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    You are in: Home / Cookbooks / O-bento
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    28 recipes in

    O-bento

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    Adapted from a recipe by chef Kiyoharu Kuroda, Maekawa Bar, Seattle. This dish has been described as looking somewhat "alive" when it is served, because when the extremely thin shavings come in close contact with the heat and moisture rising from the just-cooked lotus root, they flutter. Posted on request.

    Recipe #114921

    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

    I got this recipe from a low carb website. My daughter and I like this version better than regular tuna salad.

    Recipe #190228

    From Alynce Wyman in N.Dakota. Her recipe was a winner in TOH's family favorites.

    Recipe #231352

    These are just awesome! I love to make them up and freeze them for breakfast or a quick snack. For kid-sized servings, use 5-oz cups and fill them with 1/2 c. of the fruit mixture (yield 24 1/2-cup servings). For a larger serving, freeze in 9-oz cups (yield 12 1-cup servings). If using the larger cup, you need to remove them about 15 minutes before serving. FYI, in my freezer I timed the 9-oz cup and it took 1 hour for it to be slushy and 2 hours to be completely frozen. Dont worry if you taste it before freezing and the mixture is a little bit tart, the flavors mellow after freezing. Great for once-a-month cooking. Enjoy!

    Recipe #266764

    It is very safe to say that I am addicted to making fruit cups. We eat them every morning for breakfast, and I am constantly trying new combinations of fruit. This is my latest- my favorite so far.

    Recipe #278998

    These little gems are very easy to make. I started baking this recipe when my kids were in elementary school and they loved those mini brownies that you can buy 5 to package (Hostess, I think) in their lunch boxes. I didn't like buying them so I found this recipe and the rest is history. I have never gotten 40 muffins out of this recipe -- more like 32. I don't always put a nut on the top of the brownie bites. I used pecans in the picture because that's what I had -- use your favorite nut.

    Recipe #316877

    Jam tarts are a quintessential British teatime treat - little crispy short crust pastry rounds filled with assorted fruit jams, such as strawberry, raspberry, apricot, blackcurrant and lemon curd. They were the first things my mum taught me to bake when I was little, and in turn, I taught my daughter how to make them when she was very small. Here I have suggested that as a Valentine's Day treat, you top the jam tarts with a little pastry heart........after all, the way to a loved one's heart is through their stomach! Jam Tarts normally do NOT have any pastry topping however, so for the rest of the year, just make them as posted with no pastry lid, or use other suitable shapes appropriate for a special event. I have posted homemade short crust pastry, it is so easy to make and is far superior to ready-made, although I DO use ready-made when I am short of time! Try to use good quality or homemade jams and jellies, the higher the fruit content, the less the jam or jelly will bubble out of the pastry case. These are essential for any English Tea Party, especially if Alice in Wonderland has been invited............along with the white rabbit! Have fun!

    Recipe #349170

    This is most definately my FAVORITE pasta salad in the world! I have been making it for years, but never wrote it down....well...thanks to Recipezaar I'm learning to "measure", LOL!!!! Very happy to share! This recipe is for a small crowd. If making just for your family, omit the rotini, and add only as much of the rest of the ingredients (about half) that you'd like. Don't worry, it's really simple and easy!

    Recipe #126611

    This refreshing recipe is from the National Blueberry Council. Cook time is chilling in the fridge.

    Recipe #108660

    Nice in hot weather

    Recipe #127666

    I love this dish, Depending on how I'm feeling i either use egg or sweet chili sauce to coat the tofu prior to covering with the panko. My favourite sauces to serve with it are Recipe #179186 and Recipe #24158. Prep/cooking time does not include draining time!

    Recipe #179585

    This is a simple recipe of a dish that is widely popular at local restaurants in Hawaii. The key component of this dish is the sauce, which could be bought at an Oriental Foods store as tonkatsu (pork cutlet) sauce. But I have included a recipe for it here. I searched over years to find a recipe for the sauce, then finally modified one to match what can be found in Hawaii. I think its perfect now, so I hope you like it. The sauce is best if made a few hours in advance and refrigerated. If you can't get the panko flakes, you can just use flour or some other breading, but it won't be as crispy.

    Recipe #118735

    Korokke is Japanese fried mashed potato with vegetables and meat. My mom made these all the time when I was a kid. Its is a great portable snack that reheats well.

    Recipe #164690

    This is so simple! I don't like any melon and the only way I'll eat even honeydew is this way.

    Recipe #208686

    138 Reviews |  By Derf

    Very attractive looking appy! and good too. Had some ladies over for a "crafty evening", making little Christmas thingies, the spirals went over big, and the ladies took the recipe, from "Women's world".

    Recipe #14106

    ------Spicy, fragrant curry tucked inside delicious puff pastry!------

    Recipe #211520

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