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    You are in: Home / Cookbooks / Lost but Not Forgotten
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    47 recipes in

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    I love Cantaloupe Martinis! Most bars make it with orange juice but I have made it with pureed cantaloupe and it really makes a big difference. Use premium quality vodka for the best martini. Enjoy!

    Recipe #163968

    Great little martini recipe. If you love mint and chocolate, you will love this drink. I use Starbucks Coffee Liqueur and the coffee flavor is apparent and really a wonderful ingredient. I top this martini with finely chopped Andes baking chips.

    Recipe #163969

    This is a wonderful southwestern flavor for salads and meats. Perfect for the seasoning for my Flat Iron Steak Fajitas Recipe #162888. You can change the size and make just the amount you will need.

    Recipe #162886

    This simple salad pairs wonderfully with any meal, but especially well with seafood. I call the salad, Ensalada Chilpancingo; Chilpancingo is the capital of Pacific Coastal Guerrero in Mexico.

    Recipe #170416

    These really cute sailboat sandwiches can be made with either tuna salad or peanut butter. I added a carrot "life preserver" and a small slice of zucchini for a steering wheel for the tuna boat. I also added a fruit loop "life preserver" and a wheel pretzel for a steering wheel on the peanut butter boat. Tip: For party food, place boats on a platter of crisps or potato chips to give a "wave" effect, and use leftover pieces of cheese to make shark fins, and sprinkle with some colored goldfish.

    Recipe #133219

    If you like Roquefort cheese and burgers you will love this tasty combination. I have made these under the broiler with great results and can't wait for summer to try them on the grill. The butter needs to chill for one hour before using so plan accordingly. MAKE AHEAD: The uncooked burgers can be prepared and put in refrigerator for up to 6 hours before grilling. WINE: The perfect match for this burger is that wonderfully sweet but bold wine from Bordeaux, Sauterne. This is one of those cases where the perfect marriage is based on the wine’s similarity to the cheese and the wine’s complexity to pair with beef, a balance anyone would appreciate. We enjoyed this recipe with a great bottle of Château d'Yquem, 1989. Look for a Sauternes such as a Château Suduirat Sauternes 1er Cru 1997 or a Château Lamothe-Guignard Sauternes 2001. This recipe was adapted from Steven Raichlen the king of the Barbeque!

    Recipe #150427

    Transform the nutty cheese mound into a bug with personality by creating a zany face and inserting red and green apple slices for wings. Totally cute and kids and adults alike love this little healthy appetizer or snack. Simple enough for kids to help prepare. Makes about 8 – 10 servings. There are peanuts and peanut butter in this dish.

    Recipe #133218

    Crocodile tastes similar to chicken but with a mild fish flavor. The tail is definitely the best part. This is how Chef Anthony Hendre prepares it in Port Douglas in Far North Queensland, Australia. This recipe will work with gator as well.

    Recipe #142917

    Ahhhh amaretto! Found this breakfast recipe on the Disaronno website. Sounds positively delicious and so romantic... after all.. amaretto is the liquor of love.

    Recipe #162268

    Serve these bad boys with a side of Yucca Fries (Yucca Fries (Yuca) Recipe #153368) for a bona fide foot stompin' good meal! Adapted from Steven Raichlen. WINE: The chili rub and charred onions shout out for an equally zesty California Zinfandel. Look for such peppery, fruity examples as the Amici Cellars 2002 or a 1997 Alexander Valley or even the 2003 EOS.

    Recipe #153370

    White asparagus is not actually a special variety of asparagus. It is grown in the ground covered with sand or soil so it does not receive the sunlight needed to develop the chlorophyll that gives green asparagus its color. White asparagus tend be milder and more tender then green asparagus. I found that adding both sugar and salt to the water and boiling it for about 5-6 minutes was perfect. The brown butter is an excellent accompaniment to the white asparagus. Hope you like it!

    Recipe #164239

    I love Yucca fries! I must have eaten a whole field full while in Costa Rica. If you are looking for something different, give yucca a try! You can also mix yucca fries with sweet potato fries (fried separately) for a great combination and beautiful plate. SERVE WITH: Cowboy Steaks With Onions Recipe #153370 . MAKE AHEAD: The boiled yucca can be refrigerated for up to 2 days before using for this recipe.

    Recipe #153368

    If you love melt-in-your-mouth Tenderloin that will impress your family or guests, this recipe is for you! I was so delighted with this simple recipe. Once the tenderloin was cooking in the marinade, everyone found their way to the kitchen following their noses….and it tastes even better than it smells! The rice is lightly creamy and flavorful. I found the recipe in Kraft’s Food and Family Winter 2005 Magazine. The recipe calls for Minute White Rice, however, I used Organic Jasmine Rice (Prepared as the recipe states for the Minute Rice (ingredients) - with adjusted time and in it’s own pot – then added to veggie pan) and it worked out perfectly. The recipe also states to use Kraft’s Sun-Dried Tomato Vinaigrette, but since my grocer does not carry that flavor Vinaigrette, I used Kraft Special Collection Roasted Red Pepper Italian with Parmesan.

    Recipe #117644

    These aromatic dan dan noodles in a spicy soy-based sauce are wildly popular at South Beauty. A small bowl of them will customarily arrive at the end of a meal—especially in the summer when, paradoxically, eating chile-laden foods is thought to help you feel cooler. Choose noodles that have a firm, chewy texture. This wonderful recipe is from Susanna Foo.

    Recipe #136242

    I found this delicious recipe on a bag of pearled onions. It is fabulously rich and easy and a total crowd pleaser! I added about 3/4 of a cup of chopped cooked ham to the recipe (along with the cream) with fantastic results. I plan on trying it with left over grilled chicken as well.

    Recipe #151495

    No matter what the story is behind this burger, first or not, it is sheer perfection on a bun. This recipe is loosely based on the original hamburger that was invented and still served at Louis’ Lunch in Connecticut. One visit to the quaint little corner burger joint and you will see first hand how this burger phenomenon has captivated the regulars. The recipe, which has not changed since its invention in 1900, uses 5 different combinations of ground chuck and can only be topped with cheese, onion and tomato. In fact Louis’ Lunch refuses to serve ketchup or mustard saying it would corrupt the taste. This recipe yields a similar moist burger by combining chuck and grilled sirloin and uses a version of the restaurant’s cheddar cheese sauce spiked with lager. Surprisingly, the burger really does not need ketchup or other condiments; it definitely holds its own. The recipe was adapted from Steven Raichlen. Beer Recommendation: Samuel Adams Boston Lager was suggested to me for the cheese sauce and to drink with this recipe. There was a strong, but not overpowering, beer taste to the cheese sauce that I enjoyed.

    Recipe #153354

    Australian cookbook author Charmaine Solomon created this mixed vegetable side dish that has a range of nuanced flavors. Perfect side dish for any meal that needs a good pick me up or can be eaten with pita as nice lunch!

    Recipe #134817

    At Little Giant, Julie Taras and Tasha Garcia usually top stewy braised dishes with these earthy vegetable chips for a bit of crunch. They also serve them at the bar as a salty snack. MAKE AHEAD: The parsnip ribbons can be fried up to 2 hours in advance; let cool completely and store in an airtight container.

    Recipe #143993

    This clever take on the Manhattan is a perfect adult dessert. For the best tasting float use a premium black cherry soda like Stewart's or IBC as opposed to store brands. Cook time is freeze time. This recipe was inspired by Gabriel Frasca of Spire in Boston.

    Recipe #162295

    Chilaquiles is a Mexican dish originally created to use up leftovers. It's traditionally made with corn tortillas, chiles, cheese and meat that are either tossed together and sautéed or layered like lasagna and baked. This recipe is a little differnt from the ones posted as it is creamier. You can use any type of leftover meat in this dish....it is scrumptous! You can also leave out the meat and add spinach or portabella mushrooms for a vegetarian version. From Grace Parisi of Food and Wine. Feb 2003.

    Recipe #138632

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