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    You are in: Home / Cookbooks / Go Ahead - Shoot Me Please
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    256 recipes in

    Go Ahead - Shoot Me Please

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    1 Reviews |  By I'mPat

    Saw this on Good Chef Bad Chef and well was intrigued by the recipe so posting.

    Recipe #513756

    From Good Chef Bad Chef and obviously from Good Chef Zowie and must admit when I saw it on the show I thought it looked really good. Cook time is freezer time and have estimated servings but could depend on size of tray you use and how big and small you wish to cut them.

    Recipe #513764

    From Good Chef Bad Chef and from the Bad Chef Adrian Richardson - could do as a breakfast or as a dinner but I would then serve it with a garden salad (that's the Good Chef coming in and I think then would serve closer to 6) but still a good one pot meal.

    Recipe #513771

    This is from Super Food Ideas and is a no-cook meal and I think would be great on those hot days - the photo was mouth watering and so fresh and colourful.

    Recipe #513282

    This is from Good Chef Bad Chef and what I liked about the recipe is that it does not have the thick icing on top just a dusting of icing sugar as I always found that the icing made it sickly sweet and often as not removed it. I am hoping to make this soon for the DH but he has requested that I do so without the jam. Please note that our sheets of puff pastry are approximately 11"/28cm squared. Cooking time includes cooling down and chilling time and is estimated.

    Recipe #513281

    From national supermarket Coles, the photo looked so good and with nectarines in season I am hoping to make soon. Think this could also work well with peaches.

    Recipe #513279

    1 Reviews |  By I'mPat

    This recipe is by Julie Goodwin the first Australian MasterChef, saving here as I plan on making it later this month but want to be able to scale it back for 2 persons. Times are estimated.

    Recipe #513131

    From recipes+ looks delicious, they suggested butter lettuce leaves but I don't see why you could not use other lettuces if you so wished.

    Recipe #512898

    The DH is after a really good Rogan Josh curry but when we use a commercial paste it just does not have that punch so he went on a search for recipe to make the paste ourselves and came across this one on a blog site though I don't know which one from the print out but posting here to give a try hopefully in the near future. Times are estimated

    Recipe #510112

    1 Reviews |  By I'mPat

    This is part of a feature in our weekly tv guide called 7 Recipes in Seven Days. Times are estimated. Marg Johnson says "....based on an old recipe from Madher Jeffrey, remains a favourite." "Traditionally this would have been made with mustard oil, a bit tricky to acquire here and then too often rancid." Times are estimated.

    Recipe #510111

    1 Reviews |  By I'mPat

    From Recipe + - have altered slightly to omit the parmesan cheese and using all cheddar cheese and not the tasty cheese they suggested (original recipe is 1 cup tasty cheese and 1/2 cup parmesan cheese, both grated). Have included chill time in cook time. I couldn't see why these could not be made ahead to the point just before cooking (keep covered in the fridge).

    Recipe #507241

    This recipe is from James Reason's show Alive and Cooking. I have made some minor changes for dietary reasons. I have subbed spring onion for brown onion and chicken mince/ground chicken for pork mince/ground pork. Times are estimated and guessing amount of wontons as he specifies 2 packs (does not mention quantity) but based on the ingredients and 4 serves I think it would be 24 (2 packs of 12 wontons).

    Recipe #502241

    This recipe is from Justine Schofield Everyday Gourmet show and the finished dish looked delicious and hoping to try it soon, it was cooked up by guest chef Andy Allen the 2012 Australian Master Chef. Times are estimated. The only change I would make is to use cheddar cheese instead of parmesan mainly because my family does not like parmesan.

    Recipe #502240

    This is a Curtis Stone recipe developed for Coles, he served it with a honey anglaise but I only intend making the puddings, times are estimated.

    Recipe #500726

    This was in today's local/state paper and is suggested for Mother's day. Not a cheap cut of meat but the recipe sounds delicious. Times are estimated.

    Recipe #500086

    1 Reviews |  By I'mPat

    From a cook book called The Family Kitchen Fast-Healthy Cooking.

    Recipe #499377

    From Recipe+ - saving here as we did have a bumper crop of broad beans and were about ready to harvest when the fence blew down and flattened the lot. This recipe does call for frozen broad beans and I was planning in freezing them.

    Recipe #474047

    Just something the DH and I came up with, this filled 2 1.1K chickens which I had smeared garlic butter under the skin and sprinkled with a little paprika. The gravy that was made with the juices was devine, I had put water in my pan and cooked the chickens on a rack at 175C (fan forced) for about 1 hour 45 minutes (until temperature at the thigh and leg joint was 82C, though for the first 30 minutes the chickens were covered with the lid of the roasting pan and cooked in the lower 1/3 of the oven as my roasting pan is deep and this allowed more hot air to circulate and air from the fan to blow over the chickens) and when making the gravy I poured of the liquid and melted some butter in the pan and then added flour and fried off to make a rou and then slowly added the liquid back in whisking till I got the consistency I wanted (I had put a litre of liquid in the bottom of the pan and ended up with 1 cup of liquid once chickens were cooked), I did this as the chicken were resting covered loosely with foil to keep warm before carving.

    Recipe #473181

    1 Reviews |  By I'mPat

    From a national supermarkets Christmas magazine. They suggest filling with gold truffle balls but any sweet/lolly/chocolate would do, I also think this would be a good one for Easter and filled with mini Easter eggs.

    Recipe #468951

    1 Reviews |  By I'mPat

    The recipe is from an old photocopy given to me by my MIL in the 80's, she has written that she made it in April 1982 and thought it very nice.

    Recipe #468255

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