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    You are in: Home / Cookbooks / Thankful for Thanksgiving
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    60 recipes in

    Thankful for Thanksgiving

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    Adapted from "The New England Table" by Lora Brody by way of The Denver Post, it is what I plan to serve on the mornings of Thanksgiving and Christmas. Garnish could be a fresh mint sprig or a slice of orange and a few cranberries on a small skewer. Cooking time tries to reflect time needed to freeze the ice-cubes.

    Recipe #143613

    Delicious and easy to make. One of my favorites!

    Recipe #75662

    My favorite food on the holiday menu is cranberry sauce, and I kept trying to find the perfect blend. I put together this recipe in 1989 and have used it ever since.

    Recipe #12735

    25 Reviews |  By Bergy

    Holidays are coming and here is yet another sweet potato recipe. The thyme, garlic and red pepper gives great flavor to the sweet potatoes. Instead of olive oil try using Pam or No Oil. Just spray the slices on both sides then shake them in the zip lock bag with the herbs. Use Yams if you prefer.

    Recipe #37535

    44 Reviews |  By rickie

    I really like the idea of being able to 'prepare' a yeast item the night before. These were just so easy to do, no fussing around. I found I had to postpone the baking the next day, so the dough was in the fridge for two nights... with no ill effects. Also, I only baked 1 'round' --with the other one going to bake tomorrow.

    Recipe #35267

    Very comforting on a cold night!!

    Recipe #39216

    I found this recipe on Allrecipes & tried it last night. It is wonderful!!! This has become my new pumpkin recipe for fall!! I put the batter into mini loaf pans to sell at a bake sale. Someone else suggested putting it in a bundt pan with a glaze drizzled over the top. Whatever you choose to do, it is yummy!

    Recipe #106460

    Absolutely delicious! This recipe came with a coupon for Saran Wrap.

    Recipe #103698

    I got this out of my Country Living magazine. These were so good and easy to make.

    Recipe #103191

    3 Reviews |  By Rita~

    This is a tart, nutty, tangy, sweet, cake with a hint of spice. You can make a loaf or muffins. Loaded with fresh cranberries, pecans, and ginger.

    Recipe #106045

    70 Reviews |  By Dawn

    Long before Boston Market cornered the market on cornbread, the women in my family were making up a darn good corn bread themselves. Every BBQ or potluck this cornbread was in demand. I finally handed one of my aunties a measuring cup (you know they never measure anything) and learned how to make it. It really does resemble the taste of Boston Market, almost could be a dessert with that sweet taste of honey and some butter on top...

    Recipe #79857

    These rolls are very soft and light. They make children and husbands very happy. My husband asked, "Can you make these ALL the time?"

    Recipe #96514

    Recipe #4496

    When my son was in "Delightful Day" pre-school (he's 14 now) they had a Thanksgiving Day Feast. They served this recipe. However, instead of baking it into loaves they made mini muffins.To date, this is by far the best pumpkin bread/muffin I have ever had. Very easy to make and soooo moist! Such a pleasure to pass this along to everyone at this wonderful site! Enjoy! PS - This freezes great! Get a jump on holiday cooking!

    Recipe #101376

    Delicious fluffy yet heavy sweet potato rolls. The whole wheat flour and oat bran add extra fibre without being obvious because of the peach/orangey color of these buns. Perfect for breakfast, brunch, or snack. In North America, sweet potatoes are often called yams. Yams -a tuberous starchy vegetable that is a staple in Africa. Recipe from Peak of the Market.

    Recipe #114184

    Good & easy enough for a beginner like me. It came from Bon Appetit June 2000 at Epicurious.com. This is my first posting on Recipezaar, but this turned out so beautifully that I had to share it. We don't have a have a food processor, so I used a whisk, (takes some elbow grease) and I didn't freeze the vegetable shortening, or chill the dough first, and I used regular margarine cold straight out of the frig., as we don't like butter. I put foil around the edges of the crust so that it wouldn't get too brown, and took them off at near the end of the baking time to a get a golden brown crust, and I did freeze the crusts in the pan before putting the pumpkin mixture in, as suggested in the Spiced Pumpkin Pie recipe I used. I also did as others suggested in rolling it out between 2 sheets of waxed paper, and dusting lightly with flour so it wouldn't stick & it was a dream to work with. It turned out great. I'll post the Spiced Pumpkin Pie also in case anyone wants to try it. This recipe makes enough dough for two crusts.

    Recipe #20984

    This is my version of a cranberry-apple pie recipe I found here. The cranberries are much less tart/bitter in my recipe, and since they have been cooked down in a preserve-type recipe, they still impart a very cranberry flavor. My little niece, the family cranberry relish chef, helped with the preserves, which make the pie filling a lovely rosey red...and so this pie is named for her. You can leave out the cranberry preserves all together and you'll still have an apple pie that is to die for.

    Recipe #105113

    Perfect for Thanksgiving or Christmas, or even a sophisticated Halloween party. Plus, they can be made up to 2 days ahead of time!

    Recipe #105826

    1 Reviews |  By Kim D.

    I've been making this pie for years now, it's my Dad's favorite! I found the recipe in a Helen Corbitt Cookbook.

    Recipe #52905

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