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    115 Recipes

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    As soon as I'm off my diet, I'm going to make this. It's from Leith's Recipe of the Day in the Daily Mail. Notes from the recipe say: blackcurrants are high in vitamin C. And although they can be sharp, that edge is lost in the deliciousness of this crumble. Choose a dish so that the crumble mixture comes to the top, ensuring it browns in the oven. Leith's used 250g hard butter fudge, chopped into small pieces- Sainsbury's Taste the Difference hard butter fudge. The system wouldn't take this descripion.

    Recipe #141181

    From the McDougalls flour packet. I haven't made it, but want to. It sounds like a good easy party dish.

    Recipe #111641

    This is an English recipe, from Prue Leith's column in the Daily Mail. I love the ginger cream that makes these scones really special. Perfect for afternoon tea.

    Recipe #104763

    Another one from my old files. Takes you right back to the days of platform shoes and blue eyeshadow.

    Recipe #131642

    Serve with a green salad for lunch. If you prefer, use tomato sauce instead of the mustard.

    Recipe #136045

    From a South African charity cookbook I helped edit. Carmen Beyers is the donator of this recipe.

    Recipe #148841

    Easy and healthy. Serve with chopped fresh parsley, grated cheese and green salad.

    Recipe #136050

    This seems to be a bit different from the other recipes - doesn't use consomme etc. It does use brandy. Beef Stroganoff relies on the quality of the steak. My husband's favourite dish. From Checkers Cookery Collection.

    Recipe #127069

    I make this every year as part of our Christmas meal. The meat is expensive but it goes so far. The recipe says 4 - 6 but those are very generous servings. It slices into nice thin slices which look good on your plate. This impressive dish is really easy to make. Roasting the beef the day before leaves the oven free for the turkey (which no one in my household eats but "we have to have a turkey!") I seldom have leftovers - unlike the never ending turkey. I used to order my beef from the butcher but he's gone to the great abbatoir in the sky and the supermarket butcher prepares it for me now, with a week's warning. From Classic Meat Dishes.

    Recipe #135359

    This is a recipe someone on the British site was looking for. I found it on Delia Smith's messageboard. I haven't tried it. And I've no idea how long it takes to make.

    Recipe #110612

    From the Daily Mail. It's seems a good way to use up my over abundant herb garden. I love the thought of garlic, lemon and thyme and a crisp crackling. I plan to try this soon - I have the meat in the freezer. I'm entering it now in case I lose my scrap of paper. The recipe says: serve with plenty of mashed potatoes. This needs overnight marinating. There is no indication of how many it will serve. I've made this and it was really delicious. A bit of fussying around, but worth it for a special occasion.

    Recipe #136879

    A recipe I came across on Donatella's Dish on Yahoo! Food. It sounds intriguing and I'd like to try it. I am a bit puzzled by the addition of egg yolks in the pastry. Donatella says this is a delicious tart, not at all gummy and quite tart. The crust is baked before the filling is poured and chilled. According to her it is a big hit. I've guessed the times but there is a fair bit of resting and cooling.

    Recipe #206821

    This is going to be my alternative Christmas pud this year! It's from Lakeland. The leaflet says it can be made the day before. Six layers in the trifle. If you want more booze, add more vodka. You will need a 3 litre trifle bowl. Times are estimated.

    Recipe #141752

    My mother in law is coming to visit and we wanted to welcome her with blackberries, fruit of her childhood. Unfortunately the summer has been so hot, they're all over. We managed to find a half cup full which we used in this recipe. It's very nice loaf and I should imagine, would taste even better with more blackberries. Do not peel the apple.

    Recipe #185577

    This is the cake I use to make my Christmas cake. It was given to my mother who didn't know it was a secret. She gave it to everyone, much to Bob's disgust. Oops. Depending on my mood, I add nuts and cherries, etc and use a larger tin.

    Recipe #141272

    I'm so glad oxtails are back in British supermarkets, after the mad cow scares. This is by my daughter's request. She's always turned her nose up at it but after having it at a friend's house, loves it. The recipe comes from Mrs Beeton's Family Cookbook. After browning the meat and onions,I bung it in the slow cooker and leave it on all day. Serve with mashed potatoes and veg.

    Recipe #126560

    It is blackberry season! The legend says you can pick your blackberries until 21st September. After that the devil spits on them. This particular recipe uses custard and is from Prima Magazine. The time to make doesn't include the cooling down period.

    Recipe #137310

    A vegetarian dish which I use when I'm tired of meat. Simple to make and tasty. From Leith's Recipe of the Day. My children like it, my husband loves it. Can be made ahead and reheated. It will take 40 minutes to reheat from cold.

    Recipe #168675

    This is from Traditional Scottish Cookery. One of my favourite meringue recipes. To be truthful, I can't remember how many it makes - depends on the size!

    Recipe #114754

    Two French impoverished French women earned their living by baking their father's favourite tart now known as Tarte Tatin. The apples in this tart are cooked in the caramel so that the flavours are deep inside the fruit. You will need a deep heavy 23-25 metal handled pan

    Recipe #138870

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