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    You are in: Home / Cookbooks / Trinkets Book 4 Vegetarians
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    135 recipes in

    Trinkets Book 4 Vegetarians

    Who needs meat? Most of these recipes are savory dishes but some are sweet and some are drinks.
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    Displaying up to 20 pages of results. To see all results, or register.

    This is a seasoned mayonnaise mixture you can make and store in the refrigerator. Spread in on sandwiches or use as a base for salad dressing. Marcelle Bienvenue, who writes for the Times Picayune, likes to mix it with chopped leftover grilled chicken and plop it on slices of buttery avocados. Her friend Milou turned her on to this years ago and I found this in the TP recipe archives.It's really good with sliced or chopped chicken or ham.

    Recipe #363955

    We are huge fans of cornbread and eat it all the time. We have it for breakfast with spicy scrambled aggs, for lunch with a big bowl of chili or gumbo, and for dinner with shrimp etouffee or fried catfish fresh from our pond. Needless to say, we are also cornbread snobs! This is our favorite and it's a combination of about 10 recipes I've tried over the years. Hope you like it, as well!

    Recipe #364497

    This was created for Gone Fishing's 50th birthday celebration. It was so much fun cooking in her kitchen with 8 others, drinking champagne and tapping our feet to great tunes! This salad is perfect with fajitas and margaritas. To make this vegan or vegetarian use vegetable broth.

    Recipe #368308

    Wow! Gone Fishin had a 50th Birthday celebration and this was one of the featured dishes. **Use a trifle dish for displaying this beautiful salad. And, to be perfectly honest, we used the already made cornbread, found at Central Market, but should your local grocer not have that available, included are the instructions for an almost-as-easy cornbread. Fantastic with beef and chicken fajitas, Ninfa's hot sauce, tortillas, Recipe #368308, grilled vegetables, and margaritas! Bueno Fiesta! *Recipe by Sunny Anderson

    Recipe #368859

    Another Realtor in my office gave me this wonderful recipe. It's absolutely delicious with coffee or tea in the morning or as an afternoon snack with lemonade!

    Recipe #374968

    We always have 2 pitchers of T in the refigerator. One is sweeT and the other unsweeT. In the summer when the mint is plentiful I add mint to the unsweeT. Others may like the addition of lemon or lime. Enjoy!

    Recipe #379692

    Great on corn hot off the grill! I made this for our dinner on July 4th. We had grilled chicken, grilled corn, cherry tomato salad with Mississippi sweet onions, and hot sour dough bread. Delicious!

    Recipe #380302

    I'm hooked on Paninis. So easy, so good, and there's always something in the house to use for a fast appetizer or quick lunch. Here's one for summer appetizers, perfect with a glass of wine.

    Recipe #381248

    This appetizer was inspired by a lunch I had with Gone Fishin at The Spa at Lake Austin. The flat bread I used was Croccantini, large, thin crackers I found at Whole Foods. We served this one night for appetizers to good friends while sipping wonderful wine!

    Recipe #383683

    This is the ultimate flavor combination. Uses are endless from a topping for cream cheese to a grill sauce for lamb chops or mix well with sour cream for a dip for quesadillas! The pretty green color comes from the zest of the lime, not food coloring. You can make this as spicy as you like by including the pepper's seeds and membranes, or not. The 24 hour cooking time is just the time it takes for the jelly to set up. Enjoy!

    Recipe #387642

    This recipe came about after I made and reviewed Wite Shadow's mint and ginger syrup. I had bunches of mint to harvest so I created this very simple way to have it on hand throughout the winter. After the syrup has cooled pour into ice cube trays and freeze, then pop into freezer bags. One mint cube is perfect in tea, or in a salad dressing, a marinade, or in cocktails.

    Recipe #389285

    Fresh and light. A perfect accompaniment with grilled lamb served with pita bread and watermelon and Feta salad and a chilled Pinot Grigio. We always have fresh cucumbers in the summer so I don't have to purchase the waxed ones from the grocer. Therefore I peel strips of the skin off so the slices are green and white. I use Recipe #389285 and sometimes use just yogurt but find the Light sour cream adds a bit more thickness.

    Recipe #389286

    This is the most flavorful cauliflower. I find the taste amazingly mild and delicious and you cannot beat its simplicity. Goes with anything! Add more salt and pepper, to taste, after removing from the oven.

    Recipe #389614

    Poached salmon covered in this tarragon and spinach sauce provides for a lovely lunch in the spring. Serve with some tomato aspic, pea salad, and chilled white wine!

    Recipe #389676

    My late MIL had a recipe for everything! Her chilled cucumber soup is unique with a slight taste of mint. Very refreshing on a hot summer day.

    Recipe #389678

    Lizzie is 13 now and creating different cool beverages to enjoy in this hot weather. Here's her latest!

    Recipe #390683

    My late MIL made this aspic all the time to serve with pea salad and poached salmon. So delicious in the summer for a refreshing lunch! Serve on lettuce leaves with homemade mayonnaise. Some people like to add chopped celery and grated carrots, etc. but I like it smooth.

    Recipe #390709

    I needed a light savory cracker for Ed's Tuna Tartare so I thought eggroll wrappers! These are so super easy and really delicious. You can add whatever herbs or seeds you like. I just baked them whole and let our guests break off pieces but you can pre cut them into shapes prior to baking. Little circles would be cute! I used the Melissa's brand of egg roll wrappers found in the produce aisle of the grocery store. Also, feel free to use any other kind of oil, canola, safflower... whatever you have. Great flat bread!

    Recipe #391272

    The perfect accent for roast beef. Depending on the strength of your horseradish, you may want to taste and add more. We serve this in a chilled bowl at the table.

    Recipe #394083

    Simple is better! This combination of the nutty aroma of Bourbon and the sweet brown sugar, the citrus from the orange juice and the lush butter cannot be beat! This is wonderful with grilled chicken and a fresh green salad with garlic vinaigrette popped with crumbled Gorgonzola. Yum!

    Recipe #395015

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