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 / Baz'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

    43 Recipes

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

    Inspired by Crust Pizza's pizza of the same name. You can drizzle with the remaining sweet chilli sauce prior to cooking if you prefer, instead of after.

    Recipe #509816

    From the BBC Good Food site, adapted so as to avoid using a food processor.

    Recipe #509814

    Ever since visiting the Okonomi-mura (Okonomiyaki Village) in Hiroshima with my boys and sitting at one of the 26 stalls, all serving basically the same dish, I knew I wanted to cook it. (It was so good we went back the next night as well.) I like that one city cooks a dish differently to the rest of the country - and much better. The separate layers are much better than just one pancake full of all the ingredients (often called Osaka style, I believe). I've experimented with few different recipes and find it quite difficult to keep flipping the ingredients several times (as ingredients fly everywhere) so I've come up with this one which minimises the number of flips, but still achieves the same result. I cook it on the flat grill of the barbecue and also put a baking tray on the open grill side of the barbecue to act as a second flat grill so I can cook two okonomiyaki at once.

    Recipe #507632

    Adapted from an excellent 'Quirky Cooking' Thermomix recipe. Make the nacho-style sauce first in a saucepan and then transfer as much as you need depending on how many you're cooking for, to a fry pan to complete the dish with the eggs. Freeze or store the rest. Can be served on tortillas, pitta or just toast.

    Recipe #507525

    If making a paella, I'd buy a kilo pack of mussels and only use 8 or so for the paella, then wonder what to do with the rest. I now always make this dish with the remaining mussels as an easy, delicious entree. Adapted from a 'Love Mussels' recipe I found on the web.

    Recipe #507520

    Similar to other recipes but including red wine and olives in the meat sauce.

    Recipe #500208

    Ever since visiting the Okonomi-mura (Okonomiyaki Village) in Hiroshima with my boys and sitting at one of the 26 stalls, all serving basically the same dish, I knew I wanted to cook it. (It was so good we went back the next night as well.) I like that one city cooks a dish differently to the rest of the country - and much better. The separate layers are much better than just one pancake full of all the ingredients (often called Osaka style, I believe). I've experimented with few different recipes and find it quite difficult to keep flipping the ingredients several times (as ingredients fly everywhere) so I've come up with this one which minimises the number of flips, but still achieves the same result. I cook it on the flat grill of the barbecue and also put a baking tray on the open grill side of the barbecue to act as a second flat grill so I can cook two okonomiyaki at once.

    Recipe #477399

    Picked this recipe card up in Sainsbury's in the UK in 2008, from Jamie Oliver's "Feed Your Family For A Fiver" series. Added some extra ingredients to make it more authentic and interesting.

    Recipe #457083

    From "Food of the World" cookbook. The unusual name of this spicy Szechuan dish is supposed to come from the fact that it bears a resemblance to ants climbing trees, with little pieces of minced pork coating lustrous bean thread noodles.

    Recipe #457082

    Adjusted version of #2006608 (as there is too much chili in that one) and I prefer Australian/metric measurements! Also, some different ingredients and quantities.

    Recipe #427877

    Based on the California Pizza Kitchen recipe.

    Recipe #408934

    From the excellent Australian Women's Weekly cookbook series. I've tried a number of different paella recipes but keeping coming back to this one, so thought I'd better post it. If some of the seafood is unavailable you can substitute others like clams or scallops. You can also substitute the first 4 seafood ingredients for 1kg of seafood/marinara mix from the supermarket. I sometimes substitute the fresh tomatoes for a tin of diced tomatoes too.

    Recipe #404865

    1 Reviews |  By Baz

    Authentic, as it doesn't use a commercially produced curry powder. From Pat Chapman's excellent Curry Club Indian Restaurant Cookbook. Use beef or chicken. A delicious, typical curry from South India where they don't come much hotter. This is also delicious cooked in a slow cooker. It keeps well and can be frozen.

    Recipe #388795

    2 Reviews |  By Baz

    Thanks to my work colleague Sandra Brown for this simple, yet still one of the best I've tasted, Beef Burgundy recipe. I think the reduction of the bottle of red at the start is the secret to its rich, full flavour. I've adapted Sandra's recipe to one for a slow cooker, so it uses a little more stock. It calls for pickling onions but if you can't get them, use the smallest French shallots you can find, (and maybe use only 8 to 10).

    Recipe #388183

    Based on a taste.com.au recipe. I love the idea of sticking everything in the slow cooker and leaving it. Evaporated milk can be used instead of cream for lower fat content.

    Recipe #386115

    2 Reviews |  By Baz

    A delicious, economical and healthy winter casserole. Use whatever vegetables you choose and serve on mashed potatoes.

    Recipe #380216

    1 Reviews |  By Baz

    The Smokehouse in Sorrento, Victoria does an excellent Boursin pizza so I attempted to replicate it. It worked and was delicious, so here it is! They use a basil pomodoro pesto sauce but I did it the first time with just a plain basil pesto sauce. Either is fine, but I prefer the pomodoro version. I've also done it without the mozzarella, but it's better with just a little sprinkled on top. You could also substitute another cheese for the Boursin, like fetta, goat's cheese or even Philadelphia cream cheese. Awesome pizza!

    Recipe #380187

    From Pat Chapman's Curry Club, Indian Restaurant Cookbook

    Recipe #377763

    This tangy vegetable dish can be served as an accompaniment, but also makes an excellent vegetarian meal served with a lentil dish (Tarka Dhal) and Indian bread (roti or chapatis).

    Recipe #377714

    1 Reviews |  By Baz

    An excellent side dish. For variation, the caulflower florets can be steamed and then added to the other ingredients, except the flour and water, and be served as a salad. Taste and add more oil of necessary.

    Recipe #374651

    « Previous 1 2 3 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