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    You are in: Home / Cookbooks / Gotta Try!
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    61 recipes in

    Gotta Try!

    These recipes sound great. I've saved them here to try later.
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    60 Reviews |  By Zurie

    NOTE ADDED Jan 27, 2012: Please note that this is NOT a serious cake recipe! It is a fun recipe, for a quick choc snack. It may work for you, or you may have to make adjustments, or it might not work for you. Please do not judge this little recipe as if it is a chocolate cake -- as you will see from the reviews, they range from "great!" to "awful!" LOL! ORIGINAL INTRO: This recipe is doing the e-mail rounds! I do not know where it originated, but if you have kids, teenagers, or a sweet tooth yourself, it works!! A chocolate cake in a mug, for one person! Do use a LARGE mug! I never, ever post recipes like this which I have not made, and I'm not a microwave fan, but this one, for parents of the above-mentioned people, just has to be posted. Delicious with whipped cream, ice cream or custard, they say! It must be great to mix a choc cake in a mug, and have a hot "cake" within 3 minutes!!

    Recipe #322553

    What a great condiment for grilled vegetables. Now I am not going to tell you how to grill your vegetables ... outside grill, inside grill, either way. Personally, I do nothing more than olive oil, salt and pepper when I grill mine. This salsa has plenty of flavor. This is served room temp or chilled over the hot grilled vegetables. Eggplant, zucchini, yellow squash, tomatoes, potato wedges, and onions are my favorites. Brussels sprouts would also be very good or grilled cabbage wedges.

    Recipe #422545

    A twist on a few other recipes. . .using ingredients I had on hand. . .and it turned out great! Feel free to have fun and add green onion and kalamata olives if you like - and feta can be subbed for the mozzarella.

    Recipe #442271

    Easy, impressive looking, and delicious. Steam the asparagus and wrap the bundles in advance, sear or grill just before serving. The simple balsamic reduction drizzle at the end really completes the dish, so don't omit it! From Saveur's web site. "This recipe comes from Nick’s Italian Cafe in McMinnville, Oregon, where chef and owner Nick Peirano uses ordinary balsamic vinegar and a pinch of sugar in the syrup accompanies these seared asparagus stalks. The recipe appeared in David Sarasohn’s article “Nick Peirano Feeds the Oregon Wine Country” (March 2004)...according to Nick Peirano, you may also charcoal-grill these bundles. For the syrup, he uses ordinary balsamic vinegar—nothing expensive—and sometimes adds a pinch of sugar at the end to sweeten it."

    Recipe #477321

    1 Reviews |  By I'mPat

    In my endeavour to try new foods I have not had before, in this case fennel I am posting this recipe from Australian Delicious as it appeals to me and hope it will you too.

    Recipe #437488

    Easy marinade and grill recipe for shark steak. I have not tried this yet but it looks wonderful!

    Recipe #320984

    I found this recipe online posted on a blog by "Newlyweds". States that this recipe is adapted from the Plano Jr. League Cookbook. Sounds amazing!

    Recipe #442272

    7 Reviews |  By Junebug

    So easy, quick and delicious you won't believe it! Use a ripe and flavorful fresh tomato in this dish. It's best with fresh basil, but I know it's not always available to everyone and it still tastes great with the dried.

    Recipe #43995

    1 Reviews |  By Molly53

    Substituting chicken livers/fat turns this into pate de foie gras de poulet. To make canapes with the Pâté de Poulet, add 1/4 cup cream and season with a little cayenne or Tabasco sauce and serve on toast rounds or buttery crackers. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

    Recipe #256733

    Not sure how many restaurants Armadillo Willy's have, but the one I usually go to is their original one and the one I've been going for something like 30 years. It's a BBQ restaurant with what I think of as one of the better tasting BBQ around. They also have this coleslaw that I really like. I've seen other clones but the one near us do not have onion, apple, green onion in their's. Taking it apart, it is chopped green cabbage with some red cabbage for color only, small amount of shredded carrots, cilantro and peanuts. What makes this coleslaw tasty is the spiciness. I've experimented with this dressing and it's not 100% there yet to the original one, but it's getting awfully close. The way most of these smaller places work is they incorporate what's available to them in their side offerings. And the cost is something they must look at. They keep 2-3 types of hot sauces for you to take to the table and I think that's where the spiciness is coming from.

    Recipe #477148

    From The Joy of Cooking. This is like a taste of heaven. Wonderful on fillet of beef, vegetables, eggs, or fish. I could just eat it with a spoon.

    Recipe #74236

    40 Reviews |  By Mirj

    This recipes comes from a fellow Israeli foodie, Gabi Shahar. I tried it out recently (am on a quinoa kick these days) and it's very good. A good alternative to tabbouli or couscous as a cool summer grain salad.

    Recipe #65131

    This makes a real kicked up version of red potato salad. I use minimal mayo and some brown/spicy mustard for a tad bit of a kick. This is a very easy recipe that is best made ahead of time and chilled for a day before taking to the picnic, pot luck, or party. Please note that cook time is for the boiling of the potatoes which may be longer as it's just a guestimate. Enjoy!

    Recipe #103780

    My husband and I had the pleasure of going to Uncle Bubba's Oyster House in Savannah, Georgia, a few months ago and they served these wonderful corn muffins. I haven't made them yet but I had to post them here for safekeeping.

    Recipe #398088

    Not even remotely healthy, but oh so good. The chocolate drizzle can be optional. From Jane Rockmill's "I Love Bacon" cookbook. Great as a gift or bakesale.

    Recipe #477905

    This is from my Eat Well Stay Well cookbook. I haven’t tried it yet, but I’m typing it up for ZWT II. This recipe is an adaptation of the classic veal version. Serves 4.

    Recipe #172988

    6 Reviews |  By Terese

    Lovely served with rice and Chinese greens and also easy as you can just put them in the oven.

    Recipe #206280

    We made this last night and it was really good - really good piece of chicken and I never say that!!! It was moist. We ate the chicken over brown rice with steamed broccoli, and it was a perfect little Monday night meal, not time consuming at all. Oh, I should add, this comes from Susan Spicer's cookbook Crescent City Cooking, which I am steadily working my way through....and all the recipes are fantastic (with the exception of Shrimp Clemenceau)...

    Recipe #371738

    I love this recipe you can use chicken or substitute beef. Its great either way! To save myself time on making chicken I buy the pre-seasoned shredded chicken or seasoned ground beef. If I don't buy premade stuff, i always season my meat.

    Recipe #98382

    From the "Seven Fires" Argentine cookbook. "The combination of fruitiness, bitterness, and a floral bouquet in a lemon confit helps to focus and refine the powerful flavor of grilled meat, poultry, and fish." You could also chop some of it finely to add to a vinaigrette or a light pasta dish. You can save your juiced lemon halves in the freezer until you have enough to make a batch. Also, if you cannot use the confit fast enough, you may want to store it in small containers in the freezer to eliminate the possibility of microbial growth.

    Recipe #478122

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