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    288 Recipes

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    ZWT6 Italy. Great as a side to steak. 5 stars on http://allrecipes.com.au

    Recipe #370103

    Works wonderfully masha Allah. Adapted from recipe#82410. Works well on the glass of cabinets too!

    Recipe #436542

    I love this for breakfast alone or tasty as a topping on Recipe #342995. It was made up when I was craving a snack. The next morning I wanted something different to please DH so I put it over pancakes. Using the honey option to be more traditional this would end a curry meal nicely. You could also shake on some cinnamon if you like. Yummy!

    Recipe #362340

    So tasty, like it has cheese sauce or dairy. I serve this with a salad on the side. This is a personal recipe I created.

    Recipe #339474

    A delicious pink drink that is probably enjoyed around the region. From the Lebanon/Syria/Jordan (& Palestinian) section of The Complete Middle East Cookbook By Tess Mallos.

    Recipe #387336

    Whole spices make it much more aromatic and flavourful so that is what I recommend using. This is my addaption of a recipe found on http://arabicbites.blogspot.com

    Recipe #369025

    Similar to the flavourful potatoes you can purchase in Lebanese restaurants throughout Ottawa, Canada. This goes really well with recipe#44858 marinated chicken breast, Recipe #409286, and a garlic sauce like, recipe#108234 without the cilantro and a little Balkan yogurt to lighten it up, along with, recipe#254171, for a meal like the restaurants only way better! Recipe modified from a recipe found on http://homemade-recipes.blogspot.com

    Recipe #443414

    5 stars on http://www.celiac.com. Add anything you like to make them special. Blueberries, chopped banana and vanilla or chocolate chips (Live Free brand are soy free), apple pieces and cinnamon with raisins, etc. I find these keep best if I wrap them in aluminum foil while they are still slightly warm.

    Recipe #360337

    ZWT7, Italy. Crisp romaine/cos lettuce and sweet orange slices are tossed with a light honey vinaigrette. 5 Stars on http://allrecipes.com.au

    Recipe #370046

    Soy sauce and fish are staples of many of the Pacific Islands where Asian influence has become infused into local cuisine. The abundance of shoreline provides ease to fresh fish as well. Here tasty glazed salmon kabobs, which go well with some sliced green onion, chopped ginger and fresh black pepper fryed in some butter and then mixed into a bed of cooked Basmati rice, my preference. I think this recipe was originally from the Highliner website.

    Recipe #254959

    I just tried this tea and it was lovely with Earl Grey. Not liking the idea of ground cardamom in tea I switched the recipe to using the full pods and steeped them with my tea leaves. Originally posted for ZWT7, Africa. Modified from, www.congocookbook.com.

    Recipe #455974

    Africa has a long history of banana cultivation. Phytolith discoveries in Cameroon dating to the first millennium BCE triggered an as yet unresolved debate about the date of first cultivation in Africa. There is linguistic evidence that bananas were known in Madagascar around that time. The earliest prior evidence indicates that cultivation dates to no earlier than late 6th century AD. It is likely, however, that bananas were brought at least to Madagascar if not to the East African coast during the phase of Malagasy colonization of the island from South East Asia c400CE. Here we have a simple, healthy drink made with just 1 banana. Idea from The 80/10/10 Diet by Dr. Douglas N. Graham, a cool raw food book.

    Recipe #443988

    This is a Ayurvedic practice which is native to the Indian subcontinent and practiced as a form of alternative medicine in the Western world. I am posting this as a form of tooth whitening & tightening of the teeth. It also *may* improve skin conditions. I have found that my face has become clearer since starting this practice. I find it helps our bodies eliminate. I also found I don't crave eating all the time as I used to since beginning this. Please rate this recipe based on the recipe not what you may have read somewhere else. I also use Recipe #61610 in combination with this practice rather than the glass water for my clear skin. (It's a liver detox).

    Recipe #422807

    First for a story, The Mossi of Burkina Faso in Africa will not let their children eat eggs for fear they will become thieves! The idea is not that, he who steals an egg will steal an ox, but because he who steals an egg is stealing a chicken. Poultry lives at large in the villages of Africa, laying eggs anywhere. More seriously, the spirits will be offended, for all the poultry the Mossi eat has first to be sacrificed to the local tutelary spirits. Don't worry that is just one of the many countries in sub-Saharan Africa, Ethiopia’s spicy national dish, Doro Wat contains hard-boiled eggs. English influence on South Africa certainly brings them onto the table. Oto (Yams & Eggs) of Ghana is eaten for breakfast on festival mornings. And when it comes to boiling eggs, the biggest problem is that people can easily over-cook them, leading to a dark green color around the yolk, and a somewhat sulfuric taste. This is a method for cooking hard-boiled eggs so that they don't turn out that way.

    Recipe #449141

    Obviously not the real way but us dairy free can have it too and it does taste very good. Algeria is a former French colony, “Café au lait” and “caffè latte” are used as contrasting terms, to indicate whether the beverage is served in the “French” or the “Italian” way – the former being in a white porcelain cup or bowl, the latter in a kitchen glass and always made from an espresso machine, whereas “Café au lait” might be espresso or dark coffee based.

    Recipe #405114

    A good and simple flavoured Gulf Arabian rice dish which is standard accompaniment to most Gulf meals. Good with Recipe #372093 or Recipe #418079 among others. This dish may be made into yellow rice by adding 3/4 tsp turmeric for colour and is also very good with a chicken stock cube added to the water for more flavour. I recently made this with homemade stock and added some pine nuts to the onions near the end of cooking time until they were golden, it was really tasty. Modified from, The Complete Middle East Cookbook by Tess Mallos.

    Recipe #418082

    This is a refreshing, tasty & healthy way to begin your day or anytime but it is most healthy consumed on an empty stomach. Watermelon is thought to have originated in southern Africa, where it is found growing wild, resulting in sweet, bland and bitter varieties of which the sweet is to be used here.

    Recipe #450939

    Brazilian grown ingredients make a traditional oatmeal of the region both healthy and vegan! A wonderful satisfying breakfast which is fresh, soft and crunchy! You may add raw/unpasteurised honey to the cooked oats to sweeten slightly but it really doesn't need it!!! Would also not be vegan that way. Modified from a recipe found on, evolvingwellness.com.

    Recipe #442891

    Definitely a five star recipe that's base I found on another recipe site http://allrecipes.com where it had many rave reviews. I fixed it to be dairy & corn free. DH and I give this 5 stars. This is excellent served with my Recipe #362340 using the maple syrup option or drop a few blueberries on top of each pancake before flipping. They are already delicious with pure maple alone. These work with variations such as a delicious incorporation of chopped or mashed banana, alcohol free vanilla and a dash of coconut milk to taste almost like banana fritters. Enjoy them whichever way you choose!

    Recipe #342995

    Really good. From The Complete Middle East Cookbook By Tess Mallos. This is really nice served with Recipe #322921.

    Recipe #387331

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