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    50 Recipes

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

    Sorry, am in a funny mood tonight - this is something I whipped up for dinner instead of doing some exercise! If you don't have arborio rice use short grain rice instead. I haven't included salt in the recipe but feel free to add it to taste.

    Recipe #141042

    This is nice with crusty bread to mop up the sauces. It's nice & light with lots of flavours & could easily be reduced to serve as an entree instead of a main. Cod is a favourite in Britain - you can easily buy it frozen all year round.

    Recipe #140923

    My friends & I used to make this to drink on hot summer nights - great grown-ups icecream shake! I add the Baileys to taste, 1/2c is just an approximation - depends whether the girls are in a good mood or not! For Aussies & Kiwis you can substitute the chocolate for 8 regular toffee pops or Tim-Tams.

    Recipe #140703

    This is something I made today because I wanted olive & cheese bread. This would be good with some oregano added to the cheese part or some tomato paste smeared over the cheese part before the cheese is put onto the dough.

    Recipe #140665

    This is a nice accompaniment to steamed rice & fish & a good way to use any greens in your fridge. I used tamari in this recipe instead of regular soy sauce, which is good if you are not eating wheat. You can also use canola oil if you do not like using peanut oil. Please excuse the redness in the photo - that's just my camera/lighting/or me!

    Recipe #140523

    This my own recipe which is as a result of playing around in the kitchen. I'm trying not to eat too much wheat as it makes me bloat up & after a trip to Germany I fell in love with their heavy rye & vollkornbrot. This is my variation & is a quicker recipe (I was craving bread tonight!) as you don't need to make the starter the day before. I used Allinson's dried active yeast which is for handbaking only. Spelt is an ancient type of wheat which was popular during Roman times. Whilst it does have gluten, the structure is different to modern wheat so some gluten intolerant people are able to eat products made from spelt as the gluten is different to that found in modern wheat. Finally, if you want to make this vegan you could easily substitute soy milk for the cows milk.

    Recipe #140260

    This is good with chicken, but you could also try pork as well. I have also used this on whole chicken breasts, not chopped the breast up & just grilled it whole. The times do not include marinating time.

    Recipe #137424

    This is named in honour of my boyfriend, who last night really wanted dinner but seemed disappointed with salad. We weren't really hungry, so I came up with this salad platter which we shared. Any green lettuce that you have on hand can be used, and rocket/argula tastes nice as well. You could also arrange this on small plates and serve as a first course. The veges & lentils can be prepared ahead of time & refrigerated. The salad can then be built just before serving.

    Recipe #131696

    My boyfriend & I first had Puy Lentils at a restaurant in Paris (L'Ambassade d'Auvergne) & thought they were fantastic. This recipe uses chicken, lentils & any leftover veges you have - we get a weekly organic box so on a Wednesday (the night before the delivery for the week) we have odd amounts of veges left that we don't want to waste. This is how this recipe came about. I used carrots, cabbage, mushrooms etc, but just use whatever you have on hand. If you don't have Puy Lentils, brown can be substituted. You can also reduce the garlic if 4 cloves sounds like a bit much!

    Recipe #131695

    I threw this together tonight using ingredients we had in the house. This is good served with a Belgian beer (like Leffe) to cut through the richness of the sauce. Serve with baby new potatoes and steamed fresh greens. (Please note, the photos make the sauce look a bit green, the sauce isn't actually green it's the really bad lighting in our living room!) Note, you can also 1 - 2T of your favourite cajun spice for depth of flavour.

    Recipe #130888

    This works really well with French camembert, which is strong and smelly. However, any brie/camembert type cheese that comes in a wooden box will do. Serve with crusty french bread & maybe some cold sliced meats (serrano/parma ham etc).

    Recipe #130558

    I have based this recipe on one round zucchini only (as I only have to feed two people), but the recipe multiplies easily. You can also use the mixture to stuff marrow or thin zucchini.

    Recipe #130437

    This recipe is from Riverford Organics, who supply our weekly box. I have changed the quantites slighly though & used Seresin Lemon Olive Oil, which I got on my last visit home, but regular good quality olive oil will do. The recipe also calls for wet garlic, but recipezaar wouldn't publish the recipe if I had this in. If you do come across wet garlic, use one bulb, otherwise ordinary garlic will do.

    Recipe #128561

    This is great for people who are on a non-wheat diet. You can also substitute ground hazelnuts for the almonds if you wish. I think this recipe was in a Cuisine New Zealand recipe book. The cake will be quite fudgy and not dry in the middle. It will also sink a little as it cools so don't worry if this happens!

    Recipe #128544

    This works best with filet steak, however I have also made it with thick cut sirloin & it was yummy. It's nice as a special treat or dinner. I think this is an Annabel Langbein (NZ Chef) recipe but with a definite French influence.

    Recipe #128539

    I make this when we have heaps of veges left in our weekly organic box, or no meat and only a spare tin of beans in the cupboard. I normally use pinto, cannellini or red kidney beans, although any beans will do. If I have spare tomatoes in the fridge they normally get chopped up and added to this as well.

    Recipe #128533

    This is a condiment from Austria that is traditionally served with boiled beef. It is nice with smoked meats as well. If you want to make this milder, add more sour cream/cream.

    Recipe #125476

    Whitebait is a bit of a delicacy in New Zealand, and whitebait from the West Coast of the South Island is the best. The idea is to have more whitebait than batter, however it you go to a restaurant you will probably find that it's the other way round! West Coasters also serve them with mint sauce which is very tasty. Another thing to do is heat the oven to 50degrees C, and butter 4 slices of white bread. Put these on a plate in the oven (butter side up) and as each whitebait pattie is cooked put them on the bread. Us kids used to fight over the bread at the end as it tastes yummy(strange but true).

    Recipe #125438

    My boyfriend and I had the most fantastic pizza in Italy during our travels, even the takeaway stuff is fantastic. Through trial and error (and expanding waistlines) we think that I've found a good approximation of a home-made pizza sauce we had in Cassino when we went down there for the 60th commemorations last year.

    Recipe #123299

    This is my version of a rustic lamb & bean casserole that we had in Italy during our travels. I normally use 5 cloves of garlic. This works really well in a Le Creuset dutch oven or any heavy based casserole dish, as the vegetables hold their shape a bit better. If you don't like beans, leave them out and reduce the stock by 1/2 cup. Serve with boiled new potatoes instead.

    Recipe #123284

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