Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / lynnski / LA's Public Recipes
    Lost? Site Map

    Recipe Box is Here

    Save your favorite recipes

    Upload your own

    Create and manage Shopping Lists

    Share with friends

    171 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    This old time favorite has been published in the Los Angeles Times many times over the years that the Bullocks Department Store chain was in existance. It's still my favorite poppy seed dressing.

    Recipe #307798

    This dish is usually made very hot in Bhutan, however when I make it it's with jalapenos and fewer chilies. Adjust to your own taste. The cheese used in Bhutan is Churpi, which is a cross between farmer's cheese and feta. Since it is not widely available, feta is substituted in this recipe. This unusual soup-like curry is rich and warming on a cool day. Recipe adapted from the book, "Mangoes and Curry Leaves " by the team of Alford and Duguid.

    Recipe #305916

    The word "Bullocks" without an apostrophe was used only in the name of the Wilshire store, the most famous and popular of them all. Here you would find a line of people waiting for tables reaching from the tea room to the elevators. In 1983 customers would pay $100. for Easter baskets and order a half dozen. When they offered a Champagne and caviar tasting at $125.a head in '83 they packed the room. The Orange Roll recipe was developed at this store. Note: you may need a bit more flour than is called for in the recipe. Recipe and information from the Los Angeles Times.

    Recipe #305142

    Another nostalgia recipe, this dish was popular at Bullock's Westwood Village, a store that opened in 1932 as a suburban store; but is now surrounded by high rise buildings. It had been my favorite store because it was close by. I can remember happy times shopping with friends, then having lunch in the tea room while watching the fashion show. Recipe submitted to the Los Angeles Times by Louise De Vries, food and beverage director at the department store's Tea Room.

    Recipe #305072

    This salad with its sweet, pink tinted poppy-seed dressing was a favorite with clients at the 1929 Art Deco Wilshire Store Tea Room. The store closed in the '90's and is now the home of the Southwest Law School. It's art deco decor has been preserved and the building is now on the National Register of Historic Places. This had been the most famous and expensive of the Bullocks stores, and had a clientel that included the rich and famous. The recipe had been published in the Los Angeles Times food section when the tea room was closed.

    Recipe #304563

    Bullock's Department Stores were Los Angeles icons that were around since 1907 when the first store opened, until the end of the century when the entire chain of stores had been sold. Their tea rooms featured good food, elegant decor and great fashion shows. This is a nostalgia recipe, a reminder from those good old days. The prized recipe was provided to the Los Angeles Times by the family of Hazel Wilson, head baker at Bullock's Pasadena. The recipe calls for one 9-inch baked pie shell, either purchased or one made in advance. The preparation here is for the pie filling with a meringue topping baked just long enough singe the meringue.

    Recipe #304485

    Wowchos are similar to nachos, but with lots of garlic. This recipe won first place at the ''83 Garlic Festival , an annual event held in Gilroy, California, garlic capital of the world. The garlic mellows out while baking, so it tastes much better than it sounds. Garlic affectionados usually add even more garlic to the recipe.

    Recipe #303860

    This dish consists of a crispy cake of fried noodles topped with a savory stir-fry.Vegetables other than those listed can be added, or substituted, snow peas, mushrooms, cauliflower or brocolli are good in this dish. This is the vegetarian version of the dish, in Tibet, it's likely that meat such as thinly sliced beef would be added..

    Recipe #303677

    The name "tangtse" literally means "cold vegetable". this is the only real salad known in traditional Tibetan cooking. It's a refreshing side dish to most main dishes. Recipe is from the Lhasa Moon Tibetan Cookbook.

    Recipe #303676

    Chopped salads had their hey day in the era of the Brown Derby, with its famous Cobb Salad, but chopped salads are undergoing a resaissance. I had this salad at a local restaurant and have put together my version. It's not from Spain, but has some imported Spanish ingredients such as piquillo peppers (use roasted red peppers if not available) and Idiazabal cheese, a Spanish sheep's milk cheese (probably not in the computer so I've substituted mozarella). The charm of a chopped salad is that you get a bit of all the ingredients in each mouthful.

    Recipe #303471

    This is a great composed salad from Spago's Restaurant. It looks spectacular however it's easier to make than it looks. However, the sauces should be made in advance, they're simple but take time to marinate, especially the ponzu sauce which should steep overnight. The shiso leaves are available in Japanese stores or, substitute a lettuce leaf.

    Recipe #303437

    These are billowy, irresistible coconut cupcakes with a coconut cream cheese frosting. Just the thing to have when you really need a coconut fix. The recipe is adapted from Auntie Em's, (auntieemskitchen.com) a hundred year old restaurant located in the Eagle Rock community of Los Angeles. It features home cooking.

    Recipe #302880

    This recipe was adapted from "Beyond the Great Wall", a new book by Alford and Duguld that covers the cookery from areas at the fringe of China that are not included in the traditional Chinese cook books. The broken rice (the broken grains that result from rice milling) is available at most Asian markets.

    Recipe #302679

    This a vegetarian version of Tema Tang Sha, as it is prepared at the Lhasa Moon Tibetan Restaurant, located in San Francisco. This is a flexible recipe. For the original meaty version, just add strips of beef stir-fried.

    Recipe #302511

    In Tibet, mushrooms are gathered in the wild for use as a low cost meat substitute. The favorite is Sesha, however since it's not readily available outside of Tibet, other varieties such as oyster mushrooms are used in this dish at the Lhasa Moon, a Tibetan Restaurant located in San Francisco. Shitake mushrooms are an especially good substitute.

    Recipe #302502

    This is a meatless version of the traditional Logo Petse, as it is served at the Lhasa Moon, a Tibetan Restaurant, located in San Francisco. Some cooking notes: use the standard head cabbage, which is the type grown in Tibet. As for the spicing used in this recipe, according to the Tibetan chef at the Tibet Nepal House (our favorite Himalayan restaurant), Tibetan cuisine is the least spiced of the Himalayan cuisines. If one wishes to add seasonings, some that are common to Himalayan cuisine include - black and white cardamom, Jimbu, garlic, ginger, cumin, coriander, nutmeg, cinnamon, Ajwain, star anis, Timboor, chili, turmeric, saffron, sesame seed and mustard seed.

    Recipe #302323

    Restaurateurs Mary Sue and Susan were traveling in Mexico to find contemporary Mexican recipes for their restaurant, and this was one of their finds. They featured it on an episode of the Cooking show, "Savor the Southwest" which aired several years ago. It's easy to make, delicious and authentic Mexican. A cooking note: it's best made with either red or pink beans. As for chilies, if ancho is not available, other chilies cans be substitutes.

    Recipe #301298

    At Chasen's this mushroom and Marsala wine sauce was served with meats; however, it can be easily made as a vegetarian sauce by just substituting vegetable broth in place of the beef broth. It's delicious with mashed potatoes. A few cooking notes: red wines other than Marsala. can be used. I suggest making the Brown Sauce first, since it's used here as an ingredient for the Mushroom Sauce. However, it can also be used as a stand alone sauce.

    Recipe #300346

    Chasen's Restaurant served this mustard sauce with cold seafood such as their fresh crab salad.

    Recipe #300273

    This soup is best when the potatoes are roasted in the ashes of a fire. You can reproduce the smoky flavor by broiling the potatoes until they are slightly charred. Don't use a blender or processor for this recipe, the mixture will be gummy. Soups such as this one are popular breakfast foods in Tibet. The recipe was adapted from the Lhasa Moon Cookook, by Tsering Wangmo.

    Recipe #299877

    « Previous 1 2 3 4 5 6 7 8 9 Next »
    Displaying up to 20 pages of results. To see all results, or register.
    Advertisement

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes