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    You are in: Home / Cookbooks / August '07 Bevvy Swap
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    102 recipes in

    August '07 Bevvy Swap

    ........ Create a cookbook that contains all your beverage recipes (alcoholic or non-alchoholic) and any recipe that contains some sort of beverage as an ingredient (beer, wine, soda, spirits, fruit juice, etc). as well as any recipe that contains FRUIT AND VEGGIES!
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    7 Reviews |  By Elmotoo

    The English influence on Quebec cuisine can be seen in the name of this recipe. "Pouding" comes from the English word pudding, but Quebec poudings are baked rather than steamed and so they resemble cakes more than English puddings. Posted for Zaar World Tour II.

    Recipe #173568

    5 Reviews |  By Elmotoo

    I hate the term 'molded salad' - it sounds like something green & fuzzy. This is my mother's Jello salad recipe. Most people I know will turn up their nose when I say Jello salad but there are never leftovers. Hmmmm...... I'm not positive on the exact ounces - small boxs of jello, big can of cranberry & small can of pineapple. This multiplies easily & can be made several days ahead & kept refrigerated.

    Recipe #187780

    2 Reviews |  By Elmotoo

    My husband came up with this based on my love of mojitos & my craving for Chambord. YUM!

    Recipe #189722

    9 Reviews |  By Elmotoo

    Invented for the Caribbean Grilling Challenge Zaar World Tour 3 by the Whine & Cheese Gang. This is a sweet-hot, spicy salad but the dressing is cooling to the tongue while still being perky from the lime. An adventure for your palate! Feel free to swap fruits around to suit yourself.

    Recipe #234874

    3 Reviews |  By Elmotoo

    This arrived in my mail yesterday. Looked fab so I thought I'd post it & recycle the paper. It's an Emily Luchetti recipe promoted by Gourmet. Just LOOK at all the berries!!!

    Recipe #235441

    3 Reviews |  By Elmotoo

    From The African Cookbook by Bea Sandler in response to recipe requests.

    Recipe #235940

    This Mexican masa harina/chocolate drink is primarily served with celebratory meals and tamales, though it is also a comfort food in the morning, served with spicy things or given to kids to drink.

    Recipe #139211

    Found for the World Tour 2005, this looks like something dh would love! A Mexican recipe, it has been called ' "funeral coffee" because it is always served at the velorios - all-night wakes - with large trays of sweet rolls.'

    Recipe #139212

    2 Reviews |  By Elmotoo

    While hubby was creating drinks for us, he came up with this version for the kids.

    Recipe #190063

    7 Reviews |  By Elmotoo

    From my Chambord recipe booklet! 1 shot = 1.5oz according to the Webtender website. This is a really simple way to make brunch very special.

    Recipe #190067

    1 Reviews |  By Elmotoo

    from my fancy ;) Chambord cookbook. 1.5oz = 1 shot.

    Recipe #190152

    Use this whenever Godiva Chocolate Liqueur or Creme de Cacao is called for in a recipe. Personally, I would rinse the vanilla bean & add it to the jar of strained liqueur.

    Recipe #191380

    We ate at Bar Americain where I had a perfect rib eye steak & the 7 of us shared every side dish available - YUM! I had their Pear Martini, then I had another, then I asked for the recipe & our server got it for me!!! Here it is...

    Recipe #233980

    Posted in response to requests for Ugandan food.

    Recipe #235805

    4 Reviews |  By Elmotoo

    Found for the World Tour 2005 - yet *another* version of Bread & Butter Pudding!! "Very fattening but lovely, and warming too on a cold winter night." He he. I have not made this *yet* so I guesstimated at some of the proportions (butter, brown sugar & fruit) - please adjust to taste.

    Recipe #139208

    2 Reviews |  By Elmotoo

    This is a very old Canadian recipe that was handed down from one generation to the next. It is still as good today as it was then.

    Recipe #173558

    1 Reviews |  By Elmotoo

    Panna Cotta is one of the loveliest desserts around. Pair it with Chambord, one of the yummiest liqueurs around & you have heaven. "cooking time" is refrigeration time.

    Recipe #189740

    5 Reviews |  By Elmotoo

    This is a traditional part of our Christmas day dinner that has been wishy washy since my Grandmother died. I have only one 6 serving popover pan, so when I found this recipe at marthastewart.com, I was thrilled. My mother's recipe calls for putting the Yorkshires into a cold oven which is an impossibility so another thumbs up for this recipe. **It DOES call for resting/chilling for 4 hours - overnight, which is not included in the prep/cook time**. I just mixed it up in the morning. It wasn't fussy about cooktime - I started at the lower end of the recommended cooktime and checked it every 5 minutes. It just kept getting bigger & bigger!!! I cooked it for a total of 35 minutes. When it came out of the oven, Mom said it looked just like my Grandmother's. The ULTIMATE compliment. And my FIL wants a copy of the recipe. I also used a 9x13" pan so I could use the roasting pan for gravy. I had the leftovers for breakfast with a bowl of gravy. Yup, no kidding. Enjoy!

    Recipe #201950

    2 Reviews |  By Elmotoo

    Recipe by Tom Douglas. The icing for this cake is not a classic fondant, but an almost transparent powdered sugar glaze flecked with rosemary leaves and lemon zest. The rosemary is blanched first, to remove some of its pungency. For a less dressy cake, you could omit the fondant. Simply brush the cake with the lemon syrup and serve with sliced fresh figs or small bunches of grapes.

    Recipe #79641

    3 Reviews |  By Elmotoo

    A Quebecquois dessert recipe. NOT for diabetics!

    Recipe #173565

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