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    You are in: Home / Cookbooks / Make us beautiful! - Photo Tag
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    43 recipes in

    Make us beautiful! - Photo Tag

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    Another recipe made from items in the garden and fridge.

    Recipe #508750

    Trying to eat healthier, so thought about having fish for lunches, rather than heavy meals. Turns out microwave fish is really expensive, so I came up with a couple of little marinades to make my own. Fish I've been using is just Basa and I seal them in our vacumm sealer bags (which are microwaveable!!!) - poke once with a fork then microwave for 2 mins, check then another 2 depending on how thick the fish is. I've been serving up with steamed veggies, makes a great lunch

    Recipe #509575

    Trying to eat healthier, so thought about having fish for lunches, rather than heavy meals. Turns out microwave fish is really expensive, so I came up with a couple of little marinades to make my own. Fish I've been using is just Basa and I seal them in our vacumm sealer bags (which are microwaveable!!!) - poke once with a fork then microwave for 2 mins, check then another 2 depending on how thick the fish is. I've been serving up with steamed veggies, makes a great lunch

    Recipe #509576

    Submitting for My Food Odyssey, this is one of the National Dishes of Bangladesh. sourced from here http://www.nationaldish.org/360/bangladesh-national-dish/ Servings are estimated.

    Recipe #509860

    We were just mucking around in the kitchen trying to use up ingredients and this was the result. Delicious! It's not exactly an omelette, but I don't know the best word for it. It will make either 1 meal, although it is extremely rich, or 4 side servings.

    Recipe #511808

    Found this here http://www.the-herb-guide.com/mint-pesto-recipe.html while poking around looking for ways to use up my excess mint. This recipe does not use oil - you are using ricotta which gives a lighter taste. It will not keep as long as one made with olive oil - however, as the mint will blacken, you won't be able to make this up in advance. It is a super quick meal though - you make the pesto while the pasta is cooking - and hey p(r)esto!! a meal on the table in around 10 minutes!

    Recipe #507127

    This recipe comes from Persia and I have taken it from 'Farah's Persian Cuisine, pg 24.' My workmate is from Persia and gave me the cookbook, it is simply gorgeous and the author has added a lot of interesting detail about the region in the book. I have included soak time in this recipe. I would suggest using the tail end of your soaking time to prep everything. I would also do the frying parts of this meal whilst the pot is boiling.

    Recipe #507510

    Found this stunning recipe on taste.com.au while looking for quail recipes. http://www.taste.com.au/recipes/6635/grilled+quail+with+rose+petals the picture at original link is stunning!

    Recipe #507729

    This is another intriguing recipe from Farah's Persian Cuisine, pg 112. I have included soak time in prep time below, I suggest using that time to prep herbs and veggies. Cooking time is estimated.

    Recipe #507511

    Another stunning recipe that I have adopted from taste.com http://www.taste.com.au/recipes/26496/chargrilled+quail+with+figs+rocket+ricotta+and+mint

    Recipe #507734

    I wish I could claim this as my own recipe, but I found this online and it is exactly what I would have tried. So here I am giving it a home on Food.com until it's proper owner comes along. The original link is here = http://www.italian-cooking-made-easy.com/ChocolatePasta.html there are many other delightful recipes and ideas on the site, take a look. "The idea of chocolate pasta may sound strange, but once you try it you will love it! The great thing about homemade pasta is that you can flavor it any way you like. It is excellent served cold and can be made in advance for a quick dessert. Top it with whatever you like. Try adding raspberry sauce, or raspberry sauce with a little bit of liqueur mixed in. Toss the pasta with Grand Marnier or Amaretto, chocolate sauce and top with fresh whipped cream for a delicious treat."

    Recipe #506913

    I found this on the back of a puff pastry packet and it looked very nice.

    Recipe #505629

    Looking forward to using my dragon fruits, there are hardly any recipes on here for them, so here are some. Please check out original links for gorgeous photos and of course, other amazing recipes. http://autumnscopperpot.blogspot.com.au/2011/10/dragon-fruit-mint-jam.html Cooking times are estimates.

    Recipe #502153

    Popped up on my feed and posting here because YUM! http://whatsfordinner-momwhatsfordinner.blogspot.ca/2012/12/caramel-cheesecakes.html Gorgeous progress shots at the site. Not sure how big a batch will be. Times are Estimated.

    Recipe #501189

    Another Nigella recipe that I am dying to try. A nice photo and other amazing recipes are at the original link, please check it out. http://www.nigella.com/recipes/view/salted-caramel-martini

    Recipe #502102

    Taken from here http://en.petitchef.com/recipes/dragon-fruit-jam-lemon-marmalade-jam-fid-991998 Times and qty are estimates. Step by step picture instructions at the link.

    Recipe #502155

    Another recipe I'm looking forward to making, please check out original link for pictures and other info. http://iheartmaine.com/2011/09/02/blackberry-dragonfruit-jam/ Times and yield are estimates

    Recipe #502156

    Found this while looking for Jam recipes, what a cool idea. Original link is here http://winemaking.jackkeller.net/request212.asp , times and yield are estimates only Cooking time is for checking sediment per instructions, this recipe assumes that you have basic winemaking skills and the correct equipment

    Recipe #502157

    Taken from here = looks yum. http://www.tv3.co.nz/Alices-Dragon-Fruit--Lychee-Jam/tabid/986/articleID/77777/Default.aspx Times are estimates

    Recipe #502154

    My ex housemate makes this amazing curry, it's actually a little too hot for me to eat much of it, but I live in hope that I'll develop a heat tolerance. Cooking time is estimated and will change depending on the poultry and also whether or not it was precooked or raw.

    Recipe #505066

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