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    You are in: Home / Cookbooks / TO MAKE AGAIN
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    660 recipes in

    TO MAKE AGAIN

    The best recipes our family has tried.
    « Previous 1 2 3 4 5 6 7 . . . 18 19 20 Next »
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    I LOVE this face mask! It is only 2 ingredients, but makes makes my pores look nonexistent, helps get rid of pimples (I almost never break out now), moisturizes and makes your face VERY smooth. Enjoy!

    Recipe #453525

    Exotic Ethiopian flavors! From Sunset Magazine March 2006. For a less spicy version, reduce the amount of cayenne from one tablespoon to one or two teaspoons. If you have any Ethiopian Tej honey wine on hand, use it in place of the dry red wine in this recipe. (Honey mead would work, too.) This makes the house smells heavenly!

    Recipe #163140

    Gluten free without the bread. Date syrup/molasses/honey is an Iraqi ingredient that I adore. Modified from a recipe found on http://www.saucemagazine.com.

    Recipe #479864

    Local recipe. Meyer lemon replaced standard lemon.

    Recipe #473742

    Heavy on the cumin so you're warned well in advance. For added depth I dry roast the cumin powder. For really pronounced flavor, use cumin seeds, but I leave that up to you to decide. Quite delicious with just about any type of fish!

    Recipe #144013

    It is the most famous recipe in Egypt--very delicious. You can eat it with white rice or bread.

    Recipe #135937

    My sister in law made this for me a few years ago, and it is now my favorite pancake and waffle topping.

    Recipe #37023

    There are many, many versions of Basboussa ( and many spelling variations!) throughout the Arab world. Some of these are a spongy cake-like texture & some are more of a grainy texture. This Algerian version is more of a cake-like texture - which happens to be my favourite. I absolutely love the addition of coconut in the recipe, it really adds something to the Basboussa. This recipe is extremely simple to make & is delicious served with coffee or tea. It is definitely a Ramadan staple in our home!

    Recipe #373540

    When I was in Hawaii, the hotel I stayed in always had a large dispenser of this water in the lobby, to help rehydrate the guests after they spent too much time on the beach. I found it to be much more refreshing than plain water, as the fruit adds a very subtle sweet taste. A great recipe if you're trying to get more water into your diet. This will not taste like fruit juice, it's meant to be a very lightly flavored water. If you don't have a large drink dispenser, try making 1/2 recipe in a sun tea jar.

    Recipe #457805

    2 Reviews |  By Dib's

    An Egyptian Stew to share with Vegetarians or Vegans. Serve with hot rice.

    Recipe #11761

    5 Reviews |  By Elmotoo

    I searched extensively for this but never found one quite like this. My Italian mother in law made this simple, simple salad that is sooo delicious. It's key to let it sit for awhile at room temperature. This is easily multiplied. I put 30 minute cooking time which is the minimum sitting time but can be made ahead. Just please don't refrigerate - it makes the texture of the tomatoes funky.

    Recipe #477594

    I love arabic and greek phyllo pastries with the nuts and the spices and the syrup...yum. This recipe makes delicious little finger-food pastries. One important thing you have to remember in making these types of pastries, from baklava on down, is that hot syrup for cold desserts and cold syrup for hot desserts. In this recipe you can dip the pastries right out of the oven into cold syrup, or let them cool and dip them in hot syrup. This recipe makes alot of thin little pastry fingers. Feel free to halve the recipe, or even double layer if you enjoy the crunch of phyllo- just remember to butter in between layers. Note: Preparation time really depends on how fast you are in rolling these little guys up. People who have never handled phyllo before or are unused to making dumplings will probably take longer unless you're gifted :)

    Recipe #183792

    This is a salad I make with leftover cooked cabbage that I have when I make Egyptian Style Stuffed Cabbage, see my recipe for these. It's so easy, but a great little salad with just the right amount of heat. Enjoy!

    Recipe #199388

    1 Reviews |  By jewelsf

    I modified a chocolate banana muffin recipe to incorporate carob. I hope you enjoy this recipe!

    Recipe #449246

    Oh my goodness this is yum! Use it as you will.

    Recipe #478877

    These are a bit time consuming to make, but believe once you make, you will be asked to make again and again. This is vegetarian, but you could add a bit of cooked ground beef to rice stuffing mixture, but awesome even without. Many mediterraen countries make these, but this recipe is authentic Egyptian preparation. Enjoy!

    Recipe #194768

    This is my new love. I tried a matcha latte at Teaopia tea shop and fell in love with the detox & energy of this Japanese tea. I love that the caffeine in matcha releases slowly into the blood not like caffeine in coffee so you don't get jittery unless you drink a ton without eating anything else, then maybe. Modified from a recipe found on http://www.domatcha.com

    Recipe #478680

    These cookies are made all over the Middle East. Each country and each household has their favourite recipe. The traditional shape is a horse shoe with the 2 ends pinched together and a nut is placed where they meet. I only do that if I am receiving guests or for a special occasion.

    Recipe #133292

    I brought this recipe back from Turkey; it's good as a starter or as a side dish for grilled meat and pilav.

    Recipe #197333

    Pairing fried eggplant with yogurt and garlic is one of the favorite ways of serving eggplant in Iraq. It is a simple and beautiful dish, great for hot summer days.

    Recipe #108590

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