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    You are in: Home / robd16's Public Recipes
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    78 Recipes

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    6 Reviews |  By robd16

    These are great, really simple, really easy and of course, really tasty! The taste of the pure partly toasted coconut comes through really well and I always make a double batch. WARNING: If you don't like coconut, make something else!

    Recipe #399828

    4 Reviews |  By robd16

    This is sure to satisfy all your cravings for Chinese food, it's a great recipe. Be brave with the ginger, it mellows out as it cooks and is helped along by the sweetness of the dish. The cashew nuts are optional but I am yet to make it without them as I love their crunchy texture and creamy taste. Be sure to serve it with plenty of white fluffy rice. Quicker than waiting for takeout. UPDATE - I HAVE DECREASED THE AMOUNT OF WATER USED IN THE SAUCE FROM 1/2PT TO 1/4 PINT BUT I FIND IT DOES TEND TO GET A BIT TOO THICK AND NEEDS A DROP OR 2 MORE. USE YOUR SENSES, IF YOU THINK IT NEEDS IT THEN ADD IT! ADDING FROZEN VEGGIES WILL WATER THE SAUCE DOWN CONSIDERABLY. THIS PARTICULAR RECIPE DOES NOT ADHERE MUCH TO TWEAKING AND I SUGGEST YOU TRY IT AS STATED BELOW FIRST. THANK YOU

    Recipe #401060

    3 Reviews |  By robd16

    To the untrained eye this doesn't look much cop but it's such a good dish you just gotta try it! The jalapeños are essential as is the sour cream and guacamole. I've given the beef version below but I also like using shredded chicken, onions and garlic, with black pepper and cayenne instead of the chilli con carne. A complete meal in itself and damn fine one at that.

    Recipe #400328

    2 Reviews |  By robd16

    I got this recipe from a Mexican guy I met in America. This lives up to expectation, unlike other guacamole's I've tried. This is best eaten straight away but contrary to popular belief you can actually store this in the fridge for a couple of days. Put into a bowl and cover with a very thin layer of olive oil then put cling film over so that it touches the guacamole itself.

    Recipe #398291

    2 Reviews |  By robd16

    Some of my friends from Rio will remember when the heavy rain flooded our apartment and we spent hours trying to scoop up and drain the water away. None of us had eaten so half way through, ankle deep in water (!), I devised these lovely little pizzas to give us all a break and a laugh as I'm flipping the pancakes!. I think they taste so good because the 'base' is fresh. Feel free to add extra toppings as you wish but I think they're great plain. Don't expect to be able to pick these up, you need to eat them with a knife and fork.

    Recipe #400174

    2 Reviews |  By robd16

    These are great and so simple you'll want to make them again and again. Adding the oats will give you a denser texture and make the cookies slightly more filling and you can serve them warm after they have half cooled. I do urge you to try them without the oats, they have an amazing light crumbly texture and a more concentrated flavour. In this case you must wait for the cookies to cool completely before removing them from the tray.

    Recipe #398842

    2 Reviews |  By robd16

    This fresh salsa is great served with dips and chips and is well worth the effort of all that chopping. It is also fat free, very good for you and really tasty!

    Recipe #401039

    2 Reviews |  By robd16

    Crispy on the outside, soft and melting on the inside, these delicious snacks are a great alternative to regular chips or fries or served on their own perhaps with a tomato relish to accompany them. You can use any cup or mug to measure the ingredients, adjust salt accordingly

    Recipe #400801

    2 Reviews |  By robd16

    Luscious and creamy and very very good for you, what more could you want? Another great example of less being more.

    Recipe #398055

    2 Reviews |  By robd16

    A classic winner, even those who don't really like blue cheese or indeed broccoli are normally won over by this one. Use Danish blue or Gorgonzola or whatever you cheese you have in. Stilton works best though, so try to stick with that. For those who really despise blue cheese, I'm sure white Stilton would work well too. The bay leaf and lemon juice are not essential but I find they heighten the taste slightly

    Recipe #400094

    2 Reviews |  By robd16

    Forget mashed potatoes! I was never a huge fan of swede, I usually find it quite bland if not rotten tasting, unless perhaps if mashed with carrots. I'm glad I've found a way to love this cheap and wholesome vegetable, great texture, great flavour and good enough to eat on its own. A can of stewed steak in gravy turns this into a cheap and nutritious simple meal for 2.

    Recipe #399822

    2 Reviews |  By robd16

    The best home made flapjacks ever, I prefer to use a mixture of jumbo oats and rolled oats but all oats work perfectly except for the instant style powdered type. If you don't have golden syrup you can use honey or a mixture of light and dark corn syrup but the taste won't be quite as good. Maple syrup is too thin but you could get away with using half maple and half honey or other syrup. These are great as they are and I always come back to the original, but sometimes I'll add some chopped banana, raisins or nuts, just to ring the changes. Enjoy.

    Recipe #398975

    2 Reviews |  By robd16

    A Brazilian recipe that everyone says is better than the original, this is the one that people ask me to make again and again. It should have a texture like silk if done properly, the vanilla is optional and to be honest is just as good without.

    Recipe #398057

    1 Reviews |  By robd16

    This is a Jamie Oliver's idea so I can't take credit for it, as much as I'd like to. Don't be put off by the anchovies in the butter, it doesn't taste fishy and you can't detect them at all. In fact, you can't really detect the rosemary or garlic much either for that matter. They act more like a seasoning as opposed to a flavouring and I promise you this is seriously the best cabbage you'll ever eat! Cook the cabbage as described and adapt the recipe to make as much or as little of the butter as you like, the rest can be stored in the freezer for those 'gotta have my cabbage' moments. Ha ha, you say that now. . . .

    Recipe #400587

    1 Reviews |  By robd16

    This is old fashioned British school dinner food at its best. If this doesn't take you back to childhood then I don't know what will. No running in the corridors!

    Recipe #400350

    1 Reviews |  By robd16

    This combination works extremely well and is tasty tasty tasty! There are 2 ways I serve this, either as a main course summer salad with cantaloupe melon mixed into salad leaves with strips of parma ham running through it and the dressing poured over, or as my mum does for a starter, use whole big chunks of honeydew melon with the parma ham grilled until crisp (watch it as it burns easily) and a little salad as garnish. The dressing is a must and makes the dish and you must must must use fresh mint leaves. That's a must!

    Recipe #400090

    1 Reviews |  By robd16

    Simple and Healthy and very satisfying, that's what its all about right? There's hardly any condensed milk here, but just enough to enhance the melon and make it of dessert quality.

    Recipe #398295

    1 Reviews |  By robd16

    This was the first thing my brother Gareth brought home from school that we all loved, and his cooking skills have improved ever since! Simple, gorgeous and effective, this pudding is sure to satisfy, trust me, you won't be disappointed! serve with custard or cream

    Recipe #399693

    1 Reviews |  By robd16

    It always makes me laugh when I hear people saying Jalapeño with 'J' and not a 'H' sound. It reminds me of days gone by when I used to say it! Whatever the case these are just gorgeous, the heat of the Jalapeno cooled by the cheese against the foil of the crisp tortilla is just perfect

    Recipe #400922

    1 Reviews |  By robd16

    When made properly this is melt in the mouth magic. So good I've even eaten it cold spread on bread! The beef stock must be of really good quality (the little sachets of jellified ones are best) and the onions will need to be treated with your loving time. That's the secret to a good French onion soup, the long slow cooking of the onions which eventually reduce down to almost nothing so don't be alarmed at the amount used, although it is sure to induce a good cry. If you're going to make this, do it properly, you must have Gruyère cheese and crusty French bread. For this there are no substitutes. Follow the rules and you'll achieve pure alchemy

    Recipe #400518

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