Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Cookbooks / Five-star recipes I have to try
    Lost? Site Map
    food image

    180 recipes in

    Five-star recipes I have to try

    Just what I need, more recipes to try. Well, they have to be pretty special to end up here!
    « Previous 1 2 3 4 . . . 7 8 9 Next »
    Displaying up to 20 pages of results. To see all results, or register.
    32 Reviews |  By LAURIE

    Quick, hearty soup, that gets its flavor from the kielbasa.

    Recipe #53767

    This sauce is creamy and delicious..even if you use low fat milk and sour cream.

    Recipe #53417

    1 Reviews |  By Bergy

    When I cooked this for the first time I thought I was manufacturing shoe leather - not so the steak turned out tender and very tasty. We can buy "Maui Ribs" already in the marinade but I prefer this recipe. Although there is sugar & vinegar in the marinade it does not come through as sweet & sour. Brown Sugar substitute worked well. I don't know why it's called Maui Steak! So I had a wing steak in the freezer made the marinade and let the steak sit in it for 2 days in the fridge - result lovely tasty tender steak

    Recipe #99674

    This recipe makes up quick as a wink and is very moist. It's great sliced and toasted or served pipping hot with soups and salads. Enjoy.

    Recipe #141969

    You can use plain bread crumbs mixed with Italian seasoning or Progresso brand Panko Italian Style Crispy Bread Crumbs. Just 7 grams of fat and 392 calories. I found this in a family circle magazine.

    Recipe #329993

    24 Reviews |  By Bev

    This recipe can be prepared in 45 minutes or less. Serve this tangy treat with biscuits, toast, or scones. Or use it as a dessert dip or spread between the layers of a cake. From Gourmet, 1999. Also, to be used with my recipe for Recipe #212709 or Recipe #46377!

    Recipe #46378

    From 1001 Low Fat Recipes.

    Recipe #284147

    I've lived in Flint, Michigan my entire life, and I was brought up on Coneys. The recipe has always been kept "top secret", and every restaurant has a slightly different version. But my friend's grandmother opened and ran one of Flint's top Coney Island restaurants for many years, and she gave me this recipe. The original recipe calls for beef kidney, heart and suet. But guess what? That's what hot dogs are made from! That's why ground hot dogs are a good substitution. I've tried and tasted many copycat recipes for Coney sauce, but I'm convinced that this one is the best. Coneys are traditionally served using a steamed hot dog bun, a koegel vienna hot dog (any vienna hotdog will do) then topped with the sauce, yellow mustard and finely chopped onions. Yum! The friend also noted that if it tastes like something is missing.. add more cumin. By the way, Koegel Viennas are now available to order online!

    Recipe #98294

    This is the juciest, best flavored roasted chicken I have ever made, or ever eaten! I have been experiementing, and It has turned out with the exact same wonderful results 3 times in a row now.. so I'm confident that anyone can make this with the same results. Never again will I purchase a pre-cooked rotisserie chicken! It's so easy too!

    Recipe #283443

    these ribs will be some of the most tenderest ribs that you will ever eat. and they are simple to make and evewryone loves them.

    Recipe #10155

    This recipe makes delicious little fudge squares that would be excellent on a holiday cookie tray. They are SWEET but really flavorful. Perfect as small squares. If you like Chocolate and Cherries this recipe is for you. The candy bar was originally called Cherry Chase, and then Cherry Chaser, before becoming known as Cherry Mash. It can be found throughout the Midwest in most grocery and convenience stores and mass-merchandise outlets. I made them with pecans b/c I did not have peanuts and they were still delicious. I found the cherry chips at our Super Walmart next to the chocolate chips.

    Recipe #190639

    A real treat straight from the South for chocolate lovers.

    Recipe #25220

    13 Reviews |  By GaylaV

    This would make a wonderful and different Brunch recipe or a special treat for Christmas morning. I found the recipe in a very old magazine in the Doctor's office and I didn't note the magazine. I think it was Canadian Living. I think this is the only recipe I have posted untried but I don't want to lose it. I am making it public just in case you would like to try it as well. I have since made this recipe and we all enjoyed it. It will be made many more times. Just a note of caution, watch so that the eggs don't get overcooked. I think my oven is a bit hot. Enjoy!

    Recipe #328748

    RONALD REAGAN'S MACARONI AND CHEESE from The White House Family Cookbook by H. Haller and V. Aronson Everytime I make this I there are NO left overs and there's only three in my family. ;)

    Recipe #240198

    This recipe is on page 69 of the Griot's Cookbook (see details on this historic book in my recipe # 97676). It was contributed by the late Doris Waters. "Aunt Doris" (as she became affectionately known by me) was my 3rd and 4th grade teacher at P.S. 141 on the corner of Payson and Pulaski Streets in Baltimore, Maryland. My late mother taught 6th grade on the 3rd floor and my classroom was on the 2nd. Aunt Doris was one of those "aunts" that isn't an aunt, but rather a close family friend. I'm sure you have a few of those. "Miss" or "Mrs" was too formal and in my day you better NOT EVER call an elder by their first name. You'd wake up in China with a ringing in your ears. It was while sitting in Aunt Doris' classroom (Miss Waters during school) one day in November 1963, I first learned President John F. Kennedy had been assassinated. I and my classmates had been a rowdy bunch that day, so Miss Waters had turned off the classroom light. That was in instant cue to put our heads on our desks and to sit on our hands. The funny thing was when I peeked up to look at her, her complexion had sallowed; she seemed almost ghost-like. Tears were falling down her face. We were instructed to get our wraps from the cloakroom and to go home quietly. I made my way to the 3rd floor to my mother's classroom. Mother did not cry in public. It just wasn't her way. But while our drive home was usually filled with laughter, this day Ma said nothing whatever. Interesting how food can trigger memories. But just as we are what we eat, we are also a combination of our memories--both happy and somber. Anyway, this is a recipe created by Aunt Doris and it ended up in the published cookbook. One day I'll tell you about the time Aunt Doris and Mom went to Aruba together -- and about the pool boy named Pedro. Enjoy! ·.·´¯'·.··.·´¯'·.·Editor's Commentary: "We were visiting with Doris and she kindly volunteered to let us "try" her chicken and cabbage. Grand main dish. Next day, my husband finished off the cabbage and declared it to be better than the day before." E.M.W.·.·´¯'·.··.·´¯'·.·

    Recipe #236341

    Sugar Rush! Make each of these breads in separate bundt pans. For serving, layer the 2 cakes, with the Monkey Bread as the top tier and the Gorilla Bread as the bottom tier.

    Recipe #228749

    These taste just like the one's your grandmother use to make. They are so thin and perfect. Unless you tell I promise nobody will ever know they are flour tortilla's. If you want to make for a really big crowd, follow the same instructions just use a 6 qt pot and an additional small pack of 8.5 oz shells. Also you can omit the chicken if you want and use canned chicken broth or bouillon cubes.

    Recipe #146579

    This is a very simple and quick French Bread. It has a finer texture and more of a chewy crust than what you get from the bakery. I found this in an Bon Appetite years and years ago. I sometimes make rolls rather than loaves. With this coming together so quickly you can easily make large batches; with two students helping to shape the rolls I've made 6 batches, start to finish in under two hours. Prep time doesn't include rising time.

    Recipe #114709

    I clipped this recipe out of the paper. It's a little different from the usual pumpkin bread; a nice combination of autumn spices and chocolate chips.

    Recipe #177132

    2 Reviews |  By KJK #5

    Very simple and tasty. Great with pork roast & gravy. This is "My" dish to bring to Oktoberfest.

    Recipe #139551

    « Previous 1 2 3 4 . . . 7 8 9 Next »
    Displaying up to 20 pages of results. To see all results, or register.
    Advertisement

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes