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    You are in: Home / Cookbooks / FINE DINING RECIPES posted by members ...
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    74 recipes in

    FINE DINING RECIPES posted by members ...

    In July 2010 we started a game challenge on CELEBRITY CHEFS & FAMOUS COOKS FORUM, where members were asked to post recipes they experienced as "fine dining", recipes which could be served in any top-class restaurant. This was the result ...
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    Displaying up to 20 pages of results. To see all results, or register.

    This is the classic, adapted from "Mastering the Art of French Cooking." A wonderful dish, raising the simple stew to an art form and quite simple to make -- even though the instructions look long. Use Simple Beef Stock, the recipe for which is posted on this site. Use a wine that you would drink -- not cooking wine. And the better the cut of beef, the better the stew. As the beef is combined with braised onions and sauteed mushrooms, all that is needed to complete your main course is a bowl of potatoes or noodles and lots of good bread for the sauce.

    Recipe #148007

    3 Reviews |  By Bergy

    Leeks a cousin to the onion make a nice change from your regular beans and carrots.

    Recipe #37532

    Russell found this recipe for quail in a Melbourne newspaper and plans to cook it for me soon (if I have my way!) The recipe suggests it serves 4 for a main course or 8 as an appetiser.

    Recipe #73905

    ZWT6 Scandinavia. The sweetness of the parsnips is complemented by the saltiness of the smoked fish, but it's the caper sour cream that makes the whole dish come together. From Flea St. Cafe, these vegetable pancakes are on the menu for breakfast, lunch and dinner. Recipe by Jesse Cool on http://www.foodandwine.com.

    Recipe #424110

    3 Reviews |  By Dib's

    A great summer dish.

    Recipe #10659

    A delectable appetizer of olives wrapped in a parmesan cheese pastry. A bit time consuming because of it having to be kept in the fridge for a while, BUT well worth it!

    Recipe #274460

    A really simple stir fry, with loads of flavor and plenty of vegetables, served with Chinese noodles. Easily to prepare ahead and so quick to put together.

    Recipe #330810

    9 Reviews |  By TeresaS

    This is out of the 2004 edition of the KCTS chefs cookbook. It was sent in by the head chef and owner Charley Lee of the Golden House Chinese Cuisine Restaurant. In Mukilteo, Washington.

    Recipe #408724

    4 Reviews |  By twissis

    Flavored butters are a much-favored condiment for me & this one from *The Carnival Experience* by Peter Leypold (Exec Chef of Carnival Cruise Lines) can be used often w/filet mignon, tenderloin, grilled gourmet burgers or on baguette bread to accompany a soup or salad course. *Enjoy* !

    Recipe #335170

    A classic Indian recipe is absolutely delectable and is a real favourite in our house, frequently served on Curry Friday - a popular family tradition! This world famous recipe is often jokingly referred to as the national bird of Punjab, so popular is it in that region! This recipe is by Gordon Ramsey, and here is what he has to say about it: Gordon: "Butter chicken, or murgh makhani, was one of the first dishes I tasted when I went to India. Its origins can be traced back to Moghul times, but the dish and its history is most closely associated with Delhi's famous Moti Mahal restaurant, where I had the pleasure of eating this fantastic dish. Over time, numerous chefs have attempted to emulate the rich buttery sauce, and flavours vary slightly between restaurants. This is my version of the classic dish."

    Recipe #422848

    12 Reviews |  By Dawnab

    I adpoted this recipe from the infamous Mean Chef, it had no intro as it really does not need one. An elegant and deep flavored dish sure to please.

    Recipe #66974

    My favorite dessert! Comes out cake-like on top and pudding-like on the bottom. Adapted from a recipe from Cooking Light Magazine.

    Recipe #90353

    7 Reviews |  By Mikekey

    This was adapted from a recipe by a Washington coast restaurant. You can use Scotch or something like Jack Daniels, which I used.

    Recipe #191763

    7 Reviews |  By Scoutie

    After making this, I want to marry myself, it tastes SO good! LOL This is quite simple, juicy and VERY flavorful, with a crispy skin. I want the onions to carmelize, so I put the 1/2 cup chicken stock and the 1/2 cup white wine into the roasting pan in the beginning. (add more if needed) Sometimes I add fresh thyme or other herbs into the lemon-onion mixture. If you don't have twine, the chicken will still be fine, but tuck the wings under. I have added either small Red or Yukon potatoes to the pan with great results, the potatoes soak up the drippings and are very yummy. This is adapted from Food Network, Ina ROCKS!

    Recipe #413946

    2 Reviews |  By Rita~

    These mussels have the taste of anise from the tarragon,chervil and further complemented with Pernod Ricard. Yes! You can use Absinthe or any liquor that has an anise flavor like Ouzo or Sambuca. Milk in the title is not only because of the cream but when you add ice cold water to the Ricard ( a pastis) it turns to a milky color. This pastis my Husband fell in Love with when we visited Paris. Made as an appetizer serving 6-10 people, be sure to have lots of crisp French bread to dip into the sauce. If you prefer to serve as a meal pour over cooked pasta with a nice side of salad. Serve with a pastis, Ricard of course! Named after a very special goddess on zaar. ;)

    Recipe #376008

    From The Gadsden Times (online edition) by Mary Lucille Jordan. Can be made with poached or roasted chicken or turkey. Dried cranberries can be substituted for the raisins -- diced celery can be substituted for the onions! Chill if desired, or serve immediately. -------- The salad pictured is made with raisins, both celery and green onions to fill the 1/3 cup measure, (not 1/3 cup of each), and about twice the amount of toasted almonds as called for in the recipe -- the almonds were so good I couldn't resist doubling the amount! It is a nice combination of flavors -- NOTE: salt and pepper can be added to taste.

    Recipe #323317

    4 Reviews |  By Rita~

    Tender Grilled Pork seasoned with garlic and herbs. Great on chicken.

    Recipe #155380

    I can't remember where I found this recipe, but it's been pasted into my own hard-copy recipe book (which I used all the time until I discovered RZ). I love hearts of palm but haven't found too many recipes using them, so I make this often. I've served this salad to several people who said they had never even heard of hearts of palm, and they've said they were pleasantly surprised at how much they enjoyed the taste.

    Recipe #428241

    1 Reviews |  By I'mPat

    From Australian Diabetic Living a complete meal. Times are estimated but DO NOT inlude marinading time (2-4 hours). The recipe called for baby beetroot and charge leaves mix but a salad mix of leaves can be used. You could also replace the chicken with a firm white fish.

    Recipe #420317

    4 Reviews |  By Jazmina

    This dish of fresh pasta with eggplant, tomato sauce and cheese was a favorite of the great Sicilian composer Vincenzo Bellini. It has been renamed after his most famous opera. La Norma.I got this recipe from Vincent Schiavelli, we made it last night and it is the most delicious thing I've eaten in a long time.

    Recipe #197447

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