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    100 Recipes

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    A delicious pasta salad that I have been preparing (or an adaption of it - it usually varies according to what's in the fridge) for many years. This recipe is a slightly adapted version from the Swiss cooking magazine 'Betty Bossy', June/July 1998 edition.

    Recipe #363572

    I haven't made this recipe yet, but I want to store it here so that I can find it again when needed. The soufflé stuffed tomatoes can be served as a first course for a dinner party or as a meal together with a simple salad (great for people on low carb diets) or/and some rice or pasta.

    Recipe #363411

    I'm on a low carb diet and found this super simple recipe in an old edition (June 1990) of the Swiss cooking magazine 'Betty Bossy'. I adapted it so that it is suitable for the South Beach Diet Phase 1. I have not tried this yet, but I am posting it here for safe-keeping. South Beach Diet phase 1 if you use skim milk instead of the cream and olive oil instead of the butter.

    Recipe #362870

    I have not tried this yet. However, I love to combo of zucchini and gorgonzola and I'm posting this here for safe-keeping. Recipe source is the Swiss cooking magazine 'Betty Bossy', the June 1990 edition. The whole dish can be prepared in advance and kept in the oven until needed.

    Recipe #362854

    I haven't tried this yet, but it looks like it will make a great packed lunch, in particular if you're on a low carb diet. It can also be served while still slightly warm as a first course or a side dish as part of a Chinese meal. Recipe source is the Swiss cooking magazine 'Betty Bossy', the May 1994 edition. Cooking time includes marinating time.

    Recipe #362803

    This lovely Indian dish can be eaten warm or cold. Apart from serving it as a side dish to an Indian meal, I think it would also be nice as a warm topping over lettuce (such as lamb's lettuce). When I made this as part of a vegetarian Indian meal, the mushrooms were a big hit with my vegetarian friend Linda. The recipe is adapted from Julie Sahnie's Indian cookbook.

    Recipe #202938

    Ready to try something new? It needs a little bit of time to stuff the zucchini, but you can do it in front of the TV. This dish is in particular nice as part of a vegetarian Indian meal. Serves 4-6 as part of a meal. The recipe has been adopted from Madhur Jaffrey's Eastern Vegetarian Cooking.

    Recipe #188758

    A salty-sour Indian spice blend that is used in many Indian recipes, in particular in snacks or in combination with raw fruits or vegetables.

    Recipe #188176

    This is my adapted version from an Indian cookbook. The recipe this is based on uses the same amount of fresh dill as potatoes. I did not have as much dill on hand, so I made it as printed below. I also reduced the amount of garlic slightly (original uses 5), so add more garlic if desired. This potato dish is the perfect accompaniment to an Indian-style roasted chicken along with some raita. Yummy!

    Recipe #188175

    An Indian recipe from Michelin Star Chef Atul Kochhar that is easy to prepare, looks great and tastes delicious. This dessert from East India is traditionally made with milk that is cooked for a very long time. This recipe uses condensed milk as a shortcut.

    Recipe #187805

    This salad comes from North India and tastes excellent served with beer as a first course. I have also eaten it as a packed lunch. A lovely combo of flavours and textures. The original recipe calls for unroasted and unsalted peanuts, but I find the roasted, salted and esily available peanuts work great and that's what I use. Omit or reduce the chillies if desired. Recipe source is a book I borrowed from the library. The book is written in German but has been previously published in English with the title 'Food of India'.

    Recipe #187803

    An extremely comforting soup, but also elegant enough for a dinner party. It is actually more of a stew than a soup, so serve it with both fork and spoon. This soup/stew is full of flavours and textures. The recipe is adapted from Wendy Hutton's beautiful book 'Green Mangoes and Lemon Grass'.

    Recipe #187775

    This is an outstanding curry that has been adapted from Atul Kochhar's book Indian Essence. The chicken has to be marinated for at least one hour and up to 1 day, so plan ahead.

    Recipe #186769

    I got this recipe from a Swiss supermarket newspaper and tried it out because my parents gave me some beans from their garden. I like green beans, but they don't belong to my favourite vegetables and I'm not a fan of green beans salad. This recipe, however, pleasantly surprised me. The sweet touch of the honey and the raisins make it a perfect accompaniment to pork or lamb. The salad is also special enough to be served as a starter.

    Recipe #181784

    Jalfrezi refers to a dish cooked with peppers and onions. Monisha Bharadwaj suggests to serve this with roti (bread) and nothing else. However, I served this with plain basmati rice which was lovely. The recipe has been adapted from Monisha Bharadwaj's beautiful book India's Vegetarian Cooking - A Regional Guide. It serves 2 as a main dish together with Indian bread or rice or 4 as a side dish accompanied by another Indian dish.

    Recipe #179836

    Marinated Zucchini belong to Italian's antipasti. They are great served with a choice of the following: olives, fresh or sun-dried tomatoes, mozzarella, parmesan or other Italian cheese, parma ham and of course crusty bread. They need to be marinated for at least 2 hours.

    Recipe #176716

    A great finger food recipe from the magazine La Cucina Italiana. Serves 4-6 as a nibble with some drinks or 2 as a main dish.

    Recipe #176176

    My names's Susan, well Susanne in German. This is kind of my signature dish. No, I didn't create it myself, but the way of serving them in paper muffin cups is my addition. It makes them look very delicate, just like from an expensive shop. They are always a big hit! The original recipe is just called chocolate squares and comes from a very famous Swiss baking book that everybody who enjoys baking owns here in Switzerland. My grandmother used to make these chocolate squares often. She cut them as in the original recipe into large squares and served them on individual plates.

    Recipe #176175

    I know that there are already plenty of tiramisu recipes here on zaar. I've been making this one for years. Having it on zaar means I can add it to my shopping list, which is great! It freezes well and can easily be increased. Your serving dish should be of such a size that it holds ca 75g (2 5/8 ounces) ladyfingers in a single layer.

    Recipe #176139

    A French potato salad with anchovies adapted from a book on Mediterranean cuisine. Can be served warm or at room temperature.

    Recipe #176066

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