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    3,303 Recipes

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    This is a traditional Beninese recipe for a classic sauce(or stew) of onions, garlic and tomatoes flavored with a bouillon cube and hot chilli peppers, which is typically served with rice. I have made a few changes to make it vegetarian. I use this to cook my sesame balls in, served over coconut rice for a nice authentic Beninese meal. Adapted from Celtnet. The original recipe uses Scotch bonnet peppers, yikes! Too hot for me.

    Recipe #501419

    The original daiquiri from the early 1900′s was nothing so complicated – a plain mixture of sugar and lime juice poured over (or shaken with) ice. Over the years, the drink gained popularity and traveled around the world from Cuba to Cameroon. This recipe celebrates Cameroon’s wonderful and prolific mango groves with a yummy recipe for a frozen Mango Daiquiri. Cameroon is in West Central Africa.

    Recipe #501418

    Lots of yummy ingredients and flavor, not to mention healthy. Recipe by Pepe Laflamme from Nuform fitness.

    Recipe #501417

    A delicious plain pilaf with a touch of nutty flavor that really complements the roasted meat dishes. From volume 1 of the Silk Road Gourmet cookbook. It probably came to Armenia from Arabia during one of the periods of Islamic conquest of the region and is still eaten in Arabia and in several Muslim countries around Asia.

    Recipe #501348

    Sweet and Sour Garlic Pickles are eaten throughout Western Asia. It has to be prepared well in advance(about 2 weeks), so plan ahead.

    Recipe #501347

    Found both in the Caribbean and parts of Africa(like Benin), coconut rice is rich and fragrant. The strong flavor goes particularly well with grilled meats and spicy sauces. I like to use brown rice, but have to cook it 45 minutes, so I use a little more water and keep an eye on it. Adapted from Global Table Adventures.

    Recipe #501345

    This is a traditional recipe from Belarus in Eastern Europe. Pan-fried until crispy and hot, mushroom stuffed draniki taste like pumped up hash browns. Really great comfort food. Belarussians eat these with sour cream, although Americans will probably like them with ketchup

    Recipe #501344

    Rempah, a common curry blend in Brunei, will infuse your meal with the most haunting flavors of garlic, ginger, lemongrass, spicy chili powder and golden turmeric. The entire kitchen smells like paradise when you cook with Rempah. You can eat Rempah in any curry – vegetarian, chicken, fish, meat. The original recipe calls for anchovy paste, giving it that nice salty flavor. I have subbed miso paste, which also has a nice salty flavor. From Global Table Adventure.

    Recipe #501293

    Also called Dulce de Papaya, this is a traditional Cape Verdean recipe for a classic dessert of papaya candied in spiced syrup. The Cape Verde islands consist of two small (volcanic in origin) archipelagos, about 400 miles off the western coast of Africa. These once uninhabited islands were first discovered by the ancient Phoenicians, then later colonized by the Portuguese.

    Recipe #501255

    These are like the sandwiches sold by street vendors in Niger, West Africa. Layer hot, scrambled eggs in a crusty, toasty baguette, wrap ‘em up and tie with a bow. Simple, filling and comforting. In Niger they wrap them in newspaper but any paper will do. The people of Niger often add a leafy vegetable called Malahiya – indigenous throughout the region, but here spinach is used. From Sasha Martin.

    Recipe #501248

    Algerian version of the Middle Eastern chorba or stew. Great way to get your veggies. From Spark recipes.

    Recipe #501208

    A delectable Persian appetizer made of green olives, walnuts, and pomegranate arils. If pomegranate is not available where you are, or if it is out of season, do not fear, a great substitution is dried cranberries. You can play with the amount of ingredients and adjust them to your liking. Try this medley with wedges of lavash flatbread, or scooped onto crackers or as is. From AZ Cookbook.

    Recipe #501203

    Although the dish tastes great with the addition of dry white wine as the original recipe calls for, you can use marsala cooking wine instead but add a little more lemon juice to compensate for the sweetness of marsala and the mushrooms tastes great, too! Adapted from “Casual Cooking” by Michael Chiarello and found posted in Azerbaijan cooking site. I'm liking Azerbaijan more all the time.

    Recipe #501202

    There's character to spare in this layered flatbread, called msemmen in Arabic. The dough is rubbed with spiced oil, rolled into a spiral, flattened, and then cooked on a griddle, for a flakiness that's surprisingly substantial.This recipe from Farid Zadi. Zadi likes pairing the flatbread with an acidic dish,but the bread actually goes well with an entire meal, so plan on leaving it on the table from start to finish.

    Recipe #501200

    This combination of dusky dates and tinted marzipan is a North African tradition. Worthy of a special occasion. From Cooking Light(May 2001).

    Recipe #501197

    I'm enjoying trying different kinds of vegan "bacon". Here's one that's just off the beaten path. Make sure to use large pieces of coconut flakes, not shredded coconut, for this soy protein-free vegan bacon recipe.

    Recipe #501186

    Easy and quick to put together, these burgers deliver in the taste department too. Made for the Raiders of the Lost Pantry Contest, 2013

    Recipe #501182

    With some great ingredient inspiration from the Raiders of the Lost Pantry contest, I came up with this idea. You won't even miss the meat. Try it, you may be surprised.

    Recipe #501164

    Love risotto. Love Thai food. Fusion. Success!

    Recipe #501150

    In this recipe, the sauce is the thing. It is a wonderful tomato sauce, sweetened with sweet basil but given a slight sour tang by the addition of yogurt, sour cream and vinegar. Azeri’s use the sauce on vegetables – particularly green ones – and also on fowl and lamb. A great Azeri recipe from The Silk Road Gourmet Volume One. Azerbaijan is the largest country in the Caucasus region located at the crossroads of Western Asia and Eastern Europe. It is bounded by the Caspian Sea to the east, Russia to the north, Georgia to the northwest, Armenia to the west and Iran to the south.

    Recipe #501126

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