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    You are in: Home / Jen T's Public Recipes
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    201 Recipes

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    4 Reviews |  By Jen T

    Good for those cold winter nights. This is one of our favourite old time comfort food recipes adapted from a book "Classic Kiwi Recipes". It reminds me of the dishes my Grandmother and Mother made when I was young.

    Recipe #30191

    12 Reviews |  By Jen T

    A mustard sauce recipe from an old New Zealand 'Edmonds' cookbook. Have been making this for many years.

    Recipe #29822

    15 Reviews |  By Jen T

    These muffins go well with soup for an easy meal, or make mini ones and serve as finger food.

    Recipe #29294

    9 Reviews |  By Jen T

    Easy rich creamy sauce for over steaks or chicken or even pork chops.

    Recipe #28530

    17 Reviews |  By Jen T

    A very quick way of cooking carrots for when time is short! I have been using this recipe for 30years LOL. Edited to add: I now have a julienne peeler (like a potato peeler only it cuts nice slim sticks) and this recipe is ideal for cooking carrots shredded with it. :)

    Recipe #28440

    7 Reviews |  By Jen T

    Tangy lemon and garlic coated Sprouts. My favourite way of serving them.

    Recipe #27111

    6 Reviews |  By Jen T

    Easy dish for a change or to use up leftover rice.

    Recipe #26635

    1 Reviews |  By Jen T

    Have been making this for years!! One from my sister-in-law.

    Recipe #26422

    3 Reviews |  By Jen T

    This came from a Chinese friend who was teaching Chinese cooking classes at the time. If you like curry then more curry powder can be used. I prefer it milder as is.

    Recipe #26413

    6 Reviews |  By Jen T

    This is one of my adopted recipes. I have made this for the second time today, 24th September 2005. I used 2 large thick chicken breasts which I sliced through horizontally to make them thinner. The potatoes I cut into thin wedges. I found the secret to this dish is to use a shallow baking dish (mine was about 1/2" deep). The first time I made this I used a dish which was too deep!!! In the original recipe it said to use 1/2 cup olive oil......I have changed this to 1/4 cup and feel this is better. The original recipe also said to serve with crusty bread or pita bread, however I served with steamed broccoli and carrots with a cheese sauce. Thanks to the original poster for sharing this recipe.

    Recipe #11052

    3 Reviews |  By Jen T

    Makes a great store-cupboard dish. Serve with a crunchy coleslaw or green salad for a complete easy meal.

    Recipe #10044

    4 Reviews |  By Jen T

    This makes an easy light dessert in summer or when you want something a little special! Enjoy:)

    Recipe #9987

    I like the sweet flavour of the preserved fruits in this cheese ball. Good at parties when you need a variety of spreads.

    Recipe #9949

    2 Reviews |  By Jen T

    An easy tasty change from a cheese ball.

    Recipe #9853

    12 Reviews |  By Jen T

    This is one of my son-in-law's favourite chicken recipes. This recipe can also be made 'lighter' for those on a low fat diet by using a low fat cheese and trim/light milk and frying in a non stick pan which has been lightly sprayed with cooking spray/oil

    Recipe #9848

    1 Reviews |  By Jen T

    This is a favourite in our house and came from a chinese friend.

    Recipe #9719

    7 Reviews |  By Jen T

    This is an adopted recipe which I have just made...September 2005. These are very easy to make but if you are thinking they will be like meringues like I did.....they are not. They come out like small flat cookies. Very sweet, so someone with a sweet tooth will more than likely love these. Please make sure that you do put them on baking paper lined trays to cook as they will stick to the tray if you don't. Ideal way to use up egg whites left over from recipes using only yolks. Please feel free to let me know of any changes you might think of. Thanks to the original poster for sharing this recipe :)

    Recipe #7334

    3 Reviews |  By Jen T

    I adopted this recipe in August and have just made them today, 12 November 2005. They are easy to make and very easy to eat:) I have re-listed the ingredients to make it even easier to follow. I used a mix of butter & light flora table spread for the butter/shortening mix. I guess you could use all butter or all shortening if you prefer. I made 24 mini and 6 regular from the mixture. The original recipe said it made 48 mini but I am guessing that it would only make 36 so have added that in the 'makes' note.

    Recipe #7173

    61 Reviews |  By Jen T

    This is one of my adopted recipes. I adopted it towards the end of 2005 because it brought back many happy memories. I have altered it just a little by using melted butter in place of the shortening and by mixing the egg, milk & butter together before adding to the dry ingredients. I have also added how to cook them for those new to cooking :) My Mother In Law used to make pancakes for my girls when they were young as a treat when we visited. They always had them with lemon juice (she had a wonderful large lemon tree) and sprinkled them with sugar. :) The cooking time is approximate. *Oooops!! Thanks to Sara for her review which alerted me to a mistake which I have now corrected. It should be 1 & 1/2 cups flour not 3!!!! NOTE* I sometimes add more milk to get a thinner batter that will spread more easily when made as large pan sized pancakes.

    Recipe #7169

    71 Reviews |  By Jen T

    This is my adopted recipe and have just made it last Saturday 10th September 2005. It is a light moist bread/cake with just a hint of cinnamon. I baked it in a ring tin which took 50mins to cook. Keep an eye on cooking time because using a different tin does make a difference. Cook too long and it will be a little drier. Also leave in tin for about 5 mins before turning out onto a rack to cool completely. I used this first as dessert while it was still warm. I put slices into dessert dishes and topped with custard and whipped cream. The remaining cake I used cold, sliced. You could also use the cold slices topped with a dollop of whipped cream for a special treat with a hot cup of coffee or tea, or serve slices lightly buttered, or just plain. Hope you enjoy it whichever way you choose to serve it. Thanks goes to the person who posted this recipe originally and I am happy to have adopted it. :)

    Recipe #6627

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