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    125 Recipes

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    My mother in law has developed an aversion to hot spicy foods so I have adapted our usual family favourite chilli by reducing the heat and increasing the flavour with the use of paprika,, (it must be smoked Paprika) It is so popular it has now become a regular addition to our family favourites. If you do want some extra heat just add 1/2 teaspoon of chilli powder or a few dashes of tobasco. Delicious served with plain boiled rice or favourite savoury rice, we prefer my Aztec rice #448815

    Recipe #449299

    I find some of the cheaper brands of baked beans far too watery and acidic for my taste and I resent paying extra for a more expensive brand that is only thickened with flour based stabilizers…This may not be the healthiest of recipes but it really enriches a basic staple.

    Recipe #449080

    This dish started life as a pile of saucepans half filled with leftover vegetables from a Sunday roast, and is now a great family favourite, in fact I deliberately cook more veg than is necessary just so I can make this the next day. Any combination of vegetables can be used; however, I tend to use carrots swede potatoes and any variety of green veg. Cooking time does not include pre cooking the vegetables.

    Recipe #449034

    I love traditional recipes and this one comes from the north east of England, and definitely comes under the cover of slow cooking, but it is sooo worth it ,timing does not include overnight soaking. Using ham on the bone allows the natural gelatine to be released which helps with the peas pudding plus any meat cooked on the bone has more flavour

    Recipe #449033

    I love anything coated in cheese, and have tried and loved other recipes but I think this recipe combines all my favourite flavours in a healthier alternative to chips or fries (depending on your side of the Atlantic) I prefer to use my own seasoning mix #440608, however, ordinary salt and pepper will be fine ... According to my daughter (and the rest of the family) these potato wedges are “wicked”,,,hence the title.

    Recipe #448963

    This is a great way of feeding a diabetic and a coeliac and a fussy eater all at the same time,,,and if I have to feed a vegetarian as well I simply leave out the bacon!!!!Simple.

    Recipe #448951

    Scotch eggs are another favourite of mine that I can no longer enjoy since being diagnosed with coeliac disease., however, I have combined my two favourite scotch egg recipes and developed a whole new gluten free version...As usual ordinary breadcrumbs and sausage meat can be used if making a non gf version. The double dipping adds an extra layer of breadcrumbs and therefor more crunch. To make the whole process a little less messy, try placing sausage meat mixture portion on some Clingfilm, flatten it out slightly and use the Clingfilm to cover the egg in the sausage. For the seasoning, simple salt and pepper works fine, however, I always use my own seasoning mix recipe #440608. For a healthier alternative try omitting the frying and cook completely in the oven, however, don't forget to increase the cooking time an extra 5 mins to compensate.

    Recipe #448816

    I love the crunch of the vegetables in this rice dish. Water or stock can be used as long as it is boiling, adding turmeric or saffron to the liquid will turn the rice a beautiful golden colour and with the inclusion of South American vegetables such as sweet corn and peppers the result is a dish that looks like jewel encrusted Aztec gold.. Don’t be tempted to remove the lid while cooking as the steam needs to build up to fluff up the grains. Delicious with chili, chicken or fish dishes, try swapping the peppers for peas or diced carrot. Times only apply to white rice,,for brown or wild rice add another 30mins.

    Recipe #448815

    This should be called Maureen's Macaroni Cheese as it used to be my mother in laws favourite dish until she had a stroke and could no longer cook. I asked her for the recipe and now I get major brownie points whenever I make it for her. The onions need to be sliced very finely, I suggest using a mandolin or a processor. I use my own seasoning mix recipe #440608 however, regular salt and pepper work fine.

    Recipe #448251

    This is a variation of a traditional Norfolk suet dish called Plough Pudding; made in a pudding bowl and boiled for several hours. Delicious though that is, I find that gluten free pastry doesn’t hold up too well the amount of handling needed, plus I prefer the ease, and taste of the baked version. Prep time includes 15 mins resting

    Recipe #448052

    Here is another recipe originally taken from Sam Stern's "Cooking up a Storm". As with most sauces, it can be any of the individual ingredients that contain hidden gluten, a few tweaks later, however, and Sam's delicious recipe is completely gluten free and just as delicious, I actually believe that if you use Tamari rather than Soy sauce it helps with the sticky bit,,,yum. Sam's original recipe says to cook for 1 hour; however, I like my ribs really caramelised and crusty so I normally leave them an extra 15 mins. Delicious with wedges or plain basmati rice but it is equally delicious served as part of a Chinese meal with fried rice such as, Sue Lau's Chinese fried rice Recipe #38748.

    Recipe #447181

    This is a Mary Berry recipe I am looking forward to trying when I can get my hands on some fresh raspberries.

    Recipe #447115

    If you choose to omit the butter and substitute artificial sweetener for sugar, this will be an incredibly healthy dish. I have also made this with half applesauce and half water when I have ran out of apple juice. I always use Dayla's Copycat Pampered Chef Cinnamon Plus Mix Recipe #45672, but ordinary cinnamon works just as well.

    Recipe #447114

    Whether for breakfast or dessert, you can completely justify the butterscotch in this dish because of the protein packed quinoa. I always use Dib's recipe for toasted quinoa #16399 it is perfect for this recipe as the nuttiness produced by toasting compliments perfectly the butterscotch flavour. Update: I've tried to correct the fluid amount several times without success(editing glitches) but it is supposed to read; 150 ml water and 30ml milk.

    Recipe #447113

    These little sponges are great as the base for any gluten free trifle but can easily be served as an accompaniment to a light mousse or a sorbet. I use my own recipe for gluten free flour mix #438139, but any light gf blend will work and at a pinch just rice flour can be used.

    Recipe #447112

    Soufflé’s normally terrify me but this one is so simple, with no complicated roué to prepare, and because it is so light it makes a refreshing end to any meal, Don’t be tempted to use jams or jellies as they tend be too heavy, I use Meridians organic fruit spread, not only is it low in sugar but Meridian’s also produce other varieties of fruit spreads . Or of course, if you have a glut of fruit you could also make your own puree.

    Recipe #446155

    This is a delicious gluten free vegetarian alternative to sausages, taken from my daughters latest crush Sam Stern’s “cooking up a storm”; I have tweaked slightly to make it gluten free, but it is still this talented young cooks twist on a delicious classic.

    Recipe #446106

    A delicious falafel that is always a favourite as a quick snack or part of a main meal, and of course naturally gluten free. To make them even healthier they can be baked in an 180c oven for 5-20 mins.

    Recipe #446105

    This is a great dish for leftovers, I always have a pile of gluten free pancakes ready in the freezer, besides, pancakes are so easy to whip up. It tastes just as good with turkey, and for a dinner party or evening meal you could always add a little white wine to the mushrooms while cooking.

    Recipe #446104

    Light lunch quick and very tasty with the combination of flavours and textures. I prefer Roquefort, however, any sharp blue cheese can be used.

    Recipe #442757

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