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    You are in: Home / Cookbooks / Zaar-Intimate Italian Food!
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    359 recipes in

    Zaar-Intimate Italian Food!

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    A re-creation of the Tuscan Kale Salad from the True Food Kitchen in Pheonix, Arizona. The shredded kale is tossed in a simple lemon garlic dressing with a few handfuls of breadcrumbs and parmesan cheese thrown in. This is a vegan version of this salad. The perfect salad starter for any holiday menu! The key to this salad is finely chopping (or shredding) the kale.

    Recipe #514710

    I figured if Garth and Trisha liked it, it must be good. And I was right! Rich without being too rich. I have taken the liberty of adding more veggies and listed them as optional. If you like, you can sub mushrooms or veggie crumbles instead of the beans(or even meat). I tweaked just a little for more flavor. Enjoy!

    Recipe #514174

    This recipe is from One Dish Vegan by Robin Robertson. So many quick and easy recipes. Serving amount is a guess, since there was none given. This looks yummy so putting here for safekeeping.

    Recipe #513630

    Hate the calories and the high price tag of your favorite Macchiato? Well, you can make it in the comfort of your own home! I use almond milk but you can use the milk of your choice. From Babble.

    Recipe #513280

    I'm not a big fan of dairy ricotta cheese. I don't know, it's something to do with the texture. That being said, making ricotta with almonds appeals to me. Healthy, non-dairy, and the texture is "right". So glad I found this. This “cheese” can be used to stuff noodles, added on top of spaghetti, combined with some nutritional yeast for a cheesy mac and cheese dish, or any other dish you can imagine up! You don't have to remove the skins, it really just makes it look more like cheese. So if you don't mind the flecks of brown, go ahead and skip that step. This recipe makes approximately 2 cups of cheese. Fresh herbs are best, but you can use a little less(or to taste) dried. From The Unintentional Vegan.

    Recipe #512994

    From Laura Wright, The First Mess and posted on FoodB52

    Recipe #512647

    With hundreds of reviews on food network, this is from Jeff Mauro on Sandwich King. Enjoy! Cook time is marinating time.

    Recipe #512377

    From J. Kenji Lopez-Alt who is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab, and changed slightly using almond milk instead of cream.

    Recipe #511485

    This gingerbread latte fits the bill just right. A fun start to the day! It's made with molasses, full of vitamins and minerals—iron, calcium, potassium, magnesium, manganese, selenium, and B6– you’re sure to get a boost with this latte, Feel free to use any sweetener you like. From allysonkramer.com.

    Recipe #511060

    Easy and Yummy! Quick too. From betterrecipes.com and made much easier.

    Recipe #510958

    I tried Amy's No Cheese Pizza recipe recently and wanted to make it at home. After searching and not finding a recipe for it, I came up with this. Amy's crust has wheat germ, wheat bran in it so if you are making your own crust, you could add that in(or sprinkle over storebought crust). I hope you enjoy it as much as I did.

    Recipe #510957

    I was looking for a great way to fix my spaghetti squash and went searcing. I started watching Diners, Drive Ins, & Dives and they went to this place called The Pit Stop in New York and they made the most delicious dish with spaghetti squash. I used all of the veggies except eggplant, which I did not have on hand. To see the video, go to http://www.foodnetwork.com/videos/pit-stop-spaghetti-squash/96662.html. This recipe is directly from the Pit Stop restaurant in Merrick, New York.

    Recipe #510594

    Make a double batch and keep some in the freezer for busy cold nights. Make extra sauce for dipping! From Ree Drummond's episode Potluck Sunday, this has many excellent reviews!

    Recipe #509877

    A little bit tangy and a little bit sweet, this vegan aioli is perfect kept thick and used as a spread, or thinned down and drizzled over pretty much anything. Don’t miss the 6 flavour variation options below! You need to soak the cashews for about 4 hours, so plan ahead. From 84th&3rd.com

    Recipe #509488

    This yummy recipe from Whole Foods is made easy using jarred pasta sauce. For even more flavor, add chopped pitted olives to the meatball mixture. Let the kids help roll the meatballs.

    Recipe #507991

    A delicious pizza! You can use the pizza crust here or make your own or buy one. I have 5 pounds of garlic right now, so this is a great way to use some of it. This does take some time, so make the sauce the night before. Recipe courtesy Emeril Lagasse from the show Pizza Pizzaz.

    Recipe #507767

    Yes, quick and easy and delicious! Ree Drummond made this for her helper Josh and her daughter for lunch. They had been out roping cattle. She served with pizza burgers and a French silk pie for dessert. Yum!

    Recipe #507210

    Yum! Orzo, Brussels sprouts and tomatoes, a wonderful combination! Easy to prepare and requires only one pan and one cutting board. You can use your favorite smoky seasoning mix or the one I posted here from Grills Gone Vegan.

    Recipe #507054

    Creamy and delicious! The cashews make the sauce so creamy and the meals comes together so quick! Another one from Pinterest with credit going to Half Baked.

    Recipe #506885

    Garden overflowing with basil? Look no further for a recipe that will use a generous handful! From Tasty Kitchen.

    Recipe #505316

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