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    You are in: Home / Cookbooks / Favorite Photos
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    68 recipes in

    Favorite Photos

    April 18, 2007 - This cookbook is all about the photos. Not the recipes themselves. There is so much talent on Recipezaar and I just had to have a place to save it. This cookbook will always be a work in progress.
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    9 Reviews |  By chia

    i got this in my email sept 2003,and it looked perfect for these long summer days- and it is.

    Recipe #70301

    An old Elizabethan salad recipe, but with an air of modernity about it, as our interest increases in herbal and floral remedies in today's busy, stressful and hectic world. I have made some suggestions about which flowers and herbs to use - but PLEASE do check that the flowers and herbs you choose to use are edible!! The French also use flowers in their salads, and although the title suggests this to be an English recipe, this style of herbal and floral salad will have been very common throughout Medieval Europe. I serve this at the Auberge when the flowers and herbs are in season - freshly picked from my garden; it is always enjoyed with great relish and is a vibrant topic of dinner party conversation! It makes a lovely appetiser or can be served with the cheese course for an unusual and pretty accompaniment. Make sure that your flowers and herbs are insecticide free, and are not traffic polluted as well.........wipe them or wash them gently, allowing them to dry before using them.

    Recipe #290473

    I created this decorative fruit centerpiece for our holiday appetizer buffet.It was very easy, and I made it the night before. With more time, you can make it even nicer ! I served it with White Chocolate Fruit Dip # 137738

    Recipe #149494

    157 Reviews |  By Bev

    We love this Sangria and I hope you enjoy it, too! I found this recipe in the September, 2001 issue of Bon Appetit. It comes from the Malaga Tapas & Bar in Austin, TX.Prep time includes standing time.

    Recipe #46365

    Adapted from the December 2005 volume of Notebook

    Recipe #148611

    Perfect for that cookie swap you may want to join, or just a delightful addition to your holiday platter if goodies.

    Recipe #127121

    A rich, chocolate coating over decadent, double-chocolate bite-size brownies with festive toppings. I got this recipe at a TOH Christmas Show and they are INCREDIBLE!! They are probably the absolute best cookie/candy type treat I've ever made!! We noticed they tasted even better on day 2 & 3 so you might want to make them ahead of time. I used candy coating wafers to dip them in rather than more chocolate chips. One of the reasons was, I wanted to dip half of them in white chocolate. If you try that, make sure you do the white chocolate first...when the brownies are right out of the freezer. As they warmed up, I had trouble with crumbs getting in the coating. Both kinds, the white and dark chocolate, were fantastic though!

    Recipe #264833

    I discovered this recipe in an old Victorian scrapbook that I bought in a second hand book shop; the original recipe dates back to 1880, and was the prized Christmas Pudding recipe of the Cook at a Manor House in the North of England. I have made it many times and given smaller versions away as gifts to friends - the lovely thing about this pudding is that it IS fruity and boozy, but it is NOT heavy and stodgy, it is very light for a steamed pudding; this is due to the fact that the recipe does not use flour, but uses bread or cake crumbs instead. The traditional day to make your puddings for Christmas is "Stir-Up Sunday" which is the 5th Sunday before Christmas Day and the Sunday before Advent. You would even be reminded of the fact at the Sunday morning church service, as it was believed that puddings made on this day carried God's blessings to all who partook of it! I always put a lucky silver "sixpence - sixpenny piece" in my pudding - lucky silver charms are also used, and these can still be bought in the UK. Halve the quantities for one large pudding. Merry Christmas!

    Recipe #266505

    Make it ahead of time and then cut it into wedges, like a cake. The layers of roasted vegetables look so beautiful. One adaptation that I do, is put a whole layer of goat cheese in the center - its wonderful. Another thing I've done is to make a light basil vinaigrette to drizzle over each serving. Either of these things (or both) really put this dish over the top!!

    Recipe #230689

    Use an assortment of Wild Mushrooms - Chanterelles, Lobster Mushrooms, Shitake and Mitake make a good combination.

    Recipe #259505

    One morning when it was really cold and raining out, I was doing my Crossing Guard job at the corner I "work" at. A few yards from the corner is a small Espresso/coffee hut. After I got done and was getting ready to leave the corner, one of the girls who works at the espresso hut came up to me and asked me if I wanted either a hot chocolate or a Hot Caramel Apple Cider. I opted for the Hot Caramel Apple Cider. I was so cold and wet that I drank it hot without letting it cool off at all!! It was so good and it immediately started to warm me up. I could taste the caramel in it. A couple of days later when I got one on my own I asked what was in it and the girl who gave me my first one, told me. I think I have the right amounts of ingredients. You can add more caramel sauce and/or vanilla to suit your taste. This recipe can easily be multiplied to serve more people. I am sure you could use apple juice if you don't have apple cider on hand.

    Recipe #78607

    This lemonade sure packs a punch :) Although you can use 7-UP or Sprite, I really prefer this drink with club soda.

    Recipe #249706

    Warning honey sweetened jellies require longer cooking times than sugar jellies. I have not put in amounts because the juice you get from the apples will vary. I put the proportions of the other ingredients in the directions.

    Recipe #247093

    You'll find this recipe beyond description. If you are a garlic lover you will be in heaven, if you are not, you still will be amazed. I have traced this recipe as far back as the 1400's The garlic improves with age for as long as 15 years. I am still eating from a jar of this we made 5 years ago. This is not something you eat right away, it marinades for 30 days at minimum. SOURCE Shadows

    Recipe #204906

    Another delicious steak with a butter topping for your next grilling. Use the left over butter on hot cooked vegetables.

    Recipe #33130

    7 Reviews |  By Derf

    Cool, refreshing lemonade, made to sparkle. Wonderful on a warm, sunny, summer afternoon. from Canadian Living mag.

    Recipe #25902

    Recipe #151266

    from Mr. Food's Quick & Easy Diabetic Cooking

    Recipe #113240

    2 Reviews |  By ellie_

    For World Tour II - England. Prep time includes standing time (4-6 hours) Recipe source: Bon Appetit (September 1986)

    Recipe #175697

    This soup can be served hot as a traditional soup, but I also love it served cold for lunch on a hot day. It's mild - not spicy at all, but with lots of flavor.

    Recipe #236659

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