Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


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 / Trinket's Unreviewed Treats
    Lost? Site Map
    food image

    135 recipes in

    Trinket's Unreviewed Treats

    Here are my unreviewed specials, all organized in these categories: Sauces, dressings/dips;salads;snails;poultry;vegies;seafood;meats;brunch/breakfast;drinks;desserts; and breads.
    « Previous 1 2 3 4 5 6 7 Next »
    Displaying up to 20 pages of results. To see all results, or register.

    Dickie Brennan's recipe for meuniere sauce mainly served over pan-sauteed trout in New Orleans. But so many other great uses for this very tasty sauce.

    Recipe #310697

    This is Martha Stewart's Carpaccio Sauce but I have used it in so many other dishes it deserves its own spot. Last week I used the sauce combined with white wine and chicken broth to deglaze the pan after searing some pork tenderloin medallions. I also used it to flavor some caponatta, and stuffed it into cherry tomatoes mixed with blue cheese. This sauce rocks. Let me know if/when you use it!

    Recipe #356458

    I saw Ina Garten today make Recipe #349234 and topped it with this wonderful looking garlic rouille. I have to post it so I can make this later. *Please only use fresh eggs with this recipe.

    Recipe #349107

    This is such an easy, throw together sauce for crudite, smoked sausage bites, or steak bites. This recipe comes from Out of the Frying Pan.

    Recipe #323837

    This wonderful sauce was created by Gus Martin, executive chef at Dickie Brennan's Palace Cafe in New Orleans, to drizzle over Recipe #319201. Crystal hot sauce is the main ingredient. If you cannot find Crystal hot sauce you can substitute with Louisianne but not Tabasco, it does not have the same flavor. Honestly, Crystal hot sauce has the most amazing taste you really should have it shipped if you can't get it locally. This sauce is so good with just about any fish, or cheese grits, scrambled eggs, you name it!

    Recipe #319359

    This is the first tartar sauce I liked. This has the taste of tomatoes and jalapenos mixed in with good quality mayonnaise. This recipe comes from Simply Elegant, a cookbook from the Windsor Court Hotel in New Orleans. This is a lovely accompaniment to crab cakes, fresh fish, or fried duck.

    Recipe #337074

    From Rutherford Hills wines, this is their Fancy steak sauce recipe. They suggest serving over whole roasted beef sirloin. I have yet to try it but sounds rather nice.

    Recipe #258453

    Courtesy of Southern Living, this recipe is for their Roasted potato and green bean salad. But we like it on our home grown arugula. Try it this summer when the tarragon is fresh.

    Recipe #299039

    This comes from the always lovely Windsor Court Hotel in New Orleans. This recipe is part of a collection written by Chef Kevin Graham. It is tart, salty, and divine on baby lettuces, and it contains cheese! Need I say more?

    Recipe #223017

    This is our family's favorite salad dressing. I finally followed my husband while he made it and wrote down the ingredients. Hope y'all like it as much as we all do! Toss with a head of Romaine or serve as a dip with crudites.

    Recipe #277158

    I love caramelized onions, and anytime I think a well-used recipe needs help, this is what I try. In this instance, I have been making Mary Emmerling's chile con queso for years and just wanted a wee bit more flavor. So, here's the outcome: Over The Top, WOW! And, here's a note: I am not a fan of Velveeta but it does a good job in place of the cheeses in this recipe. I just can't make myself purchase it.

    Recipe #310694

    This is a refreshing, summer-time salad dressing. I use this dressing on assorted greens, a diced apple, and toasted pecans. Use your favorite salad and try this warm-weather dressing. Great with grilled fish.

    Recipe #224936

    One of my favorite lunch spots in Houston was the cafe at Sakowitz. I would go with my Mother and have the soup du jour with assorted tea sandwiches and fruit salad with poppyseed dressing. One of the tea sandwiches was filled with this delicious ham salad. I tried to recreate this ham salad many times and finally got this right. Hope you like it as much as I do--

    Recipe #332275

    On a hot summer night, what is better than a cool salad? This goes with grilled chicken or fish really well. I sometimes add chopped apples, fresh herbs, and top with sliced green onions. Substitute vegetable stock for a vegetarian dish.

    Recipe #302601

    My DH's very young uncle served this to us one night. It's so fresh and delicious with tortilla chips and ice cold beer. Great summer app! I like to add chopped cilantro and a bit of lime juice, also.

    Recipe #313436

    Very nice on a warm summer day! Serve as an appetizer with a chilled white wine or a spakling wine. This was featured in British Homes and Gardens.

    Recipe #231190

    This is from La Vera Cucina Italiana by Donaldo Soviero. Every recipe in his book is classic Italian. This salad is the one he calls the most elegant with a wonderful combination of mushrooms, cheese, celery, olives, and truffles (optional).

    Recipe #276161

    I found this delicious, fresh recipe in This is a great summertime side dish! Instead of fresh basil you could also use parsley, oregano, or thyme.

    Recipe #308321

    Elegant, crispy and light salad with a slight tang of blue cheese.

    Recipe #231189

    This is my favorite dish with quail. The recipe comes from Restaurant 21 in NYC, and was published in Gourmet magazine. I have been making this special salad for years and it never fails to impress! It only takes about 30 minutes to prep but really needs at least three hours to marinade.

    Recipe #222111

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

    Free Weekly Newsletter

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

    Your e-mail is safe. Privacy Policy

    Over 475,000 Recipes Network of Sites