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 / Fantasy Food
    Lost? Site Map
    food image

    223 recipes in

    Fantasy Food

    When I look through the masses of delicious recipes I have saved on here I find myself dreaming of a day when calories, cholesterol and ceoliacs are not an issue,,,yes I know ,,it's not gonna happen, but I can dream. But I have created a fantasy cookbook for if that beautiful day comes, I have even included some delicious gluten free recipes just because they are delicious despite being gluten free. As you can tell from the amount of recipes, I fantasize about food ALOT.
    « Previous 1 2 3 4 5 6 7 8 9 10 11 12 Next »
    Displaying up to 20 pages of results. To see all results, or register.

    This is simply lean beef and kidney beans in a delicious cinnamon and cumin-scented stew, with lots of parsley and chives and a splash of lemon juice. The unusual color is from turmeric, and it's best served with rice.

    Recipe #94941

    I love the convenience of using a crockpot and love finding new recipes for it.

    Recipe #162853

    Tender chunks of beef simmered in a fragrant & fruity broth enriched with honey - a traditional Moroccan tagine at it's best! I cook mine in a traditional tagine & an electric tagine; but I realise that not everyone has one, so I have also tested this out in my crock pot; it works REALLY well and is better when cooking larger quantities. The meat becomes meltingly tender and the fruity & spicy smell transports you immediately to Morocco........on a magic carpet maybe?? Yes, I am waxing lyrical I know - but this tagine is a real winner. It's not particularly seasonal, but I do think that the colder autumn & winter months are a good time to indulge in this North African comfort dish!

    Recipe #191946

    My cousin gave me a tip on retaining moisture and adding a creamy texture to hamburgers- just add some heavy cream to the meat. I was plum out of heavy cream, but wanted to keep the the integrity of my cousin's hamburgers intact so I searched for something comparable, and stumbled upon a bottle of creamy blue cheese dressing in my refrigerator. Let's just say, I'm glad I ran out of heavy cream

    Recipe #414734

    Amazing flavor, and so simple! No salt needed here. In fact, you may wish to use half the ranch dressing mix to cut back on the saltiness. Found this Crock-Pot pot roast recipe on of a website called www.recipegoldmine.com. It's all the rage there, so I thought I'd try it.

    Recipe #27208

    3 Reviews |  By Manami

    Polenta with anything is wonderful! This is from Cooking Light, October 2005.

    Recipe #159712

    Recipe #373497

    4 Reviews |  By Rita~

    OK arugula lovers this ones for you! If not you can use spinach. I've also added fresh slices of clementines and or raspberries. Yummy my mouth is watering!

    Recipe #51654

    My aunt has been making this wonderful bread for years. You can make it ahead and serve it cold. It makes a great appetizer, and is wonderful left over. It also travels well, and is a hit at pot-lucks!

    Recipe #78112

    This is great for a weekend breakfast. I have leftovers the next day and it tastes great as well. I found this on the internet as 'exported for Mastercook'. I used cheddar cheese instead of Swiss and omitted the 2 teaspoons of horseradish since we don’t care for it. You could also use cooked bacon instead of the ham and I think next time I may throw in some chopped green peppers and/or onions as well. I hope you give it a try. A fantastic brunch dish or if you have guests staying over.

    Recipe #140194

    This is a great way to use up some of your Thanksgiving and or Christmas leftovers.

    Recipe #4953

    I named this dish after my home town, Scarborough, in the North of England - and yes, they really do have a "Scarborough Fayre" every year! And, this recipe does contain "parsley, sage, rosemary and thyme"! This is a very old recipe for savoury bread pudding - often served before the meal, just as Yorkshire Pudding used to be, to take the edge of your appetite & stop you eating too much meat! I added the bacon, but normally it is just made with pounded stale bread mixed with herbs, chives or onions, eggs and any dripping that was available. A delicious savoury dish - serve it with lashings of onion gravy as a light supper, brunch or lunch dish, or as an appetiser, also with gravy. This makes a wonderful accompaniment to roast pork and roast chicken. I have also been known to eat slices of this cold & it's ideal for picnics. Don't throw your crusts away, but process them in a food mixer and freeze them in zip-lock bags.....voila, ready made bread crumbs!

    Recipe #217042

    MMMMM French toast kicked up a notch!!! Easy and delicious. From Allrecipes.

    Recipe #175213

    I LOVE this recipe, its simple and tastes great!

    Recipe #304802

    4 Reviews |  By An_Net

    A great way to use leftovers. My family love these for lunch with a simple tossed salad. They also make a good main meal served with fresh vegetables. Using seasoned breadcrumbs always adds that little extra. I've made small balls to take along to bring a plate nights.

    Recipe #249813

    4 Reviews |  By blucoat

    This is a super-easy, flavourful, and delicious recipe that can be served warm, cold, or room temperature. It's from Madhur Jaffrey's "Indian Cooking". Recipe can be doubled or tripled. I like using French green lentils. You can also use chicken or vegetable broth instead of the water.

    Recipe #438848

    So simple, yet so good! A great side dish or cracker spread. Be sure to use freshly ground pepper in this, as it makes a big difference in the flavor. (Slightly adapted from a recipe in The Low Oxalate Cookbook, Book Two.)

    Recipe #230988

    found this on another food website. Was submited by Cherylptw. I made using leftover mashed potatoes and then followed the directions from step 3 on. my bh loved them!! be sure the freeze the gouda cheese before you try to grate it (about 30 minutes). garnish with fresh, chopped parsley.

    Recipe #438392

    6 Reviews |  By 2Bleu

    AKA: "The Pilgrim Hoagie" Adjust amounts to your liking and enjoy. :)

    Recipe #265996

    Once you've made your own beans you will never go back to the can. There simply is no substitute. They are quick, simple, and delicious.

    Recipe #149952

    « Previous 1 2 3 4 5 6 7 8 9 10 11 12 Next »
    Displaying up to 20 pages of results. To see all results, or register.
    Advertisement

    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