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    You are in: Home / CarolineOYum's Public Recipes
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    12 Recipes

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    A simple but nutritious way to prepare this lovely mollusc. The poaching/steaming/serving sauce should be simple but cooked slowly and with love. Mussels should be cooked very quickly and with respect. Use mussels in the half-shell. You'll probably buy them frozen. Defrost well and naturally beforehand. New Zealand green-lipped mussels are beautiful, and most other lovely plump mussels are delicious. The photo for this recipe was made with Saldana Bay mussels from the West Coast of South Africa.

    Recipe #488412

    Fresh prawns cooked with garam masala spices, green beans, leeks, spinach and mushrooms. Finished with tomato and cream, this easy and delicious meal is über-umami.

    Recipe #484498

    Uncomplicated stove-top sushi rice for making everyday maki at home. This is the straightforward recipe I've been using for home-made sushi for over a decade. Most important rule - DO NOT REMOVE THE LID. One cup of dry sushi rice makes enough to use approximately three large nori sheets for 18 to 24 maki rolls, or two large nori sheets for 12 to 18 inside-out California-type rolls. Proportions are close to perfect so multiply as required. Proportions are - 1 cup dry sushi rice: 1.3 cups water: 8 teaspoons rice wine vinegar: 4 teaspoons sugar: 2 teaspoons salt. Of course there are many ways to complicate it like adding mirin and pieces of kombu (kelp) but rather save your energy for finding delicious ingredients and making beautiful, fresh easy sushi at home.

    Recipe #483095

    This delicious and addictive potato bake is the final product of every Potato Dauphinoise or Potato Au Gratin recipe I have ever tried or read. It is extremely forgiving and versatile if you adhere to three key principles: 1. The potatoes are sliced very thinly. 2. The liquid completely covers the potatoes after about a quarter of an hour in the oven. 3. It bakes for one and a half hours. This is one of those magical dishes that tastes great straight out of the oven but seems to be even tastier the next day after being chilled and then reheated. It reheats fabulously in the microwave.

    Recipe #483068

    You'll need a stick blender for this. Swiss chard is similar in flavor to spinach, so this can be adapted using fresh spinach. It makes a great side dish or baked potato topping. You can double the quantities and then use the rest in different ways: 1. Add some veg stock or bouillon to turn it into a tasty soup. 2. Use any leftover creamed chard to make a quick and delicious pasta sauce - just saute some bacon or warm up some smoked salmon, add creamed Swiss chard to heat it, and serve over a flat pasta that holds sauce nicely, like tagliatelli or linguini, and top with shavings of parmesan. 3. Use it as a simple topping/sauce for freshly grilled fish fillets.

    Recipe #483040

    You'll need a good juicer. Rooibos (redbush) is a herb-type plant that only thrives in the Cederberg mountain area, about 200 kms north of Cape Town, South Africa. Its health properties have been increasingly studied and confirmed in recent years and the tea (tisane, or infusion) of rooibos has become popular in Western countries and is available in the herbal tea section of many supermarkets as well as specialty health stores. Babies that grow up in South Africa are often fed rooibos tea from the bottle. It is high in antioxidants and micro-nutrients, and contains no caffeine. Since I live near to where rooibos is grown and I have a newfound love affair with juicing fresh fruits, I want to share this awesome iced tea, packed full of goodness. You won't need to sweeten this iced tea, since there is so much sweetness and deliciousness in the fresh apple juice. The ginger adds zing and has additional health benefits, and the lemon adds a hint of tartness and of course Vitamin C.

    Recipe #480351

    Calamari has a delicate flavour and tender texture when it's cooked quickly; overcook it and it becomes rubbery very easily. So the secret of keeping calamari rings (sliced squid tubes) soft is: cook them for a very short time. In this recipe where they'll be plunged into a hot tomato salsa at boiling point it's 4 minutes at the most. Other seafood casseroles and sauces rely on the infusing flavour of the main ingredients. Not calamari however, so introduce awesome and versatile Thai fish sauce, but just a splash is enough. This wholesome creamy flavourful Mediterranean-style tomato-based sauce, with hints of the East, is best served with a pasta like taglierini or linguini - flat enough to grab the sauce and narrow enough not to compete with the shape of the calamari. Dinner party food.

    Recipe #478351

    An updated version of a classic, tasty and healthy French salad. Great quality ingredients are important in this colourful protein-rich and nutrient-rich salad. Serve on a large flat platter for four people, accompanied by fresh bread, for a perfect summer lunch.

    Recipe #472964

    I frequently land up using a portion of a bunch or pack of herbs, such as cilantra, parsley, dill, thyme, mint, chives, fennel or oregano. Then a week later I find the leftover herbs sadly rotting in the back of the fridge :-( and have to throw them away. Here's a really simple and cost-saving solution. All you need is an ice-tray or a few small containers.

    Recipe #462817

    Green beans (string beans) are wonderfully nutritous and inexpensive veggies in season. Buy the freshest beans you can find. The other veg ingredients work together to create a healthy vegetable stock base without straining out the essential fibre and flavour. A kitchen essential is a hand blender, just pop it into the pot and pulse until you have the perfect texture. (A blender works too, but entails extra effort transferring the soup in and out of the pot.) Milk adds calcium, protein and creaminess to this perfect all-natural low-effort vegetarian soup.

    Recipe #462783

    An easy, tasty and highly nutritious vegetarian version of this historic English soup based on Indian cuisine. Loved by vegans. This recipe combines the making of a good vegetable stock (onions, celery, carrots, leeks, garlic, herbs, without straining out all the goodness) with an aromatic Indian dhal, made with red and brown lentils. Lentils contribute a high quality protein and lovely thickness, while the twist of adding spinach (palak) gives this soup texture and added nourishment. Garam masala is simply an Indian spice blend - I prefer to use "medium" supermarket versions, which add all the flavours and not too much heat. But choose "hot" if you enjoy a spicier soup. You'll need a large pot, a chopping board and sharp knife, a wooden spoon, a grater and maybe a citrus squeezer (though you can squeeze the lemon juice by hand if you watch for the pips) and a hand blender. This is an excellent one-pot meal. You'll want to make a large quantity and keep some for tomorrow.

    Recipe #461732

    A delicious way to use these two complimentary and healthy nutrient-rich main ingredients in a creamy dinner-party-ready combination that also makes a great family supper. Salmon and asparagus, with their delicate flavours, both work well with butter, fresh lemon juice and garlic. The secret to this recipe is the way it uses the tender whole asparagus tips, which add sexiness and visual flavour to the dish, differently to the blended stalks, which give colour and flavour to the sauce. Add to the meal your favourite pasta and top with some soft healthy leaves and a good Italian cheese, and it's restaurant quality. Serves 4 people very generously, or more.

    Recipe #461513

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