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    You are in: Home / Cookbooks / Things I Tried & Loved
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    48 recipes in

    Things I Tried & Loved

    This is a collection of my most favorite and repeat recipes found on zaar.
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    Displaying up to 20 pages of results. To see all results, or register.
    15 Reviews |  By Rita~

    Tes Leches translates to 3 milks which make this so very moist! I add hazelnut creamer to the 3 milks so I thought I should name it Cuatro Leches. You will not be disappointed. This looks hard but is a very easy cake and well worth it.

    Recipe #117503

    This recipe was in my paper recently and I made them for my co-workers. DIVINE! I looked & looked and was surprised I couldn't find it already on Zaar.

    Recipe #108248

    18 Reviews |  By Dawnab

    Got this off the package of fettuccine noodles. I like that the ingrdients can be purchased in the quantites needed, so no half open packages are in my pantry. Kids and adults alike love it and it goes with everything! Most important step is to add the butter first.

    Recipe #100886

    There isn't a better pico de gallo than that of a Spanish man! And it so easy!

    Recipe #99971

    78 Reviews |  By Gerry

    While this recipe is good any time it is the first one requested when the fall apples ripen. It was passed to me by a family member. The recipe calls for an 8x8 deep baking pan. Family member uses a corning ware casserole dish for the baking which makes for a lovely dessert. I often bake it in a pie plate and when cool slice and serve as you would pie. Using white sugar in the crumb crust has it so tasting like pastry. Quick and easy to make. NOTE - recently found this recipe from an old family cookbook is called aunties 'Old Fashioned Crumb Cake' and calls for baking in a 425 oven for 40 to 50 minutes or until brown and crisp. Just made it and found baked at the higher temperature it very like an apple crisp - an absolutely delicious version of Almost Apple Pie and another great apple dessert to serve family and friends. Ovens vary - I used a slightly lower oven temp.

    Recipe #99570

    This really does taste a lot like the real thing, and it is easy to make. I got this recipe from a family member, and while I've only made it myself once (my husband just requested it as his birthday cake), I've eaten it many times, and it is a crowd-pleaser! I have only had it as cake, but I imagine it would work better for larger crowds as bars. This tastes MUCH better if it is made the day before and allowed to chill overnight before eating.

    Recipe #94698

    Delicious. Makes 2 loaves.

    Recipe #91454

    From BHG. A slow-cooker chowder.

    Recipe #89177

    This bread is moist and tender, and full of raisins, fresh apples and walnuts! Using buttermilk makes all of the diffence.

    Recipe #86021

    Moist and light. These are the only way my toddlers will eat carrots.

    Recipe #85857

    Cleaning your microwave couldn't get any easier than this!

    Recipe #82412

    I have made these a gazillon times and sent to my kids daycare. Always a hit.

    Recipe #77932

    Pillsbury Bake-Off Winner... Light & delicious!

    Recipe #75939

    On October 2, 2001, I discovered the Recipezaar Web site. I immediately joined so I could post a request for a recipe I had lost. In less than an hour, I had a reply: this recipe. Unfortunately, I never posted it into the database -- until now. My mistake. This cake was the reason I joined, and the friendly response I received was the reason I stayed!

    Recipe #73825

    This is the best Authentic Enchilada sauce I've come across. Moisten meat filling with this sauce; use in enchiladas or as meat accompaniment.

    Recipe #71916

    My parents worked on a Cracker Barrel training video (which they use to train the chefs) and got this recipe a few years ago. Cracker Barrel's recipe seems to have changed a bit over these few years but not for the best. This is their recipe though and has become a family favorite. We usually have it now for Easter and Thanksgiving and its also great for a brunch. Happy Cooking!

    Recipe #70239

    66 Reviews |  By Rita~

    This is very inexpensive compared to all the whiteners on the market. And is not the same as those gels on the market this has only 2 ingredients which you know and are at hand in every home. It gets your teeth & gums nice and clean. I do it once every couple weeks. A great way to remove wine, tea, coffee, & tarter stains. If you don't like the taste add a a drop of mint extract. It's is SAFE for your use and has been used for a long time. You can check this article at http://www.dentalgentlecare.com/whitening_safety.htm Take Note A recent report suggested a "possible" link between tooth whitening and oral cancer. It was based on two (only 2)case reports of patients who contracted oral cancer with none of the known risk factors. There are no new studies cited. We call this to your attention because the report got substantial media play. Interestingly, the report itself states that carbamide peroxide and hydrogen peroxide-chemicals generated in the whitening process-AREN'T CARCINOGENS IN THE MOUTH. June 2002 2003 2004 http://educate-yourself.org/cancer/benefitsofhydrogenperozide17jul03.shtml This is no more cancerous then the fat, grilled food and processed foods people put in their bodies filled with ingredients your can't read. If you go into your cabinet and read the hydrogen peroxide bottle it states to use as an gargle and mouth rinse.

    Recipe #69525

    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

    When our first daughter was born, a friend brought us a pail of these delicious muffins. It was such a thoughful gesture and perfect to snack on during that first couple days at home. Whenever I make these now I can still "taste" those first new days of motherhood. Thank you Erna!

    Recipe #57629

    218 Reviews |  By Dib's

    This recipe is posted by request and was found on the net-no name attached.

    Recipe #52892

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