Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / ' =^..^= 'Ameera' =^..^= ''s Public Recipes
    Lost? Site Map

    Recipe Box is Here

    Save your favorite recipes

    Upload your own

    Create and manage Shopping Lists

    Share with friends

    11 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    Prep time includes resting/rising. Also a copycat of Pappa Roti. These are delicious and so different- Not really Mexican, they are from Malaysia. It is like a thin coffee butter cookie spread over the bun. When you bite into these the outside is crisp while the inside is soft and buttery. I have been told you can freeze the cooked buns and heat in an oven for 10-12 min.(never tried this)--the texture does end up being more chewy/dense after the first day (still tastes good)--so I halve the recipe if I know they won't get eaten by the next morning. Or refrigerate half the dough to use the next day. The outer crust will go soft after a while--if the buns are room temperature, heat in oven for about 4-5 minutes and then take out and wait a minute or two and it crisps up again. You may need extra bread flour in the final dough when kneading if too sticky...add a TBS at a time. This recipe is converted from metric to US measurements so it is not always easy to get exact.

    Recipe #463117

    ***note this is not like the Chinese takeout Orange Chicken...its not quite there yet... I have to tweek some things but I am on a healthier eating kick right now so it will be a while before I try to play with this recipe.*** this was posted in a forum I am on but I made a little bit of changes to suit my taste. Another thing that can be done is instead of using 1 tsp orange zest, you can just use about a 1+1/2 square inch size piece of orange peel and then when the sauce is done take the piece out. If using the zest you may get a strong orangy taste here and there when you eat a piece of zest that is in the sauce or on the done chicken... so if you don't want it just do the suggestion I made :D

    Recipe #132553

    This dish is very similar to the "chicken, rice, and spices" recipe I have on recipezaar but the changes made/added to it make it an authentic dish that is served in the United Arab Emirates. My husband who is from there and also many other locals from there eat this with ketchup. I thought that seemed weird at first but but then again I love the Japanese fried rice with ketchup and egg called omu-rice that is comfort food for Japanese children so I tried it and it is really good!! the dried limes called "loomi" in this recipe can be found at most middle eastern stores. It is important in this recipe. This is usually cooked all in a large pot on a stovetop but basmati rice is not easy to cook just perfect like that. In the oven it is almost impossible to fail at this recipe :D --if you want to increase/decrease this dish the broth is always double the amount of rice you use. If increasing, let it bake in the oven just a tad bit longer.

    Recipe #126040

    This soup is a recipe of my friend's father who passed away a few years ago. It is soooo delicious I was shocked when I found out how easy it is to make!! the El Pato sauce called for in this recipe is easily found in the Mexican isle of your grociery store (unless you live in Queensland, Australia... can't find it here!! I have to have my sister send it to me from the U.S. just so I can make this soup!!) or at a Mexican market. Make sure to get the yellow can labelled "hot tomato sauce" or "salsa de chile fresco" It is really cheap... the grociery store in Colorado (where I used to live) sold it for 69 cents. It is the key to the soup. You can easliy change the meat to beef and use beef broth instead of water... or some nice white fish or shrimp..but if using seafood the seafood should be added in the last 5 minutes of cooking time. Also, you can play with the veggies too!! I do need to warn you that it is a little bit too spicy for most children.

    Recipe #115511

    I haven't tried this yet, but am posting it before I lose the recipe. I can't use wines and beers and other alcoholic drinks and have been using white vinegar or rice vinegar in place of japanese mirin in my japanese cooking. But I found this recipe and maybe I can cook some italian or french recipes that call for wine.

    Recipe #114807

    I haven't tried this yet, but am posting it before I lose the recipe I found. I can't use wines and beers and other alcoholic drinks and have been using white vinegar or rice vinegar in place of japanese mirin in my japanese cooking. But I found this recipe and maybe I can cook some italian or french recipes that call for wine.

    Recipe #114434

    I got this idea to use yoghurt from my friend Nasreen. I used to work at a Lebanese restaurant that had the best hummous and I could not get the recipe out of the owner!! he he he. I just loved it and wondered how they got the hummous to be so light in color compared to most hummouses... well, my friend Nasreen showed me how to make baba ghanoush one day and she added yoghurt to it and told me to add yoghurt to hummous also to get a lighter color. I finally figured out it was yoghurt!! It is best to let this sit in the fridge for at least a couple hours to overnight for the flavors but is still good to eat as soon as it is done. Thank you for all of the reviews of the recipe ;)

    Recipe #113622

    chickpeas are also called garbanzo beans. This is a dish my friend made one day for a quick snack and it was so good. I make this all the time now. It is best with pita bread but it would also be good with some steamed rice. Sometimes I even make this and then make it into my Hummous recipe #113622...it gives it another flavor. The only difference is to reserve some of the liquid from the can (because there will be no water to reserve since there will be no boiling) and skip the boiling step in that hummous recipe. Then if the mix isn't getting smooth I add the liquid from the can to get the right consistency. :D

    Recipe #113226

    I learned this one from my Middle-Eastern friends who used to make it for a quick late-night snack. It is very simple and good and I make it all the time now for quick snacks!! I love eating it with pita bread for lunch/late-night, or with rice for dinner.

    Recipe #112961

    I got this recipe from my friend Kasey a long time ago (I have adjusted the spices to my taste) and it is very easy--even for those that just can't seem to get basmati rice to cook "just right". So long as you cover the baking dish tightly with foil, it will not fail! I brought this to a pot-luck at work one day and ever since this dish was always requested by everyone at all of our potlucks.***I am cutting the salt to around half since there are quite a few reviews saying it is too salty. I don't measure the spices when I cook so I think I guessed the amount wrong.*** *** the cinnamon amount should be 1/2 tsp to 3/4 tsp only, not 2 teaspoons. I have tried changing it twice now and get email confirmation that the changes have been approved but it still says 2 tsp of cinnamon.

    Recipe #105104

    This is an easy and delicious Pakistani/Indian recipe that is wonderful with any kind of Pakistani/Indian or Middle Eastern bread (chapati, naan, roti, pita, and if you just can't find/make any, then even soft tortillas) or basmati rice. "Jhal Frezi" means "dry fry" so there is not a lot of sauce when this is finished. You can find most spices in the spice section at your grocery store but you can get more for the same prices at an Indian/Middle Eastern market.

    Recipe #104870


    Displaying up to 20 pages of results. To see all results, or register.
    Advertisement

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Over 475,000 Recipes

    Food.com Network of Sites