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    707 Recipes

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    1 Reviews |  By I'mPat

    Came across a file pre ZAAR/ days with some recipes I had Photostatted obviously to try or had tried - this one we tried in March 2005 and I had commented "Very Nice Indeed", so I am now saving it here. All I know is that it is page 16 of a cookbook, don't know which one though. Times and servings sizes are estimated.

    Recipe #497993

    1 Reviews |  By I'mPat

    This is from the Australian Women's Weekly Chinese cookbook circa early 70's and a recipe the DH and I love. It does not produce a lot of sauce but is lovely served over rice or we like to serve in the traditional manner as explained in the recipe directions.. Please note most of the preparation time is taken up in peeling and preparing prawns, the larger your prawns the shorter the prep time but we like to use small river prawns so it usually takes me about an hour to peel and prep but when I use large king prawns it usually only takes 30 to 40 minutes.

    Recipe #489737

    3 Reviews |  By I'mPat

    This originates from a recipe from for Tomatoe and Chicken Korma Curry but we (the DH and I) tweaked to suit out tastes for a Rogan Josh. For this we used Patak's spicy Rogan Josh with a 3 chilli rating but actually found it quite mild and so next time we are planning on adding some fresh hot chillies to add zing (the original recipe also gives instructions for casserole and slow cooker methods). For the onion due to introlerances issues I cut into wedges so the DH could remove so he would not ingest, the original recipe called for 2 large brown onions thinly sliced. TOMATOES in the original they added them just before serving but I cut a cross in the top of each tomato and dropped into boiling water for 1 minute, removed and let cool till could handle and then roughly chopped and added to the pressure cooker when cooking but DH reckoned he would prefer them finely chopped so they dissolved more and became part of the sauce..

    Recipe #485295

    1 Reviews |  By I'mPat

    this recipe is based on one from that the DH and changed a little to suit our tastes. I have not included the time for peeling the prawns, leave the tails on if you wish but we don't. Feel free to change the chilli amount we like a bit of bite. We served ours with fried rice but will be trying with the rocket and bread, we would use the coriander as we don't care for it. This would serve 2 as a main or 4 as an entree/starter.

    Recipe #485294

    18 Reviews |  By I'mPat

    From our TV programme guide. It is suggested that your use the best maple syrup you can get but for dietary reasons I would use a sugar free maple syrup. Times are estimated.

    Recipe #480215

    1 Reviews |  By I'mPat

    The DH asked me to save this recipe here for safe keeping, it is from a recently purchased cookbook entitled Chinese Cooking Made Easy. Times are estimated and have not included marinating time or soaking time for the wood-ear. IMPORTANT NOTE - I have listed mushrooms dried as would not accept dried wood-ear or cloud-ear which can be bought at specialist asian grocers.

    Recipe #474051

    1 Reviews |  By I'mPat

    This is from a recipe book I recently bought entitled Chinese Cooking Made Easy. They describe the dish as follows "The Chinese name for this dish is Yuan Yang Prawns (Shrimp). Pairs of mandarin ducks are also know as yan yang, or love birds, because they are always seen together. The often symbolize affection and happiness." This dish is usually part of banquet. Times are estimated.

    Recipe #474050

    1 Reviews |  By I'mPat

    Love chicken and couscous and this is a economical recipe from Recipe+

    Recipe #474049

    1 Reviews |  By I'mPat

    Love Kumara and Sweet Potato and this sounds like a very flavoursome recipe from Recipe+ As we are not fond of coriander I would use sweet basil.

    Recipe #474048

    From Recipe+ - saving here as we did have a bumper crop of broad beans and were about ready to harvest when the fence blew down and flattened the lot. This recipe does call for frozen broad beans and I was planning in freezing them.

    Recipe #474047

    8 Reviews |  By I'mPat

    From Australian BH&G Diabetic Living to give that boring salad some zing and flavour. These are all 1 portion dressings and would take about 2 minutes each (have put prep time for making 1)

    Recipe #474044

    3 Reviews |  By I'mPat

    I love salmon and couscous and this recipe from Australian BH&G Diabetic Living looks like a corker. UPDATE 24th February 2012 - made this recipe for the DM and myself but did use basil instead of corainder as we really don't care for it but the basil was a good match with the tomatoe and cucumber, unfortunately no radishes so gave a good grind of fresh black pepper (helped a little). My fillets were just under 200 grams each so allowed an extgra minute, though only 30 seconds would have been perfect still had that pink and was not dry. For the rub mix oh the flavour was sublime but only used about half of it on our 2 fillets so if you are not planning on using the rub mix again would halve for one of use (but could depend on how much mix you like to rub in).

    Recipe #474041

    1 Reviews |  By I'mPat

    A recipe from a national supermakets Christmas magazine. You can use store bought Lime Aioli Seafood Dipping Sauce (which the recipe called for) for they also gave a tip for making your own so have put that in the recipe and added a little extra time to the prep. There is no cooking involved. These tartlets are very small, one or two delicate bites.

    Recipe #473352

    Just something the DH and I came up with, this filled 2 1.1K chickens which I had smeared garlic butter under the skin and sprinkled with a little paprika. The gravy that was made with the juices was devine, I had put water in my pan and cooked the chickens on a rack at 175C (fan forced) for about 1 hour 45 minutes (until temperature at the thigh and leg joint was 82C, though for the first 30 minutes the chickens were covered with the lid of the roasting pan and cooked in the lower 1/3 of the oven as my roasting pan is deep and this allowed more hot air to circulate and air from the fan to blow over the chickens) and when making the gravy I poured of the liquid and melted some butter in the pan and then added flour and fried off to make a rou and then slowly added the liquid back in whisking till I got the consistency I wanted (I had put a litre of liquid in the bottom of the pan and ended up with 1 cup of liquid once chickens were cooked), I did this as the chicken were resting covered loosely with foil to keep warm before carving.

    Recipe #473181

    1 Reviews |  By I'mPat

    From a national supermarkets Christmas magazine. They suggest filling with gold truffle balls but any sweet/lolly/chocolate would do, I also think this would be a good one for Easter and filled with mini Easter eggs.

    Recipe #468951

    2 Reviews |  By I'mPat

    From a national supermarkets Christmas magazine.

    Recipe #468950

    3 Reviews |  By I'mPat

    My DH printed this recipe from a blog and asked me to save it here for us to try when we could get some of the local Mandurah prawns to try it with. Times are estimated and do not include peeling prawns, which would take me about 15 to 25 minutes depending on size of prawns. We made this last night and I have made some minor changes to the original recipe, we served it with fried rice (which I had defrosted from the freezer and heated in the microwave) for a quick easy meal. The original recipe had 380 grams of prawns but we found 500 grams (this is unpeeled weight) did the 2 of us for a main meal but would do 4 has an entree or starter course or as a main if adding more sides. We added the fresh chilli to the recipe as we do enjoy a spicy prawn dish.

    Recipe #468913

    3 Reviews |  By I'mPat

    From a photocopy that the MIL gave me in the 80's, she had written on it April 1982 Very Nice.

    Recipe #468256

    1 Reviews |  By I'mPat

    The recipe is from an old photocopy given to me by my MIL in the 80's, she has written that she made it in April 1982 and thought it very nice.

    Recipe #468255

    9 Reviews |  By I'mPat

    This is an old magazine clipping that the MIL gave me and she has written on it that she made it in May 1988 and found it truly beautiful.

    Recipe #468254

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