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    You are in: Home / Cookbooks / Western USA
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    266 recipes in

    Western USA

    This cookbook includes recipes from California, Oregon, Washington, Wyoming, Utah, Nevada, Montana, Idaho, Colorado, Alaska and Hawaii!
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    Displaying up to 20 pages of results. To see all results, or register.

    A smoothie with a hint of fall from The Simple Veganista.

    Recipe #512993

    This recipe is so simple to throw together, requiring less than 30 minutes, 5 ingredients and one spoon (or spatula). Less mess, more time to do what you please! Beyond being easy to make this spread is incredibly versatile.Slather it on my toast in the mornings, serve it alongside carrots and apples, and even eat it right out of the jar. I can only imagine how sensational it would be atop pancakes or inside the little squares of a well-crafted waffle. Adapted from Minimalist Baker.

    Recipe #504487

    The chefs at Gourmet Alley in Gilroy California, famous for their garlic festival every year have shared some of their best recipes, via Country Living magazine(July 1987). I have tweaked this just slightly. Enjoy!

    Recipe #459143

    The minute I saw this on Foot network I said I gotta try this! Gotten off the Farm Cafe's(Portland, Oregon) website after seeing it on The Best Thing I Ever Ate. It's different from the other recipe posted here. Enjoy! Thanks Duff for pointing this recipe out for us! One of the commenters on the site said they used feta instead of cheddar and another goat cheese, so don't be afraid to experiment! I also like to roast the eggplant instead of sauteeing. To freeze, wrap in wax paper, then plastic wrap, then store in plastic container. To use, thaw overnight in refrigerator, and cook as directed. One commenter said she replaced the eggplant with mushooms and another replaced with summer squash.

    Recipe #451598

    Oh my goodness. So yummy and easy to make. You don't even need a campfire to get the marshmallows nice and browned around the edges. This is fun and yummy for kids and adults! I found this on a great food blog, Sweet and Savory. Thanks Alice!

    Recipe #448579

    Fresh light hors d'oeuvres that are quick, easy and tasty! Great for weeknights, dinner partys, or set out as snacks. Adapted from Whole Foods.

    Recipe #443880

    Whole Story blog readers were asked to submit their best holiday appetizer for less than 50 cents each piece. Here's their favorite, from Jo R., who got her recipe printed in The Whole Deal value guide and received a $50 gift card. This easy to assemble appetizer features the winning combination of creamy goat cheese, tart apples, rich nuts and tangy ginger.

    Recipe #443781

    This wrap makes a scrumptious lunch or dinner that comes together in just a minute! Adapted from Wraps cookbook, loaned by a friend, and put here for safekeeping.

    Recipe #430383

    I saw Adam Gertler gush over this on The Best Thing I Ever Ate show on the food channel. It's from Euro Pane restaurant in Pasadena, California. Here's the recipe based on the cook's description.

    Recipe #428492

    Dressed up almonds, a nice change from mixed nuts! Adapted from Martha Stewart magazine.

    Recipe #426744

    This was what Sam the Cooking Guy''s mom made for school breakfasts. He calls it perfection on a plate. Since I don't eat real bacon, I have changed it just a bit.

    Recipe #407104

    Good and good for ya! Recipe adapted from The Hallelujah Diet cookbook via Everyday Wholesome Eating...in the Raw cookbook by Kim Wilson.

    Recipe #407035

    I lived in Big Sur off and on for about 10 years and my heart is still there. I adapted this recipe from 101 Cookbooks. Heidi Swanson says, "The Big Sur Bakery sits back off California's famous Highway 1 a bit, nestled next to a gas station. It's owners, three of them, abandoned the Los Angeles restaurant scene years ago, determined to turn a property with a lackluster track record into something special. They set their sights on a house-turned-abandoned-restaurant, eventually wrangling it into what is now the beloved Big Sur Bakery. This is a recipe from Terry "Hide" Prince, one of the bakery's earliest friends. If you can imagine a dense, seed and grain-packed English muffin, you're in the ballpark. Rather than using salt, Terry gathers kelp from the coast and uses it to season the bread. The key to enjoying these delicious little breads (and I can't emphasize this enough), is splitting them open, toasting them until they are deeply golden, then slathering them generously with butter (or drizzling with olive oil or honey). Then sprinkle with a bit more salt. Blissful buttery crunchiness." Terry Hyde, the creator of the recipe says, "There's no need to be intimidated by making my bread. It was born out of a sea voyage, from Hawaii to New Zealand, because it was easier than yeast bread. I used my friend, Jay's, Irish soda bread recipe, only I added my own super foods. Amaranth, millet, and quinoa all have the 8 essential amino acids for building muscle, flax seeds for digestion, and kelp or seaweed for vitamins and minerals. I keep a 5 gallon pickle bucket with my dry bread mix, adding whatever sounds healthy. You can substitute water for milk or beer, and spelt for a gluton free bread." There have been mixed reviews on this, so please realize this is a dense bread and please do toast it!

    Recipe #405280

    These make great appetizers for a party or a first course for dinner, or a yummy snack. You could put these in the lunch box too! Adapted from Rachael Ray's Big Orange Book.

    Recipe #396643

    A great recipe for any day of the week! From Rachael Ray's Big Orange Book. She was inspired by everything bagels with cream cheese and smoked salmon.

    Recipe #394723

    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

    Slushies offer unlimited possibilities for ingredients. Here´s one from Safeway Stores Eat Like a Champion. Berries in season could be added. Your option! From USA Pears.

    Recipe #390605

    Here's a pretty drink to make with pears and sure to please! Adapted from USA Pears.

    Recipe #390604

    This is amazingly simple to make, using just 3 ingredients! And it only takes about 20 minutes to make!!! More delicate than storebought and only 1/2 the price. Use this fluffy cheese for lasagna, cannoli, or simple crostini(with a drizzle of eevo or topped with chopped fresh herbs). There's even a reduced fat version! I found this in the May issue of Good Housekeeping magazine.

    Recipe #388748

    What a cool idea. Pop those grapes in a popsicle mold(or small paper cups), pour in grape juice and freeze. Cook time is freezing time. Yum! Adapted from Pops! Icy Treats for Everyone by Krystina Castella.

    Recipe #381162

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