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    You are in: Home / André Grisell's Public Recipes
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    33 Recipes

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    A classical Swedish dish. Oxjärpe (singular) means 'Beef hazel hen' which alludes to its shape resembling a hazel hen breast. Maybe not an everyday dish for weight watchers, but they melt in your mouth. Kids usually love it. In Sweden it's often served with cucumber and jelly, but personally I think it doesn't fit.

    Recipe #437357

    The traditional Russian beetroot soup. Since there is a whole bird in the soup, it is most practical to make a large batch. Leftovers can be frozen. It takes a while to make, but is quite inexpensive, and of course - delicious made the right way. This way.

    Recipe #242300

    Once, when I was about to make the Ethiopian national dish Zigni, I couldn't find any beef. I used frozen chicken breasts instead, and slightly modified the recipe. I must say that I was stunned at the result! Try to find something better than cooking oil. I used canned duck fat. Don't worry too much about the amount of fat. The other ingredients are virtually fat-free. Recipes for berbere pepper can be found on Recipezaar.

    Recipe #241342

    Eastern Europe inspired soup. Easy to make, nutritious and inexpensive. The sauerkraut is added twice to preserve its sourish aroma. Do not rinse the sauerkraut!

    Recipe #241007

    Maybe the easiest and tastiest way to make your own sauerkraut. Of course the amount can be reduced. No spices are added. The product is all natural. Raw sauerkraut is crispy and delicious compared to the canned product.

    Recipe #240996

    Nutritious and filling, this is an appetizer and cocktail in One. Needless to say, it's a perfect pick-me-up. For healthy people, skip the vodka.

    Recipe #144475

    A slightly more luxurious variety of roasted chicken. Of course you should try to find the best chicken available. Truffle is very expensive. Certainly other mushrooms will make a good result as well.

    Recipe #132419

    A recipe by French three-star chef Michel Guérard, this is a luxurious and delicious salad that exists in a number of varieties on three-star restaurants all over France and elsewhere.

    Recipe #132417

    Usually, the Tandoori chicken is made with cut up chicken. The original recipe stems from Mumtaz Khan at Mumtaz Paan House in Bradford, England, but has been modified to suit whole chicken. The marinade is quite hot and the amount of chilli can be modified. The recipe is good for 4 servings as an appetizer or 2 servings as a main course.

    Recipe #132412

    An inexpensive, easy-to-make and delicious soup. This slightly modified recipe stems from Mumtaz Khan at Mumtaz Paan House in Bradford, England. Mung beans is the exquisite choice, but red or yellow lentils also make a delicious result (green lentils are not recommended). The chicken stock can be replaced with vegetable stock for a vegetarian variety. This recipe can also be made with less liquid and served as a stew.¨ Improvement, a little off tradition, but works even better: 1) Fry the lentils/beans for a few seconds in ghee before adding the spices and liquid. 2) Add just a little tomato purée (1 tsp) to the soup. 3) Add one diced potato together with the lentils/beans.

    Recipe #132397

    A wonderful and simple variety of Spaghetti alla Carbonara. The recipe is from A-M Rank's book "Pizza och pasta" from 1977.

    Recipe #122905

    A classic Vietnamese soup. Great for beef-lovers. The stock can be made one day in advance, and you should use fresh herbs. Not inexpensive, but lasting. There is no substitute for the elaborate stock, unfortunately.

    Recipe #92313

    A classic Swedish dish. This is the recipe from the late Tore Wretman (1918-2003), the actual inventer of Swedish gastronomy. According to him, it's his grandma's recipe, and the source is his memoires "Mat och Minnen", Bra Bockers Forlag, 1987. Since Tore always was asked, at every occasion, what his favorite dish was, he decided to always answer "kaldolmar", which - with his own words - was as close to the truth as one could get!

    Recipe #58581

    A classic Swedish dish, invented and first served sometime in the 1850s at Hotel Witt in Kalmar and named after the inventor, Anna Maria Lindstrom.

    Recipe #54037

    One variety of a traditional Swedish sausage. Probably nothing for weight-watchers. The sausage is cured for up to a week. During this period, lactic acid fermentation takes place, rendering a sour taste. The raw unsmoked sausage may smell a little foul, but it disappears when cooked. Fry the sausages in a skillet or in the oven and serve with potatoes or cabbage in white sauce. They can also be broiled on charcoal.

    Recipe #42354

    The famous hot curry from Goa that determines the difference between boys and men.

    Recipe #40746

    Whiskey Sour is an excellent aperitife, or may be good to raise any mood of a company.

    Recipe #39241

    A traditional Swedish dish. I couldn't resist posting it for the fun of its name when translated into English. Typical autumn or winter food. In Sweden we use slightly salted meat (a kind of preservation), but it's OK to use fresh meat.

    Recipe #35794

    This is steak tartare as we use to make it in Sweden. It is mixed at the table by the guests themselves. It is best served with ice-cold vodka or Champagne (but then cut down on the accessories). The quality of the meat cannot be compromised upon. Use only fresh fillet. One popular variety is to let the guests mix their steaks and then broil them on very high heat over a charcoal fire for only a few seconds, so that they remain raw inside. In that case it may be served with french fries and butter Maitre d'Hotel (i.e. butter mixed with finely chopped parsley and a little lemon).

    Recipe #34791

    A traditional Swedish dish. Very easy to prepare. The consistency of the peas is up to everyone. I like them al dente in the broth, while some like them so soft that the soup becomes more like a porridge. In Sweden this is traditionally served with warm Punsch (a sweet beverage with arrack). The soup could of course be made vegetarian. Substitute vegetable bouillon cubes for the meat.

    Recipe #34777

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