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    You are in: Home / Cookbooks / Ethnic Flavors
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    75 recipes in

    Ethnic Flavors

    German, Irish, Mexican, cultural/international
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    Flavorful and crisp, a wonderful accompaniment to many foods. Adapted from Partyline with the Hearty Boys.

    Recipe #191057

    Posting this for ZWT 2006, this is a nice spicy (but not TOO hot) chicken dish. Serve this with rice and/or Chapati bread. This goes together quickly and then simmers leaving you free to do other things.

    Recipe #173049

    Beer battered fish with a "secret" garlic cilantro sauce, guacamole, and salsa. The fish are double fried allowing you to do most of the preparation ahead of time and making the fish crispy. My mom has declared this her favorite meal. Grandmother said this was the best fish she has had in 89 years and 10 months. This really makes more servings than listed, but people usually continue eating these even when they are full!

    Recipe #286078

    This is a recipe that I've used for years. It's so quick and easy for a week night meal and has such wonderful flavor.

    Recipe #40339

    You know the nice, sweet, thick Teriyaki sauce you get from your favorite takeout joint? Now you can have it at home.

    Recipe #133751

    I created this recipe to make Thai Chicken Wings this weekend, and it was great! Use this sauce in any of your Thai recipes asking for Sweet Chili Sauce. This recipe is medium hot, so use the chilis according to your taste! I also use it on my sushi, egg rolls, and spring rolls, and it is incredible!

    Recipe #206003

    One of my husbands favorites. When he is mad about something, all I have to do is make something with shrimp and viola', a happy hubby.

    Recipe #161214

    Impress everyone with these delicious Calzones. The filling is what I enjoy, but just like a pizza it can be adapted to any taste.

    Recipe #10511

    44 Reviews |  By Lorac

    One of my favorite Chinese dishes. Great for a brunch, lunch or supper. Posted by request.

    Recipe #24687

    This is great as a main dish or accompanying your favorite Oriental meal.

    Recipe #8594

    2 Reviews |  By Rita~

    This is a spicey, smokey pepper mustard. The mustard needs to be chilled for 2 days before using. Refrigerate for 2 months or freeze. Use on your favorite sandwich, or mix with honey and glaze a chicken.

    Recipe #103943

    3 Reviews |  By Debber

    Funny story behind this one. Years ago, as a new bride, we spent about a week at my new in-laws' home. MIL and FIL were on a "juice" diet. MIL made wonderful meals for DH and I, but my poor FIL would watch us eat--I felt so sorry for him!--while he was stuck with a glass of some horrible-looking (to me) veggie juice concoction. Finally I told DH I couldn't take it anymore! So we went out to eat that night. One of the entrees on the menu was this very interesting selection. We loved it, and started making our own at home, too. Whenever we make these, we fondly remember DH's dad as we go tripping down Memory Lane, remembering those first months of our marriage. See my Recipe #217644 for the meat called for below. This is written for ONE SERVING.

    Recipe #241988

    Recipe #82981

    This is from Cooking Light. "Seder means "order" in Hebrew, and the seder meal has several components symbolic of the story retold each year. The meal always includes haroset, a condiment made of fruit, nuts, and honey. Its thick, chutneylike consistency symbolizes the bricks and mortar the Jews had to prepare when they were slaves, while its sweetness represents the joy of freedom that followed their slavery. The tradition of eating haroset as part of the seder dates back at least 1,500 years. Haroset is a kosher dish that showcases the richness of Jewish culinary traditions. As people settled in different areas, they made creative use of local ingredients. Ashkenazic Jews (those from Germany and Eastern Europe) favored apple-based haroset. Sephardic Jews from Spain and countries farther south and east, such as Tunisia, Greece, and Turkey, made their haroset with dates, figs, and other dried fruit (showcased in our Turkish Haroset). In addition to these traditions, it seems every family has its own heirloom recipe. New versions are created all the time, like New England Haroset, which incorporates dried cranberries and maple syrup."

    Recipe #229592

    5 Reviews |  By Debber

    Toss a few things in the blender, out comes a great chilled drink with a LOVELY color and GREAT taste! This is thinner than most smoothies. Frozen fruit means you can skip the ice cubes!

    Recipe #216568

    4 Reviews |  By Debber

    Gather the children when you pull these out of the oven--lots of oohs & aahs at the puffy cakes! My mother-in-law featured these on her restaurant breakfast menu, and usually makes them at least once when we're visiting. Serve with Honey Butter (below) or some warm fruit compote.

    Recipe #213901

    3 Reviews |  By Debber

    Prepare this ahead of time, then when your guests arrive, pop the pan in the oven and spend time with your guests! Also works great with almost any kind of pasta: layered like lasagna, stuffed in manicotti or big seashells, mixed willy-nilly with linguine or elbow macaroni. So many choices! Double the recipe, make two pans, freeze one and cook the other right away.

    Recipe #219354

    1 Reviews |  By Debber

    Great little casserole that sort of says "Pizza!" and "Lasagna!" at the same time, and makes you feel very comfortable and "at home"....

    Recipe #224696

    9 Reviews |  By Debber

    This is THE ONE every bride should have in her recipe box; it is the way to the groom's heart as well as the in-laws! Not soupy or pathetic, but hearty and "come hither!" Plan to bring an empty pan home if you take this to the church potluck!

    Recipe #224702

    6 Reviews |  By Debber

    The original came from our local news program with the suggestion to serve it during the Super Bowl, so I did! We had to adjust some of the ingredients to make it a main dish meal.

    Recipe #224719

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