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    You are in: Home / Cookbooks / Its for the goose . . . but also for the gander
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    166 recipes in

    Its for the goose . . . but also for the gander

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    I got this from a friend at work. Great job Jenn!

    Recipe #283826

    I really don't know how to name recipes, so I used the first adjective that came to mind. I found a similar recipe online and have tweaked it for a few years. Just a simple bean dip to eat with chips. Warm and filling and good. I eat it as a snack or a meal. This makes quite a bit. If you're like me, you want to make as much as you can to get several meals or snacks out of one preparation. If you don't need that much, it's easily halved. It's also very flexible. Toss in peppers or red onions or salsa or bacon, if that suits your fancy.

    Recipe #295294

    1 Reviews |  By Habibi

    A creamy apricot sauce that can be served with many Near Eastern savory dishes. Goes particularly well with poultry.

    Recipe #295408

    This is what I would call "eatable." Not just edible. I and my daughter, too, have been known to forage the fridge looking for leftovers to dip in sauce remnants. I know the ingredient list looks daunting, but it doesn't take long and is COMPLETELY worth it. I found this in a book called "Desperation Entertaining" by Beverly Mills and Alicia Ross. It is suggested, among other things, as a dip for chicken fingers.

    Recipe #295996

    I was terrified the first couple of times I tried to make hummus -- my significant other had spent considerable time in Israel/Palestine and swore that no hummus he had had outside of the region had ever tasted as good. This recipe, while it certainly does not come close, I'm sure, to that hummus abroad, satisfies him more than any store-bought variety. A note: fresh chickpeas would probably make it even better, but using organic canned chickpeas (there is a difference in taste, trust me -- also, since I add some of the liquid, its better not to be adding preservatives to your hummus) works just fine and makes the process painless and quick. Also, be warned -- this hummus has a tang/kick to it because of the garlic.

    Recipe #296085

    This is a wonderful sauce from a local restaurant. Its sought after and thankfully they are planning on bottling it but I just couldn't wait and happened to get the recipe from a friend who got it from a former employee. Its super tasty over rice, goes well as a dipping sauce for steak and prawns or whatever you want to try.

    Recipe #240932

    62 Reviews |  By Rita~

    This is a very spicy, smokin, garlicy and refreshing salsa. Thanks to Nicca Chick I added Green Hell to the title! Love it!

    Recipe #97531

    1 Reviews |  By Debber

    Jazz up the ordinary with this little gem. Original recipe came from the cooks at *Living*...

    Recipe #229945

    this was a $200.00 winner in the Create with Cheese category in Family Circle. The sweetness of the berries balances well with the saltiness of the blue cheese. A wonderful and deep flavor experience. The recipe calls for dried blueberries, but I had trouble finding them, so I used frozen berries but thawed them before using. Be careful when adding berries--stir gently or you will end up with blue appetizer. Cooking time is refrigeration time.

    Recipe #292792

    This was born when I really needed a sweet fix but couldn't spare the fat grams. I remembered another recipe I enjoyed in the past (and which is in my recipe collection here) where I liked the combination of mint and pineapple together. So, I got the food processor out and experimented a bit. I was pretty happy with the results. The cooking time doesn't include the chill time.

    Recipe #296544

    The first recipe I found that called for rose water was from a Shaker cookbook. It was used as a substitute for vanilla as the recipe called for either or.

    Recipe #24431

    Recipe #60640

    this is yummy, give it a try on your next wieners

    Recipe #95019

    Use 1 or 2 Tablespoons for an authentic madras curry.

    Recipe #95907

    The best sauce for ham. Period.

    Recipe #278507

    The recipe for Gentleman's Relish has remained a secret since it was first invented by John Osborn in 1828 and no doubt some, whose taste buds recoil at this intensely salty blend of anchovies, butter, herbs and spices are happy for it to remain secret. However, it is wonderful spread on hot toast and added to scrambled well as adding a "kick" to savoury sauces and sandwiches! It is the essential ingredient for Scotch Woodcock - a Victorian snack served at the end of a meal! (For those who are interested, I have posted the recipe on Zaar!) This is my interpretation of this famous English relish.

    Recipe #228778

    I combined my sister-in-law's marinade recipe with my friend's barbecue cooking method. I then submitted this recipe into to a radio station as part of a contest and I ended up winning the grand prize of a Jenairre stove! It's so versatile that it works both with cheap cuts of beef and expensive too. I won't cook beef roast any other way. Enjoy!

    Recipe #67491

    10 Reviews |  By Rita~

    This salsa has a slight twist to it! Why Smoking? Besides the heat from the hot peppers you have a smokey flavor going from the chipotle peppers. Then optional for those that like it real hot use ghost chilies. This makes nice little gifts, just pack a basket with it and some chips, avocados, cheese, beer or margarita mix etc.

    Recipe #70375

    2 Reviews |  By Geema

    This relish is so versatile. We love it as a great addition to grilled chicken or fish, and also love it as a topping for hot nachos, or as an alternative to guacamole.

    Recipe #70944

    7 Reviews |  By ms_bold

    This recipe was originally submitted by Mean Chef (IHHDRO). I adopted it after he left the site. My comments in my original review stated, "Although I didn't find this recipe here, I have made this salsa for several years. Due to variations of ingredients on hand, I sometimes make changes (and/or additions). However, this is a very good base recipe for fresh salsa. There is no need to change it; but we all like a little variety now and then." I am the designated salsa-maker among my friends, and this recipe never disappoints.

    Recipe #72744

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