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    You are in: Home / Community Forums / Celebrity Chefs and Famous Cooks / Fine Dining and Other Good Recipes on Zaar !!
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    Fine Dining and Other Good Recipes on Zaar !!

    Go to page 1, 2, 3, 4, 5, 6, 7, 8  Next Page >>
    Thu Jan 29, 2009 12:46 am
    Forum Host
    JOIN OUR GOURMET RECIPE CLUB! icon_wink.gif icon_wink.gif

    We as hosts were feeling our way towards a thread like this ... somewhere where certain recipes -- whether "fine dining" or not -- can be retrieved from the Zaar back cupboard, for your enjoyment! There is no other thread like it on Zaar!

    Now here it is! We are all looking for that recipe -- a sauce, a salsa, an egg dish, a main dish, a dessert, a starter, ANYTHING, which you consider to be, maybe, of restaurant standard but easily made in a home kitchen,

    Do post your recipes, if possible with a photo (a photo, as they saying goes, speaks a thousand words! icon_wink.gif ). Please do not list too many -- just pick what you find best and most reliable. We're waiting!

    Later on in the thread -- see pp 5 and 6 and onwards -- we tie up with the first forum on the Zaar list, WHAT'S IN SEASON NOW. So, when you have a little time to spare, do scroll through this thread, and enjoy!! icon_biggrin.gif icon_biggrin.gif

    Last edited by Zurie on Sun Sep 20, 2009 10:13 am, edited 4 times in total
    Thu Jan 29, 2009 1:30 am Groupie
    Thu Jan 29, 2009 7:37 am
    Forum Host
    Gee, Jan, I like the way you left spaces between "sets" of recipes -- much easier to read than one solid block!! Will work my way through those! (Except the Barramundi one ... that is so uniquely Australian! icon_lol.gif )

    Here are four, none of them mine, which I would be very happy to be served in a top-end restaurants:

    Quiche Lorraine Cups

    Zucchini Marinata (Marinated Zucchini Salad)

    Beef Carpaccio This one desperately needs a photograph!!!

    Paupiettes De Porc - French Stuffed Pork Fillet Parcels

    Aaand ... the chefs are Bergy, Cookgirl, Ingy and French Tart.

    Last edited by Zurie on Sat Feb 21, 2009 9:07 am, edited 1 time in total
    French Tart
    Thu Jan 29, 2009 7:56 am
    Forum Host
    Here it is Zuri - the link from the French forum:

    Fine and Restaurant Dining in France

    I WILL be back with my own recipes etc.............but I am very busy in Tidy Up and Count the Rood Tiels mode!!!
    Thu Jan 29, 2009 8:15 am
    Forum Host
    This is ours served up to us by the chef at the table (5 star restaurant) and we copied Delectable Crayfish (Lobster) 215215

    Another which is our own but I believe is worthy of a first class restaurant is

    Creamy Garlicy Seafood Marinara 256460

    Yes we love our seafood icon_lol.gif

    Thu Jan 29, 2009 9:23 am Groupie
    I am flattered Zurie thanks I will be back to add a couple
    Recipe Reader
    Thu Jan 29, 2009 10:35 am Groupie
    Thu Jan 29, 2009 10:43 am Groupie
    Here are 3 recipes that I have served over & over again with raves

    Mexican Ceviche Serve for a luncheon in larger portions or as a first course at a dinner party

    Mimosa Salad Lovely dinner salad

    Phoney Abalone

    Well worth the effort
    Thu Jan 29, 2009 11:49 am Groupie
    Fri Jan 30, 2009 1:17 am
    Forum Host
    Lovely recipes posted here!!

    Just keep firmly in mind: we are looking for dishes which you would be happy to pay for at a top restaurant, or proud to serve at home! Dishes which are not hard to make, but preferably dishes which are not ordinary, everyday, thrown-together fare.

    I think we home cooks are all looking for inspiration for a really special dish!

    Watching re-runs of British Masterchef, where ordinary people like us battle it out to become a "master chef", it strikes me that the two judges keep hammering on presentation (no messy plates), flavour, and originality.

    They also dislike too many "things" on a plate, and time and again one of them will pick up the parsley, or the cilantro on the side of the plate (disdainfully)! icon_lol.gif Nothing goes on a real restaurant plate which is not meant to be eaten ...

    And they also critcise large plates of food. It should look clean and elegant. I'm picking up lots of tips! icon_biggrin.gif icon_biggrin.gif

    Last edited by Zurie on Wed Jul 29, 2009 11:10 am, edited 1 time in total
    Fri Jan 30, 2009 1:33 am
    Forum Host
    It's high summer where I am, so the mind turns to lighter fare. There are quite a few salads among this lot. Only one recipe is mine, but I forgot to note down the names of the other cooks, sorry!!!

    Spinach Salad With Grilled Apple Cured Bacon Wrapped Sea Scallop - Now this is what one wants as a light lunch, on the deck of a seaside restaurant, with a chilled glass of Merlot rosé (my current favourite! icon_wink.gif )

    Goat Cheese & Fig Salad With Sherry-Walnut Oil Vinaigre - Another lovely salad of the kind I like to order for lunch. And, dear waiter, a glass of chilled sauvignon blanc, please!

    Grilled Baby Chicken Cajun Style - The stuffing can be fiddled with by the creative cook, to give it extra oomph. This sounds like a great dish.

    Lemon Pepper Fish Greek Style - Simple, and just perfect for sea-fresh fish fillets! I'd shorten the oven grilling time, as fish is done so quickly.

    Roast Balsamic Beetroot With Walnut Crusted Hot Goat's Cheese - Another summer lunch salad. Beets are flavour-of-the-month, and very nutritious!

    Salads in Tortilla Shells - I did steal this idea from a restaurant, where we sat outside in the leafy shade of oak trees, on a hot day. You nibble the "bowl" while eating the salad!

    New York Cheesecake - Now who can resist this at the end of a light meal??
    Fri Jan 30, 2009 1:48 am
    Forum Host
    Fri Jan 30, 2009 5:43 am
    Forum Host
    Dee, that's great!! I like it that you actually often mention the restaurant or the chef!!

    Seems like a new cookbook is calling my name ... icon_biggrin.gif
    Sun Feb 01, 2009 10:39 am
    Forum Host
    These could be fine dining (or 5-star) recipes! Just add your own touches! icon_biggrin.gif

    Bleu Cheese Beef Tenderloin does not have a photograph, but reading it, it is obviously very sophisticated. I'd prefer the beef rare, when I make this.

    Individual Smoked-Salmon and Avocado Mousses for Any Occasion is a great appetizer/starter, and is so easy to make. It also helps that it is prepared beforehand.

    Nougatine With Preserved Fruit, from the Tsitsikamma Forest Inn is served at a popular hotel near our Knysna forest (remnants of an ancient jungle). It's difficult to "plate up" prettily, but is such a gorgeous dessert!

    A French Country Affair! Elegant Omelette Gateau W/Chive Flowers - A great dish for a brunch or fancy breakfast, and definitely 5-star! A French Tart recipe.

    Chocolate Torte from co-host Katie in the UP -- Wow, Katie, this is worthy of any Michelin-starred restaurant! Yummy!

    Tue Feb 03, 2009 12:34 pm Groupie
    Hi Zurie, great idea thanks, I would start with

    "Gravadlax With Beetroot, Dill and Vodka" simple but stunning to look at and would go so well with "Lemongrass and Pink Peppercorn Vodka" both from Silvena Rowe

    "Parmesan Shortbread" would be a nice pre-prandial nibble with the above Vodka, a Sue Lawrence recipe

    "Grilled Aubergine (Eggplant) in Honey and Spices" would be an interesting starter from Gillie Bezan

    "Saffron Pavlova With Lime Curd" is a sophisticated take on a Pav, by Paul Gayler
    Go to page 1, 2, 3, 4, 5, 6, 7, 8  Next Page >> E-mail me when someone replies to this
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