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 / Hebrew National®'s Public Recipes
    Lost? Site Map

    Recipe Box is Here

    Save your favorite recipes

    Upload your own

    Create and manage Shopping Lists

    Share with friends

    4 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    Grilled beef franks are served with a mixture of grilled corn, black beans, and salsa. For spicier flavor, use medium or hot prepared salsa. Use 1 cup frozen corn in place of corn-on-the-cob. Cook corn in a skillet with onions and peppers. Serve with tortilla chips and chopped fresh cilantro.

    Recipe #460715

    Grilled plump beef franks served in a bun with a contemporary Southern twist—topped with a fat-free, sweet-and-sour broccoli cole slaw! Kids will never know they are eating broccoli when you make this cole slaw! It is a colorful and delicious way to add rich vitamins to their diet. Substitute your favorite buns for a unique variation. The broccoli cole slaw may be made several hours in advance. Cover and refrigerate. This cole slaw makes enough to serve 8 Southern-Style Grilled Hebrew National® Franks—if desired.

    Recipe #460714

    Beef franks, corn, red onion, and bell peppers are skewered and brushed with a chili-mustard sauce. These colorful kabobs may be assembled ahead of time, packed on ice, and taken to the park or beach to barbecue. For hickory flavor, soak 2 cups hickory chips in water, drain, and place over hot coals before grilling kabobs. Substitute frozen corn thawed for fresh corn-on-the-cob.

    Recipe #460713

    A colorful main dish pasta salad combining sliced Hebrew National® beef franks, yellow peppers, peas, and tomatoes tossed with vinaigrette and served warm. For variety, substitute your child's favorite summer veggies or your child's favorite shaped pasta. For a "lightened" version of this recipe, combine 2 tablespoons olive oil, 2 tablespoons white wine vinegar, 1/2 teaspoon kosher salt and 1/2 teaspoon ground black pepper for dressing and proceed with recipe as directed. Tip: Don't have white wine vinegar on hand? Substitute 1 teaspoon grated lemon zest and 1/3 cup freshly squeezed lemon juice.

    Recipe #460712

    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