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    You are in: Home / Cookbooks / UmmBinat's ZWT7 Swiss Recipes
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    15 recipes in

    UmmBinat's ZWT7 Swiss Recipes


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    Swiss are very much into natural Medicine. Here is a ritual that removes cellulite, cleanses the lymphatic system, removes dead skin layers, strengthens the immune system, stimulates the hormone and oil-producing glands, tones the muscles, stimulates circulation, improves the function of the nervous system, helps digestion, AND it’s easy, inexpensive and invigorating! It will take about 30 days to see and experience the changes. For a thorough lymphatic cleansing, perform skin brushing daily for a minimum of three months. From http://www.naturalhealthtechniques.com

    Recipe #449857

    ZWT7 Switzerland. "This is one favorite Saturday afternoon snack that I enjoy." By gourmetshark on http://isleofmanfood.com.

    Recipe #425424

    ZWT7 Switzerland. Where did chocolate fondue originate? Answer: http://www.europeancuisines.com/Switzerland-Swiss-Chocolate-Fondue-History-And-Basic-Recipe. Recipe from http://www.godiva.com.

    Recipe #423713

    This is my favorite müsli (uncooked style) and it only takes 30 minutes and is quite healthy. I recommend using organic produce.

    Recipe #422793

    Healthy, gluten free and doesn't take long either. Modified out of Recipe #3806. I serve this with plain yogurt on top.

    Recipe #405709

    ZWT7 Switzerland. Full of Nordic flavours - dill and caraway seeds - with an addition of cooked shrimps. Slightly more festive than the traditional one, and very delicious. From http://nami-nami.blogspot.com.

    Recipe #424158

    ZWT7 Switzerland. Quick and Healthy Recipe by Anne Quatrano from http://www.foodandwine.com. Smoked salmon exists traditionally in many varieties, and is often served with scrambled eggs, dill, sandwiches or mustard sauce.

    Recipe #424095

    Very good. Created from Recipe #174346 and Recipe #362534 . This cake can be eaten warm, or at room temperature which we like.

    Recipe #368518

    These are crispy fried potato cakes with a tuna and light vegetable filling that is just delicious. DH liked them with the tuna added though it is not traditional. If you prefer you can leave the tuna out for the original vegetarian version. I serve them with a corn free ketchup and plain yogurt to dip them in, sour cream would be good too. The original recipe is from the Iraqi section of The Complete Middle East Cookbook by Tess Mallos.

    Recipe #405787

    Corn free as well. Austrian and German, these are usually served with different types of fillings and eaten for lunch or dinner. Traditionally rolled with apricot or strawberry jam and sprinkled with confectioner's sugar. A variety of different fruit sauces, like apple sauce or thick fruit jams called lekvar, lemon juice and sugar, chocolate sauce, hazelnut-chocolate cream, almonds, dried or fresh fruits, sweet cottage or quark cheese and raisins, cocoa powder, or any combination thereof. Rakott palacsinta are layered pancakes with sweet cottage cheese and raisins, jam and walnut layers between the pancakes, baked in the oven. They may also be eaten unsweeted, plain, or filled with cheeses, meat, mushroom or vegetable stews, topped with sour cream. DH even makes these fresh at work if I send him with a ziplock of the dry mix and my DH is not a cook! This recipe is modified from Carriefaith's on the forum of http://www.celiac.com.

    Recipe #360327

    ZWT6 Before the invention and use of mechanical devices to make these noodles, they were shaped by hand or with a spoon and the results resembled Spatzen (meaning little sparrows) This theory may reflect that traditional Spätzle are never shaped. Serving amount is a guess. From http://noglutenrequired.blogspot.com.

    Recipe #423682

    ZWT6 Germany. Germans typically use quark when making spaetzle, but Grace Parisi from http://www.foodandwine.com told us that the type available in the United States isn't curdy enough. So Parisi uses small-curd cottage cheese in the spaetzle and makes the chive sauce with tangy quark. Adding 2 tablespoons of granulated sugar instead of the chives turns this savory dish into a delicious dessert.

    Recipe #423839

    Perfect soup for us to have when a cold is coming on or a fever is going around. Even my DH ate a huge bowl. It's very quick to put together and most is passive cooking time. Modified from, http://chetday.com/coldfluremedy.htm

    Recipe #452061

    ZWT7 Switzerland. This is a very festive and popular starter. It's not cheap - both good shrimps, preferably from the waters around Smögen island and good roe are required. But if you are looking for that special starter for a special occasion, then this is very elegant, good-looking and delicious. This beautiful appetiser was developed by Dr Tore Wretman (1916-2003), who served a version of this dish in his Stockholm restaurant in 1958. Posted on http://nami-nami.blogspot.com

    Recipe #424153

    Posting for ZWT6. Recipe is from http://gfcelebration.com: "Residents of the Black Forest region claim that the original history and creation of the Schwarzwälder Kirschtorte originates somewhere within the hills and valleys of Southwest Germany. This dessert is also known as Black Forest Gateau, and usually consists of multiple layers of a chocolate sponge cake, cherries and whipped cream, and is frosted with additional whipped cream, topped with chocolate shavings and additional cherries."

    Recipe #423699


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