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    You are in: Home / Cookbooks / Nuts to You!
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    261 recipes in

    Nuts to You!

    Photo courtesy of Wildflour!
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    Hate the calories and the high price tag of your favorite Macchiato? Well, you can make it in the comfort of your own home! I use almond milk but you can use the milk of your choice. From Babble.

    Recipe #513280

    This makes 4-5 cups. Use at least one frozen fruit to chill your smoothie. Feel free to half the recipe. Enjoy!

    Recipe #512595

    It may seem like an unusual combination, but once you’ve tried this sweet, nutty sandwich, you’ll be hooked. If you don’t have a panini maker, cook the sandwiches in a skillet and weigh them down with another pan. Or you can wrap them in foil and cook on the grill with a weight on top. From Vegetarian Times(July 2008)

    Recipe #507244

    From Ree Drummond of Pioneer Woman fame, this is so good.

    Recipe #506514

    A delectable Persian appetizer made of green olives, walnuts, and pomegranate arils. If pomegranate is not available where you are, or if it is out of season, do not fear, a great substitution is dried cranberries. You can play with the amount of ingredients and adjust them to your liking. Try this medley with wedges of lavash flatbread, or scooped onto crackers or as is. From AZ Cookbook.

    Recipe #501203

    This combination of dusky dates and tinted marzipan is a North African tradition. Worthy of a special occasion. From Cooking Light(May 2001).

    Recipe #501197

    I had some kale salad from my local Ingles grocery store the other day and wanted to make something similar at home. This is what I came up with. I hope you enjoy it. The key is to chop up the kale real small. Feel free to put what you want in the salad. The dressing is used in Lebanon to use over fish, felafels, rice, etc.

    Recipe #498581

    In the classic Indonesian dish, called Petjel Terong, the eggplant is usually deep-fried. In this healthier version, the eggplant is baked in the oven with a small amount of olive oil. The creaminess of the coconut milk and the peanut butter are heavenly. As a side dish, this serves 4, but will serve 3 as a main dish. From Nut Butter Universe by Robin Robertson.

    Recipe #497804

    I know this sounds strange, and I haven't tried it yet, but the reviews are so good, I must try it and posting here for safekeeping. Bal Arneson from Spice Goddess on the Cooking Channel is the creator. You can make these vegan by substituting Earth balance butter for the butter, one tablespoon flaxseed meal mixed with 3 T water(see Recipe #395664) for the egg and vegan chocolate chips.

    Recipe #493542

    Adapted from San Fransisco's Millenium Restaurant's Cookbook(which was posted in Color Me Vegan) and published in the Vegan's Daily Companion by Colleen Patrick-Goudreau, this is rub your tummy good. Enjoy! (I didn't have saffron and this was still delicious. I also made this using cranberry pepper preserves and yum).

    Recipe #484217

    I love Brussels sprouts! I hope you enjoy this one! Recipe courtesy Mile End restaurant on the Show: Unique Eats, Episode: Sandwiches.

    Recipe #480475

    Peanuty taste with a fraction of the fat and plenty of fiber. Vary the proportion of beans to peanut butter to your preference. From Veggie Life magazine.

    Recipe #466008

    This is for all my friends that adore peanut butter! These are a little time consuming, but definitely worth it! Very rich and very fantastic! Actually, you can use natural peanut butter but they will make the layer harder. Reviewers said to make about 25% more ganache, so you might try that. Taken from Anne Thornton Show: Dessert First, Episode: Brownie Bonanza

    Recipe #459888

    I bought a large bag of kale and this recipe was on the back. I tried it and really enjoyed the sauce. I opted to leave out the almonds and cranberries, but it would be nice to dress it up. Enjoy! This will work with collards and other greens too. Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium. Developed in Europe, it is used in England, Italy, Ireland, Germany, the Netherlands, Scotland, East Africa, Denmark, Sweden, Montenegro, Russia and even Japan. During World War II, the cultivation of kale in the U.K. was encouraged by the Dig for Victory campaign. The vegetable was easy to grow and provided important nutrients to supplement those missing from a normal diet because of rationing. Kale was introduced into Canada (and then into the U.S.) by Russian traders in the 19th century.

    Recipe #456151

    A favorite quick and easy breakfast dish. The intoxicating smell of baking cinnamon rolls and roasting apples will have you standing around the oven drooling as you peek through the oven window. This recipe originally started from the Pampered Chef recipe “Apple Nut Ring”, but over the years was evolved into a wonderfully amazing breakfast oozing with sweet frosting, plump raisins, pecans, and roasted apples. These are phenomenal served warm with a large glass of milk. Adapted from Sweet Peas Kitchen and she barely adapted it from Pampered Chef. Enjoy!

    Recipe #449429

    The onions are sauteed until caramalized, and add a full and rich flavor offset by the creamy Gorgonzola, the toasted walnuts and the earthy sage. You can make the confit in advance. You can make your own pizza dough, buy it in the grocery store, or sometimes your local pizza place will sell you some. For a delicious variation, use basil instead of sage. Adapted from Fields of Greens cookbook.

    Recipe #447686

    Whole Story blog readers were asked to submit their best holiday appetizer for less than 50 cents each piece. Here's their favorite, from Jo R., who got her recipe printed in The Whole Deal value guide and received a $50 gift card. This easy to assemble appetizer features the winning combination of creamy goat cheese, tart apples, rich nuts and tangy ginger.

    Recipe #443781

    Pesto adds so much to so many dishes-swirled into a potato or sweet pepper soup, stirred into mayonnaise, brushed over a baguette, drizzled over a pizza, tomatoes and mozzarella, mixed into pasta, and the list goes on. Pesto freezes well, so if your basil is going to seed, make it into pesto. Freeze it, minus the cheese, in small containers to brighten winter soups, stews, and sauces. I didn't have enough basil, so used half parsley with good results. Adapted from the Fields of Green restaurant cookbook.

    Recipe #441336

    Dressed up almonds, a nice change from mixed nuts! Adapted from Martha Stewart magazine.

    Recipe #426744

    A favorite, these are mounds of shortbread with chocolate chips and walnuts. They bake long and low to turn out with a wonderfully crunchy texture. Adapted from All Butter Fresh Cream Sugar Packed Baking Book by Judy Rosenberg. Enjoy!

    Recipe #417300

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