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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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    Just saw this on the Down Home with the Neely's show and had to share! What a great way to get veggies into your meal. Tweaked just a leeetle bit!

    Recipe #431596

    A Spanish and Mediterranean influenced butter, this goes with many vegetables. Try fennel, eggplant, tomatoes and pasta. Enjoy!

    Recipe #428491

    I recently went on the 2010 Legendary Bluescruise to Curacao, Aruba and Half Moon Cay in the Bahamas. What a blues education I got! So feeling kind of whimsical and bluesy, I am dedicating this salad to the blues! I have halved the original recipe. Adapted from the Inn at Cedar Crossing in Door County, Wisconsin, via CDKithchens.

    Recipe #414403

    I made Recipe#406110 and used it for inspiration to create this recipe! A great appetizer for parties or events, and good as a side to any Mexican dish! I hope you enjoy! :)

    Recipe #407644

    This is made at the White House by Chef Cristeta Comerford. I haven't made this yet, but have been looking for a broccoli soup that's yummy but healthy too. I have added the option of adding just a little cream if you like. Enjoy! The soup is a little thin, so I removed one of the cups of stock. Add it if you like it on the thin side.

    Recipe #407458

    Adapted from the Barefoot Contessa, Bringing the Magic Home, this is a real treat! Try to use fresh herbs, they really make this! If you like, you may use 3 eggs per serving. Great with a nice green salad for a light supper!

    Recipe #407381

    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

    Thick bread slices filled with onion, red and green bell pepper and cheddar cheese for a spicy Mexican inspired grilled cheese. Deliciouso!

    Recipe #402003

    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

    Yum! Red bell peppers stuffed with polenta, chiles, and cheese! Add in a little cream and you have a dish you will love! Adapted from Southern Living Magazine, July 2004

    Recipe #396821

    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

    A healthy and great way to jump start your day or for a pick me up in the afternoon! Check your teeth after you drink this, lol! :)

    Recipe #395164

    Comfort food! Roasting the herbs lends them an even fuller flavor, giving ghe dish it's special savor! Adapted from Caprial's Cafe Favorites cookbook.

    Recipe #392746

    You can use this in lots of different dishes to up the nutrition level. Add to pasta dishes, guacamole, soups, This recipe makes about 2 cups of puree; double it if you want to store another 2 cups. It will keep in the refrigerator for up to 3 days, or you can freeze 1/4-cup portions in sealed plastic bags or small plastic containers. From the Sneaky Chef!

    Recipe #390699

    Recipe courtesy Guy Fieri-Show: Guy's Big Bite Episode: Seafood Shack. It's easy and got a great kick! This is great on fish sandwiches! Enjoy!

    Recipe #389379

    This recipe comes from Beany Macgregor, who was the chef of the Hard Rock Cafe on 57th street in New York city. He appeared on the Regis and Kathy Lee show. Now Beany is the execuive chef of Hard Rock Cafe Intenational. Listed below is some ideas for using leftover guacamole! Adapted from Cooking with Regis and Kathy Lee cookbook.

    Recipe #389110

    Feeling a little lazy and not wanting to can, I was looking for a good recipe for chilled dill pickles, but couldn't quite find the exact recipe I wanted so I have adapted a recipe from Group Recipes and Epicurious to fit my needs. It's slightly sweet with the lovely taste of dill. I hope this fits your needs too! :) Cooking time is marinating time. Thank you for the inspiration coconutlime and Amelia Saltsman!

    Recipe #386207

    This is an extremely good and rich bread, absoutely yummy fresh from the oven but it is great chilled from the refrigerator or heated with melted butter. It can be frozen too. I make mini loaves to give as great gifts! Adapted from Mike Dolan who posted it on recipelinks and I changed it to make it my own. It would even be good with chocolate chips added! :) Makes 2 regular loaves or 4 mini loaves. Enjoy! To make the bread even healthier, try substituting 1/2 of the oil with applesauce.

    Recipe #385375

    Extra special served with Hungarian Roast Chicken with Horseradish Sauce. This recipe comes from The Food Network Kitchens cookbook, that I won when I played in Iron Chef game. Enjoy!

    Recipe #385298

    I had fun creating this for the RSC contest-2009! I must say I loved it and I hope you do too! I had a great list of ingredients to pick from.

    Recipe #384240

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