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    You are in: Home / Cookbooks / Tigerduck's Unreviewed Recipes
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    Tigerduck's Unreviewed Recipes

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    I posted this recipe on request. You need a special iron for this. Brezeli is a Swiss speciality and this particular recipes comes from Bern, the capital. Since I don't have a Brezeli iron (it is quite expensive!), I havn't tried it. I found it on a German Forum where a Swiss girl was looking for Brezeli recipes. I first tried to convert the recipe into cups, but it's slightly more complex than I thought. However, you may use www.recipes4us.co.uk/us_cups_to_weight.htm to convert it if you don't have a scale. The recipe doesn't say anything of buttering the iron. So try the first four without buttering/oiling and see how it works. If it sticks, use melted butter or oil every time. The preparation time is a guess. I also haven't got a clue how many cookies it will yield and I filled in 8 servings because you need to fill in something.

    Recipe #130242

    I loooooooooooove pavlovas. It's not a well known pudding in Switzerland and I've tried pavlova in England for the first time. I asked for the recipe and I used it a couple of times with great success in Switzerland. However, since I came across the apricot and pistachio pavlova recipe posted here, I always use this recipe. I like the addition of the pistachios, and the green nuts look great together with the apricots. But it's not only the pistachios which make this recipe special, but also the apricot purée served with the pavlova. Fill it in a little jug and ask your guests to help themselves! This is also lovely with strawberries instead of the apricots and actually when I did this for the first time, I used strawberries and was asked for the recipe :) You may substitute the vanilla extract with vanilla sugar and add it with the sugar (that's what I usually do). You will have to add 2tsp of water to the cornflour in that case. Preparation time is estimated.

    Recipe #130432

    Glenhodag was looking for Brezeli recipes, a Swiss cookie you need a special iron for. Glenhodag's grandmother is Swiss and introduced her to this Swiss speciality. As I don't have a Brezeli iron, I couldn't try the recipe. This recipe differs from the Berner Brezeli recipe (also posted on zaar) in that the dough is liquid, and you therefore place it on the middle of the iron, and not on the individual ornaments. The Brezeli are separated when they are cold. Preparation time is estimated.

    Recipe #130937

    Yummmmmmmmmmmy! This cheesecake contains both plain chocolate and milk chocolate, which works really well with the irish cream. I use baileys. Cooking time is chilling time.

    Recipe #132325

    Do you know what a guinea-fowl is? Well, I don't. But I do know that this recipe works fantastically well with chicken (it's the only way I've ever tasted it). No blood oranges available? No worries! Use normal ones. Yes, it does taste good with normal ones. Did I just say good?!? I meant DELICIOUS! If you love fennel (not many people do, though) and olives (so many people who don't...) this recipe is for you! Have I told you already that it tastes WONDERFUL? I did? Then go ahead, buy the ingredients, cook it and don't forget to let me know how you liked it! Bye the way, the birds need to marinate for a day, so it's a good idea to marinate it either the evening ahead (if it's for lunch) or in the morning (if it's for dinner). Preparation time is estimated. Cooking time does not include chilling time. Recipe is by fantastic Jamie Oliver.

    Recipe #132515

    I haven't tried this yet, but the magazine the recipe is from (a German magazine called "essen & trinken") will soon be in the hands of my Canadian cooking magazine swap partner. I think this ketchup will be nice with chicken and in sandwiches. I hope you are able to understand my translation from German into English...

    Recipe #132982

    I love making my own curry pastes for my favourite Thai curries. Yellow Curry Paste is milder than Red or Green Curry Paste because it contains less chillies. Curry powder and turmeric make the paste yellow. Different to the Red and Green Curry Paste it also contains cinnamon but no coriander roots. This paste keeps for two weeks in the fridge but it also freezes well. Just wrap some of the paste (say 2-3 tablespoons) in tinfoil, label, and freeze. This way, you will always have curry paste and it can even be used frozen (well, that's at least what I sometimes do). The recipe comes from Madhur Jaffreys Ultimate Curry Bible and she got it from the Grand Hyatt Erawan in Bangkok. This paste is enough for two dishes of pork, beef, chicken, prawns, squid, fish, crabs, lobster meat or hard-boiled eggs. For a Red Curry Paste see recipe #133926.

    Recipe #135878

    My parents gave me some of their raspberries and I made this delicious dessert cake as well as some jam. The recipe comes from a book called 'Chocolate the best ever'.The raspberries in this luxurious dark chocolate cake give it a fresh, tangy flavour. Serve with fresh raspberries and whipped cream. I recommend the cake to be served right from the fridge.

    Recipe #137479

    A very tasty recipe from the 'Good Food for Friends' cookery book using tuna, eggplants and cherry tomatoes. The baba ghanoush can be prepared earlier in the day and kept covered at room temperature. The baba ghanoush also goes well with other robus-flavored fish such as swordfish or red mullet. The recipe is for 6, but it can easily be adapted for 2 or 4. Serve with buttered spinach and/or potatoes. (This recipe is labelled as Middle East in the Zaar World Tour because of the Baba Ghanoush).

    Recipe #138840

    Capture the flavours of autumn with this roast accompanied by pears or by a variation including apples and plums (see VARIATION at the end of the instructions). The caramelised honey sauce can be made ahead of serving the meat. Recipe source is the 'Good Food' magazine November 2003. I made this dish together with my English friend Fiona for her family in 2003 and everybody loved it. I have not made it since because I live on my own and this is really a family meal. I hope you'll enjoy this autumn roast.

    Recipe #140959

    These are simple squares with a crunchy cinnamon, chocolate and nut topping. You may want to roast your nuts in a frying pan (without oil or butter) before chopping them to enhance their flavour. I couldn't get golden caster sugar and muscovado sugar in Switzerland (recipe source is the English 'Good Food' magazine), so I used normal caster sugar and brown sugar. If you do have access to muscovado sugar, please use it. I loooooooove muscovado sugar and will check if there is a supplier in Switzerland. However, normal supermarkets don't store it :(. The squares can easily be frozen. I like to wrap them individually and take them with me for lunch or break time at work and university.

    Recipe #140993

    Mackerel is a cheap and underrated fish. If you like spicy food, this one is for you. It's dead simple and really quick. Serve this to your dinner guests (if they don't mind whole fish), as this is really impressive and they will think you have been in the kitchen for ages... Let them open their individual parcels at the table. All the flavours will stream into their nose...lovely. I always serve some Raita with it because this cools the spicy fish. You may use the Simple Raita below (at the end of the directions) or use your own. Also nice with it is the Beetroot Relish (also below) or any kind of salad. I think some plain rice would be nice as well. Recipe source is the 'Good Food' magazine (March 04).

    Recipe #141328

    Everybody knows chicory salad, but chicory is nice as a vegetable, too. In particular if you cook it in the oven in a creamy sauce. I usually halve the chicken and chicory (when I just cook it for myself or for two), but not the sauce. I like a lot of sauce. My favourite side dish to this is mashed potatoes with chives or scallions. Just make some mashed potatoes and fold in some finely chopped chives or scallions. The plate will look a little bit pale, though... This dish is NOT suitable for freezing. Recipe source: 'Good Food' magazine February 2005.

    Recipe #141532

    This salad is one of the suggested side dishes that goes with Roast Salmon with Spiced Coconut Crumbs Roast (Recipe #141533). However, you may want to serve it as a side or starter in combination with other Asian style dishes. I have to admit that I've never followed this recipe exactly, but I often use it as a base.

    Recipe #142046

    I served this delicious curry at my 30th birthday. You can use any white fish fillets that keep their shape well. I used economic frozen fish. This recipe will yield a lot of sauce :), so serve over basmati rice. You'll find coconut vinegar in Asian stores. You will need to marinate the fish for at least 30 minutes. It is included in the cooking time. This curry freezes well, but you will have to use fresh fish then.

    Recipe #144206

    This recipe would make a lovley side dish to your Christmas of Thanksgiving turkey. In fact the recipe source ('Good Food' magazine December 2005) suggests to serve this at Christmas. It serves 8 as a side dish together with another side dish. However, it can also be served as a main dish as I did. It will serve 3 then. We had this as a main course together with 'wild rice mix' (longgrain rice with wild rice pieces in it). Lovely!

    Recipe #147321

    A luxury vegetarian cannelloni recipe that can be served as a starter for four (or even eight as it is quite filling) or as a main course for two. It's a little bit fiddly, but definitely yummy. Recipe source is a Swiss Cooking magazine called 'Betty Bossy Zeitung' (November 1986).

    Recipe #152661

    This is a quick but impressive dish by Jamie Oliver.

    Recipe #164328

    These delicious lemon bars come from 'The New Best Recipe'. The filling melts in your mouth and the shortbreadlike crust is crunchy.

    Recipe #165325

    A simple cauliflower soup with crispy bacon and accompanied with mustard cheese toasties. Economical and tasty! The recipe appeared in the 'GOOD FOOD' magazine in April 2000. I included this recipe into my England/Scotland/Ireland cookbook (for the Zaar World Tour) because it comes from an English source and makes use of English ingredients or ingredients that are easily available in England.

    Recipe #165607

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