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    You are in: Home / Mischka's Public Recipes
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    81 Recipes

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

    It's the spice blend here that's different to other recipes. A great low-carb snack. (Australian measurements used)

    Recipe #172399

    7 Reviews |  By Mischka

    A simple, tasty salad that's also attractive. This makes a great lunch & light dinner. Add some grilled lamb and you have a more substantial meal. From an old Super Food Ideas magazine. Australian measurements used.

    Recipe #249817

    7 Reviews |  By Mischka

    These are packed with parsley to make your dog's breath smell great and they boast a stack of vitamin C and iron as well. My dog LOVES them. Sometimes I substitute pumpkin for the carrot. The water used will vary for every batch. Taken from Australia's Dr Harry's recipe.

    Recipe #170629

    5 Reviews |  By Mischka

    This is a Greek street food that is very popular in Australia. In each state you will find it called something different however South Australia seems to be the only one to use the term 'yiros'. It is a popular late-night feast after a big night 'on the grog'. The standard salad ingredients are lettuce, raw onion and tomato topped with a garlic (but not tzatziki) sauce. Tabbouli, cheese and chili sauce are also popular fillings as are chicken, beef and falafels. Which ever meat is used it is cooked by stacking thin slices of marinated meat on a vertical skewer which turns in front of a heat source. The meat is then carved vertically from the skewer so the meat is in very thin shards. This is my version. I have used tzatziki as I have yet to discover the secret of South Aussie garlic sauce! Australian measurements used.

    Recipe #261496

    5 Reviews |  By Mischka

    I've been making these for years as I find most commercial bars too dry for me. These make a soft, low-fat bar. Store in an air-tight container. (Australian measurements used.)

    Recipe #172417

    4 Reviews |  By Mischka

    This is a spicy, fragrant dish with fluffy rice. You could use spicy lamb, chicken or Italian sausages instead of the chorizo. I often change the flavour by using different spices and herbs. Also, sometimes I add frozen peas or green beans. Makes big serves. Australian measurements used.

    Recipe #177117

    4 Reviews |  By Mischka

    An amazingly flavoursome dish. People who normally don't like the flavour of roo will like this one. The meat is wonderfully tender and the gravy rich. If roo isn't available use beef, which the CSIRO recipe originally used. A good full-bodied wine is required. Australian measurements used.

    Recipe #235964

    4 Reviews |  By Mischka

    This was an absolute stand-out at our Xmas dinner. The difference here is that there is a stock bath that the roast sits above. This keeps the meat wonderfully moist and the aromas nicely permeate the flesh. The cooking time will produce quite a rare meat (how we like it) so you may prefer to cook for longer. From my favourite Greek & Middle Eastern book. (Australian measurements used.)

    Recipe #172753

    4 Reviews |  By Mischka

    It's great to make mayo from scratch but, if you don't have time, you can use a good quality whole-egg purchased one then just do step 3. This will keep in a refrigerator, well covered, for 2-3 days. Australian measurements used.

    Recipe #256771

    3 Reviews |  By Mischka

    Yet another version of this classic. This one has anchovies, capers and (optional) brandy. Gotta love anything that can be totally made in the blender! Will keep up to a week if placed in a clean, warm jar, covered with a layer of olive oil and sealed & refrigerated. Australian measurements used.

    Recipe #188130

    3 Reviews |  By Mischka

    You know how you make something once and then you are making it for the rest of your life? Well that's how this gets it's name. I HAVE to make it every Christmas or my family revolts! Don't be put off by the seemingly long list of ingredients - it's mostly opening cans! Can be made up to 3 hours ahead however only add dressing at time of serving. (Australian measurements used.)

    Recipe #171141

    3 Reviews |  By Mischka

    Have fresh bread in under an hour. This is great buttered, still warm and served with home-made soup. Eat on day of making as these go stale quickly. My instructions are for 4 small loaves (1-2 people). You could easily make 6 or 8 smaller rolls. Australian measurements used.

    Recipe #307157

    3 Reviews |  By Mischka

    This is one to make with love! This is the one my friends always request. I usually make it the night before and the flavour really develops over night. I make my own Recipe #177110. Australian measurements used. I've not timed the making of this so times are a guesstimate.

    Recipe #177580

    3 Reviews |  By Mischka

    This is a WW recipe (3 points). We've had it both as a tea cake and a dessert cake with pouring cream. A light, moist cake. Australian measurements used.

    Recipe #175707

    3 Reviews |  By Mischka

    These are a soft biscuit with a lovely subtle flavour. The glaze gives a zing of citrus. Diet friendly(ish). Australian measurements used.

    Recipe #175705

    3 Reviews |  By Mischka

    I love hearty, robust and flavoursome dishes in winter. And this is one of them! Even better is how easy it is to prepare. The degree of spiciness will depend on the pasta sauce you use. Serve with potatoes, baked or mashed, or even some polenta. From Delicious magazine. Australian measurements used.

    Recipe #245051

    3 Reviews |  By Mischka

    A simple, rustic spread great on crackers, toast or fresh bread. All you need is a bowl and wooden spoon. Please refrigerate for at least an hour to allow the flavours to develop. Australian measurements used.

    Recipe #188131

    3 Reviews |  By Mischka

    The best way to describe rock cakes are as an ugly, cake-like, drop cookie. They have a lovely light texture with a crisp outer. I have altered the traditional recipe to include cranberries. These serves are pretty large. Australian measurements used.

    Recipe #181761

    2 Reviews |  By Mischka

    This is one of my favourite salads. I mainly like to make it up in Asian soup spoons so you have little mouthful serves as hors d'ouvres. Oranges and dressing can be prepared in advance. Walnuts can be used if preferred.

    Recipe #171558

    2 Reviews |  By Mischka

    This is definitely a special occasion cake. It is heavy, rich and very chocolaty. Serve with whipped cream if desired! The decoration is impressive looking but is easy to do. Please don't get scared off by the number of ingredients or stages. It is really not has hard as it seems. I have not included cooling time in the time allowed. Australian measurements used. (Aust. Women's Weekly)

    Recipe #259835

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