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 / IngridH'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

    152 Recipes

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

    An easy weeknight chicken dish- serve with rice or noodles.

    Recipe #505697

    In Swedish this is called 'laxpudding med dillsmor' Its an easy layered dish using smoked salmon and boiled potatoes, seasoned with dill. I'd use red or white waxy potatoes for this, not russets. Yukon Golds might also be good; slightly different flavor, but in a good way.

    Recipe #504681

    This is a very popular recipe in Sweden, using two popular ingredients- reindeer meat and chanterelle mushrooms. If you can't find reindeer, venison will work just as well. For a traditional dinner, serve with mashed potatoes and lingonberry compote.

    Recipe #504677

    From Culinary school. This sauce is a great condiment to put on you falafel, but works equally well with other foods, too. It's spicy, but you can moderate the heat by using less chiles, or removing the seeds.

    Recipe #503803

    Another recipe from culinary school, and the only falafel recipe I've really ever enjoyed. It's really easy, as most of the work is done by the food processor. These are best served hot, straight out of the fryer.

    Recipe #503798

    This is a Greek inspired salad, but a little different as it isn't your usual mix of cukes, olives and tomatoes. I started with a recipe from Steven Raichlen's "The Barbeque Bible", then took it my own way.

    Recipe #503622

    2 Reviews |  By IngridH

    Another recipe from culinary school. We served it on the side with Jambalaya, but it's good on just about anything.

    Recipe #503583

    5 Reviews |  By IngridH

    There are as many different recipes for this as there are Moroccan cooks; this is the blend I learned in culinary school and it's darn tasty. This recipe assumes you are using all pre- ground spices, but it's even better if you start with whole spices, toast them, and grind yourself.

    Recipe #503579

    1 Reviews |  By IngridH

    For my final exam in one of my culinary classes, we had to create a sandwich that reflected a culture which we had some familiarity with. I'm of Swedish decent, and so decided to make an open faced Swedish meatball sandwich. This is the result, and I passed the exam with full points. I use the meatballs from my recipe #367918, but if you don't feel like making them from scratch, use a Swedish meatball that is easy for you. Don't use an Italian meatball, the flavor profile is entirely different. FYI- The exam I originally made this for required the use of chicken, so I subbed ground chicken thigh for the meats in the recipe I noted above. Feel free to do so if you'd like, it still tasted authentic as the seasonings were true to the original.

    Recipe #503085

    1 Reviews |  By IngridH

    Adapted from Cooking Light, August 2012 Although this has a broth component, it's not really a soup- more of a noodle bowl. If you would like it to be a soup, just increase the broth ingredients. The serrano chile gives it a touch of heat, but it's fairly mild. Prep time includes rehydrating the shitake mushrooms.

    Recipe #486302

    Adapted from 'Great British Cooking' by Jane Garmey. This is a great spread to serve as an appetizer with toast or crackers.

    Recipe #484448

    From "Great British Cooking' by Jane Garmey. Fishcakes are a wonderful treat, if made correctly. These are a combination of fish, mashed potato, and a few other things to make them interesting (think using the leftovers after making fish for dinner). Try them with a poached egg on top for breakfast, or with a sauce for a snack or appetizer. Time does not include chilling.

    Recipe #484447

    From Great British Cooking by Jane Garmey. This is a perfect dish for a cold, rainy night with a hot loaf of bread. You can make this ahead, since it does take some time; and it will be even better the next day. Just wait to add the sherry until you are reheating for service. I've loved Oxtail Soup since I was a child, and this version is a little more dressed up than the version my mom made...

    Recipe #484445

    This is an adaptation of lazyme's recipe #249018, adapted to be made in the slow cooker for the French Love Affair Challenge in ZWT8. This was tested in a "new" slow cooker, which cooks at a higher temp than the older versions. If you use an older slow cooker, you may need up to 2 more hours of cooking on low to get the same result.

    Recipe #484045

    2 Reviews |  By IngridH

    From Cooking Light, August 2012. This is a great addition to your summer BBQ. I usually use ancho chili powder when no specific type is called for, which is mild, and slightly smokey- a nice compliment to the grilled flavor of the corn.

    Recipe #483857

    1 Reviews |  By IngridH

    This is from a local cooking class that I took. The fruity, slightly tart sauce really complements the rich flavor of the duck breast. Use the rendered duck fat to fry some tiny new potatoes for a decadent dish worthy of a dinner party.

    Recipe #483653

    2 Reviews |  By IngridH

    Taken from The New Portuguese Table by David Leite http://leitesculinaria.com . I love working out of this book! The recipes are laid out beautifully, and work very well. This lamb stew is full of hearty flavorful ingredients, sure to fill you up on a cool evening or after a hard day's work. This takes a couple of hours, plus marinating time; but is well worth the time invested!

    Recipe #483382

    1 Reviews |  By IngridH

    Taken from The New Portuguese Table by David Leite http://leitesculinaria.com This is an easy and flavorful roast chicken, the potatoes cook in the same pan which makes cleanup easy! The red pepper paste called for in the original is recipe #483363 but if you want to use another pepper paste please do so. The timing will be different depending on your oven and how large your bird is.

    Recipe #483374

    2 Reviews |  By IngridH

    Taken from The New Portuguese Table by David Leite . I love working out of this book! The recipes are laid out beautifully, and work very well. http://leitesculinaria.com Massa de pimentao forte is a pepper paste made with paprika, garlic and bay leaf (among other things). This version is mildly spicy, but you could as much piri-piri as you'd like to make it spicier. This is a staple that makes dinner easy- just rub a bit of the paste on a chicken, a steak, a pork chop, or a fatty flavorful piece of fish before roasting. It's also great tossed with potatoes and roasted!

    Recipe #483363

    2 Reviews |  By IngridH

    I had a craving for burritos, and this is what I came up with. For the taco seasoning, I used recipe #199955. For the shredded chicken, I started with 3 pounds of bone in, skin on thighs, which I roasted with just salt and pepper. I have a small appetite, so one burrito is a serving for me, but if you have a larger appetite, two might be better.

    Recipe #483359

    « Previous 1 2 3 4 . . . 6 7 8 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

    Over 475,000 Recipes

    Food.com Network of Sites