Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Da Huz's Public Recipes
    Lost? Site Map

    Recipe Box is Here

    Save your favorite recipes

    Upload your own

    Create and manage Shopping Lists

    Share with friends

    91 Recipes

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

    1 Reviews |  By Da Huz

    Mushrooms marinated in seasoned white wine and lemon juice. From "Classic French Cooking" by Elisabeth Luard. Goes very well with a nice pan-seared steak! Note that the "Cooking Time" for this recipe is only the marinating time. This must be made in advance, but there is very little work involved.

    Recipe #448636

    "Pork birds." Pork chops stuffed with bacon, onion, raisins, pineapple, and parsley. From "The Art of German Cooking" by Betty Wason (1967).

    Recipe #447259

    "Pears, Beans and Bacon." From "The Art of German Cooking" by Betty Wason published 1967. A delicious treat (but don't eat this too often, it's not exactly healthy).

    Recipe #447258

    Pork marinated in a spicy dry curry. Cook time and prep time are quick. Pork should marinate for at least 4 hours for best flavor, but I have made this marinating the pork only as long as it took to chop the onion, and it was still delicious.

    Recipe #444201

    Kashmiri saffron-flavored chicken.

    Recipe #442467

    Cooked properly, this bread has a strong yeasty flavor and is slightly doughy in the center. One round serves roughly 4 people. Adapted from a camp recipe

    Recipe #440318

    Super quick and easy to make, and very tasty! Recipe calls for shrimp but you could use any assortment of meats and veggies. Butter lettuce, cilantro, shredded carrot, ground pork, strips of bbq pork or duck, etc., make good additions (don't forget to cook the meat first).Taken from "The Essential Rice Cookbook" published by Borders.

    Recipe #436763

    Taken from "The Spice Cookbook" by Day & Stuckey (1964), this is simple and satisfying. Serve with whatever vegetables you choose, drizzled with the gravy.

    Recipe #436758

    Taken from "The Spice Cook Book" by Day & Stuckey (1964). These cookies are lightly spiced and delicious! Most of the prep time is to allow the dough to chill. Also, you can use an electric mixer for the first three steps, but I recommend using a wooden spoon for the fourth step so that the dough doesn't break apart too much.

    Recipe #436034

    Chicken, shrimp, spicy sausage, rice... yummy! From "The Essential Rice Cookbook" published by Borders. Add cayenne pepper to taste, this is not super spicy.

    Recipe #432671

    Delicious paella taken from "The Essential Rice Cookbook" published by Borders. You can add whatever seafood you like. We have tried it with scallops. Note: stirring the rice after you have added the liquid results in greater starch release and thus stickier rice. Do not stir! You may end up with a bit of burned crust on the bottom of the pan, but "in some parts of Spain the crust on the bottom of the paella is regarded as the highlight of the meal."

    Recipe #431704

    From "Elegantly Easy Creme Brulee" by Puente. Delicious! Err on the side of slightly over-cooking, as it turned out a bit soft for us. Note that most of the prep time is cooling time... this is quite easy to make. Also note that the liqueur is optional.

    Recipe #427895

    This soup is super easy, very healthy, and delicious! From Tunisia: Mediterranean Cuisine published by Konemann. If you are using canned beans or lentils, you do not need to pre-soak. Also, you can substitute some cayenne if you do not have harissa, although it's much better with the proper ingredients. By the way, the proper spelling is "bulgur" according to the cookbook, but Recipezaar seems to have auto-corrected the spelling to "Bulgar" in the list of ingredients.

    Recipe #421660

    Taken from "The Spice Cookbook" by Day & Stuckey (1964). These are absolutely delicious!

    Recipe #420457

    Delicious beef sausages cooked in a tomato sauce. Adapted from "Tunisia: Mediterranean Cuisine" published by Konemann. This recipe has five separate parts. Please read all the directions before you start cooking. Try to time everything so that they're done at the same time. We got pretty close. Also, traditional cuisine would use preserved lemons, but we tried to make our own preserved lemons and they fermented on us. So fresh works too.

    Recipe #418784

    From "Tunisia: Mediterranean Cuisine" published by Konemann. A delicious casserole-type dish. You can substitute the lamb with another meat of your choice.

    Recipe #411076

    Delicious Moroccan chicken recipe, and super easy! Marinate the chicken, then simmer it and it's ready! Taken from Moroccan Mediterranean Cuisine published by Konemann. Prep time includes 1 hour marinating.

    Recipe #408801

    Squid tubes stuffed with a risotto made with fennel, onion, and white wine and then simmered in a tomato and red wine sauce. Adapted from The Essential Rice Cookbook (published by Borders). Delicious!

    Recipe #407691

    Adapted from The Spice Cookbook. We made it with turkey and it worked very well. A "korma" is one of the many forms of curry. Not very spicy - increase cayenne if desired. Adjust amount of water in the sauce, depending on how big your skillet is; you'll need enough to be able to properly cook the cauliflower. After the first 20 minutes of cooking, it only requires minimal attention. We recommend serving this with Basmati, a good rice used in Indian food.

    Recipe #405432

    Not the most descriptive recipe title, perhaps, but this is what my friend calls it and I like the name, so there you go. Nothing wakes up your camp-mates like the warmth of a campfire and the sounds and smells of sausage, bacon, and veggies. You will NEED a REAL camping dutch oven (get the cast-iron kind with the little legs and the lip on top for putting coals on the lid - if you camp much, this is well worth the investment). You will also need two hot-pads, tongs, and a heat-resistant spatula. A long-sleeve shirt and leather gloves are recommended so that you don't singe your arms and hands. Note that preparation time consists mostly of letting the fire mature.

    Recipe #400057

    « Previous 1 2 3 4 5 Next »
    Displaying up to 20 pages of results. To see all results, or register.
    Advertisement

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes