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    You are in: Home / Cookbooks / Recipes to try soon!
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    2262 recipes in

    Recipes to try soon!

    I have so many recipes I want to try! These are ones I want to try very soon. This cookbook will change or/and be added to regularly.
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    Inspired by the California Wine Tasting meetup I recently attended, I prepared an aesthetically pleasing pasta salad that was as delicious as it was beautiful. The cayenne delivers the zing, while it also marriages a bold burst of citrus infusions. Ultra healthy and light, it can be eaten warm or cold. Americans should take a hint from European and Asian cultures and start eating more savory breakfast meals, so surprise your honey with this the morning after, and you may return to the night before.

    Recipe #466519

    A delicious, hearty Indian snack, baked instead of deep fried. Serve with (mango)chutney and the raita(s) of your choice. To go vegan substitute ghee/butter with (canola)oil and use vegan puff pastry.

    Recipe #466454

    From www.TopSecretRecipes.com. This is a copycat recipe I found on the web, and it is EXCELLENT!!!

    Recipe #60891

    This is great to use in casseroles or on chicken!

    Recipe #153788

    I love, love, love cranberries! I will be making these for the holidays.

    Recipe #466412

    Here's an easy punch recipe that's perfect for summertime parties. From the kitchen of Tona Court, Bridgeton MO

    Recipe #404858

    2 Reviews |  By TLC-MO

    This has become a family favorite. Our kids loved it and now the grandkids even want second helpings. The cats always come running to lick out the tuna cans. We double the recipe in order to have some leftovers. From the kitchen of Judy Hanke, Saint Peters MO

    Recipe #405784

    From the kitchen of Tona Thornburg Court, Bridgeton MO.

    Recipe #405858

    From Everyday Food's November 2005 issue, this recipe is made on the stove top versus the roasted onion versions I've seen. The thyme also adds an interesting twist. :D

    Recipe #223995

    I found this on HiddenValley.com.

    Recipe #465934

    Perfect side dish along side Memphis style ribs and BBQ pork sandwiches. Recipe is from Leonard's Barbeque in Memphis, Tennessee.

    Recipe #466003

    This was derived from the "Caramelized Chicken Wings" recipe here on 'zaar, and is now my favorite way to serve tofu!

    Recipe #407089

    This is a great meatless substitute for the seasoned ground beef you find in many Mexican recipes. I find I've been making this recipe WITH the addition of black beans more and more. I use this over nachos, or as a filling for tacos, burritos, or enchiladas. Because of the wonderful spices in the mixture, I find that alot of my favorite "meat-eaters" really don't miss the ground beef at all!! ; >

    Recipe #191449

    Awesome recipe from my NEW favorite cookbook, Student's GO VEGAN Cookbook. Non-vegans, feel free to add some grated sharp cheddar or parmesan to the filling before you re-stuff the potato skin. This recipe serves one, but can easily be doubled or tripled. And, feel free to microwave the potatoes if you are short on time.

    Recipe #265959

    A "zero points" recipe I got at a Weight Watchers meeting last nite. I am going to make it later tonite, but couldn't wait to share it with you. You could use other spices to your liking, as well.

    Recipe #158252

    Great vegan side dish for your next Mexican themed meal. Try it instead of rice, you will not be disappointed. If you are not familiar with quinoa or have never cooked with it before, read on: A recently rediscovered ancient "grain" native to South America, quinoa was once called "the gold of the Incas," who recognized its value in increasing the stamina of their warriors. Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. Not only is quinoa's amino acid profile well balanced, making it a good choice for vegans concerned about adequate protein intake, but quinoa is especially well-endowed with the amino acid lysine, which is essential for tissue growth and repair. when cooking with quinoa, be sure to rinse you quinoa 2-3 times under cold water, to remove the bitter coating.

    Recipe #358875

    These are amazing! When these cook, the balsamic marinade becomes a delicious caramelized coating. Use these nuggets over salads, over rice or to accompany pasta. They make great little finger snacks too. Cooking time does not include marinade time.

    Recipe #315262

    This is my take on a great concoction made originally from The Works Gourmet Burger Bistro in Ottawa, ON. It’s a firey blend of peppers, spices and pepper-jack cheese infusing mellow portabella mushroom caps for a great vegetarian burger!

    Recipe #465726

    Deliciously AMAZING vegan gravy from Vegan with a Vengeance. Perfect for smothering mashed potatoes. I made this for our Mother's Day meal, and I fell in LOVE with it. They mention in the cookbook that you will be tempted to make this once a week, and I think they are right. There were no vegetarians present at dinner, much less any vegans, but the gravy was well received by everyone! I didn't have mustard seeds the first time I made this, so I used 1 tsp ground yellow mustard and it worked just fine.

    Recipe #304633

    This hearkens back to the old Acadian villages in the South, where Fridays were "wash days" for the women and no meat was eaten. This vegan, hearty stew of spicy lentils, brown rice and tons of veggies will have you wishing every day was "wash day"!

    Recipe #465651

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