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    You are in: Home / Cookbooks / wegetables and wice
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    758 recipes in

    wegetables and wice

    vegetables, and rice and grains and healthy(well, at least some of them) but all of them are delicious.
    « Previous 1 2 3 4 . . . 18 19 20 Next »
    Displaying up to 20 pages of results. To see all results, or register.

    Recipe #512718

    If you love brown rice then try this recipe, the rice bakes out perfect all the time! if you are using a highly-salted broth then you may want to reduce the salt slightly, for extra heat add in some cayenne pepper --- I also like to add in a few small bay leaves for added flavor ---- the recipe may be reduced to half, for vegetarian use vegetable broth or water and olive oil in place of butter --- this may also be made without the onion and garlic, see note on bottom.

    Recipe #245447

    1 Reviews |  By KateL

    Entered for safe-keeping for ZWT. Posted by Cherihannah on grouprecipes.com, who claims the potato dumplings instead of egg noodles are the "Old Country" way and egg noodles are the (American) Pennsylvanian way. I am still in shock over 1 1/2 cups of butter (3 sticks)!

    Recipe #367867

    A new spin on Quinoa salad with spinach, black bean, and corn

    Recipe #514601

    Being of Armenian descent, I was raised on foods from that region of the world, and pilaf was one on which the children in my family cut their teeth. I never even knew rice was white until I was 17 years old as we always ate pilaf. My brothers and I had no grandmother to teach us, but we did have our great-aunt, our grandfather's sister, who filled that role, and passed-down the recipes from our ancestors to us, and now I prepare them for my own children. This pilaf recipe is it: just pilaf. Nothing fancy, no mushrooms, nor shallots or onions or pine nuts. It was our staple. We ate it with stroganoffs poured over the top, with grilled burgers on Saturday afternoons in the long, hot Summers in Long Island and then Southern California, with my mother's wonderful roasts on Sunday nights. It was the perfect side with Shish Kebob on Christmas day, and alongside our Thanksgiving turkey. This is the recipe for pilaf as Auntie taught us.

    Recipe #416702

    A great sounding recipe from TOH that I am posting for ZWT 6. The description states: You’ll love the great flavor and easy preparation of Trisha Kruse’s fresh side dish. The Eagle, Idaho cook tosses bright green beans in a sweet sauce with a subtle kick.

    Recipe #423141

    1 Reviews |  By Manami

    Keftes de Espinaca -- this is the closest thing I have found to Croquetas de Espinaca (Spinach Croquettes). A friend brought them over about 6 months ago and have been looking for them ever since. She bought them from a bakery that moved out of town. Even spinach haters can't resist them, especially when they're splashed with a little fresh lemon juice; fresh juice does make a major difference in taste. Onions add a sweet flavor and textural complexity.

    Recipe #249990

    This is from whats4eats.com. Moros y Christianos is made in different ways throughout the Caribbean. What follows is the Haitian version. The butter plays off really well against the creaminess of the kidney beans. Instead of a scotch bonnet, you could use Tabasco's chipotle sauce.

    Recipe #373233

    This is a copycat recipe of P F Chang's Sichuan-Style Asparagus (Wok-fired with red chili paste, garlic, Sichuan preserves and sliced onions).

    Recipe #513927

    12 Reviews |  By trc

    A yummy lunch my mom used to make for me. It can easily be adapted to suit your tastes. Serve with your favorite dipping sauce.

    Recipe #46970

    Fast and easy. Eat it hot like oatmeal or wait till it cools to slice and fry.

    Recipe #390251

    This sounds interesting. From Stop and Smell the Rosemary: Recipes and Traditions to Remember, by Junior League of Houston (1996).

    Recipe #513720

    A recipe from my wonderful friend and next door neighbor. Her family loves these and so do I. Placing here for safe keeping.

    Recipe #513485

    8 Reviews |  By Zeldaz

    By Erin McDowell, on PureWow.com, January 23, 2014. I was skeptical at first, but we enjoyed the unusual combination of spices, it's sort of a vegetarian version of a tandoori dish. Please note that the first word in the title is "spicy"; if your palate is not accustomed to strong, earthy spice blends, you might consider suggest finding an alternative marinade or cutting back on the amounts of spices for this technique, but if you like robust flavors go whole hog. In my experience, the cauliflower needed 10 or 15 extra minutes to cook, checking for doneness with a metal skewer, and the head I used was a small, organic one. We used the leftover marinade the following day on some broiled chicken.

    Recipe #512584

    80 Reviews |  By TWeddi

    Was tired of paying the high price for this and found this recipe online. This tastes like the real thing.

    Recipe #68861

    26 Reviews |  By PanNan

    This recipe is one we used to have when I was growing up in Holland. It's hearty and a delicious way to get your greens.

    Recipe #33269

    Often the simplest things in life bring us the most joy. This may be one of them. Easy and delicious! I just love Brussels sprouts and this is a nice and spicy way to serve them. From the Authentic Suburban Goumet.

    Recipe #513029

    This recipe is like a cross between mapo tofu and instant ramen. A fusion of Japanese and Chinese cuisine.

    Recipe #513257

    A hearty and tasty soup, using Kim Chee. From "Dok Sunni: Recipes from My Mother's Korean Kitchen"

    Recipe #281931

    This was one of the first dishes I cooked for my husband when I was newly married, and it's the recipe I get most requested to make. I have managed to make it less fattening so we can eat it more often by successfully substituting the cream with fatfree half&half or even fatfree yoghurt sometimes (of course it won't taste quite as good as it does with heavy cream). I always use my own homemade paneer in this, and I also roast and grind my own cumin and coriander to bring out the best flavors, but you don't have to do that.

    Recipe #85853

    « Previous 1 2 3 4 . . . 18 19 20 Next »
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