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    168 Recipes

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    This is a decadent Italian version of a sandwich. You can make it gluten free using gluten free sandwich bread.

    Recipe #463546

    This is a delicious fruit muffin. You can also use blueberries instead of the currants. You can use any gluten free flour mix suitable for cakes or muffins. The total amount of flour in this recipe is 1/2 pound. Usually I use 5 ounces rice flour, 2 ounces potato starch and 2 ounces tapioca starch. You can also use half brown rice flour or sorghum or millet for half of the rice flour. The buttermilk is 150 ml which would be 5 fluid ounces or 1/2 cup and 2 tablespoons.

    Recipe #463545

    A friend brought this recipe home from a hunting trip to Italy. He and his group ended up in a farm house somewhere in the middle of nowhere in northern Italy, and the elderly lady threw this together to feed them. Amounts are a guess. Our friend told us "She threw olive oil, lots of parsley, shrimps, anchovis, tomato paste, canned tomatoes, pepperoni and garlic into her skillet, fied it for some minutes and then added cooked spaghetti, mixed everything and served it". I've made it many times now and always did exactly what the Italian lady did - as long as you use lots of parsley and a little less of the other ingredients, you'll never go wrong!

    Recipe #463544

    This is a simple walnut cake, similar to a pound cake, I think. The milk can be dairy or non dairy, any kind works.

    Recipe #463543

    This recipe can be made with any kind of nut butter. It's not very sweet - peanut butter cookies usually are made with 1 cup pb and 1 cup sugar, so this is only half the amount of sugar. You can add raisins, chocolate chips, craisins, nuts.... whatever floats your boat! For the gluten free flour you can use 1 cup of any gf flour mix. Usually I use rice flour and tapioca starch.

    Recipe #463541

    My husband's favourite burger shop - the only burger shop in our little village 35 years ago - still serves this Hamburger called "Hamburger Neu" which means "Hamburger New". Unluckily the owner of the place who invented this fabulous burger has died several years ago. There are new owners who serve the same burger, but it's not quite the same as it used to be, so we decided to make it ourselves. The onions used can be purchased in boxes in Germany. If you don't get them in the US, just fry your own, it's more work but even better I guess ;-)

    Recipe #462500

    This is my dad's version of moussaka. With zuchini instead of eggplant and without any cheese or cream, just with tomato sauce. You can add parmesan to taste to the sauce, though, or, if you want to be dairy free, some nutritional yeast (that's what I sometimes do). I never measure the amounts, just put together tomatoes, zucchini, potatoes and ground beef, so the amounts are an educated guess. I'm sure this can be done in a crock pot or in the oven, too, but we always make it on stove top.

    Recipe #462499

    I found this recipe online when I looked for a recipe that used sour cherries and beef. It uses recipe #458575 #458575. You can make it on stove top or in the crock pot. For the sour cherries, you can either use canned cherries or thawed frozen cherries. In any case reserve the juice.

    Recipe #461646

    This is a famous levantine recipe for a pepper and spice rub. Use it for legumes, eggplant recipes, but also for beef stew. Cooking time and preparation time are a guess.

    Recipe #458575

    Tahitian fruit pudding. Posted for ZWT 7. Cooking time does not include chilling time!

    Recipe #458449

    This is a flat, quiche like tart which originates from the region around Verviers in Belgium. It is also common in Aachen (Aix-la-Chapelle), a German city at the border to Belgium. I had it first when I visited a friend in Aachen and we walked over to a small monastery in Belgium. Basically this is kind of pizza base with a topping of rice pudding. Not overly sweet but totally addicting...

    Recipe #454401

    This is the classical German marbled cake. There are several recipes for marbled cakes posted here on food.com but none is the authentic one, somewhat similar to a pound cake.

    Recipe #454357

    This is a very simple recipe for muesli balls. In 1989 my home town Freiburg used to be the inofficial capital of organic food in Germany, and there were four organic food stores within a diameter of 2 miles around the place where I lived. In one of them I found a small booklet, handwritten and photocopied on brown packaging paper, entitled "Our little cake heaven. Baking recipes". The publisher was something called "packaging paper mail orders", and they turned out to be a group of very radical environmental activists. This is their website: http://www.packpapier-verlag.de/ The recipes they publish in their packaging paper booklets are organic, whole food, and mostly very yummy - which was quite rare in the beginnings of the organic food movement when whole grain recipes used to be healthy but unedible ;-)

    Recipe #454356

    This is a very simple yet tasty dessert. You can make it dairy free using soy, rice or nut milk, and you can use any sweetener you like. Also you can use any nut butter you wish - almond, cashew, hazelnut, peanut or even tahini. If using non-dairy milk you may have to decrease the liquid a bit or increase the starch. You can also add vanilla or cinnamon to taste. Serve with fruit sauce, e.g. apple sauce and raisins or cranberry sauce. Cooking time does not include refridgeration time.

    Recipe #454322

    This is a quick, healthy alternative to normal jam or marmelade. It keeps well in the fridge for 8 days. If you don't have vanilla beans, you can use non-alcoholic vanilla extract to taste, too. The apricots have to be soft!

    Recipe #454319

    You can make this cake with any kind of nuts, but I liked it best with pecans. Instead of gluten free flour you can also use spelt or whole wheat flour. I've tried it with all kinds of gluten free flour, and they all work well. You can also use almond meal so you get a no grain cake.

    Recipe #454318

    This is a wonderful sauce for any kind of venison, but it's also great for bbq instead of tomato ketchup. It's especially good with beef. I got the recipe from a friend who is a passionate hunter.

    Recipe #453965

    These actually are Christmas cookies, but I made them all year. They are not really macaroons but are called "lemon bread" in Germany. I forgot how many cookies the recipe yields, but I remember I got really a lot. Store them in a cool place in an airtight container or they will get hard quickly.

    Recipe #453964

    I copied this from some magazine about 20 years ago. You can make regular size cookies from this, but I used to make the small chips that the recipe suggested.

    Recipe #453963

    This is a gluten free muesli mix that I developed over the last 25 years. All ingredients have their own purpose. In the first place, I'm not a fan of "granola". Sure enough, granola itself is tastier than plain old muesli because it contains lots of sugar. And it doesn't matter whether it's refined white sugar, brown sugar, raw sugar, honey, maple syrup, agave syrup or rice syrup. Sugar is sugar - it's a consiment, not something we should ingest in larger quantities than one or two teaspoons per day. The exception are fruits. Sugar in fruits comes along with lots of fibres which make us process the sugar more slowly. Above that, we barely will be able to get as much sugar eating fruits as we get by eating sweets and drinking sodas or fruit juices. This muesli is a balanced blend of gluten free grains, dried fruit, protein sources and essential fatty acids. Don't use sweetened cereals for this muesli! It gets a natural sweetness from the maca powder, dried fruits and the liquid.

    Recipe #453840

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