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 / swissms' 1-2-3 Hits
    Lost? Site Map

    151 recipes in

    swissms' 1-2-3 Hits

    « Previous 1 2 3 4 . . . 6 7 8 Next »
    Displaying up to 20 pages of results. To see all results, or register.
    1 Reviews |  By swissms

    Source: Food Network, The Naked Chef, Jamie Oliver. Serve with roast, steak or bratwurst.

    Recipe #355210

    1 Reviews |  By swissms

    Great appetizer for parties.

    Recipe #387818

    1 Reviews |  By swissms

    Bon Appetit, February 1994.

    Recipe #375123

    1 Reviews |  By swissms

    Published in Bon Appetit, November 2007. Freshly grated nutmeg is extra-fragrant. If using bottled ground nutmeg, add a pinch more.

    Recipe #383018

    1 Reviews |  By swissms

    Published in Cook's Illustrated, March-April 2007. Pay close attention to the meat when broiling -- you are looking for it to darken and caramelize, not blacken. Serve with rice and vegetables. Leftover pork can be used in fried rice.

    Recipe #408646

    4 Reviews |  By swissms

    Cook's Illustrated. "Try to choose 10- to 12-ounce split chicken breasts with skin intact. If split breasts are of different sizes, check the smaller ones a few minutes early to see if they are cooking more quickly, and remove them from the skillet if they are done ahead. Brown ale gives this sauce a nutty, toasty, bittersweet flavor. Newcastle Brown Ale and Samuel Smith Nut Brown Ale are good choices."

    Recipe #353790

    1 Reviews |  By swissms

    Great appetizer for parties. Serve warm with melba rounds.

    Recipe #387820

    1 Reviews |  By swissms

    Adapted from Nick's Bar & Fish House, New Buffalo, Michigan (published in Bon Appetit, August 2010). Serve with vanilla ice cream.

    Recipe #448285

    Recipe #353433

    1 Reviews |  By swissms

    This recipe uses drained yogurt as the foundation for a creamy, low-fat dressing. Serve over a salad of romaine lettuce, seasoned chicken and grated Parmesan cheese.

    Recipe #362181

    1 Reviews |  By swissms

    I have not tried this recipe; posted for safekeeping. From Ismail Merchant, author of Passionate Meals: The New Indian Cuisine for Fearless Cooks and Adventerous Eaters.

    Recipe #376225

    1 Reviews |  By swissms

    This is a fairly easy risotto recipe that is delicious. Be sure to use a good quality Parmesan cheese. Grate the cheese using a food processor.

    Recipe #446666

    2 Reviews |  By swissms

    Adapted from recipe made by Curtis Stone on NBC Today Show. Preparation time includes time to marinate the pork. Sriracha hot sauce is a thicker hot sauce as opposed to Tabasco sauce. You can find it in the Asian section of most large grocery stores. Note: I have made these sandwiches a few times and you can also you boneless pork chops, fat removed and each boneless chop cut into several super thin fillets. Once filleted, use a meat mallet to tenderize each fillet and to flatten further.

    Recipe #459525

    1 Reviews |  By swissms

    Food Network, $40 a Day, Park City, UT. Flavor depends on cheese used so be sure to use a good quality cheddar.

    Recipe #354740

    1 Reviews |  By swissms

    Refreshing during hot weather. Overripe peaches may be used.

    Recipe #349283

    1 Reviews |  By swissms

    Cook's Illustrated. July 1995. Adding vodka helps prevent the sorbet from becoming too hard during the freezing process.

    Recipe #353794

    2 Reviews |  By swissms

    Published in Cook's Illustrated magazine, March - April 2007. This is a traditional swiss potato dish made from grated potato. Serve with a traditional Swiss dish like geschnetzeltes (Zurich-style veal or pork with gravy).

    Recipe #408728

    1 Reviews |  By swissms

    Adapted from Canyon Ranch Recipe. Use only 1 T dressing on each salad.

    Recipe #445489

    Recipe #375367

    3 Reviews |  By swissms

    Self magazine, February 2010.

    Recipe #426604

    « Previous 1 2 3 4 . . . 6 7 8 Next »
    Displaying up to 20 pages of results. To see all results, or register.
    Advertisement

    Free Weekly Newsletter

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

    Your e-mail is safe. Privacy Policy
    Advertisement

    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes