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    You are in: Home / Cookbooks / Tried and True Recipes
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    16 recipes in

    Tried and True Recipes


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    Wish you could smell my kitchen right now, I'm dyin'! Made a huge pot of this for catering tomorrow. It's taking everything I've got not to just dive into the pot! This serves at least 10-12, but you can easily cut it in half, or freeze the leftovers for a rainy (or snowy!) day! I'm serving them this with my green beans w/bacon, onions and balsamic vinegar, homemade bread knots, and cherry pie a la mode! (I'll post my green bean recipe for you, too).

    Recipe #138239

    Huli huli means to turn over and over in Hawaiian, so no matter what method you choose to make this recipe, the key is to Huli Huli :) This chicken dish is tender and so DELICIOUS, and is a FAVORITE in my household. I hope you enjoy it as much as I do! Try it on pork or ribs, it's great also!!! Cooking time does not include marinating time.

    Recipe #247708

    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

    My Mom used to make this for us, after she was just a little too old to stand in the kitchen for too long...It was one of her favorites that was easy to make, yet tasted like good old-fashioned comfort food...Sure do miss my Mom!!!

    Recipe #125487

    My mom made this for me each time she came out to help after the birth of my children. She did the cooking and made this wonderful, simple and super tasty dish! I still make this a lot on cool nights. Very comforting and can be done super quickly. My kids love it too if I don't spice it up too much. I like to add a few shakes of crushed red peppers to the dish. We usually serve this over rice but I bet serving it over egg noodles would be great too!

    Recipe #317485

    The peas in this aren't really peas at all, but red beans. It is customary in the Caribbean to refer to beans as "peas". This recipe uses coconut cream, but the flavor is mild and not overpowering--just enough to give a hint of island flavor. The scotch bonnet is not as fiery as you'd think as well, since it is added whole and not cut (to expose the seeds and membranes). If you want it hot, you can cut it open, but the dish has a mild flavor of chile overall. Great serving ideas for this recipe would include jerk chicken, calalou, conch chowder, beef patties, or curry. For dessert, I have served this with Caribbean Lime Mousse (recipe posted here).

    Recipe #97745

    A great accompanyment to any "Southern Barbeque" or by itself with a side of cornbread.

    Recipe #32386

    339 Reviews |  By Kree

    This is almost too easy to be called a recipe, but I had to share it anyway. I came up with it one night when I wanted a nice meal but wasn't feeling too motivated. I love Crock-Pot cooking!

    Recipe #95569

    The sweet tangy sauce this chicken cooks in results in delicious, sweet, slightly sticky chicken that is just delicious. It may be the ugliest chicken you've ever seen (especially if you skin the chicken first, as I usually do), but it sure does taste good.I usually grab a "family pack" of select chicken parts or I use drumsticks and yank off all the skin with the help of kitchen shears. A serving is two pieces each. I originally found this in one of my favorite community cookbooks, "Enough to Feed an Army" years ago. This is my adaptation and I gave it the name "Ugly Naked" based on my method of skinning the chicken.

    Recipe #40106

    24 Reviews |  By PanNan

    I'm often asked to bring these to potlucks and family get-to-gethers. I always have to make extra, because my kids (even the biggest kid - DH) sneak them before I can get out the door with them. Three of the top U.S. egg producing states are in the midwest. No wonder these little jewels are so popular at those church potlucks in the Midwestern U.S. region.

    Recipe #58204

    Greenbeans with smoked bacon (or ham hock) and potatoes.

    Recipe #41323

    An old family recipe that's been tweaked little by little over the last 100 years. This makes 2 large pans about 1/2-3/4 filled. To relieve holiday stress make the pre-cooked dressing the week before Thanksgiving and freeze. Use one pan for Thanksgiving and one for Christmas. Begin defrosting 2 days before in the refrigerator. I split the prep process between 2 days. On the first day make the cornbread, boil the fryer, pick the meat and save the broth. The second day assemble and freeze. For OAMC split dressing into even smaller portions; may need to reduce bake time. My picture is of a smaller baked portion.

    Recipe #404333

    Really quick and easy, but delicious way to do your Chicken wings! Don't forget to wait until the wings are done before brushing with the sauce, or your wings will burn. Recipe originally by Russell Gwatney and Rick Dalton. Prep and Cook time does not include the time to get the grill ready.

    Recipe #373169

    This is the way I was taught to cook yellow summer squash from my mother. It is great served over rice with fried chicken or fried pork chops. Down home southern meal. The recipe can be adjusted to serve as many people as needed.

    Recipe #373560

    A very easy and delicious turkey dish! I most always make this dish with recipe#186700 on the side, it goes so well together! You can also make this with chicken legs or pieces, just reduce the cooking time. This recipe can be doubled.

    Recipe #102817

    Oh boy, these are good-good-GOOD! If you like stuffed burgers and poppers, you'll love these. :)

    Recipe #29251


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