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    You are in: Home / Cookbooks / Lunches and Snacks
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    62 recipes in

    Lunches and Snacks

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    These are a must at my Fourth of July Cookouts.

    Recipe #25198

    I have been making these for years and usually have them with Recipe #213326 on a Saturday night. They have a little cheese stuffing and are wraped up in a crescent roll. Then I put mustard and relish on them when they are on my plate. The others just eat them with a little mustard. They are so good.

    Recipe #238396

    31 Reviews |  By JillAZ

    This is my own little creation. I had a recipe for Italian roll ups that I got from a once a month cookbook. I just changed it to taco style as my children love anything with a Mexican flavor. These freeze well. I use my own homemade whole wheat bread instead of the frozen bread dough.

    Recipe #125519

    91 Reviews |  By Tish

    A once a month recipe that is great for picnics or nights when the family has to eat in shifts. They can be eaten warm or cold.

    Recipe #50772

    Lots of you who know me very well on Recipezaar will know of my love and research into Historical recipes, traditions, culture and food; this Toasted Cheese recipe is the first in a series of Regency recipes that I will be posting! I always like to make any recipe that I post at least twice, and this one is a real cracker in my humble opinion! Jane Austen is known to have said.... "We were greatly surprised by Edward Bridge's company...It is impossible to do justice to the hospitatlity of his attentions towards me; he made a point of ordering toasted cheese for supper, entirely on my account." --Jane Austen-- 27 August, 1805. This is a classic regency dish - often served AFTER a heavy meal and before the dessert! It was more often than not called Toasted Cheese, but is also known as Scotch or Welsh Rarebit. The original recipe was written like this: "Toasted Cheese - Grate the cheese and add it to one egg, a teaspoonful of mustard, and a little butter. Send it up on toast, or in paper trays". I have amended the orginal recipe for today's quantities, ingredients and cooking methods!! NB: In 1747, a cookery book gave a recipe for "Scots Rabbit" or Rare Bit as bread toasted on both sides and a slice of cheese, the same size as the bread, also toasted on both sides and laid on the buttered bread. The same book had "Welsh Rabbit" made in the same way but with mustard rubbed on the cheese. "English Rabbit" on the other hand had a glass of red wine poured over the toast before the cheese was added. Take your pick!

    Recipe #284924

    This makes a good lunch or side dish and can be varied depending on preferred taste and what ingredients you have in the fridge. For a vegetarian version, simply leave out the meat.

    Recipe #322546

    I used to make these all the time in southern Cali for my BF. Now that I've relocated to the far North, certain fresh ingredients are harder to come by, so I haven't been able to make this sandwich in ages. I'm not sure where the "m" stems from in "veggiemich," that's just what we ended up calling it. :) The reason for mixing the mustard and dressing prior to spreading on the bread is to avoid uneven spreading while keeping the calorie count down. Everything can of course be omitted or replaced to your taste; you can even make it Atkins-friendly by making a lettuce pocket and omitting the bread, hehe! We loved using a lot of pepper for a nice kick. You can make it a more filling meal with other additions, too! ^_^

    Recipe #377711

    Great for parties or the family to munch on! Easy too! Yum! Got this from a box of Ritz whole wheat crackers.

    Recipe #372877

    I was craving some comfort food, and created this sub sandwich. I love the saltiness of the olives, the creaminess of the avocado and cheeses, the crispness of the lettuce, with just a little contrast of sweet from the pickles! I hope you enjoy! :D

    Recipe #362989

    The back door swings shut with a loud bang, people are balancing fresh back porch iced tea in frosty glasses, with ice tinkling and bobbing around, in one hand. In the other hand, clutched tightly; holds a sandwich that heralds the start of the long hot summer. A big shade tree has several old lawn chairs randomly placed beneath it, and our friends hurry to plop down, with a sigh of complete satisfaction as they begin devour their pleasurable, but simplistic tomato sandwich, and sip the sweet iced tea.

    Recipe #240744

    A flavoursome and visually stunning recipe which will serve you equally well as an appetiser, as a light lunch or as part of a nearly vegetarian meal from Australian chef Iain Hewitson. This is a recipe which allows the key ingredients to be the stars: make sure you use the best quality ingredients you can find.

    Recipe #135885

    This recipe was saved from many years ago (35) when my then future MIL and I would enjoy a cool, refreshing "time-out" on her screened in porch. Never finding tuna in a can" or a tuna from "anywhere" to be especially great tasting, particularly to my immature palette (I was probably 19 yers.old) I would hem and haw about how I was already full, wasn't hungry, etc...etc...until one day, I thought I would take the plunge and just eat it. And it was as delightful as promised. Maybe it was the time spent with this woman that had such an impact on my life, maybe it was the summer breeze softly making the wind chimes "tinkle" in the distance, either way, I have loved this method of making this simple sandwich ever since. So with great fondness for a great woman, I present to you, the reader, Catherine-Anne's simply lovely tuna salad.

    Recipe #364964

    So good with a big mug of steaming hot, sweet tea! I sometimes like to serve these with pickled onions on the side, too. My favorite pickles to use for this are the wonderfully crisp and fresh-tasting bread & butter pickles sold at Trader Joe's.

    Recipe #348047

    Swedish meatballs must be the most famous "export" recipe from this fascinating country. I like to think that these are a little bit different, and more authentic than most recipes you see. This is REAL Swedish home cooking at its best - and if you can manage to get hold of Lingonberries, you will notice a wonderful & very subtle difference; however, cranberries will do just as well. These meatballs are perfect served with piles of mashed potatoes or broad ribbon pasta.

    Recipe #235024

    I found this recipe in a TOH bonus book and it sounds great. I am always looking for ways to add extra fruit or veggies to or meals. It sounds like a nice cool summer meal that I can't wait to try in a pita or croissant. I think this would be a great appetizer on endive leaves.

    Recipe #231445

    208 Reviews |  By Mirj

    Simple and fun to make, great to eat! Prep time includes marinating the chicken. Use matzoh meal instead of the breadcrumbs and this is good for Passover as well.

    Recipe #27733

    Delicious light lunch

    Recipe #325971

    My favorite egg salad for sandwiches--I love it on whole wheat or egg bread with lots of fresh crisp lettuce. I adapted this from a friend's way of making egg salad. I use the same ingredients for both egg salad and deviled eggs--the only differences are the amounts and what I do with the eggs. Amounts are approximate--adjust them to suit your taste. Times are estimates and don't include time to boil and cool the eggs.

    Recipe #336421

    These are a handheld pasty-like recipe that have a savoury end and a sweet end (think Cornish pasties with dessert included). They are (obviously) from Bedfordshire, England. They were originally made by Bedfordshire housewives and mothers for their menfolk to take with them into the farm fields, for a quick midday meal. The recipe comes from the coobook for the website "The Great British Kitchen" at http://www.greatbritishkitchen.co.uk/recipebook/index.php. The original recipe called to make one huge clanger that was to serve four, but I've included directions for making four small ones. Times are estimated.

    Recipe #341936

    From myrecipes.com, originally from Cooking Light. Looks and sounds so good!

    Recipe #342079

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