Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

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 / Cookbooks / 0 Reviews and Tags recipes
    Lost? Site Map
    food image

    28 recipes in

    0 Reviews and Tags recipes

    Bob in the box.
    « Previous 1 2 Next »
    Displaying up to 20 pages of results. To see all results, or register.

    From: "The Art of South American Cookery" by Myra Waldo, 1961ed. Posted for Zaar World Tour 4.

    Recipe #306304

    From “A Taste of Africa” by Dorinda Hafner. -Ivory Coast.

    Recipe #305852

    From: “South of the Sahara: Traditional Cooking from the Lands of West Africa” by Elizabeth A. Jackson.

    Recipe #309591

    From “North African Cooking” by Hilaire Walden. “It is generally recommended that the lamb used for Keftas should contain about ten percent fat, to bind the ingredients together and keep them moist during cooking. Leaner meat can be used, however, if you do not mind crumblier, slightly drier Keftas.”

    Recipe #305983

    From “The Africa Cookbook Tastes of a Continent” by Jessica B. Harris Algeria. The liver can be speared on toothpicks as khemia, an appetizer nibble.

    Recipe #305847

    This is an American version of the Hungarian Dobos Torte. Six thin cake layers filled and frosted with dark chocolate cream, then topped with shattery caramel candy. I used to request this as my birthday cake as a kid because it looks so impressive and I loved to crack the candy topping. It really is more of a grown up cake though, not very sweet. I haven’t had it in ages but it is well worth the work if you want to impress someone.

    Recipe #441854

    From “North African Cooking” by Hilaire Walden. See my Recipe#206852

    Recipe #307353

    I don't care for coconut but my Grandmother says this is an excellent recipe and I trust her opinion. She found the recipe in a coconut scented candle box of all places!

    Recipe #288364

    From: "The Art of South American Cookery" by Myra Waldo, 1961ed. Posted for Zaar World Tour 4. -Brazilian Fashion.

    Recipe #307317

    From: “South of the Sahara: Traditional Cooking from the Lands of West Africa” by Elizabeth A. Jackson.

    Recipe #309613

    This is a nice hearty warming fun flavorful fiber filled soup. It's adapted from a recipe I found in a Coca Cola cookbook. I'm sure you could play with it even more than I did adding garlic, carrots etc. It can also be made with a ham or beef bone omitting the bouillon cubes. It didn't specify the type of lentils but looking at the cooking time I surmised it was a whole type. I used whole red lentils (Masoor) which turned out perfect! I also added in some cooked crumbled bacon per my husband's request and it was great in it.

    Recipe #357563

    This is my new favorite pasta recipe. I've made it about 10 times the last few months because it's so easy and so good. It's adapted from a grocery store recipe. It's great even without the chicken. You can add onion to this also by sauteing some in the olive oil before adding the tomatoes. Please use all fresh ingredients for the best results.

    Recipe #432820

    From: “The Art of African Cooking” by Sandy Lesberg.

    Recipe #309588

    From “North African Cooking” by Hilaire Walden. *If using semolina you will need more liquid.

    Recipe #305986

    Potato Dumplings. I got this from my wonderful co-worker Rebecca. It is her Hungarian Dad's recipe. She suggests serving it with Chicken Paprikash which I've also posted.

    Recipe #308193

    From: “The Africa News Cookbook, African Cooking for Western Kitchens”. South Africa, Dutch territories East- Indies origin. Any firm, fleshy fish will pickle well. Great alongside potato salad. *Needs to sit 2 days before serving.

    Recipe #309622

    From: "Iron Pots & Wooden Spoons Africa's Gifts to New World Cooking by Jessica B. Harris. I'm posting this because MarraMamba requested it. Sounds like fried peanut butter balls to me. These can be shaped into any form that takes your fancy.

    Recipe #380122

    From: “The Africa Kitchen” by Josie Stow and Jan Baldwin. These spicy cheese crackers are from North Africa and can be eaten on their own or served with a dip such as Masi Mara.

    Recipe #306824

    I got this off a turkey website. It went with a bourbon glazed turkey breast and a sweet mustard. This was the best part of the meal and it kept really well.

    Recipe #432813

    From “North African Cooking” by Hilaire Walden.

    Recipe #305858

    « Previous 1 2 Next »
    Displaying up to 20 pages of results. To see all results, or register.
    Advertisement

    Looking For More?

    pic of Cranberry Sauce

    Cranberry Sauce

    By Joanne Bryant

    63 Reviews

    Pralines

    By ratherbeswimmin'

    36 Reviews

    More cookbooks from Engrossed:

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Over 475,000 Recipes

    Food.com Network of Sites