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    You are in: Home / Cookbooks / Vegies
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    Displaying up to 20 pages of results. To see all results, or register.

    This is a warm marinated salad that I make often. It is so good! I often make a meal of just this salad by itself, and some good bread. I hope you will give it a try, you won't be disappointed It is colorful as well as tasty and travels well too because of no mayo. It is best served warm or room temperature.

    Recipe #56369

    I love broccoli, and I love cream cheese, so this is a natural for me! When I was growing up, we always had that broccoli casserole with the rice, cheese, and cream of chicken, mushroom, or celery soup. But I have been trying to avoid the sodium content in the cream of "whatever" soups, and found that this broccoli casserole is really tastey! I've listed topping it with bread crumbs or ritz crackers, whichever is your preference. Do not use both...it is too much breading on top! I've also made this using fresh chopped broccoli and garlic, great either way! I hope you enjoy it!

    Recipe #335597

    A very tasty combination of flavors!! A wonderful vegetable to have as a pretty side dish with any meat. Easy preparation. Leftovers are great warmed over! A family favorite.

    Recipe #261563

    I grow my own Jerusalem Artichokes and this year they grew well and are in abundance. Also very clean with small nodules on the main potato-like root.

    Recipe #143481

    Pan-roasting broccoli results in a carmelized flavor, a completely different taste using broccoli, salt, and pepper. Adapted from Cook's Illustrated.

    Recipe #155018

    161 Reviews |  By Dib's

    I got this recipe from a little old lady who ran a cantina near the beach in Ensanada Mexico. Black beans are the best for this recipe. If the color throws you use red.

    Recipe #10614

    I found this recipe on an old newspaper archive from Portsmouth, NH. I am posting it for a menu for Australia Day/Waitangi Day.

    Recipe #205905

    I came across this at Epicurious and fell in love, and its been elsewhere. Years of looking for the lemon pasta I remembered as a child, and finally found it. Tweaked it a little to my own taste, replacing parsley with fresh basil and using linguine. If you don't have tender asparagus, the europes best frozen ones are far better than woody fresh ones. Do NOT substitute lighter creams, it just does not work that well.

    Recipe #238546

    I know this may seem silly to post this simple recipe, but this corn is soooooo good! I make this at least once a week with a meal and my hubby only likes this kind of corn. Plain corn has gone out the window. This is so easy and yummy. Anyone could make it in a jiffy!

    Recipe #277668

    I have been making this recipe for years, it is *the best* manicotti recipe hands down! --- I have made this many times for dinner parties and have made it for socials and large gatherings increasing amounts of coarse, I have even served this at my Thanksgiving and Christmas holiday table as an extra dish along with a turkey or ham --- to save time I always mix up the filling a day ahead and refrigerate this will also give the flavors a chance to blend together, or you may prepare up to step #9 cover and refrigerate for up to 24 hours --- don't forget to cook the spinach first before using for this recipe

    Recipe #72308

    8 Reviews |  By ~Nimz~

    I fixed these for my DD and her BF last night and they loved them, as did I. They are pretty easy to put together and the flavors blend well. The presentation plated is very nice. These can also be served as appetizers, cold. Use whole green beans. Can't wait to try these with fresh blanched green beans this summer.

    Recipe #220655

    One of my favorite light pasta meals. I use Angel hair pastaTimes given are approximate

    Recipe #338611

    If you like Artichokes & Cheese, this is a simple, easy to make casserole. The recipe comes from Justvegetablerecipes.com.

    Recipe #112182

    If you like chips, this is the recipe for you. :)

    Recipe #350531

    12 Reviews |  By Redsie

    From Cooking Light Board. Would use less olive oil...

    Recipe #267244

    In this beautiful dish, nearly transparent noodles mingle with shimmering snow peas and shredded carrots. From Vegetarian Times Cookbook.

    Recipe #60919

    I found this years ago online and have made a few changes. The large amount of dill weed may seem over-the-top, but it pays off. People who hate sprouts love these. Well, most of them. These are good hot or cold - if any are left over.

    Recipe #316679

    This is out of my old WW cookbook called 123 Success Recipe Collection, dated 1997.This side dish is packed with flavor and color. Serve it with chicken breasts marinated in a teriyaki-soy mixture for a speedy, delicious supper.

    Recipe #302772

    This is one of the tastiest ways to perpare broccoli (for a side dish, leave out the pasta). Don't let the anchovies scare you: because they're chopped so fine they melt into the sauce, leaving just a hint of briny flavor that's a perfect complement to the herby broccoli.

    Recipe #183650

    46 Reviews |  By lazyme

    Good side dish to a Mexican entree.

    Recipe #179877

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