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    530 Recipes

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    1 Reviews |  By Tisme

    This is a recipe I have made years ago. I found it again searching tonight in a Good Taste magazine, and am now posting this for ZWT9. I was not such a fan of this recipe, but the rest of the family loved it.

    Recipe #504778

    4 Reviews |  By Tisme

    Cucumber Salad is served all over Scandinavia, especially in summer. I got this recipe from an old cookbook given to me by my mother, and the recipe states "Made this way this Cucumber salad will not give you indigestion".

    Recipe #504661

    1 Reviews |  By Tisme

    A recipe found in Can't wait for summer to try this.

    Recipe #504659

    1 Reviews |  By Tisme

    Found on a favourite programme of mine "Food Safari" Posting for ZWT9. Prep time includes making the meatballs.

    Recipe #504657

    I found this recipe on S.B.S. Food. It looks delicious and am posting it here for ZWT9 (Caribbean Leg). To Serve use crème fraîche or yoghurt.

    Recipe #504654

    1 Reviews |  By Tisme

    I found this recipe for ZWT9, and am so wanting to make it very soon. I found this on a site " A Cajun Down Under " --Stories of a Cajun girl living in Sydney Australia. She has adapted this recipe for Australian Ingredients and states -- I’ve had to make one change to suit Australian ingredients as there is no such thing as Graham Cracker Crust here. Mama used the ready made crust, but I’ve had to make my own.

    Recipe #503851

    2 Reviews |  By Tisme

    I found this recipe in the Readers Digest recipes. I can't wait to try this. Although I will use less oil I think. Posted for ZWT9

    Recipe #503850

    I have made a very similar recipe to this for Christmas one year and everyone loved them. They were so quick and easy to make. I am posting for ZWT9 Caribbean Leg.

    Recipe #503759

    Another find from a Delicious Magazine. Posted for ZWT9 for the Caribbean part of the tour.

    Recipe #503758

    Something to impress your family or guests on a cold winter's night. I found this recipe from the Delicious magazine. Posted for ZWT9

    Recipe #503756

    3 Reviews |  By Tisme

    Another find from a cookbook given to me many years ago, by my wonderful Mother. The recipe states -- The tomato sauce for this popular Greek dish can be deliciously thickened with fresh or soured cream.

    Recipe #503694

    2 Reviews |  By Tisme

    Sit and sip, and imagine you are on a tropical island. One can always dream.... Can't one?

    Recipe #503512

    Another recipe from a cookbook my wonderful late Mother gave me for Christmas many years ago. The recipe states -- Be careful not to overcook the potato's, or they will break up. Posted for ZWT9.

    Recipe #503427

    This is a Swedish apple cake and is served lukewarm with custard or cream. This recipe comes from a very old cookbook that my Mother bought me for Christmas many years ago. Posting this recipe for ZWT9

    Recipe #503425

    So easy! This feta is so very nice to serve as finger food or with crackers. You can also add sun-dried tomatoes in oil to this which also is really nice, just add the tomatoes to the top of the jar, still making sure the jar is completely covered with oil. It is best kept for at least a week, but can be used after 48 hours. I used 1 clove of garlic, but if you love garlic you could use 2.

    Recipe #503206

    1 Reviews |  By Tisme

    I can't believe a traditional "Veggie Sanger" has not been posted! "No Worries Mate"................ I am here to fix that! Vegemite sandwiches are terrific for school lunches, and used to be an Aussie Tradition, not so long ago but not so sure about now. Vegemite is high in Vitamin B .....but it is quite salty so it probably not considered a health food as such because of the saltiness. But they do not go soggy like a lot of sandwich's do at school! A Vegemite sandwich is a quick and easy snack for both kids and adults. All you will need is bread and butter or margarine .......and of course that jar of black gold "Vegemite! " Of course you can add things if you prefer, like cheese or avocado! Even use crumpets instead of bread, for an amazing snack. Come be an "Happy Little Vegemite!"

    Recipe #501850

    O.K..... I would never have considered this recipe usually. BUT with the family being on separate diets at the moment this just fitted the bill ...... with everyone. I used both normal and G.F. pasta, in this dish separately.... AND both G.F. and not loved it. Another find from the Weekly Time's, although adapted to G.F. although I am posting as written. NOTES FROM RECIPE-- There are reasons that pasta exists in so many forms: it's partly regional (Italian cities big and small always seem to have a specialty pasta), but it's also practical (certain pastas are best eaten with certain sauces). And a brief over overview. of the recipe posted -- The general rule is that delicate noodles are for delicate sauces while heartier noodles are for heartier sauces. But similar to wine pairing, it's not always that simple. Of course, these are guidelines, not rules, and you can play with combinations as you wish. The way you cook pasta can also vary. Baking pasta in the oven, or cooking it in large pots of water are just two options. Some pasta can even be cooked risotto-style. WHICH PASTA TO CHOOSE Ridged tubes (penne, rigatoni). This is everyone's favourite pasta, a versatile shape that's a nice medium size and holds lots of sauce in its external ridges and internal hollows. Corkscrews (fusilli). Fantastic with pesto, tomato or meat sauces. Like the ridged pastas, the advantage of the corkscrew shape is that it "catches" the sauce. Hollow spaghetti (bucatini). These are essentially very long, thin straws. The classic sauce for these hearty pastas is all'amatriciana. Spaghetti. Spaghetti is perfect with tomato-based marinara and bolognese sauces. Flattened forms of spaghetti - pappardelle, fettucine, and linguine - come a close second. Skinny spaghetti - angel-hair pasta - does best with thinner sauces, such as puttanesca. Butterflies (farfalle, bow-tie pasta). This is perhaps the most fanciful of pasta shapes, best with a light-to-medium sauce or soup where the shape can stand out. Macaroni. Though macaroni has a less-than-exotic image, this is perhaps the most versatile of pastas, good with sauces or baked in casseroles. Stuffed pasta (ravioli, tortellini). Usually filled with cheese, meat, vegetables, or a combination thereof. Tiny pasta (orzo, cous cous). Frequently seen in pasta salads, orzo is a small, rice-shaped pasta often found in the Greek lemon-egg soup called avgolemono.

    Recipe #501218

    My family are all on a health kick at the moment. I saw this on television ( Everyday Gourmet) and thought the family might enjoy this. It looked such a simple and easy recipe to make, so this will also be great for making after a hard day at work.

    Recipe #500452

    1 Reviews |  By Tisme

    Another find from Jeremy Vincent. More spicy than hot, but you could always add chilli if you like your curry hot. I did not use as much salt but posted the recipe as written, also either brown or yellow mustard seeds can be used.

    Recipe #498002

    1 Reviews |  By Tisme

    Well any of you that know me, know I am going to post any Vegemite recipe I find.................. Here is another, and well worth the cooking! Well......... So I am told as I do not eat . ....NO NOT VEGEMITE ... I do not eat seafood, but the lover's of both in this family think this was a great recipe.

    Recipe #497067

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