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    You are in: Home / Cookbooks / Nif's Zaar Stars
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    97 recipes in

    Nif's Zaar Stars

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    6 Reviews |  By Nif

    I'm so happy that this turned out so well! I added a bunch of ingredients that sounded good and they really are good together. The skin was left on these because it crisped up nicely under the broiler. I served this with rice and veggies. Enjoy!

    Recipe #414869

    5 Reviews |  By Nif

    Absolut vodka is from Sweden and one of my favourites. This refreshing drink will hit the spot after a plate of Swedish meatballs! :) Enjoy!

    Recipe #424013

    7 Reviews |  By Nif

    Nothing beats a grilled cheese sandwich and this one is inspired by Scandinavian cuisine. This recipe is from a Canadian cheese magazine. Enjoy!

    Recipe #471970

    7 Reviews |  By Nif

    This spicy blend is great on shrimp, fish, chicken, etc. It is excellent for Recipe #503982. Enjoy!

    Recipe #503970

    6 Reviews |  By Nif

    These soft, lemony potatoes are absolutely delectable. I love this dish and these can be served as a side dish with any meat. I prefer the flavour of dried Greek oregano but other varieties can be used. This is a Christine Cushing recipe. What an easy recipe! Enjoy!

    Recipe #424008

    7 Reviews |  By Nif

    Oh my goodness, Emeril has done it again! Try this delicious sauce on ice cream, in milk or whip up a great milkshake with some vanilla ice cream! This syrup is dairy-free so you can use soy milk, etc. when making things with it.

    Recipe #503990

    7 Reviews |  By Nif

    A delicious and easy pasta dish that you can substitute chicken for the shrimp if you are not a fan. You can also use a different shape of pasta, but linguine is nice. The optional ingredients are really good but you can omit if you can't stand a little heat. If I use all those ingredients, I find it a little hot, so I add about 1/2 cup half and half cream. I tried to keep it healthy here though! Enjoy!

    Recipe #350140

    6 Reviews |  By Nif

    Gloria Pitzer is known for copying famous foods, but making them healthy at the same time. "I take the junk out of junk food," says Pitzer. "You know what goes into my recipes." Gloria is careful to point out that she doesn't actually know what the big chains put in their food. "I don't try to dissect the foods and figure out the chemical ingredients," she says. "I never, ever try to steal anyone's secret corporate recipe. I just do my best to duplicate the taste." Enjoy!

    Recipe #365672

    5 Reviews |  By Nif

    You can have so much fun decorating Easter eggs - it's not just for kids! Here are a few suggestions for both decorating and dying. I had to lump all of the decorating ideas together because I couldn't list the different items in the ingredients. The ideas are easy, just take a look! I hope you find something that can express your artistic flair! Enjoy!

    Recipe #453613

    5 Reviews |  By Nif

    Made this up for company tonight and we really liked the results. The fresh bread crumbs and fresh parmesan really made this dish. I recommend cooking them on a rack so the coating is nice and crispy. Enjoy!

    Recipe #399671

    6 Reviews |  By Nif

    These little Venezuelan griddle cakes, known as arepas in Spanish, can be eaten at any time of the day, topped with cheese, meat, chicken, or eggs. You can top them with roast pork or a spoonful of pico de gallo as a delicious side or tempting appetizer. You use nonstick cooking spray quite a bit for this, but I like to use an olive oil spritzer. Enjoy!

    Recipe #370438

    5 Reviews |  By Nif

    This is a tasty twist to the traditional tuna cake. The chickpeas are healthy and go very nicely with tuna and the zesty flavor of fresh lemon.

    Recipe #440737

    5 Reviews |  By Nif

    A tasty dip that is easy to put together quickly. You would have most of these ingredients on hand which makes it even nicer! *** Due to reviews, try using half the amount of smoke and add more to your taste.***

    Recipe #403191

    5 Reviews |  By Nif

    Damper is a quick bread that is fabulous with a barbecue! Damper was traditionally made in a cast-iron pot with a lid, called a "camp oven". The entire pot was either covered in hot wood coals or the camp oven was placed in a hole in the ground and surrounded with hot wood coals. It was usually served with tea made in a billy over the camp fire. Damper was originally made with plain flour, salt and water. Adding butter and self-raising flour came later on and gives a much tastier result. I got this recipe from Taste, an Australian website. Enjoy!

    Recipe #484446

    5 Reviews |  By Nif

    4 ingredients + quick and tasty = great combination! A Kraft recipe that you can throw together in no time. Serve with steamed broccoli or asparagus to complete your meal. Enjoy!

    Recipe #362174

    6 Reviews |  By Nif

    The English call any dessert a pudding, but this is really pudding! You can use your preference of milk, the more fat you use the richer it will be. I did not include the 3 hour chill time. Enjoy this chilled dessert after any meal. Enjoy!

    Recipe #429614

    5 Reviews |  By Nif

    A refreshing drink from Gooseberry Patch. The lemonade adds a nice, clean taste to this iced tea. For a really cool and original way to serve this drink to guests, check out step 3. Enjoy!

    Recipe #379979

    5 Reviews |  By Nif

    I found this easy tapa dish on the internet. It's tasty and will disappear in moments! They are the perfect size for your guests to handle for an appetizer or at a wine and cheese party. Enjoy!

    Recipe #370533

    11 Reviews |  By Nif

    The Yorkshire pudding mix can be made two or three days before and kept in the fridge. Be sure to make the baking tray piping hot, says Mr. Ramsay, so that when the cold batter hits, the puddings will puff up. Once ladled into the tray, sprinkle with coarse salt, and then once in the oven, leave the door closed. "Treat it like a soufflé." Try this with a roast and gravy but they are so good that you can have them with anything! I included the minimum amount of resting time in the prep time and the time for the stove to heat up before cooking in the cooking time. Enjoy!

    Recipe #424498

    5 Reviews |  By Nif

    Pavlova is a traditional dessert in New Zealand. It is a meringue base that is topped with whipped cream and fruit, usually kiwifruit. Children's birthday cakes are often pavlovas in New Zealand and may be decorated with candy. As with all meringues, this is best made on a dry day as high humidity can affect the end result. If you want a larger pavlova, just keep adding layers - you might want to make the bottom one a big wider so the creation doesn't tip! You must let the meringue sit for a few hours and I did not include that time. Enjoy!

    Recipe #371105

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