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    You are in: Home / Cookbooks / This little piggy....
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    14 recipes in

    This little piggy....

    ..... went to market. Just couldn't resist the name for this cookbook which contains my recipes using pork, bacon, ham, or proscuitto (Italian ham). In all these recipes, pork, bacon, ham or proscuitto is a main ingredient. I have also included a Meat and Nut recipe here, because whenever I make any recipe using minced or ground meat, I always use a pork/veal mince, simply because I am able to get such fabulous quality pork/veal mince at my butcher's. The cookbook with my lamb recipes is 'That little Lamb'.

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    Roast pork with fuji apples and brandy gravy. This recipe was in the May 2006 issue of the Australian magazine 'super food ideas'. The preparation and cooking times below do not include the 15 minutes "resting time" in step 6. I have not yet made this recipe, but when I do I shall use Vegetable Stock Recipe #135453 for the vegetable stock used in step 9.

    Recipe #169236

    Pan-fried pork tenderloin strips, in a creamy mustard-sage-wine sauce - which is low in the bad fats - served with celeriac-potato cakes, and steamed green vegetables, such as snow peas or broccoli. Adapted from English chef Louise Blair’s ‘Low GI Cookbook’.

    Recipe #124295

    A hearty one-dish family week day or weekend meal, which requires little preparation. Make it with your favourite sausages. If pancetta is not readily available, use bacon, with the rinds and preferably all the fat removed. Adapted from a recipe in English chef Lulu Grimes' book 'Food: buy it fresh; Cook: cook it simply; Eat: eat it now'.

    Recipe #121705

    A Vietnamese-influenced recipe midweek meal. Serve with a salad platter featuring mint, coriander, pineapple, mung bean sprouts, lime wedges and roasted peanuts. Another recipe from the first edition - September 2005 - of the new Australian magazine 'Notebook: ideas for living'.

    Recipe #135173

    Pork fillet smothered in roasted garlic alfredo sauce (see notes), wrapped in bacon and cooked on the barbecue. When it's time for BBQs, delicious! Adjust the amount of garlic to taste; adding garlic is one of several changes I made to the recipe. Adapted from a recipe I received by email from the Simply Great Meals Recipe Club.

    Recipe #124780

    Deliciously moist and flavoursome meatballs to add to soups or your favourite spaghetti sauce, or to eat with a salad in a pita bread wrap. To make these, I played around with another of my recipes – Recipe #119121 – when I recently made KelBel’s Recipe #94089. Because I still haven’t found a sausage that I really, really like – I’m still looking! – I decided to add meatballs rather than include the sausage in KelBel’s Tuscan Soup. I‘ve just this year discovered the most fabulous European butcher’s where I am able to buy incredibly lean pork/veal mince, which I’ve been using in all the recipes including ground or minced meat I’ve made since I’ve become a member of Zaar. Because parking is always difficult on Saturdays when I tend to go there, I asked them once what time they opened, thinking that maybe they opened a bit earlier than nine o’clock. “We are here two, three…” “No,” I said, “What time are you open to customers?” “If we’re here, we’ll serve you,” I was told. “Sometimes when we get here, there’s a queue outside.” Well I’ve yet to go there at THAT time! Anyway, to make these meatballs, my guess is that if you can’t get good ground pork or veal, make them with ground beef.

    Recipe #120300

    Always on the lookout for another tasty crockpot recipe, in trying this recipe, I was attracted by C. Barber's comment that "The pork and vegetables in this dish taste best when cooked slowly. The meat becomes so tender you can tear it with a fork." Sounded good to me! And I was not disappointed. The recipe I have posted here has been adapted from C. Barber's recipe in Prevention Healthy Cooking's 'Eat Up, Slim Down: Tried-and-true recipes and tips from real weight-loss winners' by Jane Kirby and David Joachim. Vary the vegetables - and adjust the quantity of garlic - to suit your taste preferences.

    Recipe #124321

    A recipe that is an invitation to play! One glance at these ingredients immediately suggests a loaf with a distinctly "vegetarian" slant, but interestingly (for an otherwise "vegetarian" recipe), this recipe also contains meat. The recipe specifies "steak", but obviously you could make it with any ground or minced meat. You can also vary the ratio between the meat and the nuts, vary the chopped vegetable you include and experiment with different nuts, depending on your preferences. Except for listing “minced steak” as “minced meat”, and having to replace the reference to "vegetable salt" with an ingredient which conformed to Recipezaar's recognised ingredients (I decided herb-seasoned salt was most compatible with the spirit of the other ingredients), I've posted this recipe with the ingredients and directions exactly as I found them in Dorothy Hall's 'The Natural Health Cookbook'. Take up the invitation – and enjoy playing!

    Recipe #118786

    Serve these delicious patties with a vegetable stir-fry. Adapted from a 1992 "Australian Women's Weekly Menu Planner". The preparation time includes 10 minutes for the mushroom mixture to cool after being sautéed. This recipe is suitable for freezing.

    Recipe #119121

    A variation on a potato cake, served with a side salad, this is a tasty light brunch, lunch or supper dish. I make it without the spices (personal preference) but I have added garlic, and one egg to help bind the mixture. I went back to the original recipe to find the exact quantities of the hot ingredients. They have been included here as optional. If you want to make the dish vegetarian, simply omit the bacon. Adapted from Lulu Grimes' cook 'Food: buy it fresh; Cook: cook it simply; Eat: eat it now', in which I have found many recipes that I cook again and again. I have already posted several others.

    Recipe #121535

    In his Las Vegas restaurant, The Nine Fine Englishmen, Kevin Dundon serves this Guinness glaze in a dish mixed with olive oil for dipping bread into instead of butter. Pork loin cooked with this glaze sounded just too delicious not to share. I found this recipe in the March 2005 issue of the BBC Good Food magazine. It is part of Irish cook Kevin Dundon's suggested St Patrick's Day dinner menu. He serves this pork loin with colcannon and cabbage. As he says “I love buttered cabbage with this pork. Simply heat a knob of butter and cook the remaining finely shredded cabbage (the other half of the Savoy cabbage used in his colcannon recipe) for 5 minutes, so it’s still just a little crunchy.” I have already posted his side dish colcannon - Colcannon recipe #123663 - and his prepare-ahead starter - Smoked Wild Irish Salmon With Chive Pancakes recipe #123667. The preparation and cooking times provided below are my guesstimates. Kevin says that this dish will be "ready in 2 hours". Please mention your experience of cooking times if reviewing the recipe. I’ll also post his dessert for this St Patrick's Day menu: Sheridan’s Cream Sticky Pudding. All the dishes in this menu sound like any-time-of-year dishes to me! I certainly shan't be waiting until 17 March 2006 before making any of them!

    Recipe #123790

    An almost vegetarian alternative to a meat loaf with some of the same flavours as stuffed cabbages but probably a bit quicker to make. Vegetarian if you leave out the bacon, of course, but the bacon adds SO much flavour. Serve with a salad and tzaziki as a sauce, or your favourite tomato or vegetable sauce or salsa or with my warm cucumber sauce, recipe for Salmon Loaf and Cucumber Sauce #118672. The preparation time includes ten minutes for the mixture to cool.

    Recipe #119257

    Hardly qualifies as a recipe it’s so simple, but its charm as a breakfast, brunch or lunch dish is in its simplicity, in the contrasting tastes and textures of the avocado, lime and bacon, and in the contrast between the coolness of the first two ingredients and the warmth of the bacon. I’m posting this recipe so that those who have never tried it can do so and to remind those – like me – who haven’t made it for a while but know how delicious it is, to make it again. This version of the recipe serves the avocado and bacon on toast. Avocado and bacon is equally delicious in untoasted, really fresh crusty bread - or in whatever is your favourite bread. I came across this particular version of it today in a magazine, the April edition of “Super Food Ideas”. With its combination of avocado and lime juice, this recipe echoes Mexican dishes, but without the heat!

    Recipe #117619

    Flavoursome and elegant individual frittatas baked in a muffin pan. Eaten warm or cold, they are ideal for brunches, lunches and picnics. Adapted from the Australian Gourmet Magazine.

    Recipe #116907

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