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    You are in: Home / Cookbooks / Knock Knock-where's the Beef?
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    19 recipes in

    Knock Knock-where's the Beef?

    There are some of us that don't eat beef for some reason, and some who just like to take a break from beef. For whatever reason, here are some fantastic recipes! Enjoy!

    Displaying up to 20 pages of results. To see all results, or register.

    Simple to make sauce really makes this good.

    Recipe #43901

    For those of us who have had the pleasure of having Steak Diane in some of the finest restaurants, also have noticed the cost of an expensive meal. Here is a version just as delicious, but far less expensive. It has a wonderful red wine mushroom sauce that you won't forget any time soon! Note: as in all recipes that call for wine, please don't use cheap wines, or "cooking" wine. Use the same wine that you would drink. When choosing the meat for this recipe,you may choose ground chuck for more flavor, or ground sirloin for lower fat. I found this at

    Recipe #384790

    Being Greek born I have tried my share of moussaka recipes over the years, this is a basic easy recipe I have been making for years and still make often, it has remained a huge family favorite, I have served this many times to guests for a dinner parties and always receive rave reviews! ---the traditional Greek moussaka usually has about 1 teaspoon cinnamon added to the meat mixture, you might want to add it in my family prefers it without --- you may also want to "sweat" the eggplant slices with a bit of salt sprinkled on for 1 hour before using

    Recipe #88804

    I have made this for many years and still enjoy it! It's from an old Mexican cookbook that I've had for so long, the pages are all yellowed and about worn out. If you will measure all of your ingredients and get everything ready, this can be made in 30 minutes.I usually double this and it comes out fine.

    Recipe #311276

    quick easy, and CHEAP! Dinner for 6 for about $5.00.

    Recipe #60402

    This recipe was on the back of a pkg. of spaghetti that I'd gotten from Sam's Club. It's great for a light dinner, or when you want to get supper on the table personally prefer to use fresh herbs whenever possible. I just feel it's worth the extra pennies to get the fresh flavor. When using wine in your recipes, use wine that you yourself would drink. Times do not include time for cooking spaghetti.I also tear a few leaves of basil and add to the sauce right at the very end of the cooking time.

    Recipe #211265

    These are absolutely delicious! An amazing cooking and eating experience! I usually triple this when I have a group of friends over for a movie and dinner, or playing cards, or just about anything. I make a batch of my chili, Recipe #148783 to go with these and I never have any leftovers! I have to make up recipe cards for each of them to hand out to guests. You know, that one recipe that just has your name all through it and you're so proud of?

    Recipe #237508

    This is such a beautiful presentation! It's almost too pretty to cut into. This will WOW your guests. It looks like a cheesecake. Serve with your favorite crackers or even on toast points.Here's a tip: To make cutting Brie a lot easier, spray your knife with cooking spray.

    Recipe #212510

    These additively delicious, overstuffed, little sandwiches are a popular snack in Central Mexico. Traditionally, tortas are made with bolillos (bobbin-shaped bread rolls) or sometimes teleras (flat bread rolls) both are made from the same French bread type dough. The only difference is the shape of the roll. French bread rolls are a good substitute, as are sourdough rolls. The idea is to use a crusty roll with a soft interior. In making the torta, one starts by cutting the roll horizontally, then removing some of the crumb to create a hollow for the filling. These sandwiches hold up well for several hours, without getting soggy, which makes them good for parties and picnics. The inspiration for this recipe comes from the delicious tortas I've eaten in Mexico City, combined with some useful information in Diana Kennedy's book: "The Art of Mexican Cooking, Traditional Mexican Cooking for Aficionados".

    Recipe #132065

    This is a great dip for parties, get-togethers of all kinds or just for the family on movie night. I found this on the net. It's great with crackers, veggies, warm sourdough bread, or even bread sticks. Seems like when there's dip, you'll find something to dip into it!

    Recipe #277469

    This is real comfort food! This doubles and triples easily.I like to triple this recipe, but only put the pasta in the amount that I've set aside for our dinner. The rest I freeze. I don't freeze pasta. When I take out the frozen portion, I cook the pasta and add it in. You can use any type of greens that you are fond of. You can add any herbs you like. Don't forget to take the stems out of your greens, they're tough.I use canned vegetable stock, but if you can't find it, chicken stock is acceptable.

    Recipe #232137

    This is my favorite time of the year, because I can enjoy the warmth of the kitchen. While I'm enjoying all the warmth, I can make all of my cold-weather recipes. This is definitely one of them! Feel free to use full fat cheeses and whole milk if you like, but it's really delicious without.

    Recipe #261029

    This is a great and simple salad. It's made of tomatoes, cucumbers, red onion, Kalamata olives and green bell peppers, just to name a few. A fabulous vinaigrette follows. Regarding the fresh herbs, strip the leaves from the stems and chop.

    Recipe #254552

    an impressive appetizer. Tastes good too.

    Recipe #62943

    Recipe #109082

    39 Reviews |  By Tish

    I love fresh asparagus recipes. Got this one out of 100 Pasta Sauce Recipes. Serve with some crusty bread and a salad and you have a great dinner. It turns out great!

    Recipe #8534

    There's nothing better than pasta! America fell in love with pasta, and I don't see any end to it, ever! So boil up a batch and there's sure to be the makings for a great, simple sauce, right in your pantry!

    Recipe #227528

    This, from a soul food cookbook by Isaac Hayes's called Cooking with Heart and Soul, brings soul food to your kitchen! Catfish is farm raised in most states now. Serve this with fried hushpuppies, coleslaw, and sweetened tea, and you will have a deluxe southern meal!

    Recipe #226763

    2 Reviews |  By chia

    i adapted this from a recipe found in bon appetit, using the ingredients i had on hand

    Recipe #87820

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