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    You are in: Home / Cookbooks / xMain n Sides
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    xMain n Sides

    « Previous 1 2 3 4 . . . 18 19 20 Next »
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    This dinner for four only costs a little more than $10.00 to make and diners will welcome the Asian-inspired flavours that change it from an everyday casserole. Prepare pork and cabbage up to a day in advance and use leftover rice to cut back on prep time for a fast week-night meal.

    Recipe #364536

    From America's Test Kitchen episode 905, "Perfecting Pasta Sauces." Works best with short tubular pasta like ziti, penne or rigatoni.

    Recipe #357384

    I'm going through a bunch of old magazines and wanted to keep this recipe from Womans Day. It's good all by itself for a quick lunch or pair with a salad for dinner.

    Recipe #459310

    I had this chili on my recent trip to Arizona and it is out of this world delicious. Chef Burke Perry at the Westin Kierland Resort and Spa in Scottsdale, Arizona, was kind enough to share the recipe with me. This makes a lot but I'm sure you can freeze it or feel free to reduce the amounts.

    Recipe #231414

    A wonderful accompaniment to any seafood or chicken dish.

    Recipe #51504

    From Cooking Light, winning 2008 Ultimate Reader Recipe.

    Recipe #513871

    Salmon's full flavor combines well with rich Asian ingredients -- hoisin sauce, sesame oil and shiitake mushrooms. Fold the mixture into flour tortillas for a fun hands-on meal. You can also use snapper, sea bass, swordfish, tuna, or shrimp. From

    Recipe #513701

    I thought this was going to be way too salty, and it's certainly not low sodium, but it is delicious!

    Recipe #349438

    This is NOT an authentic Pad Thai recipe, but it's a delicious version of American Pad Thai. Based on Cook's Illustrated's Pad Thai with some additions from It comes together VERY quickly once you start cooking, so make sure all your ingredients are prepared in advance.

    Recipe #513559

    Banh mi originated as a beautiful adaptation of the classic baguette sandwiches that the French introduced to Vietnam in the early 20th century...sweet-tart, savory, spicy, cool, crunchy. Marinade time required for the pickled veggies. From station by Lynne Vea.

    Recipe #513540

    ETA: Help! I need help developing this recipe. I made it but the sauce needs help. Any chefs out there willing to help me with stronger sauce ideas? Something needs to balance the sweetness of the dates a bit more. Maybe a denser balsamic-based sauce? I picked up some dates at Trader Joe's yesterday and thought they'd be really good on a pizza, so this is what I'm going to use them for this Pizza Friday. This (doubled) is The Best pizza dough to use for any pizzas and will certainly compliment mine: Recipe #301703 from I Can't Believe It's Healthy. Be sure to double or triple it. We're too wimpy for gorgonzola and don't like feta or goat cheese, but if you want to bump the sophistication level of this pie to lofty heights...

    Recipe #419272

    This is a simple tagine recipe that can be cooked in a large saucepan or casserole. very easy to prepare and cook. This freezes well too - just don't use the nuts and coriander until reheated and ready to serve ; )

    Recipe #252948

    Digitally released by the JFK Presidential Library 2/11/14. I found it on this BBC article: It is also posted on the JFC Presidential Library Facebook page 2/11/14: It is interesting to see Mary Hemingway's special instructions scribbled in the margins. The original recipe specified Spice Island Mei Yen Powder which is no longer available so I have replaced that with the components of salt, sugar and MSG. These are whopping 8 oz burgers....I might make them smaller. If you do, adjust the cooking time.

    Recipe #513288

    My mother came up with this recipe. It's super good. It freezes beautifully so it's a great make ahead dish.

    Recipe #106720

    I love this family recipe because it is wonderfully cheap to make and always saves the day when you have hardly any money left (a great rescue plan especially the last few days before pay day). Its delicious, filling, quick and easy.

    Recipe #513126

    Tasty as an appetizer or served over rice with baby bok choy and sprinkled with sesame seeds and green onion tops.

    Recipe #513104

    From "A Fireside Supper", Good Food Magazine, January 1988. Serve with Recipe #297806.

    Recipe #297855

    Adapted from a recipe on

    Recipe #512887

    3 Reviews |  By lazyme

    Great side dish from Gourmet magazine.

    Recipe #465399

    1 Reviews |  By Annacia

    From Vietnam. Found on The Kitchen blog. Posted by Emma Christensen. She says: "This dish is actually quite elegant in its simplicity. The seasoned noodles are the real star with the crispy pork and other ingredients just there to play back up. It's usually served cold or room temperature, and many versions include either dried or whole cooked shrimp to make it a more substantial meal. I chose to leave the shrimp out of my dish, but please feel free to add them if shrimp are something you like."

    Recipe #505699

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