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    You are in: Home / Cookbooks / Try It! You'll Like It! by JackieOhNo!
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    188 recipes in

    Try It! You'll Like It! by JackieOhNo!

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    A sparkling wine cocktail takes the celebration that one step further!

    Recipe #492711

    More of a quick bread than cake, this is a great way to use leftover sweet potatoes or yams after your holiday feast!

    Recipe #491039

    I used to always make a cooked cranberry sauce, that I believed was quite wonderful. Unfortunately, it used to generally go untouched. Then I decided to throw this together, and it was one of the biggest hits of the table! Everyone takes a little, and they don't have any idea what the secret ingredient is that keeps them asking for more! Don't tell....

    Recipe #491572

    These aren't your ordinary creamed onions that you find cooked from frozen on the family Thanksgiving table (and, by the way, that no one really eats). This wonderful dish made with shallots and leeks is both delicious and elegant, and will have your guests begging for more.

    Recipe #491764

    These cakes have been a standard holiday ritual for a very long time. I have made them for church bake sales and for gifts. The recipe yields 2 cakes, so you can keep one for yourself, and be generous with the other! This is a lovely cake served with a cup or tea or coffee, or for brunch!

    Recipe #487647

    Many, many years ago, I worked in Manhattan on the edge of the Garment District, where there were the most wonderful Jewish delis. I enjoyed treating myself to a brisket sandwich every now and then, which was something I had never tasted before. I enjoyed it so much that I had to ask how the brisket was made. This is the approximate recipe I was told. It can be served as a dinner, or sliced and served as sandwiches. Either way, it is a delightful meal. The brisket can be garnished with parsley, cherry tomatoes, pickled peppers, turnips, or stuffed olives.

    Recipe #487261

    A modification of a recipe I read about 5 years ago. It's a nice change of pace, fast, and tasty!

    Recipe #483579

    Essentially, this is Recipe #482673 by Chef #226863 that I adapted for the slow cooker. It lends itself to that method of preparation beautifully, and the result is a flavorful, tender beef dish that is very delicious. As in the original recipe, I did not include the marinating time in the prep time, so prepare accordingly.

    Recipe #484105

    Using only ingredients available in most supermarkets, t his sweet-tart punch is an inspired way to get around the so-called Blue Laws restricting the Sunday sale of hard alcohol in states such Texas. Jason Stevens of Austin's Bar Congress likes to make it in big batches for brunch. "It's a slow sipper," he says. "It goes along with the Texas tradition of sitting on a porch all afternoon long and chatting with friends." If desired, you can make ice cubes with freshly steeped and cooled ginger tea. Pair it with prosciutto-wrapped cantaloupe slices. "They're a delicious play of savory and sweet that's only heightened by the cocktail's effervescence," says Stevens.

    Recipe #485576

    Like a fancy tom Collins, this drink is all about bright, summery flavors - basil, lemon, and this particular gin's unusual hints of rose, peach, and raspberry. "This is the drink you want after you've been outside all day in the sun," says John McCarthy of Whitehall restaurant in New York. "It's t hat refreshing pick-me-up you have before you sit down for dinner." Pair it with a basil salad with grilled chicken and vinaigrette. "It works so well with the cocktail because they both focus on simple flavors," says McCarthy.

    Recipe #485578

    Recipe #481950

    Traditional Indian cuisine is very popular today - thank goodness it can also be made a lot easier today as well! Use any kind of ground meat that you like (since beef is not really traditional, but most popular in Western countries). You can even make these a day ahead and reheat them on a cookie sheet in a 300-degree oven for 12 to 15 minutes, or until hot.

    Recipe #481953

    This is a quick, modern-day rendition of an old-fashioned Old World favorite.

    Recipe #481954

    Also called "Garlic Lovers' Soup". If you don't have any stale bread, this works just as well with croutons or toast cubes.

    Recipe #481955

    Indian food is known for its unique spices. Some of them are really hot, so to cool down the flavorings a bit, this traditional cucumber relish, called raita, is often served. It's usually made with grated cucumbers, but this way it's a bit easier - and still fresh and cooling.

    Recipe #481956

    This couldn't be easier, yet has Old World taste! Freeze a loaf to have one on hand at all times. Just thaw it, warm it, and it tastes like fresh-baked.

    Recipe #481957

    This Spanish dish is a lot like our Sloppy Joes, but with a little bit more pizzazz. I suggest serving this over rice.

    Recipe #481958

    If you like bangers and you like Yorkshire pudding, you'll love this combination of the two favorites. Sort of like a sausage roll! The Australians know how to make things easier! Just scoop and enjoy!

    Recipe #482028

    This is best served over rice with condiments, such as coconut, chopped peanuts, raisins, and chutney offered.

    Recipe #482043

    A perfect Puri resembles a fragile bubble. Discard those which don't poof. These are wonderful served warm with curry.

    Recipe #482046

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