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    1,624 Recipes

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    1 Reviews |  By Annacia

    Found on http://www.pitt.edu/ and posted for Culinary Quest on http://4foodfriendsandfun.yuku.com/. This may be served in a dish or on bread.

    Recipe #517506

    6 Reviews |  By Annacia

    Found on russianfoods.com. They say: "A wonderful quick spread for breakfast. You can serve it with different types of bread, the only thing – it must be fresh."

    Recipe #517416

    1 Reviews |  By Annacia

    Lemon peel and lemon juice, rosemary, and an olive oil dressing give this a nice lightness. If you prefer a creamy potato salad, use 2/3 cup mayonnaise in place of the olive oil. Honestly, this is best if made the day before and allowed to rest overnight.

    Recipe #516252

    2 Reviews |  By Annacia

    Something just a bit different. Summer in a tall glass to sip and enjoy. This recipe is a collaboration between myself and my dear friend Baby Kato.

    Recipe #514388

    1 Reviews |  By Annacia

    By Mary O'Callaghan. She makes this at: Ballinalacken Castle Country House & Restaurant in Ireland. I've listed the times given in the recipe but please watch and use your own best judgement as they seem over long to me.

    Recipe #514230

    1 Reviews |  By Annacia

    Loaded with chunks of avocado and mango, this beautiful dish makes an excellent summer meal. But there's no need to limit it to one season because it's delicious year-round! The bright, refreshing flavors taste great hot or cold too, making this an excellent brown-bag lunch recipe. If going veggie simply omit the chicken, you'll get fewer servings without it (just so you know).

    Recipe #514181

    1 Reviews |  By Annacia

    Found on Emiratican Kitchen . The intro says: This is an unusually delicious salty and sweet breakfast dish that is enjoyed on a regular basis. This is also traditionally served on the Eid holidays along with boiled garbanzo beans and boiled black-eye peas. Along with the salty-sweet taste your taste buds will be tickled with the cardamom spice. It is very interesting to eat this for the first time because you think it will not be delicious but it will soon become a favorite of yours too. Posted exactly as written.

    Recipe #511399

    3 Reviews |  By Annacia

    Skip the coffee shop and serve up a white chocolate mocha recipe right at home. For an adults-only spin, add a splash of brandy to the mix.

    Recipe #510593

    1 Reviews |  By Annacia

    "Soft pretzels are always a favorite. We've discovered that their distinctive texture and flavor also complements many varieties of sandwich fillings. In particular, we like these buns with a generous scoop of maple-mustard chicken salad." From King Arthur. Total time is about 2 hrs.

    Recipe #509256

    4 Reviews |  By Annacia

    Forget mini pie pans and individual crusts. Getting all the flavor and warmth of classic chicken pot pie is even simpler in an all-in-one casserole.

    Recipe #508968

    2 Reviews |  By Annacia

    Feijoada, a Portuguese pork, and bean stew, is considered by many Brazilians to be the country's national dish. When it's filled with savory flavors, and sweet citrus scents, how could anyone resist?

    Recipe #508040

    3 Reviews |  By Annacia

    I got hung up this morning playing with coffee after the last ZWT round included a visit to a Jamaican coffee plantation. Let me tell ya mon this was great with a slice of fresh banana nut bread.

    Recipe #507750

    2 Reviews |  By Annacia

    This morning, for some reason I was daydreaming of the colors, scents and appeal of the Medina souks that I would love to visit in Morocco. As I was starting my morning coffee I reached for the Ras El Hanout on impulse and put about a 1/2 tsp into my personal one cup maker along with the coffee. The result is a real delight. UPDATE (1/20/14) I just made this again and it occurred to me that Ras el Hanout mix can be made in almost infinite variety thus effecting the flavor of the coffee. This is the one that I use: Recipe #262189

    Recipe #507584

    5 Reviews |  By Annacia

    Saffron, turmeric and semolina flour give a lovely golden color to this crusty, dip-ready bread. Prep time includes rising

    Recipe #507236

    1 Reviews |  By Annacia

    Using this method a turkey will cook in as little as 2 hrs or less! This is a basic recipe. You will get excellent results and you can dress it up with additions of a marinade soak or more seasonings to suit your liking. Roasting time will depend on the size of your turkey, clearly a 22 lb turkey will take longer than a 12 lb bird. Use of a thermometer is paramount here, do not rely on times.

    Recipe #507154

    1 Reviews |  By Annacia

    From British Columbia, Canada comes this salad of delicate asparagus spears draped with smoked salmon to create a special starter salad you can assemble in just 12 minutes. Prepare dressing and asparagus the night before. Wrap asparagus in paper towels in a sealed plastic bag. It will keep in refrigerator overnight. Assemble salad as directed when ready to serve.

    Recipe #507114

    3 Reviews |  By Annacia

    Next stop, Canada! Lets face it poutine is quintessentially Canadian. Of course the folks up here in the north would make it into a burger. Are you game? From :Burgers Here and There

    Recipe #507011

    6 Reviews |  By Annacia

    This is my current favorite coffee. I created it for my taste inspired by the amazing spices and flavors of North Africa and the Middle East. It's a bit indulgent and something that you can very easily adjust the ingredient amounts of to match your own taste. Time given may be slightly longer if using an Ibrik.

    Recipe #506892

    1 Reviews |  By Annacia

    Straight out of the Klondike, this recipe has been around for a long time. This process takes all day, but the smells that will fill your house while the bread is rising and baking will make it all worthwhile. You’ll probably find that at suppertime you’ll sit yourself down with a loaf of hot, fresh bread and a pound of butter and wonder how you ever got by without sourdough bread! The Dawson City Historical Complex commemorates the history of the Klondike, including the Gold Rush and the years that followed. Sourdough was an integral part of the harsh life of a miner during the Gold Rush. Sourdough starter was always available, either by borrowing some from a fellow miner or by starting one's own. Food was scarce in the Yukon and winters were long and lonely, so having some sourdough starter and a large bag of flour could greatly increase a miner’s quality of life. Up in the Klondike today there are people who still share sourdough starter which originally came over the Chilkoot Trail. It’s a great living tradition to keep alive, so share and share alike – pioneer style! Time does not include making the starter but does include rising time for the dough.

    Recipe #506175

    1 Reviews |  By Annacia

    For my friend Baby Kato who loves Thai and will want something easy to make when she is back in commission. I hope that you will enjoy my friend.

    Recipe #505700

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