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    You are in: Home / Cookbooks / My 1-2-3 Hit Wonders
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    147 recipes in

    My 1-2-3 Hit Wonders

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    Flavorful Italian sausage and onion topped with a cloud of creamy cheesy quiche flavored with basil and surrounded by a buttery biscuit crust. The sriracha is optional because it is a 7th contest ingredient, it does tie in well with the Swiss cheese and basil. I wanted to add sun-dried tomatoes but I didn't have any on hand- if you would like to add about 2tbsp of them minced to the quiche, I don't mind. Alternatively, diced fresh tomatoes might be nice sprinkled on top. I also thought of mixing the cooked sausage and onion into the quiche mix. There's just not enough time to try all of the variations but I don't mind if you do. :D.

    Recipe #454902

    Stuffed with pork sausage, cheeses and onions, this is a recipe teenagers loved!

    Recipe #454883

    Who doesn’t like smoky sweet salty flavors? This may be a mix of Mediterranean and Southwestern flavors but they really work well together. Give this as a gift in a basket along with things to serve it with and perhaps a bottle of ground chipotle chile powder. You could include a pretty serving platter and spreading knife as well. You can make tortilla wheels or stuffed mushrooms with this too!

    Recipe #443164

    Do you enjoy Southwest flavors? Do you enjoy healthy cooking? Then this soup is for you! This hearty, flavorful soup will warm you up on a cold dreary day. It has similar flavors to chicken tortilla soup. Great as a gift too, for anyone who enjoys southwest flavors or someone who is Vegetarian. Bring it over with toppings for an extra special treat. You could also eat this over cooked brown rice.

    Recipe #443160

    Try this soft fruity pumpkin cake. When I saw the contest ingredients that could be used in baked goods, orange and pumpkin immediately came to mind to tie them all together. What I came up with is extra special for you to bake and give to family and friends during the Holidays. You can easily make this in 12 muffin tins or double it in a bundt pan. For gift giving, mini loaf pans are nice. I’m giving you a choice of 3 delicious toppings: dust with confectioner’s sugar, frost it with neufchatel frosting or ice it with white chocolate icing. Or you can make multiple loafs and try all 3! This gets even better after it sits for a couple of days, the spice and orange flavors come out more.

    Recipe #443158

    Created for the Dining on a Dollar contest. At first this was inspired by Senegalese peanut soup which has Asian influences but it evolved more into a South African curry with the addition of dried fruit which is optional if you don't like fruit in your curry. This turned out very flavorful and filling. The peanut butter is an undertone and not overpowering. It's packed full of good fats, fiber and protein. I made this Vegetarian but you could easily add chicken broth and chicken. I made this mild but you could increase the chilies to spice it up. Next time I may try chopped fresh tomatoes and green onions on top. Enjoy!

    Recipe #440725

    Made this up on a hot summers day. Originally I wanted to use frozen dark sweet cherries but didn't have enough so used frozen mixed berries. I'm sure almost any frozen fruit would be good: strawberries, mangoes, peaches, etc. You can also use your preferred type of lemonade but I like ones that use fresh lemon juice.

    Recipe #379992

    From: "Classic Vegetarian Cooking from the Middle East & North Africa"- Morroco. This is a great refreshing drink. The cinnamon doesn't incorporate well but it's still good.

    Recipe #379157

    From: “The Essential African Cookbook” by Rosamund Grant. Needs to marinate overnight.

    Recipe #310245

    From: “The Essential African Cookbook” by Rosamund Grant.

    Recipe #310168

    From: “Flavors of Africa Cookbook” This unusual drink is served for either breakfast or dessert in Nigeria. It is particularly popular in Lagos.

    Recipe #310159

    From: “The Africa News Cookbook, African Cooking for Western Kitchens”. This recipe produces a strong concentrate that can be diluted with equal parts water or sparkling water for drinking, but many people like it just as it is, over ice.

    Recipe #309635

    From: “The Africa News Cookbook, African Cooking for Western Kitchens”. Malay orgin. Serve with rice and chutney.

    Recipe #309618

    From: “The Africa News Cookbook, African Cooking for Western Kitchens”.

    Recipe #309611

    Dumplings. I got this from my wonderful co-worker Rebecca. It is her Hungarian Dad's recipe. She puts them in recipe#308261, which I've also posted.

    Recipe #308224

    From: "The Art of South American Cookery" by Myra Waldo, 1961ed. Posted for Zaar World Tour 4.

    Recipe #307355

    From: “The Africa Kitchen by Josie Stow and Jan Baldwin”. I think any berry fruit tea should work for the forest fruit tea. Will keep for several days in the refrigerator. *Editing after Mikekey's review...I'm not sure if this is supposed to be a weak tea or not but I'm sure it's easily adjusted to taste. (Lesser amounts of tea are original.)

    Recipe #306818

    From: “The Africa Kitchen" by Josie Stow and Jan Baldwin. This is a spicy cheese puree that can be served as a dip or a spread. Great with crudités.

    Recipe #306814

    From: "The Africa Kitchen by Josie Stow and Jan Baldwin".

    Recipe #305987

    From “North African Cooking” by Hilaire Walden.

    Recipe #305855

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