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    127 Recipes

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    Trying to eat healthier, so thought about having fish for lunches, rather than heavy meals. Turns out microwave fish is really expensive, so I came up with a couple of little marinades to make my own. Fish I've been using is just Basa and I seal them in our vacumm sealer bags (which are microwaveable!!!) - poke once with a fork then microwave for 2 mins, check then another 2 depending on how thick the fish is. I've been serving up with steamed veggies, makes a great lunch

    Recipe #509576

    Trying to eat healthier, so thought about having fish for lunches, rather than heavy meals. Turns out microwave fish is really expensive, so I came up with a couple of little marinades to make my own. Fish I've been using is just Basa and I seal them in our vacumm sealer bags (which are microwaveable!!!) - poke once with a fork then microwave for 2 mins, check then another 2 depending on how thick the fish is. I've been serving up with steamed veggies, makes a great lunch

    Recipe #509575

    Another recipe made from items in the garden and fridge.

    Recipe #508750

    Made another delicious pasta sauce today from items growing in the yard, very very tasty. Note, this probably won't taste as good if you use canned tomatoes

    Recipe #508093

    This recipe is based on you using a Kitchen Aid and has been adapted from their recipes included with the Ice Cream Maker attachment. Prep time includes time to chill overnight.

    Recipe #507988

    I wanted to use up our massive amount of Greek Basil and this seemed like a delicious way to do so. Cook times are estimated

    Recipe #507747

    Another stunning recipe that I have adopted from taste.com http://www.taste.com.au/recipes/26496/chargrilled+quail+with+figs+rocket+ricotta+and+mint

    Recipe #507734

    Found this stunning recipe on taste.com.au while looking for quail recipes. http://www.taste.com.au/recipes/6635/grilled+quail+with+rose+petals the picture at original link is stunning!

    Recipe #507729

    I found this beautiful looking recipe on Taste.com.au and have adapted it to suit us. The original is here http://www.taste.com.au/recipes/16200/potato+fennel+salad+with+chilli+yoghurt+dressing

    Recipe #507719

    This is another intriguing recipe from Farah's Persian Cuisine, pg 112. I have included soak time in prep time below, I suggest using that time to prep herbs and veggies. Cooking time is estimated.

    Recipe #507511

    This recipe comes from Persia and I have taken it from 'Farah's Persian Cuisine, pg 24.' My workmate is from Persia and gave me the cookbook, it is simply gorgeous and the author has added a lot of interesting detail about the region in the book. I have included soak time in this recipe. I would suggest using the tail end of your soaking time to prep everything. I would also do the frying parts of this meal whilst the pot is boiling.

    Recipe #507510

    Found this here http://www.the-herb-guide.com/mint-pesto-recipe.html while poking around looking for ways to use up my excess mint. This recipe does not use oil - you are using ricotta which gives a lighter taste. It will not keep as long as one made with olive oil - however, as the mint will blacken, you won't be able to make this up in advance. It is a super quick meal though - you make the pesto while the pasta is cooking - and hey p(r)esto!! a meal on the table in around 10 minutes!

    Recipe #507127

    Another recipe I am adopting to share on here. "Plain egg pasta is elevated to new heights by adding fresh herbs to the dough. Inspired by Richard Olney's recipe in his stunning book "Provence the Beautiful Cookbook," the recipe offers endless variations depending on your choice of greens and herbs." http://www.kingarthurflour.com/recipes/fresh-herb-pasta-recipe

    Recipe #506914

    I wish I could claim this as my own recipe, but I found this online and it is exactly what I would have tried. So here I am giving it a home on Food.com until it's proper owner comes along. The original link is here = http://www.italian-cooking-made-easy.com/ChocolatePasta.html there are many other delightful recipes and ideas on the site, take a look. "The idea of chocolate pasta may sound strange, but once you try it you will love it! The great thing about homemade pasta is that you can flavor it any way you like. It is excellent served cold and can be made in advance for a quick dessert. Top it with whatever you like. Try adding raspberry sauce, or raspberry sauce with a little bit of liqueur mixed in. Toss the pasta with Grand Marnier or Amaretto, chocolate sauce and top with fresh whipped cream for a delicious treat."

    Recipe #506913

    I found this on the back of a puff pastry packet and it looked very nice.

    Recipe #505629

    I found some really cool rose cooking wine and decided to make a dessert recipe with it. I got my base recipe here. The use of agar agar is something I wouldn't have even known about without seeing this site. http://www.kh-foods.com.tw/pro_recipes2.htm There is also some great information about it here http://www.wikihow.com/Use-Agar-Agar

    Recipe #505224

    My ex housemate makes this amazing curry, it's actually a little too hot for me to eat much of it, but I live in hope that I'll develop a heat tolerance. Cooking time is estimated and will change depending on the poultry and also whether or not it was precooked or raw.

    Recipe #505066

    Another hot sauce recipe to use up my ghost chillis. Taken from here. http://jeanetteshealthyliving.com/2012/11/homemade-ghost-chile-hot-sauce.html sure is worth checking out the site. Not sure how much this will yield.

    Recipe #502572

    I have an abundance of chillis so I want to make a sauce. I'm planning on trying this with other types of chillis as needed, but for now, saving this recipe per how I found it. http://www.taste.com.au/recipes/19696/hot+chilli+sauce Modified per suggestions. Receipe states should last 3 weeks in the fridge, but I'm sure if you sterilised, it would last longer and canning would probably make it last even longer. Prep time includes blending time.

    Recipe #502569

    Found this while looking for Jam recipes, what a cool idea. Original link is here http://winemaking.jackkeller.net/request212.asp , times and yield are estimates only Cooking time is for checking sediment per instructions, this recipe assumes that you have basic winemaking skills and the correct equipment

    Recipe #502157

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