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    You are in: Home / amanda l b's Public Recipes
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    43 Recipes

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    I've adapted this recipe from an old Womens Weekly Chinese cookbook, it's proven to be a hit in my household. The original recipe was for beef, so I imagine you could substitute this in my recipe. I've used broccoli, capsicum and spring onions, but you could add whatever vegetables you like.

    Recipe #464552

    This delicious side dish is liked by those who claim not to like green beans. You can substitute butter beans for the cannelloni beans.

    Recipe #444584

    These are literally steaming next to me as I write - they've just come out of the oven, crisp and delicious and thought I'd beter get the recipe down before I forget it. I've created this recipe myself, using a range of authentic Malaysian recipes as my inspiration. The spice blend itself is used in Malaysian meat curries, and makes more than the recipe needs. I've used reduced fat puff pastry (without compromising taste) and spray oil, so these are a healthier version than some of their counterparts -especially as they're baked and not fried. Serve with your favourite dipping sauce.

    Recipe #434188

    There are lots of versions of this dish around, but after some trial and error - I think this is the one! A totally satisfying dish on every level. You can substitute with beef and increase the cooking time, but I think the subtleness of the chicken off-sets the coconut based sauce beautifully. Don't be put off by the long list of ingredients, they're mainly to make the paste - which is easy and really worth the effort. I really think it's so much more satisfying to make the curry paste yourself! I used reduced fat coconut milk. This is a generous serving for 2.

    Recipe #430721

    I love to cook, but I'm not a great 'baker' - this very easy tart is the exception. It's really easy and looks and tastes divine. The recipe is courtesy of the Age newspaper, Epicure section. A note - be careful when removing the cake as the toffee may still be hot. This might be more about my cake tin, but to prevent any toffee leakage - I've found it best to bake this with the cake tin sitting inside another, larger foil-lined baking tin.

    Recipe #421687

    I bought some yummy pita crisps from a farmers market the other day, and tried to replicate them. This recipe is my attempt - they were pretty close. Watch carefully when cooking the pita pieces - they can easily burn.

    Recipe #418354

    I made this last night to celebrate my wedding anniversary and it was delicious. I know there are lots of recipes for stuffed chicken out there, but this is my own take, and includes a wine reduction sauce. I served it with fresh asparagus and crispy roasted potato. I grilled my own capsicum, but bottled grilled capsicum would work equally well. The cheese amounts are approximate - add or reduce to your own taste. Goats cheese would also work, or ricotta. for the reduction sauce, fresh garlic would also work, and chives could be substituted for the spring onions.

    Recipe #417658

    I made this for a dinner party last night, and they were really simple and so delicious. I'm not a huge dessert eater, but these were light and almost guilt-free! One thing to note: I used small ramekin dishes, and had a bit of difficulty getting the set panna cottas out. I ended up runing a sharp knife around the inside of the ramekin and then put them in a shallow bowl of hot water for about a minute, so might I invest in some sillicon panna cotta or dariole moulds. The caramalised nectraines really made this dish!

    Recipe #417443

    I bought some giant cous cous - Moghrabieh - and wasn't sure what to do with it. Moghrabieh is also known as Lebanese, Israeli and Giant Couscous. After looking for some recipes, I decided to throw caution to the wind and create my own dish based on what I'd read and what I like. The result was delicous, so thought I'd better write it down before I forget it. The Moghrabieh is like small round balls of pasta, rather than a grain, and so I cooked it like pasta.

    Recipe #417423

    I made this last night and it was really delicous, especially as I sourced the tomaotes and basil from my garden. Simple, but tasty. It's also easy, but benefits from a little planning so that lamb can cook slowly. This is a generous serve for 2 - quantities can easily be increased. I used low fat feta and spray oil to reduce calories.

    Recipe #414686

    A recipe that uses some of my very favourite ingredients.

    Recipe #414280

    I'm trying to shed some unwanted kilos, and a friend gave me this recipe, which is supposed to have O points on the weight watchers program. I'm posting it as she gave it to me, but for my own version I've been omitting the cabbage, sugar/snow peas, coriander, sesame oil and soy sauce. I've also been blending it slightly to make it thicker and less broth-like. It's delicious and very satisfying - regardless of whether you're trying to lose some weight or not. Her notes include: I froze this in zip-lock bags in individual portions and pull out when starving. It loses the bright colour but still tastes great. You can add prawns, chicken and noodles for a more substantial meal. 100g uncooked udon noodles will add 1.5 pts.

    Recipe #372870

    This recently appeared in the Sunday Life magazine, as 'Freekah salad ..." by renowned chef Karen Martini. I couldn't find freekah - and Karen recommended pearl barley as a 'perfect substitute'. The recipe calls for feta, but I've made it without and it was still delicious. I'm trying to lose a few kilos, so also omitted the oil - still yummy. Have it cold - or warm and season to taste. It goes perfectly with the Greek lamb dish I've posted - also by Karen Martini

    Recipe #371602

    This was published last weekend in the Sunday Age 'Sunday Life' magazine, recipe by Karen Martini. It was everything the article promised - really tasty, succulent 'Greek-style' lamb. I bought an 800 gram lamb mini-roast, and removed all visible fat. I halved both the 'paste' ingredients and the 'wet' ingredients and only put in a small amount of oil. I also marinated the lamb for about 40 mins before cooking, and cooked for about an hour and a quarter. There was an accompanying recipe for a pearly barley, parsley and toasted almond salad which I also made (and it was also very tasty!) - which I'll post later.

    Recipe #367113

    This is one of those recipes that may look a little daunting due to the long list of ingredients, but it's a matter of assembling everything - and then going for it! It's actually really quick - and of course - really delicious. Perfect with a glass of crisp white wine!

    Recipe #338108

    These are fantastically tasty and so easy! They look and taste great! Excellent as an appetizer.

    Recipe #332221

    Another old favourite that is always tasty. The recipe essentially has 3 steps - 1. cooking the chicken (I remove the skin to remove the fat content to the recipe), 2. preparing the mushroom and capsicum/peppers mixture and 3. making the sauce. The taglitelle can be cooked at the same time as the chicken. I always use spray oil to reduce the fat content. The recipe looks good when green (spinach) taglitelle is used. Vary the cheese types and amounts to suit your tastes - grueyere can alos be used.

    Recipe #332175

    My now 6 year old is still a very fussy eater. This dish uses almost the same ingredients as my tuna fand corn ritters Recipe #218436 - and has all the food groups represented. I always have canned tuna and creamed corn on hand for either dish.

    Recipe #332164

    I made these for the first time on the weekend and they were fabulous.The recipe is derived from 'delicious' magazine. They're actually far tastier than my orginal chicken meatballs (also on this site). I used far less oil than the recipe says - in fact I used spray oil which worked fine - so vary to your own needs. I also didn't have any fresh chilli, so threw in some dried chilli flakes - also worked fine. I had mine with just the stock, however my husband wanted a bit more 'substance' and so I stirred through some home-made napoli sauce for him.

    Recipe #324266

    Everyone has their own variation of this wonderful dish. Mine cuts out some of the effort and ingredients - but none of the flavour! I usually substitute the olive oil for oil spray. Bouquet garni is made by tying the thyme, bay leaf and parsley together (I usually just use an elastic band). I often serve this with gnocchi - but works well with mash, polenta, risotto or even pasta noodles. Enjoy

    Recipe #322596

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