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    You are in: Home / Cookbooks / Pick a Chef 2005 recipes
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    50 recipes in

    Pick a Chef 2005 recipes

    The recipes I have selected to make and review from the chefs I have adopted; and the recipes selected by Evelyn/Athens who adopted me.
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    This is my family's favourite apple pie. I lost the recipe and it's taken me five years before I found it again. This time I'm determined to share it! It's English (UK), so I hope the instructions are clear.

    Recipe #100904

    These individual spinach creams surprised me! My family loved it and begged for it again. At one dinner party I was embarrassed when guests asked for second helpings and there was none! Oops. I make these in the microwave oven. If I have company I line the ramekins. If not, it works great without going to all that fuss. From Think Microwave.

    Recipe #127067

    My girls love making this salad. Just as well - we love eating it. Its from their cookbook My First Cookbook. The preparation time depends on your age. And the clearing up after takes a lot longer.

    Recipe #127217

    I use this base whenever the recipe calls for a prebaked shell. I love hazelnuts. For sweet pies.

    Recipe #128351

    This recipe was given to me by my Italian FIL. I don’t measure when I make this, I just eyeball it. So if you wish to make any adjustments to the amounts, feel free. Eat it with a crusty or toasted Italian bread. It is yummy! Entered for the Zaar World Tour 2005.

    Recipe #136681

    A recipe I use over and over again. I've even been known to cheat and use tinned potatoes - the kind with their peels on - heated up. But nothing beats a Jersey Royal! From Simply Delicious. The accompanying note reads: You can serve this salad hot or cold. If you prefer it cold, add the dressing just before serving.

    Recipe #127218

    Love how I got this recipe! I bought a cookbook at an estate sale and inside was a very yellowed newspaper clipping from the Chicago Daily News and this recipe was printed on it. This recipe calls for peanut oil (which I love) but if you are making this for company or a pot luck, make sure there are no peanut allergies! I guessed the yield since there was no mention here and since I haven't made them yet. Feel free to update the recipe if you discover it is different!

    Recipe #137639

    Use only the best quality ingredients and you'll have the most delicious and refreshing dessert imaginable. And it takes only moments to make! Affogato is a typically Italian way to enjoy ice cream — it's literally 'drowned' in espresso or another liquid topping. This version of Affogato Mocha appeared in the May 2005 issue of Bon Appétit

    Recipe #124855

    Adapted from Huey's recipe of the same name for the 2005 Zaar World Tour. Huey (Iain Hewitson) is a well-known Australian chef who has written several books, runs a popular Melbourne restaurant, and appears twice daily in his TV cooking show. This recipe is from his website.

    Recipe #136668

    I found this wickedly delicious-sounding recipe for a really creamy colcannon in the March 2005 edition of the BBC Good Food magazine. It is a part of Irish cook Kevin Dundon's suggested St Patrick's Day dinner menu. As he says, 'Side dishes don't come more Irish than creamy colcannon'. I really like the sound of his colcannon, because of its decadent creaminess, because Savoy cabbage is so much tastier than other varieties and because this is certainly my favourite way to cook cabbage: with bacon rather than boiled in water. Sounds like an any-time-of-year dish to me! Well I shan't be waiting until 17 March 2006 before making it anyway!

    Recipe #123663

    A recipe from Australian chef Iain Hewitson's book 'Tales and Recipes from a Traveling Cook', which I've adapted and posted for the Zaar World Tour 2005. Huey has published several books and his popular TV cooking show appears twice daily. Of this recipe, Huey says "Try this with different styles of beer - each will impart a different flavour. And, remember, stews and braises are even better when reheated the following day".

    Recipe #135500

    Adapted from a recipe by Australian chef Huey (Iain Hewitson) who hosts a popular TV cooking show twice daily. Posted for the 2005 Zaar World Tour. UPDATE: In her review, BarbryT commented that it is not specified where the fresh basil is used. You could add it on top of the dish with the parmesan, although when I've made this I've sprinkled it on top just before serving. If you're undecided, perhaps do half and half, then you'll know which you prefer a second time.

    Recipe #135928

    These are so easy and so good! I don't need to get them at Leanne Chins anymore. The original came from the Ultimate Chinese cookbook. Edited to add warning about frying time.

    Recipe #110022

    I don’t know the proper name for these yummy treats, but I was told they are polish. My great aunt’s neighbor makes them for us every year for our family reunion. She must make at least 4 batches of them. We all just about inhale them. They are so good! The neighbor lady gave me the recipe this year. She was so nice! Times and yield are estimated.

    Recipe #133581

    I found this recipe in a cookbook I bought at a garage sale. “Good Things in England” by Florence White was published in 1933. The recipes are from 1399 to 1932. Posted for the Zaar World Tour 2005. Time to make and serving amounts are estimated.

    Recipe #138587

    3 Reviews |  By Kaarin

    A very old Swedish recipe. We always have this on Christmas. The recipe says to serve this with a separate gravy-we just make a simple gravy from the pan drippings. I have substituted venison for the beef.

    Recipe #136568

    11 Reviews |  By Kaarin

    Sweet and tangy. I found this on a magazine clipping in my grandma's recipe box. I know she used to freeze it, although I haven't tried that yet. The long cook time is the marinating.

    Recipe #135855

    18 Reviews |  By redhot

    Use with my recipe for Carrot Cake

    Recipe #68975

    22 Reviews |  By Kaarin

    This cake is locally famous and so good! I always frost it with my Eva Rae's cream cheese frosting recipe #119543.

    Recipe #119544

    2 Reviews |  By Mrs B

    This makes a perfect starter, whether for a dinner party or more casual al-fresco dining. The idea came from "Sarah Brown's Vegetarian Cookbook", but I simplified it with canned ingredients and changed the seasoning. It worked so well that I’ve never made the original recipe! The texture is more of a thick salsa than a traditional pate and is good served with crackers, rye bread, blinis and sour cream. This pate is rich, so a little goes a long way. Sarah Brown is a British writer and presented a programme called "Vegetarian Kitchen" for the BBC.

    Recipe #121447

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