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    You are in: Home / Cookbooks / lazy's Rookie Cookbook
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    1501 recipes in

    lazy's Rookie Cookbook

    My recipes with 0-4 reviews for Rookie Tag.
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    The sweet bread called for here was introduced to Hawaii by nineteenth-century Portuguese immigrants. The stuffing can also be cooked inside the turkey, provided the bird is roasted immediately after being stuffed. For more flavor, rub the turkey with a mixture of salt and pepper and two tablespoons each of sesame oil, orange juice and lime juice, and let it marinate overnight. From Bon Appétit, November 1997.

    Recipe #508086

    From Bon Appétit, November 1999. Lots of rave reviews on this one on Times do not include brining the turkey for 1-2 days.

    Recipe #508087

    The gravy is a refined, delicious sauce in this duo from Barbara Shinn and David Page, co-owners of Home restaurant in New York and co-authors of Recipes from Home. From Bob Appetit, November 2002.

    Recipe #508088

    From Bon Appetit, November 1999. I couldn't figure out how to 'trick' the site on the basting sauces. LOL. Basting Sauce 1 is to be used at the beginning of roasting and Basting Sauce 2 is to be used at the end of roasting.

    Recipe #508089

    Found this recipe online several years ago. It's a nice one to use for leftover turkey.

    Recipe #508234

    1 Reviews |  By lazyme

    This sandwich is so good. The tarragon and lemon zest really send it over the top. You can also use a cooked deli chicken instead to make this even faster. From Bon Appetit, August 2001.

    Recipe #508236

    From "Nancy Enright's Canadian Herb Cookbook" by Nancy Enright.

    Recipe #508340

    One of my grand daughters just turned 15. Each of the grandkids get to request their birthday dinner at my house. This is the recipe that she requested. lol. She had this at a restaurant in Portland, Or and we searched online for the recipe. We're going to make it tonight, but I'm going to cheat and use store-bought glazed donuts. Here's what the restaurant says. The Original Dinerant, a retro-inspired Portland, Ore., restaurant, serves up a Highland Farms beef patty topped with cheese between a house-fried glazed donut! This crazy mix of sweet and savory has gained a cult following at the restaurant, where it is offered during happy hour. Update: We made this tonight. It wasn't nearly as gross as I expected.. It really tasted like a regular hamburger, but a tad bit sweeter. It is sticky tho - so have lots of napkins at the ready!

    Recipe #511540

    My grand daughter requested a Donut Burger for her birthday (previously posted). This is a Paula Deen variation of it. From Paula's Home Cooking The Brunch Club.

    Recipe #511541

    This sounds easy and good. Found on The times do not include boiling the eggs or time to refrigerate.

    Recipe #513679

    1 Reviews |  By lazyme

    Chimichurri is a tangy herb paste that's used as both a marinade and a sauce. Here, cilantro replaces traditional parsley in the topping for these flavorful rib-eye steaks. Found on

    Recipe #513680

    I've never made jam before, but this sounds like I could handle this one. From Southern Living Cooking Light.

    Recipe #513681

    2 Reviews |  By lazyme

    I have no idea who Edna is, but this sounds like a good way to cook up some Southern greens. From Southern Living, August 2000.

    Recipe #513682

    2 Reviews |  By lazyme

    From Southern Living, 1986.

    Recipe #513683

    1 Reviews |  By lazyme

    From Southern Living, 1993.

    Recipe #513684

    From the Fayetteville Observer, March 8, 2000.

    Recipe #513685

    From Here's what they say about this recipe........ Most people associate pelmeni with Siberia, and many recipes and references to the dish call it "Siberian dumplings." Pelmeni probably did originate in Siberia, where hundreds or even thousands could be made, and then frozen and stored outside during the long winters. However, the dumplings became very popular all over Russia. They are closely kin to "pot stickers," "pierogies," and other similar dumplings found in many cultures. The Russian variety traditionally is made of flour, milk, one egg, and salt. The dough is rolled out fairly thin, and cut in circles approximately two inches in diameter. The filling is usually a mixture of minced pork, onions, garlic, salt, and pepper. I'm guessing at the number of servings and the time to make these as I've never made them before and that info wasn't provided with the recipe.

    Recipe #513686

    For years, Mimosa Salad is considered as one of the musts on the Russian table when there is a big family event or a New Year celebration. Even though the salad is made with mayonnaise, the taste is very tender and light. You can try with different canned fish in oil. Found on Serving size is a guess since none were given and times do not include boiling the carrots and potatoes.

    Recipe #513690

    From Bon Appetit, November 1991. Sounds like a fun breakfast.

    Recipe #513695

    Quinoa, a fast-cooking, flavorful grain originally from South America, goes well with the rich flavor of caramelized onions in this dish. From Vegetarian Times Low-Fat & Fast.

    Recipe #513697

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