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    You are in: Home / Cookbooks / Pacific Northwest Recipes
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    Pacific Northwest Recipes

    I live in the beautiful Pacific Northwest - grew up in Oregon and live in the Puget Sound area these days. We're proud of our cuisine! This cookbook features recipes and ingredients from Washington, Oregon, British Columbia, and Alaska, as well as recipes by chefs and restaurants from the area.
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    A re-creation of a wonderful pasta dish I ate on Whidbey Island in Wash. State, this is fresh with tomatoes, mushrooms, and spinach.

    Recipe #88253

    This is a quick and easy recipe for preparing a great-tasting batch of steamers. Other herbs can be added to taste. Also, while I haven't tried it yet, next time I will substitute the sherry/water with 1 cup of beer. Do whatever sounds best to you!

    Recipe #36976

    This recipe was posted in reply to a beer bread "Recipe Request" on the message board. "Stout Steamed Brown Bread By Tom & Shannon West, Alaskan Brewing Co. Wow! If you like brown bread, molasses, stout, chocolate, or anything along that vein - you gotta try this. The aromas and flavors will tease your palate and leave you asking for another slice!" (Makes 6 small loaves or 1 7inch tube pan loaf)

    Recipe #35311

    3 Reviews |  By PanNan

    This delicious summer grill recipe was printed in a recent magazine. I believe it was Cooking Light. We really enjoyed it and will make it often.

    Recipe #34811

    From COOKING WITH JUNKI YOSHIDA. Prep time and cooking time are guesses. Lucky to get the # of servings. But it sounds very quick. This made with Good Oregon Products, you may use your brands, but wont taste as good though. Ha Ha.

    Recipe #86733

    Believe it or not got this from our local News Channel. COOKING WITH JUNKI YOSHIDA. Sounds fairly easy and good. Prep time and cooking time are pure guesses.

    Recipe #82557

    These triple layered squares have a very chocolaty bottom layer, a sweet buttery custard centre and a firm chocolate top layer. They are very attractive on a cookie tray and taste divine. These have been a family favourite since I was a little kid. Prep time includes chilling time.

    Recipe #52364

    1 Reviews |  By GinnyP

    Pastry chef Patric Gabre-Kidan from the restaurant "The Painted Table" is responsible for this addictive cookie. He typically lets these cookies sit out a full day after piping and before baking. He says the object is for the cookie to form a crust that will bake up crispy while leaving the inside moist. I'd like to give Chef Patric a "kiss" for coming up with this one!

    Recipe #38969

    This is best with very fresh, wild salmon. It's a spring-time tradition here in Olympia.

    Recipe #9254

    This is my fav. comfort food. I got this recipe from my mother and changed it just a bit. You can use shrimp or any other seafood

    Recipe #10309

    This recipe is from Susan Mendelson"s (original owner & operator of Vancouver's "Lazy Gormet") first cookbook"Mama Never Cooked Like this" All her recipes are excellent. This one is easy and very good.

    Recipe #14330

    The biggest challenge in preparation of this recipe is ensuring the braiding stays intact. Once braiding is complete and liquids poured and brushed generously over the fillets, transferring to a backing sheet, is quite simple; chilling overnight is essential. I love this recipe because of its unique flavour. Although originally developed for the barbeque, it can be successfully baked in your oven. This recipe was handed to me in preparation for a wedding reception in B.C. (August/2004); I had to adjust the ingredients, of course, to serve 150 people. Preparation was a fun exercise; the prepared salmon was cooked on a 5 ft. length, 2" X 10", water-soaked, cedar plank and placed on a large, propane-fired grill. The end result was a perfectly seasoned, delightfully flavoured, lightly smoked salmon that had the wedding guests returning to the buffet table, repeatedly, until all 24 salmon fillets had been devoured. When purchasing your salmon, have the fish-monger filet the fish, remove the skin and pin bones.... When you have purchased your cedar plank, soak the plank in cold water, overnight. Place the plank in a container of water, with a rock or brick on the plank to keep it submerged. Soaking the plank will keep it from burning during the cooking process. Not soaking it gives the salmon a stronger, smoky taste. Remember, this is not only a recipe, it is also a cooking lesson, so have patience and you will be pleased with the results. Follow the Instructions carefully, and you cannot fail. It is a wonderful recipe, the end result will amaze you and your guests praise you.

    Recipe #102771

    My passion is to master the art of cooking sea food. I read about sea life and try to develop recipes worthy of the richness of inhabitants of the seas. This particular recipe is a supermarket "freebie" from the seafood department, generously provided by Heritage Salmon. Serve with new, baby red potatoes, asparagus spears and a salad of mixed greens.

    Recipe #100382

    10 Reviews |  By rockyp

    This recipe's roots are with Pacific coast indian tribes who would cook and smoke their fish and seafood tied to wooden boards and placed near an open fire. This version is done on your barbecue and produces results that will have you running to the lumberyard and fish market regularly

    Recipe #28813

    3 Reviews |  By GinnyP

    Made this with Copper River Red Salmon tonight. Delicious!

    Recipe #29514

    This is my all-time favorite dessert. If you've never had it and you're in the Seattle area, go immedately to the 13 Coins Restaurant and try it! Very simple, but unbelievably rich and wonderful. A perfect end to a romantic dinner for two.

    Recipe #31284

    1 Reviews |  By Jan H.

    Absolutely Yummy! I believe it's a very old Vancouver Sun recipe.

    Recipe #68301

    1 Reviews |  By ellie_

    A wonderful desert for coffee lovers. Although I haven't made this yet, I think it will be delicious with a rich chocolate cake! Prep time includes chilling time (2 hours) but not freezing time. Processing time is included with cook time. Recipe source: Bon Appetit (March 1980)

    Recipe #97420

    5 Reviews |  By Tish

    Found in the Taste of Home. Times are estimated as I have not tried to make this yet. Posted in response to request

    Recipe #20823

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