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    164 Recipes

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    A creamy, cola and ice-cream drink, for children of all ages. Perfect for Halloween and birthday parties.

    Recipe #112228

    A beautifully aromatic curry powder which I use in Granny's Malaysian Meatball Curry (posted separately).

    Recipe #113922

    My mother's most requested recipe.

    Recipe #300452

    This vanilla sauce is a little different from the usual as it contains vanilla ice cream. Serve it over fresh fruit, bread pudding, banana fritters, pancakes, stewed fruit (for example, apples, pears), English Summer Pudding, steamed puddings, warm strudels, fruit pies or tarts, warm soufflés, warm cranberry cake, the list goes on. The recipe contains creme de cacao, but you can choose whatever liqueur is compatible with what you are serving, for example, Grand Marnier, brandy, Kahlua, tia maria, rum, amaretto (almond/apricot flavour), lemoncello, cranberry liqueur, Chambord (raspberry flavor dominates), and frangelico. If you prefer not to use alcohol, add a little vanilla extract or nutmeg to taste. Serve warm or at room temperature. Not suitable to freeze.

    Recipe #111631

    The homemade stuff is always better! Adapted from a recipe by Jill Dupleix, Delicious magazine.

    Recipe #256103

    This is such a healthy pastry, and has a nutty savoury taste. I use it for all kinds of vegetarian pies and tarts, either as the shell, or as the pastry top/lid.

    Recipe #256143

    Tangy, but creamy, and great for summer entertaining. I prefer to steam or gently boil the chicken myself (rather than buy a cooked chicken) in a way that keeps them moist and tender - ThatBobbieGirl's recipe # 33104 looks just the thing for this! (Free plug, ThatBobbieGirl!)

    Recipe #65954

    Deep-fried bananas, Vietnamese Style. Dipped in a crisp hazelnut and breadcrumb coating, served with a warm caramel and coconut sauce, and accompanied by ice-cream, these are the perfect finish to an Asian meal.

    Recipe #77700

    This is a spice blend originating from Maharashtra in India. Goda' means 'sweet' and in this recipe the sweetness comes from the coconut in the mixture. It is not readily available in shops, so I make a fairly small quantity and store it in an airtight container for up to 4 months. This is an adaptation of Monisha Bharadwaj's recipe, and is an ingredient in Puneri Dal (Yellow Lentils Pune-style) which I am posting separately.

    Recipe #109909

    This is a selection of easily prepared Dipping Sauces to be eaten with Imperial Fondue. Serve each sauce in a small bowl with a spoon. Guests spoon their sauce of choice, onto their plate, to dip each individual portion of food in.

    Recipe #78537

    Sambhar powder, a blend of spices and lentils, is used in South Indian Dals. It is possible to buy Sambhar Powder from an Indian Grocer, but things always taste better if you make them yourself from scatch! I haven't made this yet but, personally, I would cut down on the number of chillies!! The amount it makes is an educated guess. Adapted from a recipe by Madhur Jaffrey.

    Recipe #110487

    For spinach lovers, this makes a delicious side dish to an Indian meal, or can be served with rice or Indian breads.

    Recipe #77934

    This is easy, quick, and very tasty. I have substituted the same quantity of light evaporated milk for half the cream, to reduce the fat content, and it worked well. The sausages I use are hot and spicy - if you wish (or need to), add some chili flakes to spice it up. Adapted from a recipe by Nigel Slater.

    Recipe #114830

    This creamy rice pudding is yummy, very easy to prepare and extremely versatile. It can be served warm, cool or chilled. By adding the seeds of 8-12 green cardamom pods in step 4, and substituting rose or kewra essence for the almond essence (and entirely omitting the Amaretto) it takes on the flavor of Kheer, that wonderful Indian rice dessert. I use basmati or jasmine rice and grind it in my coffee grinder. Time does not include chilling.

    Recipe #115721

    Bruschetta derives from the Italian 'bruscare' meaning "to roast over coals”. At its most authentic, Italian country-style bread is toasted over coals, rubbed with garlic and seasoned while hot with sea salt and fruity, virgin, cold-pressed olive oil. More commonly in English-speaking countries, the toasted garlic bread is topped with tomatoes and summery herbs. This version, without tomato, is a little different and is perfect for a casual lunch for 2 people, or as an appetiser for 4 people.

    Recipe #121684

    I am enjoying a love affair with black turtle beans and cooked up this tasty, colorful, satisfying, little number tonight. In the freezer, I had a batch of Becky Fenters' cooked black beans (recipe #22162), but you can use canned beans if you have them on hand. This recipe is very versatile. You can cook the pancakes well ahead of time, and store them in the freezer. Alternatively, you can serve the chilli beef 'n' black beans on heated tortillas or freshly cooked, puff parathas, as I did tonight. Whichever you choose, it is just lovely with lots of chopped cilantro and sour cream on top! Preparation and cook time does not include making pancakes.

    Recipe #62772

    When I lived in Holland several years ago, I often indulged in this spicy rice dish. This recipe, from an old newspaper cutting, is the most authentic I have found, and closely matches the wonderful taste sensation I experienced in Holland. More unusual ingredients, such as shrimp paste (also known variously as belacan, balachan, blachan and trassi) can be found in Asian speciality food stores. I must warn you that dried shrimp paste smells rather awful, but the taste in the finished dish is wonderfully aromatic, and essential to the authenticity of Indonesian cuisine. Nasi Goreng can be served as a main dish, as a component of a Dutch/Indonesian 'rijstafel' or as a side dish. It is commonly eaten by Indonesians for breakfast, which you can do also if there is any left from the previous day (doubtful!). Preparation time does not include cooking and cooling the rice.

    Recipe #61614

    This dish, for lovers of pasta, garlic and chilies, could hardy be simpler or more delicious. The flavor is enhanced by the quality of the olive oil and the fire of the chilies. Be heedful that this is not a sauce, as such - rather, each strand of spaghetti is coated with luscious, garlicky oil, and little red and green flecks of chili and parsley. If you prefer a milder, less fiery, dish, use two or less chilies, and remove the seeds. Adapted from Beverley Sutherland Smith's, 'A Taste in Time'. For a variation, I sometimes saute about 8 ounces sliced portobello mushrooms in butter, and top each serving with a spoonful or two. Yum.

    Recipe #65722

    This southern Italian pasta sauce, with its warm, spicy, robust flavor, conjures up the warmth of the Mediterranean. In Italian fokelore, it was served by 'the ladies of the night' to seduce their gentlemen friends into their arms! There are many recipes for Puttanesca sauce. This is my favourite. Do not be put off by the amount of anchovies. My 20 year old son, who refuses to eat pizza with anchovies (because he detests them!), loves this dish. Buon appetito!

    Recipe #62683

    This is a quick and easy creamy egg curry to serve over rice. Perfect for a casual, mid week meal, when you want something on the table quickly, or serve for brunch. You will find hollandaise sauce in supermarkets. From the Australian culinary magazine, 'Delicious'.

    Recipe #111830

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