Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Cookbooks / Savory Stuff
    Lost? Site Map

    37 recipes in

    Savory Stuff

    « Previous 1 2 Next »
    Displaying up to 20 pages of results. To see all results, or register.

    This is the best Alfredo sauce ever. This is several recipes combined into one. You can also add your choice of meat (chicken, shrimp or even crab). The closest OLIVE GARDEN is an hour away and I will never drive that far again just for Alfredo sauce. I promise this is the best sauce ever. Definitely a dish you would want to impress your guest with.

    Recipe #141983

    477 Reviews |  By Mirj

    This has to be one of the most amazing chicken dishes I have ever made or eaten. It's really scary to watch people just attack this dish and practically inhale it in one breath. Brush up on your Heimlich Maneuver, people do get a little over-enthusiastic over this. Prep time includes marinating time.

    Recipe #76930

    517 Reviews |  By Tish

    This copycat recipe is as good as the original! I originally got this from a recipe adapted from Todd Wilbur's on (and modified it again until I thought I had it right) www.TopSecretRecipes.com

    Recipe #66121

    Easy to assemble, deliciously creamy and a great choice for once-a-month cooking. And there is NO canned cream soup in my enchiladas -- Hope you give them a try!

    Recipe #129926

    These potatoes are a staple in our home. Whether accompanying roast lamb or chicken, or just on their own, we have them a couple of times a week. They are delicious and the ones that get overly-brown in the pan and stick a bit are MINE! Clean up is a little tricky with this recipe, unless you line your pans with foil, but I find that just filling the pan up with hot, sudsy water and forgetting for an hour (something I apparently have no problem doing ;-)) helps a lot.

    Recipe #87782

    To me Fannie Farmer's recipe is the only "real" Macaroni & Cheese. It's from my 1946 edition of "Fannie Farmer's Boston Cooking School Cookbook". With time on it's side - this recipe is hands down the best for traditional, homemade baked macaroni & cheese - comfort food. Please Note: If you use CHEAP CHEESE you will end up with a BLAND and FLAVORLESS DISH!

    Recipe #135350

    We have a Japanese girl, Tomoko, living with us, and tonight she and I cooked a Japanese dinner for us and her friends. She phoned her mum,Toshiko, in Japan for this, as it's her favourite recipe, and I wanted to share it here. It's simple and so good, and Tomoko, who is only 16, did such a good job of cooking this, then translating the recipe to English for me. *The liquid will thicken to a glaze if you are patient. It just takes a bit of time. If you feel your chicken is cooked (and going to overcook) remove it before going on to reduce the liquid. Same thing, if you must use breast meat, remove it (so it doesn't dry out) and continue reducing the liquid . If you do it this way rather than thickening with cornstarch you will get a richer glaze and not need to add stock or broth instead of the water. It just takes patience. AND NOTE: A glaze is sticky and coats the meat, this is NOT a sauce.

    Recipe #68955

    319 Reviews |  By Bri22

    My mom made this beef stroganoff weekly when I was younger. I don't have the same metabolism I did then, but it's still the best $%#&* beef stroganoff I have ever had. I just want to thank everyone for all the wonderful reviews and ideas, I too now add a splash of Worcestershire sauce! Thanks again!

    Recipe #73922

    was given to me by father in law.. he was a cook and was proud of his recipes and his cooking ... this recipe was cook and serve by my husband at the fire station as he was a fireman ...this is a great recipe and also cook for the captain for his promotion... also freezes great...

    Recipe #13659

    From the NY Times. Adapted from James Beard's American Cookery.

    Recipe #194428

    I like the way this sounds. I ripped it out of one of my cookbooks so I don't know which one (I know) but it was one of those community cookbooks. This was submitted by Lois Wolke.

    Recipe #194396

    These baked chicken tenders are super simple and quick for those hectic weekday meals. I've put them on top of a salad with homemade honey mustard dressing. They would also go great with some french fries. The variations are endless.

    Recipe #194400

    I cant remember where i found this recipe, but im sure glad to have if. we have it at least once a fortnight. easy and quick and oh so good. enjoy!!

    Recipe #194420

    I got this recipe from an ex boyfriend who made it for me in college. Only good thing I ever got from him!

    Recipe #194476

    This if from Paula Deen, who got it from her Grandmother Paul.

    Recipe #194078

    By Serena Bass and found at Leite's Culinaria. These are wickedly-good, little appetizers.

    Recipe #194103

    8 Reviews |  By Tish

    From "Peace, Love and Barbecue" Cookbook. To make it a little more hot and spicy, increase the mustard powder and black pepper to 1/4 cup each. Mix all ingredients and store in a tightly covered container. You'll want to keep some in a shaker next to the grill or stove. Keeps indefinitely but won't last long

    Recipe #122725

    A delicious dish served over fettuccini or linguini. Light enough and yummy enough, even kids enjoy this dish!

    Recipe #8513

    16 Reviews |  By Nix

    This is a dish from my childhood that has taken me years to recreate. I think I've finally done it. I can't go to family dinners without it! In Jamaica, we use Scotch Bonnet peppers but you can use as much or as little hot peppers as you like. Feel free to vary the combination of seasonings until you find the combination that makes your taste buds dance. You can also cut the pie into little squares and serve them on toothpicks as an appetizer. And the best thing? It freezes very well and tastes even better as leftovers!

    Recipe #22768

    95 Reviews |  By Manda

    This recipe looks like a lot of work, but its really not, and believe me, it is WELL worth it! I made this recipe early in the afternoon one day to plan on having for dinner, and my mother and I ended up eating ALL OF IT for lunch! You can add any other veggies that you like. I have added broccoli, mushrooms, and bamboo shoots...yum!

    Recipe #16570

    « Previous 1 2 Next »
    Displaying up to 20 pages of results. To see all results, or register.
    Advertisement

    Looking For More?

    pic of Bev's Spaghetti Sauce

    Bev's Spaghetti Sauce

    By Bev

    288 Reviews

    Spaetzle

    By Strawberry Girl

    17 Reviews

    More cookbooks from jewelz4jesus:

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Over 475,000 Recipes

    Food.com Network of Sites