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 / Cookbooks / Cookgirl's Best of 2012
    Lost? Site Map
    food image

    40 recipes in

    Cookgirl's Best of 2012

    Congratulations to Food.com member UmmBinat for earning the #1 spot in Cookgirl's Best of 2012 Cookbook. I've listed my Top Ten favorites and the rest are in random order.
    « Previous 1 2 Next »
    Displaying up to 20 pages of results. To see all results, or register.

    "This tastes similar to latkes but even easier to make as there is no peeling involved. Double as needed." This is a perfect way to use up left over rice. Modified from http://www.sarahmelamed.com.

    Recipe #442047

    Yummy Middle Eastern flavoured hot drink. From http://www.greenprophet.com

    Recipe #477504

    Gluten free without the bread. Date syrup/molasses/honey is an Iraqi ingredient that I adore. Modified from a recipe found on http://www.saucemagazine.com.

    Recipe #479864

    We enjoy this delicious Iraqi recipe. It gives turnips/rutabaga/swedes a delicately sweet taste and a lovely hue. Modified from, Delights from the Garden of Eden by Nawal Nasrallah. NOTE: If using the small real white and purple type of turnip do not leave to soak in the water date syrup mixture after cooking as they may become waterlogged.

    Recipe #442920

    As I cleaning out boxes of cut out recipes I came across this one. I think its a Canadian Living one but no idea what year. I put mine in the oven to cook.

    Recipe #410288

    1 Reviews |  By Eismeer

    A very nice and different taste in pasta. Makes a very nice give away. I usually serve this pasta with none too heavy sauces, that do not dampen the peculiar chestnutty taste/flavour. Try serving it with butter, sage and parmesan shaves. Delicious!

    Recipe #467999

    2 Reviews |  By Elmotoo

    Shamelessly swiped from the 'net ... a recipe by Ptolemy Mann. “This is one of my favourite salads, simple and clean, and very refreshing for the taste buds,” Mann says. It’s a perfect palate-cleanser after the terrine. The wonderfully tart, fresh dressing has a sweetness because of the honey and orange blossom. Mann refuses to use vinegar in her dressing, relying on lemon and lime – “It’s so much subtler.”

    Recipe #427890

    Found the original of this slightly tweaked recipe in the 2008 cookbook, Taste of Home Dinner on a Dime.

    Recipe #415455

    1 Reviews |  By Molly53

    Purslane/verdolagas is an invasive weed in many gardens. It's saving grace is that the best way to control it is to eat it. This vegetable green used in many Latin American countries. It is also popular as a salad green in France and other European countries, having similar taste and consistency to watercress. Verdolaga is also valued in Latin America for its medicinal properties. Purslane should be thoroughly washed and drained before using. Recipe courtesy of Forks, Fingers and Chopsticks.

    Recipe #464396

    So simple and so delicious! I had the ingredients at home, and thought why not? I was so right; this is a tangy comforting morsel! The honey really brings this all together!

    Recipe #390794

    7 Reviews |  By Elmotoo

    I don't recall where I got this recipe. It is a favorite in my home plus I make it for my consumers (at work) with very ripe bananas and no sugar so it's okay for the diabetics. All the amounts are varied depending on what you have and what you want. Use green bananas for a more savory side dish. Or use greener bananas and more brown sugar for a sweet treat. Very ripe bananas don't need much cooking nor much brown sugar. This is good as a side dish, over ice cream, on pancakes, under whipped cream, with basmati rice, let your imagination wander....enjoy! You could even vary the size of banana pieces to suit your recipe.

    Recipe #479988

    6 Reviews |  By Annacia

    An easy carrot side dish bursting with sweet and savory flavors, these cardamom carrots will make any dinner a special occasion. These carrots are tossed in a sweet butter sauce sweetened with cardamom and citrus, and served piping hot.

    Recipe #480037

    This is an easy delicious sauce to have with Gulf Arabian dishes, particularly common served with fish or chicken. Basically my SIL's style daqoos.

    Recipe #474978

    The Casbah in Lawrence, KS puts these in their house salad. This is my favorite burger joint EVER but, the pickled vegetables in the salad are so delicious they are freaky tasty. I had to buy the cookbook from the chef's Robert and Molly Krause. Because of their book, I want to start canning. :D "Pickles are a great way to use up a garden bounty and eat more vegetables. Beyond snacking, they taste great in salads, with dips or hummus, or atop a sandwich." - The Cook's Book of Intense Flavors

    Recipe #456885

    The owner of the company I used to work at sent everyone a 5 lb box of Vidalia onions every year. This was included on a recipe brochure one year from the farm. I was surprised at how much I liked them, and they are healthy too.

    Recipe #204986

    I absolutely loved this as a child and still do! Very easy to make.

    Recipe #169523

    1 Reviews |  By flower7

    From the Farm Journal's Complete Home Baking Book, pg 300. This was different from other buttermilk pie recipes already posted. I did increase the lemon zest a bit when I made it (probably closer to 1 tsp). Per the cookbook: "A lemony custard pie with the texture of a cheesecake, topped with a sprinkle of ground nutmeg."

    Recipe #489922

    There are so many strange concoctions out there for Beau Monde Seasoning that I was just baffled when I needed it and couldn't buy it (or make it from those weird recipes). After some research - this is the recipe I came up with. It *IS* the closest recipe to Beau Monde Seasoning I can find anywhere on the net (primarily because there IS no close recipe anywhere on the net)?!?!? This is so simple I don't know why everyone is getting it wrong. Beau Monde Seasoning contains: Salt, dextrose, onion, celery seed, and silicon dioxide. Salt is self explanatory - dextrose is the The dextrorotatory form of glucose which is derived from starch. (Effectively, it's a type of sugar..slightly heavier than meat which can be absorbed in to the meat tissue. Onion and celery seed are the primary flavors we are trying to accomplish here... the silicon dioxide is used as a flow agent and/or moisture absorbent...so toss a few grains of rice in your bottle! For the Dextrose (unless you wish to purchase powdered dextrose, which is available in some health food/sports stores) we will use either powdered sugar or caster sugar. The amount I'll list is simply to my taste -- certainly feel free to start with less and adjust it to suit your own tastes. We'll use Onion powder and Celery salt to accomplish 3 of the 4 major ingredients.

    Recipe #253767

    I have been reading about the medicinal qualities of sage, specifically for sore throats that are plaguing my family right now. I came across this recipe on ehow.com, as well as a few other sites with virtually the same ingredients and method. I really enjoyed the flavour of this tea, it didn't feel like taking your medicine at all. I saved the leftovers and enjoyed it as cold iced tea today. Not sure it has the same medicinal benefits cold, but it sure tasted great. You can also use this warm as a gargle. As with all herbal remedies, you need to do your own homework. I know that you should avoid sage if you are pregnant or nursing, (since sage is used to help dry up milk production after weaning babies). Hopefully you've got some fresh sage and mint growing so that you can try this without having to spend a lot at the grocery store.

    Recipe #431722

    2 Reviews |  By BecR

    This lavender suffused dressing is fabulous drizzled over a plateful of fresh salad greens; it is also a wonderful marinade for various meats, poultry, and fish! Marinating time is 15 minutes to overnight.

    Recipe #382037

    « Previous 1 2 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

    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes