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    You are in: Home / Cookbooks / Puget Sound Recipes
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    152 recipes in

    Puget Sound Recipes

    Recipes from Washington State, the Seattle area, and/or the Puget Sound area. Enjoy!
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    Displaying up to 20 pages of results. To see all results, or register.

    I ate this daily when I lived in Bellingham, Washington at the Colophon Bookstore in Fairhaven. It's savory and a bit spicy, not sweet like you'd think.

    Recipe #141617

    2 Reviews |  By brianl

    This relish is so good, our friends have been known to beg us to allow them keep the leftovers. Serve with grilled fish, chicken, or even by itself as a salad. The relish can be used immediately, but I like to refrigerate it for an hour or two to allow the flavors to mingle. You can be pretty liberal with the hot sauce because the pineapple and mango balance the fire, but use caution if you use habanero peppers together with an extreme sauce such as Dave's Insanity. The original recipe was published in The Seattle Times c. 1993

    Recipe #106183

    A very tasty and simple fish dish that I served many times in Seattle with tossed green salad, baked potato, brussel sprouts, Gewurztraminer wine, and baked bananas for dessert. Your guests will love you!

    Recipe #37128

    Pie crust good for pies, quiche, or pot-pies. I got this from the Seattle Times food section.

    Recipe #75816

    3 Reviews |  By lazyme

    This is from the Duck Soup Inn in the San Juan Islands. We really liked this alot with ham.

    Recipe #177147

    2 Reviews |  By ktdid

    Modified from a recipe in a Pike Place Market Basket newsletter. Apricots and cherries have been fabulous in Washington this summer and this recipe is quick, easy and very yummy. Like all crisps and cobblers, this is very flexible. Blackberries or blueberries can be substituted for cherries, and peaches can be substituted for apricots (I add some cornstarch when using peaches as they generate more juices than apricots).

    Recipe #97005

    Adapted from "Simply Classic," by the Seattle Junior League.

    Recipe #114927

    1 Reviews |  By PaulaG

    This recipe comes from Simply Classic, The Junior League of Seattle cookbook. I made some slight adjustments to the directions. This is an impressive dish served with rice pilaf or polenta and a green salad. Please note that the prep does allow for marinating the meat 24 hours.

    Recipe #194188

    This is our version of the extremely popular appetizer served at Chinook's restaurant in Seattle's Fisherman's Terminal. Fast and fresh, this makes a great party dish as almost everything can be made ahead of time. It's also a great main dish on those nights when it's too hot to cook in the kitchen. So sit back, relax, pop a cold one and imagine yourself on the beaches of Baja. This is one appetizer that let's you enjoy your own fiesta.

    Recipe #179832

    I made this years ago for a Christmas brunch, then promptly lost track of the recipe. Now I've found it again! The recipe is from a B&B website and comes from the Salisbury House B&B in Seattle, WA. Prep time is estimated.

    Recipe #170311

    I got this recipe from my friend Jodi Moore in Bellingham Washington. She made it for a dinner party in the dead of winter and gave it to us in mugs as we walked in from the snow.

    Recipe #141614

    This is a fabulous stew that came from one of the Seattle Junior League cookbooks. I've tweaked it a bit over the years. It fills the house with an amazing aroma and tastes as good as it smells. This takes a while to make, so I often do it on a weekend afternoon and then reheat it later in the week. Although the recipe calls for dried sour cherries, I have also made it with dried bings.

    Recipe #232047

    22 Reviews |  By ktdid

    It's blackberry season in Seattle and this is one of our favorites. It's quick, easy and a few blackberries go a long way.

    Recipe #69300

    2 Reviews |  By Mikekey

    From the local newspaper a few years ago. Good with the Turkey dinner, or baked ham dinner.

    Recipe #190716

    A scrumptious Thai dessert that I can't resist, I first tried this in my favorite Thai restaurant here in Seattle. It never gets old!

    Recipe #33367

    4 Reviews |  By GinnyP

    My other favorite from Seattle's Ponti Seafood Grill. Go Chef Alvin Binuya!!! Recommended wine is "Mersaut, Charriere, Thillets Vineyard", but personally, forget the beverage, just give me the prawns! This has been a favorite of mine for YEARS, but I just found the recipe in "Savoring Seattle". 100% of net proceeds go to FareStart which is an internationally acclaimed job training program for the homeless. I have no affiliation with the organization, but I do love a good cause, so if you like cookbooks, check this one out! It's a good one featuring 38 of Seattle's "Best" Chef's.

    Recipe #39392

    7 Reviews |  By lazyme

    From the Seattle Times newspaper, a simple and tasty side dish. This can be prepared ahead of time and rewarmed before serving. Do not add the bacon or lime juice until just before serving.ZWT South region (Cajun) and Mid-West region (corn).

    Recipe #215425

    3 Reviews |  By PaulaG

    This recipe comes from Simply Classic which is by The Junior League of Seattle. I am posting it in response to a request by Chef #348329. They are many versions of this delicious appetizer with slight variations in each. After reading the recipes, I adjusted the amount of oil. The recipes calls for 1/2 cup; however, if using a well seasoned pan, I believe that you could get away with less. Enjoy!

    Recipe #184613

    From the Cascadia Restaurant, in Seattle. Time consuming, but definitely worth it--fried twice for authenticity and crispiness. Time does not include 1 hour or more chill.

    Recipe #151081

    A delicious recipe from "The Brimming Basket," the newsletter of the Pike Place Market Basket CSA. The recipe is an adaptation of a bisque served at Cascadia Restaurant in Seattle.

    Recipe #112664

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