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    You are in: Home / Cookbooks / ZWT 8 Great Britain
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    14 recipes in

    ZWT 8 Great Britain

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    No matter how many different muffin recipes I try, the family say, please, just stick to this one. They are not sweet eaters but they love these. I make a few batches and freeze them; they are lunch box staples. I use regular cup-cake pans and get about 18 muffins from this. I don't make them big; they come out cupcake size, a nice snack.

    Recipe #192421

    From a popular collection of Recipes originally published in an Afrikaans magazine, Huisgenoot. The recipe calls for a coarse South African sausage, Boerewors, which is generally made up of 2/3 beef, 1/3 pork, plus spices, etc., but I use normal pork sausages for this. A lovely casserole, I serve it with Dauphinoise potatoes.

    Recipe #196767

    A simple but warming soup, the oats add bulk and a distinctive flavour of their own Even better served the next day! This recipe is a bit 'by feel' ...amounts are more for guidance! I added more stock than the recipe states, and I never used the milk at all, I added a little extra water when I felt the soup was becoming too thick. I don't feel it needs the milk. I also didn't add the salt and pepper, it depends on individual taste. I used medium-ground oatmeal, about two rounded tablespoons (like the olive oil, what you feel is enough), you can use rolled oats, but DONT use 'instant oats', they are most often packed with salt, sugar and other flavourings, you want 'the Real McCoy') My husband has high cholesterol and I try to include oats in his daily menus, as they have many health benefits. From : Favourite Scottish Recipes

    Recipe #312345

    A deliciously delectable dessert that I am asked for time and again. Don't forget that you must make it the day before, and refrigerate, in the springform pan. (A baking pan with a loose bottom) You can use a pie dish, I prefer the loose-bottomed pan, because it gives a better presentation when you remove the pan. I have stated a 9 inch pan or pie dish, I have sometimes found that I have too much chocolate mixture. If this is the case, you can either use it to make individual little chocolate mousses .. pour into small cups or ramekins, and refrigerate overnight...personally, I use a deep springform pan, which gives me quite a high pie. The pie crust uses Romany Cream biscuits, which I know will not be available everywhere. There are a couple of recipes for them here on Zaar , such as Recipe #115271, even if you don't want to make the biscuits in order to make a crust, (that Would be a lot of work!!) it may give you an idea of what kind of biscuit you can substitute, It should be a crisp, chocolatey biscuit. I use a Cadburys chocolate flake for the decoration. This recipe comes off the Romany Cream biscuit packet. Time stated is only for preparation, it is important to allow for 24 hours chill time in the fridge.

    Recipe #332237

    I'm not a great baker, but I have never had a flop with this cake. it is simple to prepare, yet rich, moist and dense, always enjoyed. From Readers Digest : Quick And Thrifty Cooking

    Recipe #332576

    A rich side dish, ideally prepared with fresh peas and baby onions. Creamy with a lemony tang, a wonderful side dish, nice enough to eat by themselves! From The Inspired Vegetarian

    Recipe #333120

    I made this to take to a friends party, and it was so well-received that I thought that I'd post it. Its an old recipe that I saved from a magazine many years ago, Your Family, August 1991. very simple, and fail-proof! I use butter, and brown sugar, personal taste. Granny Smith apples are a tart green cooking apple.

    Recipe #343754

    I made this for Christmas day lunch, experimenting with microwave recipes found in "Christmas Microwave Know-How". The recipes are designed for a 650/700 watt microwave, and mine is a little larger, so I adjusted cooking times accordingly, cooking for slightly shorter times than suggested. I was very pleased with how simple it was to turn out an attractive and delicious pudding! The original recipe called for 2 tsp of instant coffee powder, but my children don't care for coffee, so I subbed 2 tsp of cocoa powder instead, for a chocolate pudding. Next time, I will fold in some chopped chocolate, or chocolate chips, for a richer pudding. I might also substitute some of the milk for cream, maybe about 150 ml. A tblsp of rum might be nice too!

    Recipe #347869

    I made these for Christmas Day lunch, I was so glad that even the children, not generally adventurous, enjoyed them! I prepared them ahead of time, up to step 5, cooked them shortly before serving, and chose to serve them in the ramekins I had cooked them in. Made in the microwave, instructions are based on a 650/700 watt microwave, mine is a little bigger, so I adjusted times accordingly, cooking for slightly less time. Lovely presentation, smooth creamy taste with a hint of mustard, very easy to prepare, I was impressed with these. From "Christmas Microwave Know-how"

    Recipe #347676

    I've been making this for years, when the family ask for 'that chicken and sauce thing, with mushrooms', this is what they are after! Of course, they can all make it themselves now, its one of the first recipes my son asked me for, so that he could make it for his girlfriends family! Although I use skinned de-boned fillets for this, use what is most convenient for you. If I don't have sherry, I use whatevers handy in the cabinet, rum, or vermouth, or my husbands whisky (don't tell him!). Oh, and I usually don't add the mushrooms with the onions, I prefer to add them a few moments later, after I've added the water. That's a personal preference. From one of my oldest and dearest cookbooks, I taught myself to cook from this book, Reader's Digest 'Quick & Thrifty Cooking In South Africa'.

    Recipe #361723

    This was given to me by one of my husbands gym buddies, I did make it and it was indeed very good, although I'm not a great lover of mushrooms. I don't know if it was her own recipe or if she found it somewhere, but here it is, I thought it was worth sharing! She specified brown mushrooms, I used button mushrooms.

    Recipe #386259

    Nothing is more delicious that a well-made Welsh Rabbit, or 'rarebit'. It is easy to make but you do need to keep your eye on it! Have the toast made, and keep it warm, before you start cooking the cheese - which is best coarsely grated because it melts easily. From 'The Country Kitchen - Cheese And Biscuits' - Jean Hatfield.

    Recipe #387481

    Although I say Sasha, this cake has always been a favourite with all my children, and since I'm not a great baker, this was a good stand-by in the days when I needed a cake for the birthday and a cake for school! It comes from the "Good Housekeeping Kids CookBook, A First Step-By-Step Book for Young Cooks", which is why the instructions are quite detailed, and I don't doubt all of mine could make this if they wanted to. Sasha in particular has usually helped me with it, she is the baker! We most recently made this early in September, for her 20th birthday, in fact, we made two, since she had all her varsity friends come for a barbeque! As I say, this comes from a childrens cookbook, which is why the instructions are quite detailed, don't be put off or offended!

    Recipe #391830

    Found on an estate agents leaflet, I tried this cheesecake, making it for a lunch with friends. It was quite easy to make, it turned out well, and was very well-received, so I'm sharing it with you! I made this the day before, and chilled it overnight, so allow for that. Hope you enjoy it. Please note, the stated time is not allowing for chilling overnight.

    Recipe #410843

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