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    You are in: Home / Cookbooks / Some Like It Green
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    65 recipes in

    Some Like It Green

    Made for Kittencal's Going Green for March game!
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    Ah Mexico! Such wonderful flavors come from there. Here is a quesadilla with goat's cheese, cottage cheese and mozzarella cheese, enhanced with spinach, tomato and cilantro, and of course, some jalapeno pepper!

    Recipe #354729

    A great icy cold drink for a hot summer day! In the winter, drink it hot! Enjoy!

    Recipe #378974

    Adapted from Better Homes & Gardens Diabetic Cookbook. This will dress up your dinner menu! Save the woody ends of the asparagus in the freezer to make Recipe#397862!

    Recipe #401193

    Avocado is rich in vitamins and proteins that help nourish, repair, and hydrate dull, damaged hair. This was said by the vice president of research and development for Burt's Bees. The oils contain essential fatty acids to strenthen hair and restore shine. This is almost like their Avocado Butter Pre Shampoo Hair Treatment. Enjoy!

    Recipe #369486

    This is a basic syrup that can be used to make drinks, granitas, baked goods, etc. I like to pour a little in a glass and add club soda and ice! I found this in Southern Living magazine..

    Recipe #368763

    Green goddess dressing was invented in the 1920's at San Francisco's Palace Hotel as a tribute to William Archer's hit play, The Green Goddess. It gets it's bright green color from lots of fresh green herbs. This dressing was originally made with tarragon, but has been updated with basil, which actually has more flavor! Delicious on green salad, but also great served with vegetables like asparagus and broccoli. Adapted from the Barefoot Contessa at Home cookbook.

    Recipe #377380

    Bok choy and black-eyed peas pair up in this Szechwan-style sauté created by Walter Bronowitz, a culinary instructor at Edmonds Community College in Edmonds, Wash.

    Recipe #334231

    Streaks and flecks of color mark this delectable butter. From Deborah Madison's cookbook, Vegetarian Cooking for Everyone.

    Recipe #428487

    Tiny green florets, crisp apples, crunchy shallots, candied nuts and slivered red onions are tossed in a barely sweet, creamy almond vinaigrette. Find the freshest broccoli you can and be sure not to overcook them, you just want to blanch them quickly. A wonderful mix of crunch and color! You can make the components ahead of time, but don't dress the salad until you are ready to serve it; preserving the various crunches. Adapted from 101 Cookbooks.

    Recipe #377249

    Remove the excess moisture from the veggies and cheese before assembling to help hold this dish together. From Vegetarian Times magazine, March 2010.

    Recipe #414386

    Who knew juniper berries are outstanding with cabbage? The cream mixes with the juices, turning into a thin sauce. Serve with noodles, rice, kasha, etc. Enjoy! Did you know juniper berries have been found buried in ancient Egyptian tombs? Adapted from Vegetarian Cooking for Everyone by Deborah Madison. There is an extra recipe included here for using this recipe and stuffing cabbage leaves with a cube of Blue cheese.

    Recipe #430289

    Cat Cora says she loves the challenge of making Brussels sprouts irresistible. Her secret is to really let them caramelize in the brown butter. Keep them in the pan until the insides are tender and delicious! From Cat Cora's Kitchen cookbook.

    Recipe #378642

    These green mashed potatoes are so cool looking! This would be great for St. Patrick's day, Thanksgiving or any weeknight you want to kick your regular mashed potatoes up a notch! Adapted from Gourmet magazine.

    Recipe #371254

    I love chili rellenos and with poblano chilies, they are super good! I hope you enjoy this classic recipe, using poblano chilies! This chile pepper is often mislabeled 'Pasilla', which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers. They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

    Recipe #396646

    I just got back from a quick trip to Miami, Fla. and had something very similar to this at a restaurant called Captain's Tavern. It was so good, I had to try to find the recipe. Here's one gleaned from Gourmet magazine, Nov. 2006 via Epicurious. Enjoy! This is one big casserole, but at the restaurant it was in individual dishes. You may add the cheese between each layer or just use it to top, or leave it out if you prefer! On the website, this has 92 wonderful reviews! this is even better the next day. You can half this recipe and cook in a 9x9" pan. This is so good, serve to company and for the holidays. This recipe calls for slicing raw squash but to make it easier to cut, microwave for 3-5 minutes, or lightly steam or bake and then cut in pieces. The recipe says it will serve 8-10 people but some said it served 12!

    Recipe #406731

    You may sustitute celery seeds for the caraway seeds if you like. Adapted from The America's Test Kitchen Family Cookbook, that I just got for my birthday!

    Recipe #356288

    These deviled eggs are akin to egg salad. You get a nice crunch and freshness from the celery and onion. The pepper adds a delightful splash of color, very festive for Thanksgiving or Christmas. I adapted this recipes from The Deviled Egg Gourmet.

    Recipe #395023

    I wish I'd thought of this! This really works! The original recipe has it on a bed of red cabbage slaw, making a strong citrus component. I have posted this too, but feel free to just do the stuffed avocado. Adapted from License to Grill by ChrisSchlesinger and John Willoughby.

    Recipe #380936

    A terrific way to use leftover rice! Once you have everything out, the prep goes fast! Adapted from Delicious Living magazine.

    Recipe #356658

    This is the perfect blend of fresh summer vegetables, with yummy feta cheese, and a great and simple dressing. Adapted from BH&G magazine. Submitted by CKeeter.

    Recipe #383963

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