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    You are in: Home / Cookbooks / 1-2-3- awalde's
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    63 recipes in

    1-2-3- awalde's

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    1 Reviews |  By awalde

    What you are looking for: crunchy outside, tender inside and aromatic drumsticks!

    Recipe #443142

    1 Reviews |  By awalde

    Spicy ground meat tomato sauce served in omelette

    Recipe #440754

    1 Reviews |  By awalde

    A Brazilian recipe easy to prepare great to prepare in advance. Found online and posted for ZWT7.

    Recipe #457001

    1 Reviews |  By awalde

    These are very special bars developed by the local spice merchants and made with lots of honey - very sweet, they taste just wonderful... The Leckerli was invented between 1431 and 1449. It was used to feed church dignitaries when the pope was in Basel.

    Recipe #442825

    3 Reviews |  By awalde

    Wild garlic (Allium ursinum, Bear’s garlic, or Bärlauch in German) is a wonderful chive cousin and is a very popular European species of garlic. Wild garlic pesto can be used as alternative to basil pesto as addition to pasta, tomato sauces and much more. Pick up the leaves before it had bloomed as apparently the leaves get really bitter after that point. Wild garlic can be confused with Lily of the Valley, autumn crocus and arum which are poisonous. If you have any doubt about your plant, do not eat it. The easiest way to tell if you have wild garlic or not is just to pick a small bit of leaf and rub it between your fingers. In the USA, ramp (Allium tricoccum), a wild plant with more onion-like flavor, is used for similar purposes.

    Recipe #448650

    1 Reviews |  By awalde

    Enjoy this bread with cheese!

    Recipe #445259

    1 Reviews |  By awalde

    Thai pancake are one of the hit of street food. The recipe came with the Indian culture and was adopted and adapted to the Thai taste. We had a lot times this pancakes in Thailand. My children love this and they wanted to have some at home too. I found the recipe in http://www.importfood.com/recipes/roti.html Videos: http://importfood.com/videos/038-Dish8.html http://www.youtube.com/watch?v=JFb9hn_FcSQ&feature=player_embedded#at=44

    Recipe #457508

    2 Reviews |  By awalde

    This is French and Western Swiss recipe served on Epiphany (January 6th) and is traditionally topped with a gold crown. The one who finds the hidden charm (or bean) in their slice gets to wear the crown!. The twelfth Night cake was born from a disagreement which matched bakers against pastry cooks in the 15th century. Each of them wanted to obtain the monopoly of the manufacture of the symbolic cake. Pastry-cooks are won. But Ce furent les pâtissiers qui l'emportèrent auprès du roi François 1er. But bakers could do something. Bakers played on the words : they invented the twelfth Night cake, which they offered to their customers the Epiphany’s day. Each twelfth Night cake hides a charm. Who find the charm in his portion should offer the same twelfth Night cake (which he must pay) to other present persons. (History from http://www.prime.fr/en/history-epiphany-charms.php)

    Recipe #446616

    1 Reviews |  By awalde

    A cocktail with tangerine and mint.

    Recipe #439375

    1 Reviews |  By awalde

    An extravagant and fruity cream with a precious topping. A nice dessert for your recipe collection. From Swiss “Coop” magazine.

    Recipe #447856

    1 Reviews |  By awalde

    This strawberry tart I perfumed with ginger, sesame and vanilla. It’s my favorite fruit tart, if you try you will know why! For this recipe you need a fruit tart mold with raised edges of 9-10 inches (25 cm). I use a hearth shaped one.

    Recipe #449089

    1 Reviews |  By awalde

    This bread is a fast version of rustic bread. Moist and crispy! If you don't have a baking stone, you can use a heavy metal mold. Be careful by transferring the dough into the oven. The stone is very hot, you may need some help as the dough is very humid.

    Recipe #449099

    3 Reviews |  By awalde

    This is a salad I grew up with. It is wonderful as a garnish for churrasco. If you think you can't possibly eat raw onions, the secret is to soak the sliced onions in ice water or sprinkle them with sugar and leave them in the refrigerator for a couple of hours. That will take away some of the pungency. Then when you eat them, cut the rings into smaller pieces with your fork and knife.. Posted fro ZWT7. Found in:http://www.maria-brazil.org/onion_salad.htm

    Recipe #456988

    4 Reviews |  By awalde

    4 in 1! With the same dough you'll prepare a 4 different cookies to offer to your guests!

    Recipe #441123

    1 Reviews |  By awalde

    A wonderful delicate lemonade! There are at least 150 different varieties of scented pelargonium (commonly known as scented geraniums), including mint, rose, apple, apricot, nutmeg, lemon, orange, lime, ginger, cinnamon and coconut, to name a few. Species of Pelargonium are evergreen perennials indigenous to Southern Africa and are drought and heat tolerant, and can tolerate only minor frosts. For this lemonade I use rose scented pelargoniums leaves that I became from my friends in Crete (Greece).

    Recipe #451185

    4 Reviews |  By awalde

    This plate looks wonderful and tastes heavenly. It's very easy and you can prepare this in advance. The dressing is mixed up like a pesto . You can use this dressing as well as a marinade for grilled chicken breasts and served them with grilled corn and a simple green salad. Shrimp or a good firm fish will also work well, just reduce the marinading time to about 30 minutes or so. The marinade adds a lot of flavor to light and easy meals for busy, hot summer days.

    Recipe #460105

    2 Reviews |  By awalde

    This Indonesian dish makes a fantastic pineapple side dish. Make a change and use apples instead!

    Recipe #462575

    1 Reviews |  By awalde

    A delicious apple cake topped with chocolate!

    Recipe #439342

    1 Reviews |  By awalde

    In Greece this candied orange peel is usually served as sweet. If you have nice oranges with thick peel (if possible from the garden and not treated) you should try this instead of dicarding the peel! Enjoy this as a snack, dessert, in cakes or dessert topping. I love this at most as marmelade over bread! Note: you can prepare this sweet with other citrus as grapefruits as bergamot. Or you can mix its!

    Recipe #451219

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