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    510 Recipes

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    I found this great looking smoothie in an article featuring Hajja Halima called "Thoroughly Modern Morocco" in Food and Wine magazine. Zaar World Tour 3.

    Recipe #233178

    This tangy and sweet beverage is found all over Egypt, but is especially popular with street vendors. From Party By the Pyramids. NOTES: Dried hibiscus flowers can be found at specialty food stores and at Latin and Caribbean markets, where they are called sorrel or flor de Jamaica.

    Recipe #233175

    This is a take off of Pimm's Cup. Here we substitute dry Manzanilla Sherry for the traditional gin-based Pimm's No. 1 for a less potent effect and even better tasting drink.

    Recipe #230432

    I have run across this recipe over and over from different sources. It is based on a recipe from Lake Hamilton's Treasure of Personal Recipes, published in 1956 by the Lake Hamilton Community Church of Lake Hamilton, Florida, these wonderfully flaky biscuits have a funky coral hue and tangy citrus flavor.

    Recipe #230431

    This creamy Spanish custard is served as a starter or as a light dessert. It sounds funny but is very delicious! When making custards with extracts, stir the flavorings in after cooking because heat can dull their taste. Plan ahead the mixture must sit in refrigerator for 3 hours or even overnight.

    Recipe #230426

    Tangerine Souffle..... it just sound wonderful as it drips off the lips... say it aloud! Tangerine Souffle. Lucky for us, souffles are very easy to make and pretty food proof. The ingredients are few and the dessert is impressive!!!! I would add some Grand Marnier! 6 one-cup ramekins could be used for this recipe as well.

    Recipe #229835

    Great recipe adapted from Jean-Georges Vongerichten with a kitchen light show and delicious outcome! Serve with noodles, spaetzle, rice or boiled potatoes and a complex Riesling with some body.

    Recipe #229692

    Soufflés make a perfectly luxurious meal paired with a tangy salad and glass of white wine. Despite all the anxiety about making Soufflés, very little can go wrong. The worst thing you can do is overcook it which will cause it to fall as soon as it comes out of the oven and will make it dry, or overbeat the egg whites, which will result in a Soufflé that wont rise as dramatically but will still rise and taste great. The one thing you MUST do, is use good cheese. This is a great recipe; it’s simple, to-the-point and really flavorful. It may seem long and quite detailed – but that's nice, because it answers questions before they come up. The recipe was adapted from James Peterson's Glorious French Food.

    Recipe #229690

    Have napkins ready for this starter course! Peel these bad boys at the table and lick the garlic and herb butter from your fingers! Caribbean rum really adds a wonderful flavor! WINE: Crack open a bottle of Viognier, the dry fruity wine is lovely with the garlic and shrimp.

    Recipe #225664

    Refreshing Caribbean Dish that is quick and easy! Great for lunch or as a side dish to accompany Jerk Chicken. Pair with a fruity and berry filled Australian Shiraz! Enjoy!

    Recipe #224793

    This rub is less fiery then traditional Jamaican Jerk seasoning... but although it lacks the heat, it does not compromise the flavor, so the whole family can enjoy this one. If you'd like to kick the heat up a notch, just add more cayenne pepper to the rub. Corn bread, rice and beans (or just plain rice), or corn on the cob would all taste great with this highly spiced chicken. Fried plantains are another appropriate accompaniment. The longer you can marinate the chicken legs, the more the flavor will penetrate the meat. I suggested forty minutes, but you can marinate the chicken for up to twenty-four hours. BEVERAGE: The strong flavors in this recipe pair best with a refreshing wine such as a slightly chilled French Beaujolais. Or crack open a cold Red Stripe!

    Recipe #224789

    This is a great summer party beverage! Perfect for sitting around the veranda with guests. Pleasing enough for all different tastes, including those who do not drink. Pairs wonderfully with a backyard barbecue. The idea behind the drink was a quick Mojito for a crowd, without all the work. If you want to make a pitcher change the servings to 6.

    Recipe #223603

    This dish is actually best with Aguardiente de anís, a clear, anise-flavored brandy, that complements the cinnamon and other spices in this succulent chicken dish. Use dry aguardiente if you can find it or simply substitute Pernod. If you are using a larger skillet I would recommend doubling the first three ingredients, as the heated pan really reduces the liquid fast.

    Recipe #223487

    This marinade is for rotisserie chicken, but you can also marinade chicken parts (even boneless skinless breasts!) and cook in oven or on grill. It’s deliciously lemony and garlicky. A bit of vinegar makes it even brighter-tasting. Great paired with a fruity Argentinian Malbec.

    Recipe #223218

    This delicious recipe is scaled down to 2 servings if you need more simply double the recipe and use a whole cut up chicken. Crème fraiche is very easy to make and there are a number of recipes on Zaar - remember you will need 12 hours if you are making it yourself. Recipe adapted from Martha Stewart.

    Recipe #220007

    A great little pork recipe using hard cider from "Eat Fresh, Stay Healthy: An A to Z Guide to Buying and Cooking Fruits and Vegetables."by Sam Gugino. Note: To clarify butter, put a pound of butter in a saucepan over medium-low heat. Gently simmer 5 minutes, remove from the heat and cool 5 minutes. Skim off the top layer of foam. Pour the clarified butter gently into a bowl. Stop when you reach the milky white solids on the bottom of the pan. Don't throw out the milky solids. They're delicious on cooked vegetables. clarified butter keeps several weeks in the refrigerator.

    Recipe #220005

    If you like the combination of chocolate and oranges, then give this martini a try. The orange liqueur is a subtle but wonderful addition to this decadent and heavenly chocolate martini! If you happen to have Godiva White Chocolate Liqueur then add 1/2 ounce Original and 1/2 ounce white chocolate.

    Recipe #219830

    Recipe #219828

    I just love coffee and this is a great martini for that coffee fix! If you do not have espresso you can use a dark coffee, such as a Turkish blend or double brew French roast. Served at my old bar in Asheville, NC!

    Recipe #219686

    A delicious and elegant looking twist on the famous Cosmopolitan!

    Recipe #219663

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