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    You are in: Home / Cookbooks / oink, moo and baah
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    769 recipes in

    oink, moo and baah

    recipes that uses former oinkers, mooers and baahers.
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    1 Reviews |  By p00gJr

    This is delicious chargrilled lemongrass pork like you get in Vietnamese restaurants. It goes great in noodle dishes, rice dishes, or served on its own! (This recipe was adapted from, check out the site for other delicious Vietnamese dishes!)

    Recipe #514721

    Without fail, my mother-in-law made an eye of round roast beef for Sunday dinner every week. While I tried to do so myself, I always had varying results. Sometimes, I overcooked it, and other times, it was too rare. I finally discovered this method that produced a perfect roast beef every time, that was medium, and even rarer in the center, and pleased all of our tastes. The key is to use an eye of round roast (or any well-rounded and even-shaped roast). The seasonings are up to you. I listed very basic seasonings, but I use different meat rubs at times, or whatever I'm in the mood for. While there are not enough pan drippings to make gravy, the juices make a lovely au jus to accompany the beef. This works for any size roast and couldn't be easier.

    Recipe #411314

    I am posting this recipe for safe keeping and to share with all. I have prepared corn beef by boiling in seasoned water and then finishing off the dish in the oven with a glaze. I love the extra flavor that the glaze brings to the corn I just have to try it this way. I have not tried potatoes in the way described here, but the next time I prepare corn beef this whole recipe as written will be tried.

    Recipe #217449

    DO NOT use Pyrex/glass pans for this recipe, because they are not meant to be used at such high temperatures. Please use a standard metal roasting pan. ........................................................................................................................... For as long as I can remember, my mother has been fixing the perfect rump roast. It is by far my favorite meal. Served with rice and gravy, I am one happy camper. I love mine rare. Lately I have been fixing one on Sunday, having my Sunday meal and then I have the rest to eat on all week long. Life doesn't get any better. One thing my mom used to always remind me was to take your meat out well before you are going to cook it so it gets to room temperature.

    Recipe #294196

    This is based on a recipe I saw in Chatelaine magazine. It is hands-down the best slow cooker recipe EVER! It's great served over mashed potatoes, but my favourite way to serve it is in kaiser buns, with the yummy shredded beef piled high on top. I put out toppings like arugula or lettuce, horseradish, mayonnaise, and sliced dill pickles, and let people fix their own bun the way they like it. Make sure to drizzle some of the wonderful sauce on each bun too, and also some of the onions too. Sooooo good!

    Recipe #367376

    Found this recipe in a Family Circle Magazine and tweaked it a little. I used a 16 ounce can of corned beef and I chopped it to make it easier to eat and less expensive. It is a good quick recipe.

    Recipe #118447

    I've seen a few recipes for this dish that are not in any way authentic to the Cuban version. Being that this is my absolute favorite dish and I'm a Cuban-American that's been eating this for as long as I can remember, I thought I'd share my version. Here's the recipe that I and most Cuban families here in Miami use. Of course, some people have their own special igredients, but I assure you that cocoa powder, celery, and chioptle chillies are not used in the traditional Cuban recipe. To me, what gives this dish its unique flavor is the dry cooking wine. I use Edmundo, which is found in just about any grocery store. Also, most people use perssure cookers and can have this done in less than 45 minutes. However, I use my trusty cast iron dutch oven and cook it for the full 2 hours. Niehter method makes a noticable difference in taste, it's just a matter of how much time you have. Hope you like it!

    Recipe #249765

    You may also add in 1/3 cup dry red wine, do not add in any extra salt to this --- cooking time is for a 4-pound roast.

    Recipe #335131

    This is my husband's everyday favorite... Seriously. He eats this at least once a day, except on Fridays, when he chooses to abstain from meat. Doesn't usually matter what else I cook, he's eating this...

    Recipe #514223

    3 Reviews |  By I'mPat

    From a national supermarket. Serve with coriander leaves and yoghurt.

    Recipe #377597

    Listed below are two variation. The "stir-ins" of capers or cornichons add just enough je ne sais quoi to make the dish really sing. Adapted from The Bonne Femme Cookbook by Wini Moranville sold on Amazon.

    Recipe #514082

    Recipe from Food Network Kitchens.

    Recipe #514044

    Okay... So none of us want to admit that we truly like SPAM. And there may be some who will never even try it. Then again, some may have never heard of it. This is a recipe I found some time ago while searching the web (although I have "tweaked" it a bit).. I was planning to make "SPAM Cupcakes" and didn't have a can of SPAM in the house. (YES... I said "SPAM Cupcakes"... they are not as gross as you may think. Give them a try sometime). Anyway, this recipe actually does work for making SPAM. I believe it is actually cheaper than buying a couple of cans, but it takes some time. And the nice thing is, you know exactly what ingredients are in the SPAM loaf (no preservatives). I hope you give it a try. Thanks for your consideration of this recipe and please feel free to give your honest opinion... as I am still "tweaking" this recipe. I've made this a couple of times now... and actually we like this as much as the canned. *Note: Prep time includes the 'overnight' refrigeration time.

    Recipe #513992

    1 Reviews |  By TeresaS

    Another recipe I found floating around on paper...been wanting to try it...recipe says to cook it on a kettle-style grill...(note) but I think you could cook it on a George Foreman Grill or even a cast iron time does not include marinating time...

    Recipe #513655

    An easy casserole with half the work of the real thing.... no rolling !!

    Recipe #500538

    Easy to make Vietnamese entree. This entree serves with steamed white rice.

    Recipe #500608

    My #1 way to cook a pork tenderloin or a boneless pork loin because it's ALWAYS moist and tender. It's easy and foolproof! If you like, marinate the roast and rub with any seasonings that please your palate! So many people have asked me how long to cook tenderloins if they have "more than one" to cook, I wanted to give a simple response. ANSWER: So long as the tenderloins are NOT touching each other, cook 3 or 4 individual tenderloins for the same amount of time as if you were cooking one. Remember, each tenderloin is cooking in its own separate space. EXAMPLE: If cooking three 1-pound tenderloins, cook them only 5-1/5 minutes TOTAL. This makes it a great entree recipe when having a dinner party for 8-12 people, or more. If you enjoy this pork recipe and cooking method, you might want to try my similar beef cooking method - Recipe #65987.

    Recipe #63828

    62 Reviews |  By KelBel

    This is from a handwritten recipe card, so I don't know where it is from. I do know that it is simple and delicious. Great served over egg noodles, mashed potatoes or rice.

    Recipe #209398

    When you have a craving for a great piece of red meat, turn to this recipe. It is perfect for guests but go ahead and spoil your family once in a while, too. Aren't they worth it?

    Recipe #50710

    Source: a very old issue of Canadian Living. A thick, flavourful, and inexpensive soup for the upcoming cold weather!

    Recipe #261946

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