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    You are in: Home / Cookbooks / Unreviewed Recipes
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    I have been a long-time disliker of sweet potatoes. David (being Southern) loves them. However, all that butter and sugar aren't overly conducive to a heart-healthy diet. Then, my MIL saved the day with this recipe. She showed me how to prepare this naturally heart-healthy veggie so that they would candy themselves. Incredible! I just had to try them on her last visit, and they were just to die for--or live for! Fat-free, sugar-free, and GUILT-free; and they couldn't be any easier to make! I can't wait to see if y'all like them as much as our family does.

    Recipe #215747

    Adapted from Kittencal's "Crispy Oven-Fried Cod Fish" #155754, this outstanding fish dish will become a fast favorite in your house, too. Even my pickiest eaters were coming back for 2nds, 3rds, 4ths... :-)

    Recipe #216328

    This simple-to-make dish is great for any meal. It's power packed with protein and flavor for spicy food lovers! Don't be thrown by the finished product's appearance. They are as tasty as they are UGLY!

    Recipe #223277

    From A Taste of Italy (1996) by The American Cooking Guild: "BATTUTO: This is the first step of many dishes. Finely chopped garlic and onion are lightly sauteed in olive oil, butter, pancetta (bacon), or lard. When lightly colored and aromatic, these ingredients are called a soffritto. INSAPORIRE: This technique adds real flavor to vegetable dishes. Insaporire means 'to make more tasty.' Vegetables are added to sauteed onions and garlic and cooked to 'make tasty.' The vegetable is used for soup, sauce, or pasta. This step creates a flavor-depth that otherwise might be missing."

    Recipe #223262

    From A Taste of Italy (1996) by The American Cooking Guild: "Wild mushrooms are a specialty of northern Italy; golden brown porcini is the undisputed favorite. Rehydrate dried mushrooms with a 30-minute soak in hot water. Rinse well; trim off the tough parts. Strain soaking liquid through a coffee filter; save for pasta sauces or soups. At a fancy restaurant, an appetizer of sauteed wild mushrooms on bruschetta costs a king's ransom! Try it at home; embellish the top with shaved Parmesan cheese."

    Recipe #223259

    From A Taste of Italy (1996) by The American Cooking Guild: "Minestrone is a soup specialty of central and northern Italy. The soup might be ladled over slices of grilled country-style bread. The roots of this practice may stem from medieval times when castle servants made soup from wild herbs and recycled trenchers, which were large pieces of bread used as serving plates."

    Recipe #223215

    From A Taste of Italy (1996) by The American Cooking Guild: "Make this dish with plump, juicy tomatoes picked right off the vine. You know the kind: with every bite, the juice drips exquisitely down your chin." Cook time is marinating time.

    Recipe #223210

    From A Taste of Italy (1996) by The American Cooking Guild.

    Recipe #223187

    From A Taste of Italy (1996) by The American Cooking Guild: "A combination of dazzling colors, the bell pepper topping turns this cheese torta into a spectacular party appetizer!" Cook time is marinating time.

    Recipe #223184

    From A Taste of Italy (1996) by The American Cooking Guild: "Peppers came to Italy from the New World. The special flavor of roasted peppers, especially ripe sweet red ones, will enhance your sauces, salads, or pasta dishes. Enjoy them on slices of grilled garlic bread. Peppers roasted over a hardwood charcoal fire lend a smoky nuance to your favorite dishes." Cook and prep times are approximate.

    Recipe #223019

    This bean salad is by far one of the best I've ever had (and I eat a lot of them)! This recipe comes from A Taste of Italy (1996) from The American Cooking Guild. Here is the book's description: "Cannellini (white kidney) beans provide the mild background flavor for the crunchy, tangy, zesty ingredients in this dish. Serve this rustic salad with grilled meats or sausages. For a satisfying single-course meal, mix in a jar of imported drained tuna. Serve in a soup plate with crusty Italian bread. Do not add salt until beans are half cooked, or they will become tough." Prep time is for canned beans.

    Recipe #223016

    One night, David made chicken breast w/ roasted potatoes, parsnips, carrots, and onions for dinner. The chicken was gone in minutes, but we had plenty of veggies left over. I needed a quick and healthful breakfast for the kids, and David suggested a breakfast casserole. I baked it the night before and reheated individual servings in the microwave the next morning. One of my sons put slices between two pieces of toast for breakfast-on-the-go. Pretty clever family I've got here, eh? :D Feel free to substitute whatever works for you--hashbrowns, tater tots, waffle fries, multi-colored carrots (my fave!), sweet potatoes, etc.

    Recipe #218498

    I wanted to make lentils on a cold winter's day, so I combined two recipes to create this one. Lentils are great tasting and so good for you. I hope your family enjoys this as much as mine does!

    Recipe #218419

    This has been a long-time family favorite and richly deserves to be its own food group! My daughter inherited the cheese-lover gene and at age 3 dubbed this dip "Grandma's Cheeseball Cream" much to our delight. :-) I have seen a few incarnations of this dip, but the added cheese flavors and seasonings are what make this one stand out. This is a large recipe for a large family. Don't be afraid to halve it, but you might be sorry you did when it's gone! ;-)

    Recipe #216345

    From the magazine's August 2007 edition: "Any berry that grows on thorny canes or trailing vines, called brambles, is considered a brambleberry (raspberries and blackberries are two examples). Mix berries with some sugar and a bit of thickener (flour and tapioca in this case), and you have a very simple pie. Prep/cook time = 1-1/2 hours plust at least 3 hours of cooling time. Nutrition facts: 458 cal, 215 cal from fat, 5.2 g protein, 24g fat, 10g sat fat, 58g carb, 4.8g fiber, 854mg sodium 31mg chol.

    Recipe #244552

    From the August 2007 edition of Sunset magazine: "This is a main course built for summer: substantial but light, with a refreshing salad beneath. If you'd prefer skinless fillets, by all means use them, but be aware that the delicate edges may break up a bit. 'For serving,' says Valerie, 'I do a final drizzle of olive oil,' which creates an appetizing shine." Nutrition facts: 510 cal, 234 fat cal, 46g protein, 26g fat, 3g sat fat, 20g carb, 3g fiber, 916mg sodium, 73mg chol.

    Recipe #246153

    From the magazine's August 2007 edition: "'It's like a grown-up's milkshake,' says Valerie. A cookie or two on the side are nice." Nutrition facts: 266 cal, 135 fat cal, 4.6g protein, 15g fat, 9g sat fat, 31g carb, 0g fiber, 106mg sodium, 58mg chol.

    Recipe #246157

    From the magazine's August 2007 edition: "Karen Schmitt, Phoenix - Schmitt created this quick one-pan dinner with the colors of an Arizona desert sunset in mind." Nutrition facts: 462 cal, 99 fat cal, 33g protein, 11g fat, 1.7g sat fat, 57g carb, 4.6g fiber, 882mg sodium, 142mg chol.

    Recipe #246160

    From the magazine's August 2007 edition: "Catherine High, Bothell, WA - High's hearty sandwiches pack beautifully for toting along on a picnic or to the beach." Nutrition facts: 398 cal, 261 fat cal, 20g protein, 29g fat, 8.5g sat fat, 22g carb, 1.2g fiber, 1,449mg sodium, 64mg chol. Note: cook time is pressing time.

    Recipe #246162

    From the August 2007 edition of Sunset magazine: "Valerie likes to make this refreshing version of the classic Italian salad at the height of summer, 'when everyone is sick of tomatoes.' If your plates aren't white, she says, start your layering with the mozzarella--its creamy paleness will look pretty against a color." Nutrition facts: 481 cal, 342 fat cal, 21g protein, 38g fat, 22g sat, 10g carb, 1.7g fiber, 922mg sodium, 80mg chol.

    Recipe #246194

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