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 / Kozmic Blues's Public Recipes
    Lost? Site Map

    Recipe Box is Here

    Save your favorite recipes

    Upload your own

    Create and manage Shopping Lists

    Share with friends

    343 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    This is a recipe I played around with based on a video I watched on YouTube called: The Everyday Dish. Most hot, oven-baked dips, commonly served as appetizers at parties are made with egg, cheese or dairy. This came out better than I ever hoped!! I actually misread the original recipe and added LESS olive oil than originally called for, and it was still delightfully rich and creamy.

    Recipe #325491

    This recipe came together by chance. Lauren was given (many) zucchini from her co-worker's garden, and I made recipe #202377 for the Vegetarian swap, and had a lot left over! This took 15-20 minutes to make and it was delicious. Please note, the flavored oil was made ahead of time, and allowed to sit and let the flavors mix. Please also note that the recipe for the flavored oil below, is for one FULL batch of the oil. I proably only use about 1/2 cup flavored oil in TOTAL for this recipe. Nutrition info. probably does not reflect that.

    Recipe #317773

    This really turned out great. It does get quite thick in the fridge. To use on salad I simply added a couple of spoonfuls to chopped romaine lettuce, and then tossed to coat the leaves evenly, much like a thick Caesar salad dressing. Because it gets so nice and thick, I think this would be a great dip for raw veggies, chips or pitas. For a creamier dressing, soak cashews in water for about an hour.

    Recipe #316451

    Adding the tempeh cubes to this really makes a filling Summer meal.

    Recipe #316363

    After being given a 2 foot zucchini from someone's garden, I needed some ideas...SERIOUSLY. I decided to take the basic principle of my Recipe #300014, switch the veggies and the spice combination, and here was the result. A lovely light summery frittata, vegan style. For the onion, I used a vidalia. For the spice mixture, I used a combo of Pampered Chef all-purpose dill mix, a bit of 4S seasoned salt, and some Penzey's Fox Point Seasoning. I have tried to list the equivalents below using dried dill, onion and garlic powder. As always, fresh dill would be great in this too (1 TBSP).

    Recipe #315808

    This simple sauce can be thrown together with items most people have in their pantries! Great for dipping potstickers, Spring rolls or Summer rolls. The Asian hot sauce in the ingredient list below can be subbed with Asian hot chili oil, if you prefer. I like to use Sriracha Hot Chile Sauce.

    Recipe #315352

    These are amazing! When these cook, the balsamic marinade becomes a delicious caramelized coating. Use these nuggets over salads, over rice or to accompany pasta. They make great little finger snacks too. Cooking time does not include marinade time.

    Recipe #315262

    Adapted from the Student's GO VEGAN Cookbook. You'll never say you hate brussels sprouts again! Recipe serves 2, but can easily bee doubled or tripled.

    Recipe #308728

    Deliciously AMAZING vegan gravy from Vegan with a Vengeance. Perfect for smothering mashed potatoes. I made this for our Mother's Day meal, and I fell in LOVE with it. They mention in the cookbook that you will be tempted to make this once a week, and I think they are right. There were no vegetarians present at dinner, much less any vegans, but the gravy was well received by everyone! I didn't have mustard seeds the first time I made this, so I used 1 tsp ground yellow mustard and it worked just fine.

    Recipe #304633

    Made this as part of the "pickies" I had out for Mother's Day this year, mostly from ingredients I had on hand. This is delicious with tortilla or pita chips. I have also been taking the leftover with me to work, served over a bed of greens. All spice measurements are approx. I did them all "to taste".

    Recipe #303660

    It's Cinco de Mayo, and I'm CRAVING guacamole... I totally threw this together on a whim, and I think it was one of the BEST I've ever made. Please note that I used my Penzey's Smokey Flavored Salt for the salt listed in the recipe. Plain old salt is ok too!

    Recipe #302670

    Inspired by a WW Core recipe, but I ended up changing and adding too many other ingredients for personal taste. This is wonderfully fresh, delicious and tangy!

    Recipe #301513

    This was DELICIOUS!!! From Vegan with a Vengeance. Maple syrup adds the perfect touch

    Recipe #301168

    This is a delicious vegan version of the classic Italian omelette. The sundried tomatoes REALLY add a wonderful depth of flavor in this. Feel free to try different veggies in this too. Chopped broccoli, asparagus or spinach would be a nice substitute for the roasted peppers. NOTE: I have made this and skipped the broiling step. Just leave in the oven another 5-10 minutes to make sure it's firm.

    Recipe #300014

    From the chefs at Johnson & Wales Culinary School. We made this in the Vegetarian Cooking Class, and it was PERFECT!

    Recipe #296811

    This was one of the recipes I made in the Vegetarian Cooking class I attended at Johnson & Wales University Culinary School. This soup was particularly delicious because you could REALLY taste the sweet, earthy goodness of the squash, because it was not masked over by heaps of butter or cream. This class was also the first time I had used an immersion blender (industrial stength, of course!). This mechanical wonder pureed our gigantic pot of soup into pure, velvety smoothness in minutes. At home, I will probably use my plain ol' blender, and work in batches. Since I did get this recipe from the chefs at the Culinary School, please note the "precise"ness of the directions regarding the size of the dice etc. I am sure at home, we are all not that precise, but for one day, it was fun to cook with the pros!

    Recipe #296684

    A well stocked pantry can provide a wealth of ideas for dinner on the fly. Here is what we created last night, using the stuff I had on hand

    Recipe #295140

    We were craving chili dogs (no meat, of course) and had no buns. Here is what I came up with from what we had on hand. the spice measurements are not exact, I always add a bit more after I've added everthing to the pot. For the Pampered Chef Southwest seasoning, you can substitute a little more oregano with some garlic and onion powder. Also, if using cumin instead of the adobo seasoning, you might need to add some salt to taste

    Recipe #292946

    This soup was AMAZING and full of flavor. The original recipe added 1/2 cup of cooked shrimp into the chowder, to make a full meal, but for vegetarians, the chowder itself was perfect on its own. I have listed dairy and non-dairy alternatives for two of the ingredients listed below, for either vegetarians or vegans. I also added 1 tsp of a spice called Sandwich Sprinkle made by Penzeys. I listed garlic powder in the ingredient list below as a suitable alternative

    Recipe #292488

    Thie recipe never comes out the same way twice! Mostly because I have different "stuff" on hand when I make it. This particular version was especially tasty, so I immediately scribbled it down, to the best of my ability. The green onion might seem like overkill, but they were on hand, and were going to be in the trash if I waited to use them any longer. Also, the cup of water "as needed," mentioned in the ingredient list, is for preventing to tofu from getting too dry in the pan. I keep a glass measuring cup with water next to the stove, to splash in every now and again if the pan seems dry. I served this with brown rice, but can be served for breakfast with hash browns, salsa maybe or some fresh fruit on the side.

    Recipe #292252

    « Previous 1 2 3 4 5 6 7 8 9 . . . 16 17 18 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