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    96 Recipes

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    Talk about umami bomb! This is from the lead singer of Pink Martini. It's just quinoa, avocado, ponzu, nori(seaweed strips). Ponzu is soy sauce, citrus, and sugar. I make it with lemon, rice vinegar, and sugar because I never have all of the real ingredients on hand but you can buy it at any Asian market. This is what the times has to say about Ponzu. http://dinersjournal.blogs.nytimes.com/2009/02/19/recipe-of-the-day-ponzu-sauce/?_r=0 **Ponzu is not gluten free but if you buy the San-J gluten free soy sauce and make your own.... it works out well. Nom nom nom.

    Recipe #509054

    BEST BURGER SAUCE. No pickles in the sauce. Its tangy and mmmmmmmmmmmm... I got drool on my keyboard. Oh yeah and it's pink. :D From the cookbook The Good Stuff: After reading several books and articles on Americans and the hamburgers they love, my mother found that people's favorite sauces were different takes on Thousand Island dressing (ketchup and mayo). At one of our family tastings, Mike Colletti, a chef I met Le Cirque, and I came up with our twist on it--we locked ourselves in the kitchen and added a little something to the sauce to give it a real kick.

    Recipe #455593

    My best friend Mo and I ate this in the dorms but we perfected the mayo in my apartment. The mayo is simple and I just used what I found in the cabinet. It is also amazing with avocados!

    Recipe #349935

    This is so easy. Thanks Mo for giving me your last tortilla. It was worth it. :)

    Recipe #382772

    Fresh thyme's savoriness is wonderful against the crips drness of pear. Accompanied by Croque Monsieur Puffs http://www.recipezaar.com/rz.240478 or Roasted Pear Crostini with Gorgonzola, this sparkling cocktail is pure pear'fection!

    Recipe #396529

    Can't fail with this cheese. Super wonderful with melting best on Italian foods. It's from St. Louis' Imo's pizza but i will say it's italian. rock your world melty goodness. Use on pizzas, pastas, lasagana... anything

    Recipe #382006

    THE BEST!!! It's won just about every award ever since 1983... A seasoning for all salads, sauces, blackened dishes, chili, spaghetti, bullshots, bloody marys, and for ham hoc'n beans etc. Amazing on RIBS!

    Recipe #376671

    In the course of trying cocktail after cocktail, I am pleased to say this one works. Emergen-C gives you C- and B-vitamin boost and replaces some lost electrolytes, vodka is a little "hair of the dog," bitters is a digestif, soda supplies bubbles, and the olive oil... well, an old bootlegger once tol me that a small spoonful was good for coating a mornign-after stomach. For a more substantial breakfast, "garnish" the drink with one stirp of crispy-cooked bacon.

    Recipe #396519

    Cachaca is a Brazilian liquor distilled from sugarcane jice. If you cant get cachaca, substitute white rum or vodka.

    Recipe #396515

    Really good on any Thai food or whatever you need a dipping sauce for. Even chicken strips or ... whatevs. MMMM... o la la Your jalapeno mileage may vary, so adjust the heat accordingly. Keep in mind, however, that the heat is the strongest the day you make the sauce and starts to dissipate gradually the longer it is kept in the refrigerator. I usually start off with more pepper than I would like and let the sauce sit in the fridge for a couple of days before I use it. This sauce keeps for a long time, and after a couple of weeks, you can't even taste the pepper.

    Recipe #389272

    KU Dining offers one really good over priced student on the go food. Everyone lines up for it, its easy and TASTY.

    Recipe #402135

    THIS IS EPIC ON BURGERS/SANDWICHES. YOU MUST MAKE THIS. From the Good Stuff Cookbook by Spike Mendelsohn: In France, they used to make fun of me about my love of Hellmann's, but if you ask me, it's pretty damn good. If you want to go the extra mile, though it doesn't get any more basic than this recipe. This is super simple and the results are amazing. I have used canola and apple cider vinegar in a pinch. Always a great recipe! Makes burgers AMAAAAZZINNG. It is really rich so I don't use much at all. Using less of the homemade stuff rather than a ton of ikky store bought light or non fat mayo... It really makes a difference. I feel like what I am eating is better quality so moderation is my guide.

    Recipe #455588

    The Perfect Day, on PBS. The perfect Girls Night Out or In snack, but I like it as a light lunch. Lose the bread and you have a Shrimp Salad ....

    Recipe #403276

    It wouldn't be movie night without popcorn, and who doesn't love a little cheese and ranch? From Cosmopolitan's Cosmo life: cozy feast. Instead of going out, save some money and avoid that crowded movie theater.

    Recipe #416487

    Super diet friendly burger to ease any crazy burger cravings. Extra low in fat and super tasty. I made it for lunch today and it was fabulous!

    Recipe #304403

    Super healthy, diet friendly! Get in shape! Serve as a meal or eat as a side dish. This is better because it's colorful and magical.

    Recipe #406845

    I adore beef carpaccio! It makes great appetizer for formal dinners. This is from the Kansas City Junior League cookbook, Above & Beyond Parsley. Try adding thin slices of Parmesan cheese or serve with baguette slices. The rich dressing is also wonderful when doubled and served over cold roast beef salad with some Parmesan crisps and arugula.

    Recipe #378384

    Mojo is a cuban sauce made from the juice of sour oranges (or, in this case, a mix of orange juie and lime juice). It's atruly versatile- the sauce works as a marinade or salsa for beef, fish, pork, and poultry--so no wonder it tastes great with hot dogs, too. from Bon appetit.

    Recipe #389653

    Homemade spice mayo? Don't mind if I do! Micheal Mina's Cayenne Mayo to go with his Prawns Stuffed With Dungeness Crab, Orange-Jalapenos Hollandaise, with Hot and Sour Cucumber Noodles. Delicious.

    Recipe #455635

    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

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