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    You are in: Home / Cookbooks / No Meat Allowed
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    283 recipes in

    No Meat Allowed

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    Recipe can be made ahead and stored in the refrigerator for up to 6 weeks. For an added treat melt one teaspoon butter and one tablespoon of brown sugar in each muffin tin before filling. Absolutley wonderful! Please note that this recipe is written to use with Raisin Bran Flakes . . . if using All Bran you will need to soak in water as noted by previous reviewers This recipe is best if made in advance and stored in the refrigerator..

    Recipe #149460

    A moist and spicy 'bar like' cake that keeps well. Lots of whole grains! To keep the calories down, use Splenda or a blend of the sugar and Splenda. UPDATE: Please note that the batter is very thick, more like a brownie than a cake batter. Do not add extra liquid the apples will provide moisture as they cook. I usually cut the recipe in half, and bake in an 8 x 8 inch pan for approximately 30 minutes.

    Recipe #149463

    Sourdough is believed to have originated in Ancient Egyptian times around 1500 BC, and was likely the first form of leavening available to bakers. (UPDATE 05/29/2010: In order to avoid problems with mold, I've modified my recipe to follow the advise of Peter Reinhart (author of The Bread Baker's Apprentice) and recommend using pineapple juice the first two days of fermentation.) NOW, There are a few simple rules to follow when making your own sourdough starter. First, because it is a living organism, never use metal bowls, containers or spoons. When storing the starter, use only glass, crockery or plastic containters with a lid. The container size should be 3 times the volume of the ingredients (to allow expansion). Note: If the jar has a metal lid, poke a hole in the lid and put plastic wrap over the top of the containter. It's very important that it's 'home' be kept clean-- wash and sterilize the container periodically, and again, remember, no metal should ever touch the starter.

    Recipe #160135

    An easy dish to prepare for your family and friends! Serve with salsa, bacon, fresh fruit and biscuits and you're a hero!

    Recipe #160180

    Great accompanyment for fish!

    Recipe #160182

    This recipe makes delicious light and fluffy pancakes. Note: The amount of milk added to the Pancake Batter will be determined by the thickness of the sourdough starter used in the Basic Batter. I usually have to add an addition tablespoon or two of milk. The finished product should be the consistency of regular pancake batter. Total time includes proofing time for the basic batter. You'll have basic batter leftover so see Recipe #327240 for additional used

    Recipe #160205

    I've seen several recipes on the internet trying to duplicate Z'tejas Cornbread, but I believe this is it! The recipe was posted online in the Texas Monthly. The texture of this cornbread is moist and heavy so for best results allow to cool before cutting.

    Recipe #160206

    Found this recipe on the internet, unfortunately I can't remember where. These take some advance planning, however they are delicious and easy to make! I've made them in my little galley on the sailboat. To ensure that muffins are done inside, be sure to bake them on a very low heat. If using english muffin rings a cookie sheet can be placed over the top after turning them once.

    Recipe #160291

    This recipe is from The Delforge Place Bed & Breakfast in Fredericksburg, Texas. Use the best ripe pears you can find! Great as dessert or for Christmas morning or anytime you want to do something special for your friends and family.

    Recipe #160393

    Mimi's Cafe bread pudding. Sinfully delicious!

    Recipe #169670

    Great hearty soup . . with fresh bread it's a meal in itself. The original recipe came from Keegan's, a local restaurant in Phoenix, however I've made modifications to it over the years. Lighter version can be made by cooking the potatoes in 2 1/4 cups broth.

    Recipe #169671

    This is a simple yet elegant dessert. Great served alone or with fresh blueberries. To simplify the preparation I use a food processor or blender. If using the creaming method be sure all ingredients are at room temperature. Recipes courtesy of Cook's Illustrated . . . my favorite food magazine!

    Recipe #169672

    I've been making this cake for years. It's a wonderfully moist pound cake, with chocolate chips . . . definitely not a low cal recipe! This recipe freezes extremely well.

    Recipe #170228

    A traditional holiday bread that looks like a tortilla. It's made with mashed potatoes and is usually filled with cranberry relish or a preserve. I've not yet made this recipe, however it looks very authentic. Found it on allrecipes.com

    Recipe #170665

    Found this recipe on the internet, can't remember where, but it's a great summer salad, very refreshing!

    Recipe #170761

    Along the pacific coast of Mexico these very simple, and healthy snacks are served in all the palapa bars. A cold beer and a platter of these . . . . heaven!

    Recipe #170793

    Original recipe came from Cooking Light, but I've made adjustments. If you like Risotto, your going to love this one.

    Recipe #170831

    This is not much of a recipe, but it's my absolutely favorite dessert! Kahlua over Starbuck Java Chip Ice Cream. Great way to end a spicy meal.

    Recipe #171576

    I developed this version of pico de gallo out of desperation . . . shortage of fresh vegetables. So instead of making guacamole and pico de gallo, I combined the two! Now it's our favorite.

    Recipe #171577

    Found this recipe in one of my cruising cookbooks. It's a great garnish for hot chili . . such as my SpiceSea Chili http://www.recipezaar.com/168006

    Recipe #171578

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