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    You are in: Home / Cookbooks / Helpful Tips & Techniques
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    80 recipes in

    Helpful Tips & Techniques

    Cooking tips and techniques for a perfect meal.
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    When you're out of mayonnaise, blend a batch of this Homemade Mayonnaise in under 1 minute. Because of the raw egg, this is not recommended for very young children or elderly persons, although washing the egg shell reduces the chance for contamination.

    Recipe #71967

    Freezing is a simple and excellent way to preserve fresh culinary herbs. Packing in ice cube trays makes it easy to always have fresh herbs on hand, adding fresh herb flavor to soups, sauces, and drinks. Some people prefer to freeze in a good quality olive oil, I prefer the boiling water method, which is listed in this recipe here today. You can freeze herbs individually or in combinations of other herbs.

    Recipe #111461

    I adopted this recipe from Mean Chef.

    Recipe #60119

    19 Reviews |  By PanNan

    Perfect burgers every time! There is quite a debate about the origin of the popular American hamburger. I will side with the Wisconsin theory, and attribute this recipe to the Midwest U.S. region.

    Recipe #38454

    Back in the Dark Ages when I was a little girl there was no microwave popcorn. There weren't even microwaves (gasp)! Mom actually used to make popcorn on the stove. Here's how, courtesy of the Fannie Farmer Cookbook.

    Recipe #119045

    18 Reviews |  By gina

    this makes a nice end to a meal. very good...

    Recipe #10254

    My #1 way to cook a pork tenderloin or a boneless pork loin because it's ALWAYS moist and tender. It's easy and foolproof! If you like, marinate the roast and rub with any seasonings that please your palate! So many people have asked me how long to cook tenderloins if they have "more than one" to cook, I wanted to give a simple response. ANSWER: So long as the tenderloins are NOT touching each other, cook 3 or 4 individual tenderloins for the same amount of time as if you were cooking one. Remember, each tenderloin is cooking in its own separate space. EXAMPLE: If cooking three 1-pound tenderloins, cook them only 5-1/5 minutes TOTAL. This makes it a great entree recipe when having a dinner party for 8-12 people, or more. If you enjoy this pork recipe and cooking method, you might want to try my similar beef cooking method - Recipe #65987.

    Recipe #63828

    I have been poaching eggs in the microwave for many years. For me this is the best way to prepare poached eggs for 2. It is quick, easy and almost foolproof. Please make sure you use a toothpick to pierce the yolk before cooking or it will explode!

    Recipe #118761

    This is handy when you have forgotten to buy baking powder.

    Recipe #38711

    This is close enough to real thing, although I have never tried it but I imagine that the mixture could be frozen until ready to use --- *note* do not double the recipe as it will not thicken properly, make two separate recipes in two bowls, use only *pure* vanilla extract for this :)

    Recipe #81374

    56 Reviews |  By BeckyF

    When you add milk to the liquid in which you cook corn on the cob, it keeps the kernels from becoming bitter.

    Recipe #22149

    28 Reviews |  By Dib's

    Oh yes, it's a copycat and it works!!! Saves $ also. Di

    Recipe #16813

    The mayonnaise in place of the butter makes the bread toast evenly and gives a similar yet different crispiness. This is how they made it on the grill at a diner I used to frequent, the kind where the grill is behind the counter and you can watch. CAUTION: using low fat or no fat mayo or even miracle whip will change the outcome of the final product, the first 2 contain water and the second sugar that does not act in the same manor as an oil or fat sub.

    Recipe #108522

    23 Reviews |  By Nose

    I never could cook short-grain East Asian-style rice until I learned this method from Japanese cookbooks. I knew what I was after: the rice should stick together enough that mouthfuls can easily be picked up with chopsticks, but not be at all sticky or gummy. Each grain should be white and smooth, almost pearl-like, and should taste subtly not just of starch but of delicious grain. For a long time, my short-grain rice was not only not perfect, it often turned out gummy or scorched. I had been able to cook any kind of long-grain rice quite well for years; with that I seem to pick up on some cues I can't quite put into words, maybe just the timing, or some change in the smell. This knack didn't translate to short-grain rice, and I continued to struggle until I read some Japanese cookbooks. As soon as I tried this method, I was able to produce nearly perfect short-grain white rice right away. The cues for how to cook the short-grain rice are in the sounds it makes while cooking. A Japanese nursery rhyme explains: Hajime choro choro (At first it bubbles) Naka pa ppa (And then it hisses) Akago naite mo (Even if the baby is crying (from hunger)) Futa toru na (Don't remove the lid)

    Recipe #108409

    This is great if you need brown sugar but don't have any. Easy to make and very inexpensive.

    Recipe #65271

    Cleaning your microwave couldn't get any easier than this!

    Recipe #82412

    Serve on buttered toast for a "regular" Sunday breakfast or make Eggs Benedict or Eggs Florentine for a "special" occasion! The eggs should be cold & as fresh as possible.

    Recipe #79662

    My late father only knew how to cook two dishes and this was one. The type of apples you use will determine how mushy your apple sauce turns out. Cooking apples will turn into the texture of commercial applesauce while others will keep their shape even after the cooking. Either way it's delicious. The recipe can easily be doubled (or tripled...or quadrupled) to serve a crowd.

    Recipe #70097

    Another keeper from Alton Brown's show Good Eats! I don't make baked potatoes any other way now.

    Recipe #71933

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