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    You are in: Home / Cookbooks / First Courses
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    189 recipes in

    First Courses

    All the soups and salads I want to make...
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    Displaying up to 20 pages of results. To see all results, or register.
    2 Reviews |  By Glori-B

    Bright, sassy flavors make this salad a delight. Awesome with the Serbian Pumpernickle #142857! For the most authentic flavor, please don't shortcut the dressing; please make it the day before so the flavors meld properly. This carries my Serbian DIL's seal of approval!

    Recipe #184720

    Recipe #206948

    When they are combined, the pasta picks up the flavor of the squash beautifully. Make sure you cook it long enough for the flavors to meld.

    Recipe #57466

    This soup is very rich in flavour but at the same time light and not filling. The earthy taste of the turnips combines well with the tartness of the apples. The tarragon sour cream makes a strong flavour complement. chicken stock can be substituted for water. I put the sour cream in a squeeze bottle and make designs with it on top of the soup as the soup is thick enough for the sour cream to stay in place. The soup alone, however is creamy enough; for those who don't eat dairy, simply garnish the soup with minced tarragon and lemon zest.

    Recipe #106255

    Because I have alot of turnips in the garden( and dont particularly like them ) I turned them into soup, and delicious it is too!! It would be very easy to sub other veggies...i.e parsnips, cauliflower etc in place of the turnips..But try it with the turnips first, you will be amazed at how great this is; could easily be served at a dinner party, garnish with drizzled heavy cream and chopped cilantro.

    Recipe #211196

    For the French Onion soup lover who loves soup and who also loves cabbage. Very easy.

    Recipe #86258

    When I worked as nurse many years ago our hospital served the best salad in their cafeteria. It was called Pullman Salad and they never could have enough of it around when they served it. I would like to share that recipe with you......enjoy!!

    Recipe #323881

    Use any variety thin-skinned fall apple for this recipe. Substitute fresh herbs for dried in the vinaigrette dressing-if available. From our local newspaper with a few changes.

    Recipe #198381

    Delicious filling salad, full of flavour. Works very nicely for lunch. Took the recipe from my husband as he used to work in an Arabic restaurant as an assistant chef. Handy!

    Recipe #278399

    This is a quick Greek salad from Cooking Light Superfast Suppers. Posted for ZWT 2008.

    Recipe #307816

    2 Reviews |  By winkki

    From "Sundays at Moosewood," their brunch cookbook. Light, refreshing, and vegan, it's a nice change of pace that quite nearly qualifies as 'raw' food. Cook time is minimum chill time. Add other spices as you wish (I like to combine the oil, lemon juice, and garlic with some rosemary about half an hour before tossing with the veggies).

    Recipe #94880

    6 Reviews |  By Tish

    A stew typical of rural France. Good served with a crusty bread

    Recipe #22842

    My cousin gave me a cookbook with some French recipes in it for Christmas one year. This recipe was in it and has been a hit with my family ever since. We even sold it to the pool hall for their daily soup special and it was a hit with the general public too. I like a piece of warm french bread served with it.

    Recipe #14602

    I was going to call it French Wench for no other reason but that it sounds funny, but then no one could immediately make sense of it. But seeing as how the wedge salads have become well-known, this should do. A simple, but tasty version with toasted walnuts, avocado, vinaigrette and crumbled Roquefort. *Le YUM*. Prep time doesn’t include however long it takes you to grow an extra hand for holding the bowl while you pour in the olive oil and whisk at the same time.

    Recipe #220781

    The thin version of this recipe makes a great salad dressing. When thickened after refrigeration it makes a good vegetable dip, topping for a baked potato, or mayonnaise replacement for sandwiches. Can be made vegan by using tofu instead of yogurt. This recipe tastes best after marinating in the refrigerator for 24 hours (not in the cooking time). It should last about 7 days in the refrigerator and you may need to thin this dressing before serving if it is too thick. From "Choices - Quick & Healthy Cooking" cookbook.

    Recipe #319377

    9 Reviews |  By PaulaG

    The recipe comes from and has been modified slightly. Vine ripened tomatoes is a must for this quick to fix side dish.

    Recipe #320153

    Saw this prepared on Martha Stewart's tv show this morning and just had to copy it here for safekeeping...Looks like a really flavorful and healthy way to have egg salad!

    Recipe #281166

    1 Reviews |  By lazyme

    I have made this a couple of times with leftover turkey and everyone seems to love it. I add the cashews right before serving. It makes about 8 cups, so it's also good for sandwiches. From Bon Appetit August 2000.

    Recipe #319814

    This is another one of my recipes from our local vegetable producers, "Peak of the Market". I get a daily recipe e-mail from them and had to share this one with you.....

    Recipe #117252

    15 Reviews |  By KelBel

    This is an avocado half stuffed with the same ingredients that are in a california roll. My favorite part of the roll is the avocado, so this is my way of getting all the avocado taste I want.

    Recipe #161198

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