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    You are in: Home / Cookbooks / ZWT8 ~ Best of the Tour!
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    143 recipes in

    ZWT8 ~ Best of the Tour!

    Players' choices of their top 2 favorite recipes made during ZWT8.
    « Previous 1 2 3 4 . . . 6 7 8 Next »
    Displaying up to 20 pages of results. To see all results, or register.

    This is a recipe that is in the BBQ Bible by Steven Raichlen that he says "despite the name, this recipe comes from India, not Afghanistan. It's the specialty of New Delhi's famous Karim restaurant." Note: Make sure to allow 4-6 hours to strain yogurt and 4-6 hours to marinade the chicken.

    Recipe #482020

    7 Reviews |  By awalde

    I tried this crumble variation with tea masala spices and this came out really delicious. You can try with your favorite spices mix or with my Recipe #448067 mix (quantity to taste). What’s the difference between a British crumble and an American crisp? According to http://www.fromkarenskitchen.com/tips/types_of_cobblers.php this is the answer: The traditional crumble topping contains flour, sugar, and butter but may also include oats, nuts, and spices. As more of these ingredients are added, the crumble becomes even more similar to a crisp.

    Recipe #482431

    4 Reviews |  By CJAY

    From simplyrecipes.com. Posted for ZWT 8-Mexico.

    Recipe #483792

    I believe the word Balti actually means "bucket"....this famous style of curry is cooked in a balti pan, much like a wok. I think the reference to bucket means more that you can throw anything in! I fell in love with balti curries years ago living in Birmingham UK - a few blocks from balti central. What sushi bars are to Vancouver, balti houses are to Birmingham. I know this is a very anglo version of balti sauce, a very mild one at that, but it is quite healthy and light....and not lacking any flavour. It's also fairly quick to prepare compared to some recipes I've tried. You can boost up the heat factor as you wish. I included mainly ready ground spices, but of course you could use whole. If you use whole cardamom seeds or whole coriander I would suggest grinding the spices up after you roast them (otherwise you have a lot of woody bits to deal with). Use the sauce to make any kind of veggie curry and serve with naan or roti on the side. This makes 3 cups of sauce - enough for 4 servings. I like to save half the sauce for a different curry later on. (good for a fridge cleaner curry! :) It also improves overnight, as many sauces do. Hope you enjoy!

    Recipe #409418

    2 Reviews |  By Nif

    One of Australia's greatest cookery contributions, shell-on prawns cook quickly and stay succulent on the barbecue. Try this garlicky and delicious recipe and you'll understand why the shrimp is so good on the barbie! Add 30 minutes on for marinating time. This recipe is from John Torode. Enjoy!

    Recipe #483871

    This is a recipe from Ricardo. Posted for ZWT.

    Recipe #370187

    This is a family recipe that has been developed only over the last 5 years. 7/5/12, reduced basil per reviews.

    Recipe #479946

    I saw this prepared on Simply Delicioso with Ingrid Hoffman, "Miami Nights" episode. Delicious and filling! This prepares a lot, so you'll want to use a big pot - I like to use my 5-quart (sorry, international 'Zaar friends, I don't know why we still use that type of measurement). Sometimes I add a little bit of pepperjack cheese just before serving, which gives it an extra little "kick" in flavor!

    Recipe #386763

    The staff here at CGTD Institute found the inspiration for this recipe from Lewis Carroll's 'Alice in Wonderland' story. A fun yet simple cooking project designed for the wee tots.

    Recipe #384341

    Very light pancakes. The BIG difference between our style of measuring and the British method is that they use a scale to measure ingredients. Since this is a British recipe, please use a scale to measure the flour and sugar or it will not turn out right. Milk can be measured in a measuring cup. From telegraph.co.uk site.

    Recipe #429494

    Ooooh! Flan! With a carmelized crust....and a hint of coffee flavor...luscious! Only make when you have company, so you don't make a pig of yourself!! It's important to use a nice heavy saucepan to carmelize the sugar so it doesn't scorch or burn. Prep time does not include the 8 hour chill time!

    Recipe #409426

    I love poppy desserts and this is so fun to make and serve, and of course yummy! From my Marcus Samuelsson cookbook!

    Recipe #457202

    This recipe appeared in the Houston Chronicle years ago and was submitted by a local restaurant, Cavanagh's, in Webster, Texas (a suburb of Houston).

    Recipe #449955

    This Spanish recipe is from a restaurant in Seattle, Washington.

    Recipe #466025

    Chapati is the most commonly eaten bread in Northern India. It is very similar in shape to the Mexican tortilla, but very different in texture and flavor. If you make Chapati ahead of time, reheat before serving by wrapping a stack in foil and heat in a 325° oven for 10 to 15 minutes. If they seem dry, sprinkle a little water before reheating. Prep time does include dough standing time. Serve with Recipe #482643 482643.

    Recipe #482651

    Delicious topping for burgers, grilled mushroom and baked potatoes Source: The Vegetarian Gourmet by Andrea Chessman

    Recipe #433233

    1 Reviews |  By KateL

    Entered for ZWT, from Olivado website. Avocado oil is from NZ. Serve with green vegetables and potatoes.

    Recipe #481952

    Easy chicken recipe with a to-die-for sauce. You'll want to serve this with tortilla chips to eat up the extra sauce!

    Recipe #474603

    This is adapted from a recipe I found on a website called Irish Abroad. Posted for ZWT 8 Great Britain/Ireland

    Recipe #483588

    6 Reviews |  By PaulaG

    Typically posole is made with pork and sometimes beef. I got an email the other day for a posole made with turkey. It looked interesting and I did a little playing with it and came up with a nice warming soup.

    Recipe #469504

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