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    You are in: Home / Cookbooks / Tried and True
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    52 recipes in

    Tried and True

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    This is an absolutely fabulous winter warmer! It is so simple to make and just wonderful on those cold nights.

    Recipe #309704

    This is really a great recipe! It is fast, simple and you usually have the ingredients on hand. I never use a mix! I got this from my sister years ago, and I have shared it many times.

    Recipe #25690

    This is another favourite restaurant item in South Africa. This piquant sauce has a rather off-putting name but nothing to do with monkeys, I promise!

    Recipe #80107

    I came across the recipe from a copy cat recipe source. The 2 hours includes dough cycle time. This is one of the best pizza dough recipes I have found.

    Recipe #51209

    From the Magnolia Bakery. Makes enough for a 2-layer 9-inch cake or 2 dozen cupcakes

    Recipe #133675

    This comes from the Time Life series of international cookbooks and has been a family favourite in our house for at least 10 years. It's best to set aside a morning to make these and haul someone in the kitchen to help put them together. Although they are not difficult to make, it does go faster if you set up an "assembly line". The seasoning given here is what I would consider a minimum but you may want to add more to your taste, especially when it comes to the hot pepper. You could also do half potatoes and half carrots for the filling if you like. The amount this recipe makes is also a guess based on our samosas, which are bigger than bite sized but not as big as you get in some Indian shops. If you don't have a deep fryer, you could use a wok instead. If you are really set on doing a healthier version, you could brush these with oil and bake in an oven until browned on both sides, however the texture of the dough is not as good as if you fry them. If you choose the baking option, you may also have to brush them with oil a few times and flip at least once to get them reasonably browned all over. Frying is really the preferred method.

    Recipe #117455

    Finally! A single-serving cookie without weird ingredient measurements. Quick, easy, and satisfying:)

    Recipe #356866

    This is a recipe I got from my father who got it from a little old lady he knew from Italy. I always simmer this sauce with my meatballs (recipe posted). You can also add sausage if you like. This sauce is to die for!!!!

    Recipe #92096

    4 Reviews |  By Tigg

    Really yummy. A crunchy biscuit with a lovely aroma. These biscuits are really simple and seem to be hugely popular with menfolk.

    Recipe #35976

    Meatball recipes are often challenged by chefs who claim, "Mine are the best!" Even though my meatballs ARE the best, I will make no such claim. Try them for yourself! This meatball recipe was given to me by my father who got it from a little old lady from Italy that he knew. It's amazing that she gave up her recipe to him, but I sure am glad she did!

    Recipe #92095

    1059 Reviews |  By Bev

    You've made oatmeal-raisin cookies before, so why try these? Because they're moist, chewy and loaded with raisins - and they're better than any you've tried before! From Cuisine Magazine

    Recipe #35813

    1 Reviews |  By Sara 76

    This recipe is from the Fresh & Tasty Casseroles cookbook. I can't wait to try it, it looks really rich and beefy...good comfort food!

    Recipe #345669

    Borough market brownie-maker Matt Jones shared his infamous dense chocolate brownie recipe on BBC Good Food, and I am posting it here for safe-keeping! For anyone who has tasted one of these brownies, the experience is sublime.......deep, intense and chewy brownies that are packed full of lucious chocolate! Borough Market is London's oldest food market, its origins date back from the time when the Romans built the original London Bridge. And, although it has moved from where it was originally established, Borough Market has occupied its current site for the last 250 years. You can find both food and non-food items in this market, but locals regularly go here to get fresh produce from various parts of the British Isles. One of the most popular foodie treats in the market, is the ostrich burger, as well as these delicious brownies. Makes 12 LARGE squidgy brownies.

    Recipe #390814

    I got this recipe out of a Dish Magazine. It is beautiful! Prep time included time to marinate. I sometimes marinate over night.

    Recipe #426368

    These are so easy to make and so easy to eat! Cookies and Cream in truffle form. Divine!

    Recipe #87967

    My friend Stace made this for me one night and it is SO good. It was really good when she first made it and brought it over but it was even better the next day after being stored in the fridge overnight. Cooking time is chilling time. This can be made and stored in an airtight container in the fridge for up to a week (if it lasts that long)

    Recipe #396244

    My nana gave my mum this recipe. And she gave it to me. She uses these biscuits as bribes at work :) They are good. I also use the dough to make "spice people" because my kids prefer them to gingerbread men :)

    Recipe #380096

    My dad sweet talked the barmaid at the local tavern for this recipe. It is so good on pork bones or pork ribs.

    Recipe #380119

    These are my FAVOURITE!!! I love them. I could eat them every day if I was allowed. I had massive cravings for them when I was pregnant with my youngest son......And had none on hand which was inconvenient as I had to wait three weeks after bottling before I could eat them. :) Needless to say, they are fabulous. I think that my Dad got this recipe from my Nana. He likes to reserve the sauce once he has finished a jar and throw in more onions. Not sure where it originates from.....I have only seen one recipe on here that is similar.....please try. Cook time is soaking/storing time.

    Recipe #380118

    I'm not sure where mum got this recipe. But it is a lovely addition to family gatherings. Worth the extra effort. You can find the recipe for the soya sauce rice dressing in my recipes.

    Recipe #380112

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