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    You are in: Home / Cookbooks / Gamebook: Cookgirl's Best of 2011
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    37 recipes in

    Gamebook: Cookgirl's Best of 2011

    Congratulations to Food.com member UmmBinat for taking the #1 spot on Cookgirl's Best of 2011 Recipes' list for her sensational *Persian Rice with Barberries/Zereshk Polow*! Happy Cooking, from your friends at the CG*TD Institute!
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    This is delicious rice! I adore the barberries in this. This is excellent served with Recipe#427545 or you can add some cooked chicken as you layer the rice. "There are a couple of different ways to make Zereshk Polow. Some folks layer the rice with zereshk (barberries) and steam them together while others simply make a chelow and add the zereshk on top. Personally, I am a fan of the first method as I think that the polow as a whole tastes better. With this said the zereshk changes color in the steaming process and goes from a gorgeous bright ruby red color to a dull brownish color. So at some point I came up with an idea where I hold on to a little bit of the zereshk and sprinkle it on top of the rice when it’s time to serve it." Modified from a recipe found on http://mypersiankitchen.com

    Recipe #448277

    You'll love this exotic departure from the usual fried tomatoes! There is an incredible aroma that fills your kitchen the minute the tomato slices hit the pan! An excellent way to use not quite ripe tomatoes. These are great for breakfast, along with eggs, buttered tortillas, and perhaps Pueblo Style Calabacitas. Adapted from Mollie Katzen's Sunlight Cafe(Breakfast All Day).

    Recipe #404281

    Thanks to Chef #37636 and Chef #47892 for giving me the zany recipe title ideas! Yes, this beautiful vegetable does indeed look like a wedding bouquet, or maybe even a collection of small Christmas trees.........it is the most beautiful looking vegetable in the world, in my humble opinion! However, never mind its looks - it tastes wonderful, having a nutty and buttery taste and holds its shape better than cauliflower or broccoli when cooked. A little more information on this gorgeous vegetable: Romanesco is an unusual crop. Not quite a calabrese and not quite a cauliflower but with aspects of both. It has a taste and texture exceeding the finest broccoli and is a member of the Brassica family. Romanesco broccoli was first documented in Italy (as broccolo romanesco) in the sixteenth century. It is sometimes called broccoflower, but that name is also applied to green-curded cauliflower cultivars. Romanesco is best steamed rather than boiled as it will retain its flavour and texture better. Small spears can also be stir-fried or even eaten raw in salads or with a dip as crudities. This recipe is simple and keeps the full flavour of the romanseco; use any Italian cheese you have to hand - I used Parmesan cheese in the photos I posted, a few toasted hazelnuts may also be a fine finishing touch. One more piece of useless information (!!), the fractal spiral of this vegetable is an example of the golden ratio, which is linked mathematically to all kinds of interesting things, such as the proportions of human faces - I told you it was an amazing vegetable!

    Recipe #322968

    A good and simple flavoured Gulf Arabian rice dish which is standard accompaniment to most Gulf meals. Good with Recipe #372093 or Recipe #418079 among others. This dish may be made into yellow rice by adding 3/4 tsp turmeric for colour and is also very good with a chicken stock cube added to the water for more flavour. I recently made this with homemade stock and added some pine nuts to the onions near the end of cooking time until they were golden, it was really tasty. Modified from, The Complete Middle East Cookbook by Tess Mallos.

    Recipe #418082

    Delicious sweet snack from the Middle East. Recipe from Toronto Star. Orange and rose blossom water may be purchased in Middle East stores Time to cook does not include refrigeration time.

    Recipe #454278

    5 Reviews |  By awalde

    The Fastenwähe or Fastenwaje is a carnival caraway-seed pretzel. We get to enjoy it in the region of Basel only around this time of year. The Fastenwähe made it's very first appearance way back in the year 1554 in the Swiss Rheinfelden 20 km away from Basel (Switzerland). More about history (in german): http://www.foodnews.ch/x-plainmefood/30_produkte/Fastenwaehe.html

    Recipe #446613

    This recipe was in Ladie's Home Journal (1998) featuring "Daily Breads" (good enough to eat daily). The hearty rolls are dark colored with a nice glossy sheen and are great for breakfast, lunch, or dinner. Uses a food processor. Dough comes together in about 20 minutes but must allow time for two rises. These remind me of Bagel Energy Bars.

    Recipe #155866

    I am putting this recipe here so I can play tag in the na*me forum.

    Recipe #465794

    A hint of Lavender and lemon peel in the crust makes these treats a favorite. The recipe comes from Backyard living

    Recipe #117242

    11 Reviews |  By awalde

    This sweet lassi is made with cold yogurt and flavored with sweet rose water and cardamom

    Recipe #437713

    16 Reviews |  By Debe

    Top this off with cinnamon ice cream.....

    Recipe #22022

    Ann Yonkers is co-director of the FRESHFARM Markets, the organic farm markets in Washington, DC and Maryland.. She and her husband Charlie Yonkers own Pot Pie Farm, in Wittman, MD. This lovely salad is as pretty as it is delicious. You can use all red, all golden or variously colored beets. Time does not include the roasting of the beets.

    Recipe #375108

    MUST TRY!!! I had a sandwich similar to this at a cafe and it was very yummy! Adjust measurements to your preference. Some may find tapenade very salty and may want to use less.

    Recipe #229763

    I've been hanging on an old magazine recipe clipping for years. Finally, I made this recipe and, WOW, it's great. I used jumbo strawberries, but you can also use regular-size strawberries. Serve an appetizer or a dessert! The filling is not overly sweet, and you can add powdered sugar to taste if you want a sweeter cheese mixture. I've found that there's more than enough filling for 12 medium-large strawberries. If you don't have time to pipe the filling, you can serve it in a bowl as a dip.

    Recipe #88951

    4 Reviews |  By Molly53

    An easy, delicious green bean pickle. From the Mississippi Valley Chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.

    Recipe #227987

    Super simple and amazingly tasty! Cooking time is cooling time

    Recipe #468297

    This quick and easy (and of course gluten-free) salad is delicious anytime of year, though perfect right now as we approach the end of citrus season. http://www.elanaspantry.com/kale-salad-with-grapefruit/

    Recipe #362926

    2 Reviews |  By Acadia*

    I think this recipe was attached to a box of Benne Wafers that my parents brought me back from Charleston, SC back in 1991. I have never made them myself, but I remember the wafer to be very tasty.

    Recipe #379309

    So easy to make! It makes one jar and is good on toast, or for whatever recipe you use Orange Marmalade for. Enjoy!

    Recipe #78925

    Recipe #68336 kicked up a notch. Slightly exotic in taste due to the Orange Blossom Water that sets it apart from your typical lemonade. You still haven’t picked yourself up a bottle of Orange Blossom Water? Get to a Greek or Middle Eastern market! Orange Blossom Water is a wonderful addition to many raw smoothies. You will have yourself a new adoration.

    Recipe #427563

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