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    You are in: Home / Cookbooks / ZWT6 GB Tagged Recipes
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    ZWT6 GB Tagged Recipes

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    Edinburgh used to be known as "Auld Reekie" (Old Smokie) in the days of coal fires - Robert Louis Stevenson, who was a sickly child, used to complain about it in the 19th century. Here is a recipe for a rich, sweet dessert which recalls those days. The original recipe used almond flavoured "ratafia" biscuits/cookies but as these are not easily available, almond flavoured cookies or macaroon biscuits or similar can be used. recipe from rampantscotland.com

    Recipe #429504

    This is a simple, delicious soup that can be served either hot or cold. Adding ham is optional. Note the chopping of veggies in the ingredient section. Once everything is prepped, the soup comes together in a snap! This soup goes well with a nice piece of crusty bread...or toasted bread drizzled with a little bit of olive oil. Thanks go to Jamie Oliver!

    Recipe #429942

    2 Reviews |  By Bayhill

    Posted for the Zaar World Tour 2006-England. From the "Good Cook" cookbook. Note: prep time includes rising time.

    Recipe #175819

    1 Reviews |  By CJAY

    From my collection of handwritten recipes 1964.

    Recipe #408156

    A traditional steak and Guinness pie done by my favorite British chef, Jamie Oliver. This is made particularly easy by using puff pastry for the top pie layer! If you want to skip the puff pastry layer, you could serve this as a normal stew. The herbs listed are just a suggestion. Jamie typically leaves the amount and type up to the cooks' personal tastes. He suggests a "handful". I did change the recipe a little bit from his, due to personal preferences. Feel free to substitute out the Guinness and use beef stock instead. Pure comfort food. :)

    Recipe #429784

    1 Reviews |  By Mami J

    This creamy soup is made with Stilton and Cheddar cheeses. Note: measurements are Imperial. From stiltoncheese.com and posted for ZWT 6, England.

    Recipe #427456

    12 Reviews |  By Nif

    I can't begin to count how many times I had this as a child and served it to my kids! It's easy and very tasty and we still enjoy it. This was our 'fancy' name (ha ha) for it but you may have your own version. In response to a recipe review, I always use large eggs, so the boiling time may be less for smaller eggs. 3 minutes should still be the minimum amount of time though. Enjoy!

    Recipe #359142

    You can vary these light and fluffy scones by using raspberry or cherry jam. Recipe courtesy of Sunset.

    Recipe #184455

    6 Reviews |  By ellie_

    This sound like they would be wonderful at a shower or a ladies luncheon and also a great way to use garden herbs. Recipe source: Bon Appetit (September 1981)

    Recipe #168881

    This sandwich sizzles with flavor. These go great with a nice spicy tomato soup, too.

    Recipe #425159

    This is a copycat recipe from Starbucks. I've altered the recipe a little so I could use a mixer instead of a processor....soooo very yummy!!!

    Recipe #157241

    I was taught how to cook fish and chips by my mum when I was about 12 years old; we were living in Hong Kong at the time and it was my mum's way of treating us to a little bit of home as a treat! My mum had this recipe written down on the back of an old envelope stuck inside her Be-Ro cookbook from 1952 - I never use any other method now! One trick is to make sure that everything is prepared and assembled ready for frying takeoff!!! If you are cooking for two or more people, have your oven on with a lined tray to keep the fish and chips warm. If you really want to be totally authentic, cut up squares of greaseproof paper and sheets of newspaper - place the fish and chips onto the greaseproof paper and then into a sheet of newspaper. All you need now is a pickled onion, salt and MALT VINEGAR! TIPS for CHIPS: I notice one reviewer had difficulty with the chips. Here are a few tips or tricks for chips: Make sure they are DRIED thoroughly. Make sure the fat is VERY hot - 190 degrees C. Certain potatoes are better for chipping, such as King Edwards, Desiree, Majestic, Maris Piper, and Romano. You can soak the chips for an hour before the first frying - it extracts excess starch, which helps in the "crisping" process! Always drain them thoroughly before serving. I hope these tips will help!

    Recipe #183399

    Posted for ZWT6, adapted from rampantscotland.com Looks like a delicious, easy weeknight meal!

    Recipe #429022

    This is from The Family Baker by Susan G. Purdy, and is really, really good. I made this and it turned out well.

    Recipe #360969

    2 Reviews |  By lazyme

    I found this on a website on traditional Scottish cooking. It uses Drambuie, a Scottish liquor. Posted for ZWT6.

    Recipe #422820

    2 Reviews |  By Nif

    I came across this recipe and just had to post it! Drambuie was first commercially bottled in Edinburgh in 1909. The original royal spirit was enjoyed by Bonnie Prince Charlie in 1745. Refreshing and fruity taste – a great way to enjoy Drambuie as a long fruity drink. I got this from Drambuie's website. Enjoy!

    Recipe #424639

    If you love leeks, try this!

    Recipe #333458

    A good well flavoured combination for a tasty salad. Use any blue cheese of your choice if you can't get stilton.

    Recipe #415267

    This extremely easy recipe is almost as good as it's more time consuming orginal version. It was found in The Really Useful Vegetarian Student Cook Book. If you top each slice with a poached egg you'll have a Buck Rarebit.

    Recipe #423908

    This is a recipe from Ballindalloch Castle. Wild thyme grows on all our river banks up here and in summer even in our town's drinking water you can taste the thyme - it is delicious. The blueberry also grows wild and when kids come home with a blue face they are said to have a 'blaeberry mou'. Sooo this recipe is full of the flavours of the Scottish Mountains.

    Recipe #371893

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