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    251 Recipes

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    Ready, Set, Cook! Hidden Valley Contest Entry Need an easy appetizer for your next party? Want to impress your guests? These breadsticks are just what you're looking for! Simple to make, the dip can be prepared ahead of time and you can bake the breadsticks as needed. (You may make your dough of course...) Don't forget to poke a few holes in your crust, to prevent large air pockets. If you like spicy food, you can add more cayenne (I used 1/2 tsp. for the 'bread spices', as we like it HOT!) If you don't have a pizza stone, these can be baked on a pizza pan. The yield is a guess - yours may be different, depending on the width you cut your 'strips'. **Dry ingredients listed in parentheses are mixed into yogurt, to make dip**

    Recipe #494404

    Ready, Set, Cook! Hidden Valley Contest Entry - "Ready" for a party in your mouth? "Set" to have a great tasting chicken dinner? "Cook" this dish and WOW your family and friends! This chicken is moist and tender, super easy and full of flavor - you can't go wrong! Thanks for trying my recipe! Marinade time IS NOT included in prep/cook time.

    Recipe #493861

    Created for ZWT8 and inspired by my team, the Jammin' Jazzberries, this cocktail will knock your socks off! 'Bond' for James Bond, who prefers his martinis with vodka and shaken, not stirred. Creamy caramel vodka, shaken with strawberries and blackberries makes this a summertime fusion of flavors! This is a simple drink to make, jazzed up by the caramel vodka! You may have a hard time straining it. There is lots of yummy fruit pulp to enjoy - you know you wanna eat your drink! Time to make does not include macerating the berries. (Van Gogh makes a Dutch caramel vodka - that is what I used.) UPDATE - 8/28/12: Martinis are almost exclusively ALL ALCOHOL, so of course, they are strong - be prepared. The caramel vodka adds a subtlety and sweet smoothness that can't be matched! Stoli and Sobieski also make caramel vodkas, to name a couple. Do try to find one to use in this drink - you won't be sorry!

    Recipe #485796

    'This great recipe for spicy-sweet chicken wings is courtesy of Suvir Saran and can be found in "American Masala." ' Taken from MarthaStewart .com and posted for ZWT. Time listed DOES NOT include time to marinate.

    Recipe #485183

    "Cashew curry, a popular Indian dish, is the inspiration for this snack. The sweet coconut flakes subdue the heat of the spice." Taken from Martha Stewart Living, June 2011 and posted for ZWT.

    Recipe #485181

    Taken from Martha Stewart Living February 2011 and posted for ZWT. "This classic Indian drink, called a "lassi," is made with yogurt and provides a cool foil to curries, and other spicy dishes. This version gets its richness from pistachios and a hint of spice from fresh ginger."

    Recipe #485180

    Need a spicy side dish? Look no further - Martha to the rescue! Taken from Martha Stewart Living October 2000 and posted for ZWT.

    Recipe #485179

    Taken from Martha Stewart .com and posted for ZWT. "In this Indian-inspired meal, cinnamon is sprinkled on chicken. Cumin and cilantro, other traditional Indian seasonings, are stirred into raita, a yogurt-based condiment."

    Recipe #485177

    Taken from indiacurry. com and posted for ZWT. I found this recipe intriguing and with all the variations, there should be a version here for everyone to try. Different methods listed in instructions. Marinade time not included. "Battered deep fried spicy hot chicken dish used as snack or main meal pungency from cayenne ginger mustard and vinegar. Chicken 65 has become one of the popular offerings in the full service restaurant. No one really knows the origin of the name. It is believed that someone tried to cook a whole chicken in a pot with 65 dried red chili peppers to make it hot, and then adjusted the spices by adding lime juice to make it more palatable. The dish has been modified to compete against American 'Buffalo wings'. The basic pungency in the dish is derived from ginger, cayenne pepper, mustard powder and the vinegar. The dish can be served as a main entree and made from chicken breast, or as an appetizer. You can make chicken 65 many ways.."

    Recipe #485098

    Taken from showmethecurry .com and posted for ZWT. "When cantaloupe is in season, try this light and refreshing recipe for cantaloupe milk shake. It’ll cool down even the hottest of summer days!"

    Recipe #485000

    Taken from The Hors D'oeuvre Bible by David Paul Larousse and posted for ZWT. Chutney may be made a day or so ahead, and held in the fridge. (I think I would cheat a little and use egg roll wrappers - they are bigger, so less work!)

    Recipe #484997

    A modern classic. "Created especially for Bombay by world famous bartender Dick Bradsell, the Bramble is considered to be one of the most significant gin cocktails of the last 50 years. A fantastically fruity cocktail with a delicately balanced flavour. In the 1990s, Dick Bradsell included the Bombay Bramble on the menu at Alfred’s, Dick’s Bar at the Atlantic, and The Lonsdale – some of the most influential London cocktail bars you could hope to be sipping a drink in. Tasting notes:The citrus from the lemon juice and garnish bring out the zesty notes that the lemon peel and coriander botanicals deliver so fruitily to our gin." Taken from the Bombay Sapphire website and posted for ZWT.

    Recipe #484926

    Taken from NZ weekly site and attributed to Wendyl Nissen's Pantry. These call for 'tasty' cheese; a great sub would be cheddar. I love how the directions are written, BUT servings and yield are a guess, as I've not tried this recipe. Perfect with drinks, I think these sound amazing!

    Recipe #484404

    Taken from SAVEUR .com and posted for ZWT. "SAVEUR kitchen assistant Victoria Ross makes these glazed shortbreads, which get their spicy kick from ground cardamom and ginger, for afternoon tea in her native New Zealand."

    Recipe #484402

    "Australia's Hundreds and Thousands sandwich, made with butter and sprinkles on toasted white bread, is a simple and unexpected dessert. This recipe first appeared in our April 2011 special Sandwich Issue with author Christopher Tan's article Special Treats." Taken from SAVEUR. com and posted for ZWT.

    Recipe #484370

    "This drink takes its ruby color from blackberry liqueur." Adapted from Saveur magazine Issue #121, The Texas Issue.

    Recipe #484230

    "What would summer be without lemonade? Actually, this can be considered more of a wine cooler and is definitely the kind of lemonade not to serve to children. With a massive heat wave being felt around the world, including Spain’s Basque region, it is most likely that the 'ardaurgozatza' is flowing daily." Neither soak nor chill time is included. Taken from hispanickitchen. com and posted for ZWT.

    Recipe #483769

    This should throw your guests for a loop! Sangria, with white wine? Why, yes, yes...Does NOT include 2-1 hour refrigeration periods. Taken from recipe. com and posted for ZWT.

    Recipe #483767

    Lovely simple salad with Spanish tones. Great for tapas or as a starter for your next dinner party! Serve with a lovely rose. (Remember Lancer's? Perfect for this!) Taken from tapenawines .com and posted for ZWT. (This recipe calls for 1 oz. of cheese per salad; that seems like alot to me. Please use your own discretion when adding the cheese, so as not to smother the salad! As I said seems like a lot, to me...)

    Recipe #483762

    Try this tasty tapas with a grenache from Spain. Times listed DO NOT include 4 hours for marinating. From tapenawines. com and posted for ZWT.

    Recipe #483759

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