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    510 Recipes

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    Little chefs can help transform sausages and breadstick dough into bugs almost too cute to eat! Dot the backs of these cute bugs with ketchup and mustard and mustard dots for eyes! Your kids will love these. From Pillsbury.com

    Recipe #142818

    A super cute alternative to the pig-in-blanket, these easy sandwiches layer ham, cheese and chicken patties inside crescent-roll covers. You can use mustard or ketchup to draw eyes and a mouth on your campers or use make eyes with pickle relish pieces. Your kids will love them!!!!

    Recipe #142817

    I found this on the web after searching for African recipes that included broccoli for the Zaar World Tour 2005. It was on the mom-mom website.

    Recipe #141308

    The small amount of beef in these artichoke meatballs helps hold them together. If artichokes are unavailable, substitute plain mashed potatoes. Canned or Jarred artichokes will save a lot time. This recipe is by Nancy Harmon Jenkins from the Devine Secrets of the Mahjoub Sisterhood, North Africa. Note: Tabil is made with onions and garlic dried in the strong Tunisian sun. For a close approximation, toast 3 tablespoons of caraway seeds, 1/2 cup of coriander seeds and 3 seeded dried red chiles in a large skillet over low heat until fragrant, about 2 minutes. Let cool, then grind the mixture to a powder. Store the tabil in a jar in a cool, dry place for up to 2 weeks. MAKE AHEAD: The meatballs can be fried up to 6 hours ahead and kept at room temperature. Reheat in a 350° oven for 10 minutes. The sauce can be refrigerated for up to 2 days

    Recipe #141199

    This cool, sophisticated soup comes from Etienne Krebs of Restaurant l'Ermitage in Clarens. The wild mushroom toasts are a lovely foil for the soup's silkiness.

    Recipe #140910

    This healthy Middle Eastern recipe is from Deborah Knight (Mosaic in Scottsdale, AZ), F&W pick for one of America's Best New Chefs in 2002.

    Recipe #140909

    Canned chickpeas are delicious when mashed with garlic, lemon, olive oil, and parsley. Serve them with grilled shrimp and pitas for a quick Greek-inspired warm-weather dish from Quick From Scratch One-Dish Meals. Wine: The ingredients here practically demand the citrus and herb flavors of a sauvignon blanc. A version from California will be a bit softer than the classic French Sancerre or Pouilly-Fumé, but in this case avoid wines labeled Fumé Blanc. Though also made from sauvignon blanc, they tend to be more oaky.

    Recipe #140866

    A puree of parsley and scallions mixed with lemon juice and oil both flavors the couscous and acts as a sauce for the fish. The taste of flat-leaf parsley really comes through if you use the flat-leaf variety. Any mild-tasting fish fillets will go well with the relatively delicate sauce. Try lake perch, whiting, croaker, drum, or bass, or of course, any of the flounder family, such as lemon or gray sole. Variation: Flounder with Basil and Parsley Couscous - Make the herb puree with 1/4 cup fresh basil and 1/2 cup flat-leaf parsley leaves. Wine: Match the tartness of the lemon juice with an acidic white wine. Try a good-quality Soave or Orvieto from Italy. From African Quick From Scratch Fish & Shellfish, Food & Wine.

    Recipe #140865

    A quick and easy breakfast or brunch that is delicous and very attractive.This recipe is from Anne Quatrano and appeared in Food and Wine Magazine (April, 2005).

    Recipe #140825

    Delicious and light pancakes by Tina Ujlaki from Exploring Castaway Cuisine. Batter needs to rest for one hour.

    Recipe #140810

    Gruyère and Caramelized Onions, need I say more... MAKE AHEAD: The spaetzle can be prepared through Step 2 and refrigerated for up to 1 day. This recipe was created by Wolfgang Puck and published in Puck's Christmas (Dec, 2003).

    Recipe #140809

    This recipe is great when you have left over papaya skin! Grilled steak is the star of many a braai. The papaya skin is the tenderizer for the steaks and the flesh can be saved for another recipe. The onions in the sambal are salted and then rinsed cleaned, this process softens them and removes their bitter juices. The Malay makes about 1 1/2 cups. The recipe is adapted from Jenna Holst from A South African Barbecue. MAKE AHEAD: The sambal can be prepared through the first step up to 1 day ahead. Steaks marinate for 1 1/2 - 2 hours.

    Recipe #140692

    Rooibos leaves, which are grown in South Africa, resemble tea leaves but come from a different plant and don't have any tannins. They have recently made an appearance on store shelves here. You can substitute black tea in this recipe; add it during the last 5 minutes of simmering.

    Recipe #140691

    This great tasting fish recipe was created by Nadia Roden and was found in Party By the Pyramids. The dish can be made with fish fillets with skin such as mackerel or cod. MAKE AHEAD: The fish can be cooked up to 4 hours ahead and served at room temperature.

    Recipe #140690

    This wonderful shrimp recipe is by Nadia Roden from Party By the Pyramids. It is healthy and super fast. If you have all of the ingredients ready ahead of time, you can prepare the dish quickly, as guests arrive.

    Recipe #140689

    This wonderful African dish was adapted from Matthew Kenney's Mediterranean Cooking (Chronicle Books). WINE: 1996 Ravenswood Vintners Blend Zinfandel. This lightly spicy American wine will be a nice addition to the rich and slightly spicy chicken.

    Recipe #140688

    These succulent crab cakes and the accompanying cilantro dressing are adapted from Matthew Kenney's Mediterranean Cooking (Chronicle Books). The Cilantro-Orange Dressing makes about One Cup. The dressing can be refrigerated for up to 4 hours. Let return to room temperature before serving.

    Recipe #140685

    Here's a unique and refreshing pasta salad from Food and Wine with flavors reminiscent of Morocco and Southern Italy, where oranges and black olives are often paired. Wine: A white or rosé wine from Provence or the Languedoc-Roussillon region of France makes sense with this; either will pair well with the mint and the salty olive tastes of the dish.

    Recipe #140684

    If you think cinnamon seems odd with beans, you've underestimated what Turkish cooks can do with spices. Try this healthy and delicious side dish, a Food and Wine staff favorite! MAKE AHEAD: The beans can be refrigerated overnight. Bring to room temperature before serving. Recipe by Engin Akin from Engin's Empire (Food and Wine, April 2001)

    Recipe #140562

    This delicious vegetable recipe is a great side dish for entertaining because you can serve it warm, at room temperature or even slightly chilled. And it goes with almost any main course, from beef to chicken to fish. MAKE AHEAD: The carrots can be prepared early in the day and kept at room temperature or refrigerated. From Anissa Helou and the Couscous Chronicles, Food and Wine, March 2005.

    Recipe #140561

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