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 / TRIED AND TRUE FAVORITES
    Lost? Site Map

    128 recipes in

    TRIED AND TRUE FAVORITES

    These have all been tried and found to be "repeaters." Many are family favorites.
    « Previous 1 2 3 4 5 6 7 Next »
    Displaying up to 20 pages of results. To see all results, or register.

    from "honest fare" - http://honestfare.com/guiltless-blue-cheese-dressing/

    Recipe #447455

    This is how my mother-in-law taught me how to cook a pork roast when I was a new bride - 1959! I have updated it a little. At that time, I didn't know how to boil an egg.

    Recipe #173905

    This has been a favorite since the 1960's. I have no memory of where I originally found this recipe but it is quite good and very easy to prepare.

    Recipe #202859

    A good family dish made with economical beef, either chuck or round, sliced into thin strips and then cooked until tender. You can prepare the beef ahead and refrigerate just before adding the vegetables and finish cooking later. If you want to halve this recipe, just use half of the ingredients, but you may need to add some water. To make 8 servings, you would double the ingredients but reduce the water to 1-1/4 cups and add another 1/2 T. cornstarch.

    Recipe #438141

    My great grandparents are from Lebanon and I am learning to make all of the wonderful recipes they have passed down through the family. As I learn, I will post and share here. The Stuffing for the squash can be used to stuff Bell Peppers, Tomato, or as the filling for cabbage or grape leaf rolls. My father lives rather close and so I use him as the taste tester. He commented that the Koosa was the most flavorful he's had in a while. Note: Unless you have about twice as many squash, or want to also stuff a bunch of green bell peppers, you may want to halve the stuffing recipe. I had a ton left over. You will need to be able to cover the squash with a bit of water in whatever pan you choose, so a deep frying pan or a shallow pot will work. Keep in mind that all the squash will need to be able to sit in the bottom of the pan, not on top of each other.

    Recipe #180055

    This is a great week-day supper. Fast and delicious! We always have this with a big bowl of rice, and everyone just loves it - even the kids! You can add any other veggies that your family likes!

    Recipe #39554

    79 Reviews |  By PanNan

    I'm always asked to share this recipe, and people are often surprised to see how similar the ingredients are to their own recipe. While the ingredients may be similar to other posted recipes, the technique is the key to this outstanding potato salad. The specific ingredients are important, too. Russets absorb the flavors best, but don't hold their shape well. Dicing them after they are cold, and folding the other ingredients in gently, takes care of that problem. Don't skimp on the mayo and other dressing ingredients. The potatoes will absorb a lot of moisture, and you want a creamy salad. Another key to flavor and texture is the very fine chopping of the onion, celery and pickle. You want the flavors to disperse throughout the whole dish, but when you take a bite, you want to bite into potato, not an onion chunk. For smaller apetites and crowds, you can halve the quantity easily. In Louisiana and other states where they serve Cajun food, potato salad is often served with gumbo.

    Recipe #63017

    This is a taste sensation and great grilling recipe. My sister served this at a family cookout. Everyone thoroughly enjoyed it and clamored for the recipe. (Plan ahead, needs to marinade)

    Recipe #99501

    A classic, and a snap to put together.

    Recipe #60637

    I think I would eat anything, as long as it was cooked in coconut milk (not an assertion I really want to test). This is from Sundays at Moosewood.

    Recipe #176928

    Plan ahead the dressing needs to chill for 2 or more hours before using, feel free to use different cheese and nuts, I have tried this using other but I have to say the feta and candied walnuts are the best... you will LOVE this salad!

    Recipe #370936

    Adapted from The Barefoot Contessa.

    Recipe #408281

    Gotta love this dish. One of our all time favorites. COOKS NOTES: Substitute baby spinach for green beans. We also like to serve with basmati rice.

    Recipe #169130

    What would summer, or anytime really, be without macaroni salad? The variations are endless, but this one is my favorite. I hope you will give it a try and enjoy it as I do.

    Recipe #155847

    I found this on another recipe website...it's really easy, fairly inexpensive (I had all the ingredients at home already) and the leftovers are super! I really hope you enjoy! I serve with Shortcut Sticky Rice, Recipe #105013. The cooking time does not include the marinating time of 2-3 hours. Hint: I made the 2nd batch of marinade right before I cooked the chicken.

    Recipe #124200

    39 Reviews |  By Marie

    Marinate for a minimum of 2 hours for very tasty and tender steaks. Original recipe from Allrecipes, but adapted to my taste.

    Recipe #129403

    70 Reviews |  By GaylaJ

    Very simple preparation that preserves the delicate, sweet flavor of the scallops. I didn't have Romano on hand, so I used Parmigiano-Reggiano and just grated it directly over the scallops in the skillet.

    Recipe #134951

    These dinner rolls bake to a beautiful golden brown. They are hearty with whole wheat and rich with old-fashioned goodness !

    Recipe #285831

    This is from HeartSmart Chinese Cooking, by Steven Wong. Every single recipe in this book is delicious, and since I can't post them all, you should just buy it. The recipes are great because they taste authentically Asian, but are a lot lower in fat and salt than a lot of traditional recipes. Prep time includes marinating time. Can be served over rice, but I find it's a filling meal in itself.

    Recipe #74528

    easy as 1 ...2....3...its creamy texture is perfect for sandwiches,,,

    Recipe #88152

    « Previous 1 2 3 4 5 6 7 Next »
    Displaying up to 20 pages of results. To see all results, or register.
    Advertisement

    Looking For More?

    pic of Broiled Fish with Dill Butter

    Broiled Fish with Dill Butter

    By PanNan

    6 Reviews

    pic of Chinese Plum Sauce

    Chinese Plum Sauce

    By Dancer^

    17 Reviews

    More cookbooks from TXOLDHAM:

    Free Weekly Newsletter

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

    Your e-mail is safe. Privacy Policy
    Advertisement

    Over 475,000 Recipes

    Food.com Network of Sites