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    You are in: Home / Cookbooks / OAMC tried
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    47 recipes in

    OAMC tried

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    This is a delicious all-purpose dry seasoning that is good in spaghetti sauce, chicken and dumplings, in pasta salads, or sprinkled on fresh, ripe sliced tomatoes. It also makes a good Italian Salad Dressing for salads or marinade. Omit salt if you like.

    Recipe #63812

    MMMMM! Low carb AND easy to boot!

    Recipe #97849

    This is my new favourite pizza! I will often make a double batch of the chicken/BBQ sauce mixture and freeze it. I usually caramelize the onions by frying them until soft with 1 Tbsp of butter and 1 Tbsp of brown sugar. This makes the pizza very sweet but I like it that way;)

    Recipe #98044

    While searching for a great make ahead breakfast I tried this and it worked great! Hope you enjoy it too :)

    Recipe #120519

    I don't know where I go this recipe, but it has a very interesting mix of flavors that come together for great chicken. I usually double the the marinade and set half aside before I marinate the chicken. I cook the marinade I set aside at a low boil until reduced and has a syrupy consistency, stirring often. Baste chicken while it is grilling three or four times. I did not include marinating time in the prep time.

    Recipe #116639

    This twist for a burger will have them coming back for more! Wish I could take credit for this recipe, however I got it out of a cookbook. My husband said it was the best burger he ever had!!!

    Recipe #169964

    48 Reviews |  By Chibi

    This recipe was used by both my mother and my mother-in-law. It's been a favorite of our families for years, and is both easy and delicious.

    Recipe #13906

    This is my first recipe - please be kind! My kids love it and when I take it to a BBQ everyone wants the recipe. It is a variation on one I found in epicurious a while ago. It is very easy and very yummy!!

    Recipe #99156

    Dress up that ordinary grilled chicken to create an exotic Mediterranean meal that will excite your family and friends. These 4 marinades will transform your menu into an international culinary delight. Whether you use whole butterflied poussins, game hens, broiler halves, chicken parts or boneless chicken cubes on skewers, you will find the following marinades intensely flavorful. Marinate the meat overnight in the refrigerator and bring to room temperature before cooking. If you like, thread blanched vegetables such as sweet pepper and onion chunks, onto skewers and cook alongside the chicken (or thread them on the same skewers). Serve the chicken with fresh lemon wedges and a traditional side dish or salad with bread or pitas and watch it disappear. Cooking times vary.I have been told the Egyptian marinade is especially good on whole butterflied squab (pigeon). I adjusted the amount of lemon juice in the Lebanese marinade if you love lemon, go for the 1/2 a cup.... if lemon is just "okay" stick with the 1/4 cup.

    Recipe #127262

    Fighting the dry edges of a frozen burrito is very challenging, this is one of my solutions. Presteaming makes the tortilla moist for freezing, I strongly suggest you do so.

    Recipe #117846

    Here's an easy and delicious fried rice recipe make with lean ground beef and lots of vegetables. Perfect for a healthy week-night meal.

    Recipe #81080

    Here it is, my mom's FAMOUS Meatball recipe! This is THEE most requested of her for anything, anywhere! Whenever there is a shower, birthday, christening, etc., someone is asking for 150 to 200 of her famous meatballs. :) Of course, she always says yes! She is not one for "exact" measurements (a little of this, a dash of that), so I tried the best I could to adapt her recipe. Of course, these are best served with My Mama Iuliucci's "Don't Skip a Step" Spaghetti Sauce recipe #26947, but I have used jazzed-up jarred sauce and they are still great. However, meat-a-balls like these deserve a homemade sauce, in my humble opinion!

    Recipe #32618

    Another good one from Toronto Chef Michael Bonacini. Not your ordinary meat loaf, its great with his Macaroni & Cheese and a green vegetable for a "retro" dinner!!!!

    Recipe #58434

    32 Reviews |  By Marie

    If there are any leftover muffins, refrigerate them in a covered container and serve them cold. They're even better!

    Recipe #63077

    13 Reviews |  By Cynna

    Deeelicious and quick BBQ for everyone! Sweet and spicy....this one really hits the spot!

    Recipe #123129

    Great for the freezer, easy to reheat. Just add a slice of bread with butter and you're good to go. My version is only 11 grams of fat, the regular is 20 grams.

    Recipe #117881

    I was taught how to make this recipe during a vacation in Morocco, where I was lucky enough to spend some time with the chef of a restaurant, Naima. In Morocco, people eat it straight out of the tagine with lots of bread to soak up the sauce but it also makes the best spaghetti and meatballs I've ever tasted! The key is to use the freshest, juciest tomatoes you can find. If you aren't lucky enough to have a tagine, you should be able to make this dish in a deep frying pan, as long as it has a cover. I think a non-stick pan would be best. One other thing, be careful of adding onions to this dish as they are very watery and will make the sauce runny. If you do add onions, you will probably have to let it simmer uncovered for a few minutes to reduce the sauce.

    Recipe #87354

    160 Reviews |  By Tish

    Another Once a month meal that's sure to please. My little girl likes these because they pick up easily in her hands! *I revised this recipe based on several folks pointing out that I had made a mistake on the amount of cream cheese. Thank you so much for the input!

    Recipe #50767

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