Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Cookbooks / Real family favourites (or favorites)!
    Lost? Site Map
    food image

    85 recipes in

    Real family favourites (or favorites)!

    These are the ones our family really enjoys.
    « Previous 1 2 3 4 5 Next »
    Displaying up to 20 pages of results. To see all results, or register.

    I've made and loved Ninna's Recipe #87435 for a long time, but last night made this which is loosely based on it. We all really enjoyed it.

    Recipe #302024

    Based on a chicken recipe I have on here and a good way to make use of all the crabs we are currently catching.

    Recipe #289044

    Just like we made at the pub and posted just for Jewelies.

    Recipe #268457

    Very popular in Australia when new potatoes are available.

    Recipe #207072

    Todd worked for a number of years in a local Taco Bill's restaurant (they call it Bill's not Bell's in Oz). This is close to something they used to make.

    Recipe #206322

    The original of this comes from the back of a packet of Chang’s original fried noodles. I make the same dressing, but like a few extra salad ingredients. Original dressing contains olive oil-I find it too heavy and prefer to use canola. Make the dressing ahead of time to allow it to cool. Only add the noodles THE MOMENT you are about to eat or pass them around seperately if there is a chance of left-overs.

    Recipe #201318

    I bought a bag of duck legs recently. There were 10 of them in a 2kg bag, all beautifully trimmed and ready to cook. Normal eaters might eat one each but we ate two and our son ate 3 of them!

    Recipe #201147

    I have been making this for 30 years and love it. Lamb has become quite expensive here, so I probably don't make it as much as I used to.

    Recipe #197134

    We are currently travelling around Australia, following the crab season it seems. One of our favourite ways to eat all these crabs we catch is in crab cakes. Russell has almost perfected them for our tastes-but I tell him he'll just need to practice a bit more ;-)

    Recipe #173809

    Gleaned off another site and put here for safekeeping until I can test it out.

    Recipe #149653

    My mother made a great trifle, my sister made her additions, I made mine, this is it. This may not be the "real" way to make trifle, but it's been our family way for as long as I can remember. This is super quick to assemble if you don't make the custard yourself (sorry mum).

    Recipe #146354

    I got this from an Indian cookbook, but we have simplified it over the years so it could be made reasonably quickly for our Friday curry night after work. Our boys loved this even before they thought they liked curry! This is the most cooked recipe from the cookbook.

    Recipe #129036

    We love apple crumble but I wanted to make something a bit different tonight and came up with this-it's based on my apple crumble recipe though.

    Recipe #124765

    From the cookbook A little taste of China

    Recipe #122228

    This will fall off the bone and makes a lovely rich and intense gravy. You can use oregano instead of the rosemary.

    Recipe #118990

    This is a dish I think I make well, it may not be authentic, but I like it anyway;-)

    Recipe #113684

    This is pretty much how lasagna gets made in Australia, usually no cottage cheese or ricotta. I have been making it this way for over 30 years, but can't find a similar recipe on here yet. I find it easier to make the beef sauce the day before, and reheat it a little, but I like to use the cheese sauce hot and freshly made. This mix fills a tray 12x8x3 for me, and I find it easier to cut through the top layer with kitchen scissors before taking to it with a knife to cut into serving portions.

    Recipe #109368

    I know a lot of people don't like fruitcake, but I love it and can't understand what's not to love;-). This is a nice simple one from my high school cookbook. I've made a couple of changes to the original recipe over the years.

    Recipe #101278

    I made this for brunch this morning, so thought I'd share.

    Recipe #98340

    Russell loves stuffing mushrooms, and this is one of his favourites.

    Recipe #95385

    « Previous 1 2 3 4 5 Next »
    Displaying up to 20 pages of results. To see all results, or register.
    Advertisement

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Over 475,000 Recipes

    Food.com Network of Sites