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    You are in: Home / Cookbooks / Stocks, Marinades, Seasonings, Sauces & Rubs Oh My!
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    305 recipes in

    Stocks, Marinades, Seasonings, Sauces & Rubs Oh My!

    « Previous 1 2 3 4 5 . . . 14 15 16 Next »
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    From Emeril's New New Orleans Cooking. This is a fairly basic seasoniong mix. If you want hotter, decrease the paprika and increase the cayenne. I wouldn't mess with the black pepper amount, however, since that will change the texture and color of the mix.

    Recipe #22089

    Recipe #119582

    Tasty Taco Bell ground beef mix from CopyKat.com. I can't believe it's not on Zaar yet! I made it tonight for buritos and it was great! Pretty close to Taco Bell's. Can't wait to try with tacos too!!

    Recipe #158780

    A local show recently had a chef on from TGIF's and he gave the following recipe for the glaze/sauce. Courtesy of TGI Friday's, Inc

    Recipe #179488

    Got this off of http://www.copykat.com Love Outback's steaks. Haven't tried this yet; wanted to post it first. I would use salt instead of MSG.

    Recipe #93411

    Great on grilled chicken.

    Recipe #48555

    This is my own version of dipping sauce. The best version is my mom's, but since she never measures and is too swift in the kitchen to get down the exact proportions (she always gives me amounts like it should be THIS much in your palm) what am I supposed to do with that kind of measuring system? This is the next best thing and second best is just as good, right? ;-)

    Recipe #50692

    This came from Taste of Home's Quick Cooking and is much better than anything I've created on my own. The sauce is thick and gooy and goes well with so many things.

    Recipe #76003

    5 Reviews |  By KaraRN

    I got this recipe from copykat.com from a reviewer that put in the "real" recipe. According to the reviewer, this is right off of the sauce card. Time is just a guess as I haven't made this.

    Recipe #266970

    You know that wonderful addition to your roast beef Arbys offers? Yeah, this is it. Todd Wilbur- TSR

    Recipe #220893

    I have to eat lots of this at Thanksgiving, often just soaking it up with rolls and I am a happy camper!

    Recipe #74458

    This recipe was retrieved from Olive Garden's website. After browsing hundreds of recipes for that "one" Alfredo sauce, I found the ONE! I have never liked any other Alfredo sauce other then Olive Garden's - I made this recipe last night with angel hair pasta & roasted chicken

    Recipe #255914

    5 Reviews |  By Zurie

    This is equally good for red meats and poultry. The quantities given are flexible, but I suggest staying more or less with these ingredients and tasting! Yes, we like our spices, and yes, it's spicy, tangy and tasty!! Pour into a glass jar with a screwtop -- lasts forever in the fridge! Don't salt your meat before grilling; there is salt in this sauce. Baste meat with a brush as you grill it and when you turn it over. Can be used as a marinade for red meats like steaks. "Hakuna Matata" means "No Problem!" in Swahili ...

    Recipe #248887

    This delicious cheese sauce is almost too easy to make! From Cooking Light.

    Recipe #116804

    I'm am from Georgia and we do love our peaches! I'll eat this on anything. It has brown sugar so if you are using on the grill, be careful not to burn!

    Recipe #217586

    I live in Bologna and this is the recipe from the Accademia italiana di cucina and by far the most authentic recipe around. Of course, in Bologna every mamma has her own adaptation. It's really wonderful, serve it with a wide egg pasta, tagliatelle is the traditional pasta.

    Recipe #248138

    2 Reviews |  By Rita~

    This is so Rich and Fresh, Very Intense and Easy to make so forget the bottled clam juice or fish stock. This stock is made from the basics so do save and freeze your "scraps" (onion skins, garlic skins and roots, carrots, bell pepper, celery ends, scallion ends, fresh herb stems, onion roots, asparagus bottom trimmings, etc. and of course shrimp shells. Use in anything that calls for seafood stock or clam juice or to make rice, fish stews, gumbo and jambalaya's. It's a shame to discard all the goodness and it is so expensive that it would be a sin to buy. Because it cost you almost NOTHING! Just pennies! So never discard a shell, just freeze and then make rich yummy stock. You can reduce this shrimp stock for more intense flavor.

    Recipe #247957

    I developed this for a local contest and won! The roasting of the garlic and pine nuts is what does it. It makes a nuttier, mellow pesto without the raw garlic taste. My daughter and her friends like this better, too ....of course they're all kindergarten... :) but our friends from Italy approve too. (And dang, they are picky! But I love cooking for them :) Blanching the basil is optional, but recommended if you want to keep it for a bit or freeze it. (Mmmm....taste of summer in the dead of January....) I like to use this for chicken and pasta and maybe some pesto bread the next day, stirred into risotto,....you know the possibilities are endless!

    Recipe #242383

    I adopted this recipe from Mean Chef. "Mild brine for turkey, chicken or pork."

    Recipe #23687

    This classic condiment from the province of Catalonia, Spain, is a vivid orange-red, nut-thickened sauce that is extemely versatile. Try it with cooked shellfish, fish, lamb chops,and vegetables such as asparagus, potatoes, beets, or grilled baby leeks; it's also great with eggs, crusty rustic bread . . . just use your imagination (I've even used it with hot pasta, although not at all traditional)! The "keeping quotient" for the sauce is high, but do make sure to bring it to room temperature prior to serving, as it is not good cold. Stir well to incorporate the oil. This particular recipe is my version, culled from several different sources.

    Recipe #96723

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