella's recipe. I often use chopped peanuts instead of sesame seeds to sprinkle on top, I also sometimes use a low fat peanut butter and have sometimes put in a little finely diced chilli. I have used spaghetti noodles instead of egg noodles........ the list is endless as this is a very versatile recipe...so why don't you give this a go for a quick lunch or snack. It is also fantastic, served in small noodle boxes to take to picnic's.

    Recipe #445852

    4 Reviews |  By lazyme

    From The Joy of Muffins - The International Muffin Cook Book. Here's what the intro says about this recipe. Danish desserts make ample use of cream, sour cream and butter from Denmark's thriving dairies. A walk through Copenhagen's Tivoli Gardens is hardly complete without sampling the luxurious creamy Danish desserts which inspired this light sour cream muffin with the mocha cream filling. Try it with dark Scandinavian coffee for a special dessert treat.

    Recipe #493292

    9 Reviews |  By Annacia

    The flavors in this really interesting chili are drawn from ingredients used by the Spaniards who settled in the West Indies on the islands now called Cuba and Hispaniola. It's not your everyday chili!

    Recipe #193164

    Supper needn't be a big bore when you're economizing with ground beef. This tangy Latin American dish can be served with rice or couscous, or used as a taco filling. Adapted from Like Grandma Used to Make: A Treasury of Fondly Remembered Dishes, a Reader's Digest publication. Recipe found in The Toronto Star

    Recipe #413843

    Picadillo is a Spanish or Mexican ground meat hash with vegetables. It usually has capers and green olives in it as well. This recipe may be served over rice or used as a filling for sweet peppers, tortillas, taco shells or pita breads, even spooned over toasted buns. Source of recipe: Anne Lindsay's New Light Cooking. When I made this I found the flavour of 2 tbsp of Worcestershire sauce to be too strong for my taste. I would try 1 tbsp and then taste it. I would also add the same quantity of vinegar so if you only added 1 tbsp Worcestershire sauce then only use 1 tbsp vinegar. Note: May substitute 14 oz can tomato sauce for tomato paste and water but salt content will be higher.

    Recipe #409070

    This has become one of my family's favorite cookies. I found the recipe in a magazine but it's been so long I don't remember which one.

    Recipe #136125

    From Nola Cusine: "I don’t think there is anything quite as sinful as Praline Bacon. In fact, it is so sinful it could have only been created in New Orleans, and in fact it was, at Elizabeth’s Restaurant in 1998. The flavor marriage of pralines and good smoky bacon is so wrong that it just has to be right. Make this with breakfast, and you will absolutely blow your family and guests away with minimal effort!"

    Recipe #502824

    3 Reviews |  By loof

    These tender meatballs feature the classic Greek flavor combination of lemon, garlic, and oregano. Beef and lamb are combined with a simple red wine sauce; if you change the meats used to chicken and/or turkey, just use white wine instead of red. From "The Meatball Cookbook Bible"...

    Recipe #503603

    Had this at a cousins baby shower,had to get the recipe from my Aunt. Great for BBQ's & potlucks too! My sister doubles the dressing.

    Recipe #62345

    I love chile verde, and I've been impressed by this, the easiest and tastiest recipe I've found. Yes, it cheats a bit by using sauce from a jar (hmmph, you might say!), but sometimes you can achieve really good results from shortcuts. :) This is the recipe I use most often for Chile Verde. Delicious, and folks ask for the recipe.

    Recipe #40572

    I threw this together one day when I cooked too many lasagna noodles. It has since become a family favorite in my house. You can add more Franks if you want it spicy, this version has just the right amount of zip.

    Recipe #465851

    1 Reviews |  By Mika G.

    I am allergic to tomatoes but love lasagna and buffalo sauce so I came up with this recipe.

    Recipe #400822

    Grand Prize Winner from Taste of Home's Ultimate Potluck Recipe Contest (by Melissa Millwood). Made this for dinner last night and was skeptical, but it was delicious. A little spicy for kids (used Frank's Red Hot) but very well received by the adults. Didn't have any ground chicken so used shredded leftover turkey breast and would do so again! Also used 28 ounce can of ground tomatoes instead of 14 ounce diced and would do so again! Might yet experiment with cream cheese. Had neither fresh parsley nor Italian seasoning on hand and enjoyed it without.

    Recipe #495705

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