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    You are in: Home / Cookbooks / Recipezaar's All-Star Chef Creations
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    215 recipes in

    Recipezaar's All-Star Chef Creations

    These are some of my favorites from some of the best chefs on this site. The reviews pretty much speak for each recipe. All of these are recipes that I have tried and are in permanent rotation in the kitchen.
    « Previous 1 2 3 4 . . . 9 10 11 Next »
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    From www.TopSecretRecipes.com It's finally here! What everyone's been waiting for! Just in time for winter, this soup is sure to warm your soul with it's savory flavor and wonderful aroma. I've asked many an Olive Garden waiter for this recipe, but none gave it to me in detail. One waiter told me the secret ingredient was to add a little red wine to the stock, but I'll leave that up to you to try.

    Recipe #77585

    This recipe comes from the restaurant "Brennan's" located in New Orleans. No one has to know how simple and quick it is. I posted this recipe exactly as it was in the book, however, if you like a little "heat" please feel free to add some cayenne pepper to taste.

    Recipe #65768

    I LOVE Cooks Illustrated and I buy the magazine often. This is my favorite Chicken Fajita recipe. The only change I made was doubling the marinade so I can have extra juices for the chicken and veggies to soak in after they're cooked- it makes them even juicier! Hope you like it as much as I do. I also cheat by using a George Foreman Grill, where they suggest grilling it over charcoal.

    Recipe #204069

    This recipe originally came from an old Food Network show in 2000. The man, Clahan, and his wife didn't have any children and passed this recipe on as their legacy. It's been one of my family favorites for a decade. I serve it as dinner and also as an appetizer. I did reduce the amount of sauce from the original recipe, but you can double it, if you want more. This recipe has never failed to draw raves!

    Recipe #406941

    Recipe by Gale Gand

    Recipe #60385

    Shortbread is a comfort food to me, because it was one of the cookies my mom made the most. This recipe adds another comfort food...chocolate! These are incredibly delicious and rich and make a lovely presentation.

    Recipe #31025

    These are very easy to make shortbread cookies. They are so good that they melt in your mouth, you hardly have to chew them. I have been making them for over 35 years.

    Recipe #46877

    Simple perfection. Buttery and elegant.

    Recipe #14865

    A simple and easy to make but oh so yummy recipe. Known as Apple crumble in the UK and Apple Crisp in the US

    Recipe #82925

    7 Reviews |  By Irmgard

    This recipe appeared many years ago in Homemakers Magazine and since the first time I made it, it has become a family favourite. My daughter hates mushrooms, so I especially like the fact that I can chop them up finely and sneak them into the mixture and she is none the wiser! The cold leftovers make great sandwiches.

    Recipe #74635

    This is an absolutely INCREDIBLE recipe. Every time I've made it I've had to double it and it is still gone in nothing flat. People will beg you for the recipe

    Recipe #27221

    5 Reviews |  By Saturn

    This is adapted from the Company's Coming Appetizers cookbook. These are a great addition to any appetizer tray. They are easily recognized and readily welcomed!

    Recipe #186166

    I'm publishing this recipe because I'm sure that there are other families who have members, who don't know how or have forgotten how to make ice when the ice tray is empty.

    Recipe #420398

    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

    No pizza sauce for this, a prebaked purchased Boboli pizza crust works well --- this is a great way to use up leftover roast beef or steak, all amounts may be adjusted to taste

    Recipe #71173

    A wonderful taste medley. Great for those no cook summer days!

    Recipe #33194

    A delightful pasta salad with the great taste of bacon, cheddar cheese and a creamy sauce made from a packet of ranch dressing. My coworkers ask me to bring this to covered luncheons often. Time does not include chill time.

    Recipe #255591

    I almost didn't want to share this ribs recipe because this is one of the dishes that I make that keep my sons coming back home! These can be done with baby back or regular pork ribs. I have also made split chickens this way. The ribs are tender, moist and just slide off of the bone. I know that your family will love them just as much as my family does. I noticed that some are unable to find hickory smoked salt. You can use smoked paprika or just brush the ribs with liquid smoke before applying the rub. The smoke flavor is nice because it helps give the ribs a cooked-on-the-grill flavor. Also, the easiest way to remove the membrane is to work a spoon, or I use the tips of my kitchen shears, into the bottom center of the membrane, work it back and forth to form a "pocket," then I slide my thumbs in and work the membrane off from the center outward to the ends.

    Recipe #107786

    Tender marinated chicken and a creamy cucumber yogurt sauce tucked into a pita, topped with lettuce and tomato if you like. Sounds like a great lunch to me! Cooked in or outside! Note: time to make does NOT include 1 hour marinating time. from TOH... ZWT Greek and US Regional - East Coast

    Recipe #141367

    I was hesitant about posting this recipe - it's the macaroni salad I grew up with, and pretty basic. But it is so darned good that I decided to go ahead.

    Recipe #63733

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