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    201 Recipes

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    A fresh tasting drink to start the day without any dairy.

    Recipe #422654

    This comes from my sister in law's very old hand written cookbook. The recipes in this book come from as far back as the late 1960's. This is a recipe that can be used as a sauce over noodles or rice, as a meat mix layer in a tortilla stack, over hamburger buns or toast, placed in a pie dish and topped with mashed potato etc. The uses are many :) I make a ring of either cooked spaghetti or noodles or rice on a plate and pour meat mixture into centre. I top with grated cheese & parsley. Easy as :) This also makes a nice filling for small pies or savouries especially using baked bread cases.

    Recipe #421899

    A very easy to make crumble topping that keeps well for when you want a fast fruit crumble.

    Recipe #421896

    8 Reviews |  By Jen T

    A quick different way with carrots. You can use other herbs if you like in place of the basil. I have used both fresh garlic and crushed from a jar with little difference.

    Recipe #362607

    2 Reviews |  By Jen T

    Ideal Rolls to have with soup or a snack using those prepared rolls that just need baking in a pkt from the supermarket.. I have also spread some relish or chutney on the rolls before adding the cheese just for a change. We love them both ways.

    Recipe #358511

    10 Reviews |  By Jen T

    These take poached eggs to a new level :) Use thick slices of a wholegrain bread or use whatever you have on hand or prefer. Makes a nice meal for brunch, lunch or even an easy dinner :) The cooking time is for bringing the water to a simmer and poaching the eggs. If you are short of time or don't have lemon or lime juice just mash half an avocado straight onto each slice of toast, sprinkle with salt & pepper and follow rest of recipe.

    Recipe #358497

    1 Reviews |  By Jen T

    I found this amongst my torn from magazines box of recipes. It makes a nice easy lunch or evening meal. You can use basil pesto in place of the garlic aioli for change of flavour or add some chopped fresh basil leaves to the aioli.

    Recipe #357105

    9 Reviews |  By Jen T

    I found this among my printed out recipes from last year. I have no idea now where it came from as I had cut it to fit in my folder. They are very easy to make and are great for lunch boxes. They also go well with a salad for a tasty lunch/brunch or supper. **Note I use non stick metal muffin pans which I give a light quick burst of rice bran oil cooking spray, (from a can).

    Recipe #246014

    A lightly flavoured Biscotti with the crunch of macadamia nuts. These nuts are supposed to be very good for you so I tell myself I am eating healthy :) This recipe was one among my "Healthy Recipe Cards". I love these with a nice hot cup of coffee or tea.

    Recipe #244391

    4 Reviews |  By Jen T

    I saw this in a magazine while at the hairdresser. Great easy dessert for those wondering how to use their lemons up. Chilling time is cook time. Serve in pretty stemmed glasses. You an also top with a little whipped cream & strawberry for garnish in place of the lemon zest.

    Recipe #244381

    I made this recipe up based on my recipe#161264 using what I had on hand for a main meal. I added in vegemite to give a more beefy flavour but you could leave it out or use a teaspoon of dry beef stock powder. You could also fry the mushrooms first instead of using raw if you prefer. I found it went well with recipe#239886 by Mandy from Oz.

    Recipe #244351

    This is another variation using my recipe#242875, from a NZ magazine by guest food writer Genevieve McGough, however I will post all ingredients needed to make it easier for anyone who may want to make this.

    Recipe #242937

    2 Reviews |  By Jen T

    I found this is in a NZ magazine that had chef Genevieve McGough as a guest food writer. She says that cheesecake is believed to have originated in ancient Greece. The first recorded mention is that it was served to athletes during the first Olympic Games in 776BC !!! The two main techniques used these days are baked or gelatine based. This one is even easier as it does not use gelatine, does not require baking and only three ingredients are needed for the filling. I haven't made all the variations but I am sure they will be delicious. I have included 2 variations here and will post another separately. For the biscuit bases Digestive or plain sweet biscuits eg Nice or Super Wine biscuits seem to be most commonly used. However, try to match your base with filling eg,chocolate chip biscuits with chocolate filling. Chocolate covered biscuits as long as they don't have a chewy filling make a softer textured base that is easy to slice but as the packets weigh less, more than one is needed. NOTE:Cooking time is chill time.

    Recipe #242875

    5 Reviews |  By Jen T

    This recipe was in 'Taste' magazine back in 2006. It came via courtesy of the ever popular "Fat Dog Cafe" in Rotorua, New Zealand. To save on calories I make this in a large loaf tin (5"x9" or 13cmx23cm)and don't ice it. In saying that it is really delicious iced for a treat. :)

    Recipe #242864

    1 Reviews |  By Jen T

    This recipe which I found in a 'Healthy Eating' magazine, can be a main dish or a side dish with a simple meat dish eg. grilled steak or chicken breast. Serve as soon as cooked or the sauce will thicken too much on standing and will need thinning with a splash of hot water. Use more garlic if you like :) I do !!

    Recipe #241979

    5 Reviews |  By Jen T

    This is a lovely iced cake (lighter version of a carrot cake) or have as a buttered loaf. I can kid myself that it is good for me because of the ingredients :) I saw this made on TV on the AWW Fresh cooking site (I think) and had to try it. It was a bit of a hit & miss with the ingredient amounts but I think I have them right as this is what I made mine with. I find I like to get all ingredients prepared first as then it is much easier to mix it altogether. Leave until cold before slicing)

    Recipe #240440

    2 Reviews |  By Jen T

    I was busy making what I thought was a garlic butter to spread on my french bread when I thought I'd better taste it to see if it needed more garlic. Well, I thought it did, so I kept adding more and more......til I saw that the jar I was using was actually ginger LOL......I then grabbed the right jar and added in the garlic & herbs & after tasting decided it was ok :) At the time I was making a large amount for a crowd but have scaled it back to post. Use more or less of the ginger & garlic to suit your taste. One advantage I did find was that as so often happens with garlic bread this didn't 'repeat' on me :) I now use this all the time and the family all ask for "that 'mistake' garlic bread" LOL :)

    Recipe #239724

    8 Reviews |  By Jen T

    It was a cold blustery wet day when I saw this in my local paper and I thought "I just have to make some to cheer me up" :) I am so glad I did. You can if you like add a strip of orange peel to the milk as it heats or dissolve the sugar in some strong coffee instead of water for a change. Also you can add some liqueur to the milk just before serving. You can also use soy milk or almond milk for those that are lactose intolerant. To be even more decadent top with a teaspoon of whipped cream when serving. Enjoy....I know I did :)

    Recipe #239596

    1 Reviews |  By Jen T

    I found this in a newspaper cutting that I had saved and is a favourite of mine served over fresh fruit. You can also use to have with a piece of cake or loaf or brownie. Enjoy :)

    Recipe #237030

    9 Reviews |  By Jen T

    I came across this in a magazine giving ideas for healthy teas. I made this up and found it great either hot or cold. A nice change from ordinary lemon tea for when you have a cold or flu or even just to have hot on a cold night as a comfort drink or iced for a refreshing pick me up.

    Recipe #236862

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