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    21 Recipes

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    This is for the real sweet treat lovers. It makes for a rich breakfast but can be made within 10 minutes and with very few ingredients so is perfect for those of us a bit lazy to do real cooking first thing!

    Recipe #427362

    This is my version of a recipe posted on the BBC Good Food website. The original recipe can be found on this site as well but my variations seemed too much for the review section. See Recipe #91265 for the original. This recipe is awesome with mashed pos or rice and some green veggies. The better quality the beef, wine and stock the nicer this is! This version is great for people that don't like onions (although I have made it with shallots - also yummy). I also made this without the cranberry sauce once - it was still very yummy! This recipe freezes very well.

    Recipe #397502

    This is fabby as a drink or a dessert! You can drink it with or without a spoon but the more sorbet used the more like a desert it becomes. The sorbet is measured out but it is easiest to judge the drinks by sight - the quantities are for guidelines only. It is very alcoholic so be warned!

    Recipe #386320

    Yummy choccie truffles - need more be said? Ok, the prep time includes setting time!

    Recipe #376722

    This is a variation of a bunch of recipes I have tried but mostly from one I have lying around on a bit of paper - I have no idea where it came from! If you are after a 'bread' then omit the baking powder, if you want more of a cake, baking powder makes it light and fluffy! If you can, don't make this recipe until the banana skins have gone completely brown - the bananas are much more sweet, moist and flavoursome taking this recipe into a different league. Please note that for this recipe the skewer/knife/toothpick test isn't as reliable as usual because the banana stays moist in the cake!

    Recipe #363315

    When it comes to making white-sauce I am a failure. I came up with this recipe out of a dire need to make a truly scrummy lasagne without using white sauce. It does take some time to make the meat sauce but it is worth it! Serve with garlic bread and salad - yummy! I live in the Netherlands where there is a minced meat mixture called 'half-om-half' which includes pork and beef. I usually use this rather than just beef but have no idea what the proportions of each are in it. If you mix it yourself please post your proportions so I can try it too!

    Recipe #361317

    This recipe is easy, hearty, endlessly flexible and still impressive enough to serve to dinner guests.

    Recipe #361309

    I finally plucked up the courage to make my own pasta and I couldn't believe how easy it is. I have made it three times in 10 days and it gets quicker and easier every time. This is a summary of Michael Romano's instructions from The Cook's Book edited by Jill Norman. The book has photos for every stage in the process but these are the basics. I add it to Recipezaar so that I can print it off and use it as a reminder (the book is a huge hardback and the pasta photo-story goes on for 6 pages!). This method is with a pasta machine but the book includes hand-rolling instructions as well. I use semolina flour not the flour suggested by Romano - simply because when I went to the deli and asked for pasta flour that is what I was handed! Please note the preparation time includes waiting time which gives plenty of time to make the sauce!

    Recipe #338161

    I desperately wanted a chicken and shroom pie but couldn't be bothered to find a nice recipe or to wait for one to bake in the oven so I made this up as I went along - it was yummy! The amounts are therefore approximate and I would imagine lots of subsititutes/omissions/additions would be possible. We had it with mashed home-grown potatoes, yummy! A quick note about the white sauce, use whichever recipe/ready-made version you normally use but make it slightly thicker than single cream (this is runnier than a normal bechemal sauce) by using slightly less milk and adding chicken stock.

    Recipe #327897

    A desparate need for stuffing in stuffing-free Holland led me to create this for roast chicken. I serve them as balls but I am sure they could be baked as a 'cake' or used to stuff the chicken in your usual way. They would be lush with pig dishes. I plan on trying the mix as a crust for pork chops...

    Recipe #320063

    I had a dinner party and ended up with leftover raspberries and mascarpone so I made this. It was super yummy so I thought I would add it here. The measurements are very rough as I used what I had left. The banana is instead of sugar so it should be as ripe as possible. Taste the mousse before you serve it and if it really isn't sweet enough you could add sugar to taste - I would use icing sugar (confectioner's sugar) as it dissolves away to nothing.

    Recipe #300154

    When I first submitted this recipe I had only made it once and now I have made it many times with many variations. This is why there are a lot more comments than usual. It is super tasty and super easy! It makes a lovely lunch for 4 or a decent sized meal for 2 served with bread and a salad.

    Recipe #294247

    This recipe came from a friend. Having eaten her delicious dip I tried to make it at home using recipes from here and creating it from scratch - nothing worked. Anyway, I discovered that the reason hers is so much better is because of the mayo and mustard she uses which are English. I live in the Netherlands so I have to import them or go to the expat shop. Oh well, it is worth it in the end! Enjoy! PS It can be frozen.

    Recipe #293925

    This recipe was born out of necessity - I had to use up some creme fraiche and marsala and had no idea how to do it. Using various recipes on here and elsewhere (DeliaOnline and some cookbooks) I came up with this Pudding/Mousse/Creme thing. It is so scrummy that I have decided to write it down for posterity - not least because hubby said I absolutely must make it again. I served this with caramelised mango hedgehogs but it could work as a filling for a rich cake or even cheesecake - if plenty of contrasting fruit were added. It is very rich and probably can't stand on its own.

    Recipe #290720

    This is my version of the seemingly infinite variety of lemon chicken recipes. It is a mixture of half a dozen different ones I have tried. I settled on this because it is seriously easy to make and very versatile. The amount of butter, flour and seasoning is really just a matter of taste. However, if you can, use organic chicken because it isn't pumped full of water and nonsense which can ruin the thick gloopy sauce. You can add whatever you like to it while it is cooking and serve it with anything. My favourite is pasta (conchiglie or penne) and mushrooms or homemade garlic potato wedges. Yummy!

    Recipe #287088

    I have no idea where I found this recipe but of all the sponge pudding recipes I have tried this is the easiest, nicest and most versatile. I don't use any other.

    Recipe #272869

    Ok, so this sounds disgusting but it is awesome! My mum came up with the idea when we were little and I have perfected it - well sort of. I make this differently every time and my weights are approximate so I hope it works out all right!

    Recipe #263056

    This is one of my fave recipes from my favourite chef and cookbook: Gordon Ramsay's Just Desserts'. I would love to take the credit for it but I can't. The man is a genius. I am adding it on here so that I can print it off nicely, the book is huge and takes up too much space on the kitchen counter. Plus, I want the Nutritional Info.

    Recipe #258264

    This is awesome! It is very sweet but very easy, although the (almost) non-active cooking time is long. This dish was created in 1972 at The Hungry Monk pub in East Sussex and the original version is on their website but this is mine and I prefer it. A word of warning though, boiling a tin can be dangerous, I have never had a problem but just in case be careful!

    Recipe #245480

    This has to be the easiest recipe in the known universe that manages to look and taste impressive. I got the idea when I went to a restaurant and thought 'I can do that'. It has been my favourite dinner party recipe for first-time guests for years now, simply because it can be knocked up in no time at all. When I do this for guests I serve it with balsamic goats cheese crostini and a green salad.

    Recipe #245478

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