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    168 Recipes

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    Romanesco is green cauliflower. If you don't find any, you can also use broccoli or white cauliflower. Instead of hazelnuts, you can use any other nut you have on hand and like.

    Recipe #513082

    I came up with this after trying several variations of Indian carrot rice which I absolutely loved. Cooking time includes 1 hour resting time. The rice will be just warm when ready to serve. If you want it hot, gently reheat a little, but be careful not to burn it. Great with chicken and vegetables.

    Recipe #513073

    This is a bit of a work in progress. I made this cake up because I had apples to use up and was craving something chocolate-y. It's quickly made with ingredients which I usually have on hand, and it tastes pretty good, but it's not five-star-terrific yet. So if you choose to try it and come up with suggestions to improve it, I'd be very grateful! I used erythritol in place of sugar, but of course you can use sugar or xylitol. I think half brown sugar or evaporated cane juice would be very good, too. With 2/3 cup sugar it's probably not very sweet, so if you're sweet toothed, use 3/4 cup of sugar or other sweetener. Don't overbake it or it will get dry. I found that the toothpick should not come out completely clean. The cake is ready when it feels soft and springy pressing the top slightly, 35 minutes in my oven.

    Recipe #512688

    These cookies are not overly sweet, so feel free to use more sweetener to taste. I used erythritol, but you can of course use normal sugar or xylitol. In place of the soy milk, you can use any dairy free milk. You can also use olive oil instead of the apple sauce. Instead of the coconut oil you can also use any other vegetable oil.

    Recipe #512433

    This is my favourite Thai salad dressing. Use it with any kind of green salad, mixed with tomatoes, green beans and radishes. Usually I also add one chopped peach or mango.

    Recipe #505660

    I had this in the bistro part of an organic food store in Colonia many years ago, and it was so good and simple that I've made it over and over again since then. In place of the large chopped tomatoes you can use halved cocktail tomatoes, too. You'll notice that I don't tell you to rinse the quinoa before cooking to remove bitter taste. I've done that for years until I once forgot to do it and realized that it didn't taste bitter at all. Since then I've never again rinsed the quinoa before cooking, and it never tasted bitter. Not sure if it's just the quinoa we get here, so feel free to rinse your quinoa anyway, it sure won't hurt - I'm just being lazy :) Cooling time is not included in cooking time!

    Recipe #501741

    This is my recipe for Rhineland Sauerbraten which is different from Westphalian Sauerbraten. It's more on the mild side, rather sweet and sour than tart. Prep time doesn't include marinating time!

    Recipe #497233

    This is the sauerbraten I grew up with at my grandma's, my absolute favourite dish ever. We usually had it with potato dumplings and red cabbage. Preparation time does not include marinating time!!

    Recipe #497132

    Some of the typical ingredients for original mole sauce are difficult to get here. Today I came up with this, and it turned out a pretty good adaptation of the real thing. For the harissa, you can use piri-piri, sambal olek or whatever kind of chili preparation you like.

    Recipe #491802

    This is my version of German lentil soup. Depending on the lentils you use, the cooking time is something between 20 and 45 minutes. I don't soak the dried lentils overnight but just wash them and then boil them in the soup. Also I don't use normal bacon but turkey bacon. If you get beef shank for the meat, that's the perfect cut to prepare the stock, but other cuts suitable for stock are just as good. You can make the stock ahead the day before making the lentil,soup.

    Recipe #490915

    Got this from a German health food store magazine called "Schrot und Korn". Haven't tried it yet but it sounds delicious :) The rising time for the dough wasn't listed, so I don't quite know how long the actual prep time is, the 60 minutes are just a guess.

    Recipe #486354

    This is my adaptation of LifeIsGood's recipe #483151 #483151 for making in the crock pot, for A French Love Affair challenge of ZWT 8 / France. I haven't changed the ingredients, only the preparation is adapted for making in a crock pot.

    Recipe #484002

    This is a French recipe for blueberry tart with almond cream. If desired, you can cover the cooled tart with lemon icing, but I prefere it without. Cooking time does not include 1 hour resting time!

    Recipe #483724

    This is a totally not diet friendly Portuguese dessert! The bread has to be fresh, no dry bread crumbs.

    Recipe #483251

    This is a great Portuguese appetizer. It also can accompany grilled meat or fish very nicely.

    Recipe #483250

    A good recipe to use up left over boiled potatoes. This is made with recipe #483248 - you can use any paprika paste you like, though.

    Recipe #483249

    This is a popular condiment in Portugal to accompany meat, poultry, fish, specifically grilled. It keeps for about 2 weeks in an airtight jar in the fridge. Preparation time does not include 24 hours marinating time. Cooking time is a guess - depends on your oven grill. You can also grill the garlic, too.

    Recipe #483248

    A simple, typical Portugues chicken dish which I learned from my friend.

    Recipe #483247

    From a Welsh cake recipe collection purchased in Wales in 1992. "Ann Davies was a baker in Kidwelly in south-west Wales at the beginning of the 20th century, famous for her fruit cake. She was apparently prepared to part with her recipe, probably for a small sum, as bakers then did sometimes sell their recipes. This one was much prized by housewifes in south Wales." Te mixed spice, I guess, is something like pumpkin spice mix.

    Recipe #482729

    From an old Welsh cake recipe collection, purchased in Wales in 1992. "Like harvest and sheep-shearing, threshing time was an occasion for feeding a hungry number of workers, and this is the cake traditionally made for it. Note the use of bacon dripping, often used in cake-making im Wales in the old days, for there was always plenty of it with bacon the most usual meat. You can of course substitute lard or vegetable fat if you wish, but the bacon fat does impart a distinctive flavour to the cake."

    Recipe #482572

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