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    145 Recipes

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    Taken from 'Woman's Weekly' cookbook published 1976 - 'Oh where are you going to, all you big Steamers, With England's own coal, up and down the salt seas? We are going to fetch you your bread and your butter, Your beef, pork and mutton, eggs, apples and cheese - Rudyard Kipling - Cooks Tip The best way to skim the fat from the surface of a gravy is to place a double thickness of absorbent kitchen paper on top and press it lightly, The paper soaks up all the fat

    Recipe #431673

    Recipe taken from a 'Woman's Weekly' cookbook published 1976 'It's a very odd thing - As odd as can be - That whatever Miss T eats Turns into Miss T Porridge and apples, Mince, muffins and mutton, Jam, junket, jumbles - Not a rap, not a button It matters, the moment They're out of her plate Though shared by Miss Butcher And sour Mr Bate Tiny and cheerful And neat as can be Whatever Miss T eats Turns into Miss T - Walter de la Mare

    Recipe #431672

    Recipe from 'Marvellous Meals with Mince' caption at beginning of chapter - 'Fish say, they have their steam and pond, but is there anything beyond?' - Rupert Brooke - These light and succulent fish cakes are delicious - perfect for a light supper or lunch accompanished by a good mixed salad. For a substantial meal, or when you are having a cold main course, they also make a good first course. Some mayonnaise to eat with the hot fish cakes is excellent.

    Recipe #431670

    Recipe from 'Marvellous Meals with mince' caption at beginning of chapter 'Some hae meat an' canna' eat, An' some hae nane that want it, But we hae meat an' we can eat, An' so the Lord be thankit!' - People find this dish intriguing. It is rather like a pie with a crust made of meat instead of pastry The mixture of vegetables, similar to ratatouille, is encased in minced pork flavoured with tomato, garlic, mustard and rosemary and combined with wholemeal flour. I serve it with fried potatoes and a simple green salad - Oven temperature Gas mark 3/325F/170C

    Recipe #431669

    Recipe from 'Marvellous Meals with Mince' - for all you 'when we's' (ex Rhodesians) out there we curried the mince and it was Bunny Chow - This is a meat, vegetable and cheese loaf cooked within a bread crust. as a balanced meal for outdoor eating, it is convenient, nourishing and sustaining. After cooking it I leave it wrapped in foil and enclosed in an insulated bag. this keeps the heat in well, so that it is still warm when we reach our picnic spot However, if you prefer to make it well beforehand it is also appetising eaten cold. Oven temperture Gas Mark 5/375F/190C

    Recipe #431668

    Recipe from 'Marvellous Meals with Mince' - For some strange reason the flavours of spinach and orange mingle particularly happily together. In this recipe layers of spinach and beef, flavoured with orange and paprika in a tomato sauce, are topped by an egg and crunchy almond mixture. New potatoes go well with this dish. - Oven temperature Gas mark 6/400F/200C

    Recipe #431667

    Recipe from 'Marvellous Meals with Mince' caption at beginning of chapter 'Strange to see how a good dinner and feasting reconciles everybody' Samuel Pepys These hamburgers are given extra flavour by the addition of a little smoked bacon and some capers. Of course, hamburgers taste best when they have the slightly charred flavour of being cooked on an open-air barbecue, but the most important thing is to leave the centre moist and pink. serve between hot baps or buns with a good mixed salad

    Recipe #431665

    Recipe from Leith's Cookery Bible Note If the paste is not for immediate use wrap it well and keep refrigerated (for up to three days) or frozen. Flour the pastry surfaces before folding up. This will prevent sticking.

    Recipe #431649

    Recipe from Leith's Cookery Bible - This gingerbread keeps very well - in fact it improves

    Recipe #431633

    Recipe from Leith's Cookery Bible

    Recipe #431630

    Recipe from Leith's Cookery Bible - This ice cream is made with a custard base.

    Recipe #431628

    Recipe from Leith's Cookery Bible

    Recipe #431627

    Recipe from Leith's Cookery Bible Note 1: Lemon curd makes a good alternative to the lemon custard filling Note 2: When making a meringue mixture with a powerful electric mixer, add half the sugar when the whites are stiff. Whisk again until very shiny and then add the remaining sugar and whisk lightly until just incorporated

    Recipe #431626

    Recipe from Leith's Cookery Bible

    Recipe #431623

    Recipe from Leith's Cookery Bible - vinegar or lemon juice can be used - bay leaves can be substitued for lemon leaves

    Recipe #431621

    Recipe from Leith's Cookery Bible - Note: Many chefs insist that the custard top and the inclusion of potato make this dish not a true moussaka. But moussaka, in its native Greece usually contain both, and the Greeks have as many variatons on moussaka as we have on apple pie

    Recipe #431620

    Recipe from Leith's Cookery Bible

    Recipe #431618

    From 'Leith's Cookery Bible' - makes 30

    Recipe #431578

    From Leith's Cookery Bible - at last I found the fish curry I like - any firm white fish will do for this curry. Be very careful not to overcook the fish as it will begin to fall apart and look unattractive. It is a fairly mild curry but it can be made hotter by using an extra green chilli. Remove the seeds of the green chilli under cold running water.

    Recipe #431571

    From 'The Kellerprinz Braai book' found in a charity shop - on the inside cover it says 'To Herbert, hoping this reminds you of us, SA, sunny skies, braais, rugby and chevrolet' - how wonderful!

    Recipe #431568

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