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    171 Recipes

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    Here in the southwest U.S. we rarely think of using avocados as a dessert, even though the avocado pear is a fruit. In other parts of the world, ranging from Indonesia to Brazil these fruits are made into desserts and sweet beverages. Now that my fuerte avocado is bearing fruit, I'm planning lots of avocado desserts. Note: the avocado leaves can be dried, ground into a powder and used as a spice. It has an anise taste which some Mexican recipes call for. Also, if you can find fuerte avocados, they are creamier than Hass and make a better dessert. This recipe was adapted from: The Africa cookbook, Tastes of a Continent, by Jessica B. Harris

    Recipe #274646

    In it's 59 years as a Hollywood celebrity hangout, Chasen's had ample time to develop recipes for special clients. However, Shirly Temple was one of only two people who had a recipe from Chasen's named for her. The story behind the drink is that Shirley, at the height of her fame as a child star, came to the restaurant with her parents, who were having a before-dinner cocktail. Shirley wanted one of her own, so the bartender concocted this one for her. Non-alcholic cocktails have been named "Shirly Temples" ever since. This drink is served in a highball glass with ice, and garnished to look like a cocktail; and served with a straw. Other sodas can be substituted, such as a lemon-lime soda. Information from the archives of the Los Angeles Library.

    Recipe #291135

    If you love Asian peanut sauce, but want to cut down on calories, this recipe will do that. It's good as a dipping sauce for satays, or as a sauce over cold Asian noodles. I found this in the Weight Watchers Vegetarian cookbook.

    Recipe #191638

    This makes a good tasting vinaigrette with much less fat than in the classic version. It will keep in the refrigerator for about one week. The recipe was adapted from the Weight Watchers Vegetarian Cookbook.

    Recipe #191640

    This is the dressing served at the Minami Japanese Restaurant in downtown Los Angeles, CA. It's dresses a simple green dinner salad.

    Recipe #185404

    This is a pureed chutney which is quick and easy to make in a blender or food processor. It is made for immediate use but will keep refrigerated for about a week or two. Recipe adapted from the "vegetarian epicure", book two by anna thomas.

    Recipe #310706

    For this delicious version of the margarita run a bit of cut lime around the rim of the margarita glass, then dunk the rim in sugar (not salt). Recipe is from the Providence Journal. Cheers!

    Recipe #273021

    This is an oldie but goodie that my great aunt used to make years ago. It was in her recipe collection. She found the recipe in "The Old Vanity Fair Tearoom Cookbook", published in the late 1920's. Tea rooms were popular in that era, and especially the Vanity Fair, located at 4 West Fortieth Street, New York City. The tearoom is long gone, but I'd love to see what's at that address now.

    Recipe #425961

    This is an interesting and tasty recipe that was in my mom's collection, she got it from her aunt, who found it in a Fanny Farmer Cookbook, circa 1923. It's an oldie but goodie. So called French Dressing was developed in the early part of the 20 th century, and started with using a French vinaigrettee with ketchup added. It's a recipe that has multiple versions and keeps evolving, but it's very much American. One cooking note: This version of French dressing has a good sharp flavor, so less dressing is needed, it's something to keep in mind while tossing the salad.

    Recipe #421883

    This festive artichoke appetizer salad is a great appetizer or snack to be served with some Mid Eastern bread. The recipe is from The Complete Armenian Cookbook by Alice Bezjian. Mrs Bezjian and her family moved to Los Angeles after living in Asia Minor and the Middle East. In LA she and her husband opened a very successful delicatessen store featuring these foods.

    Recipe #429710

    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

    The Century Plaza Hotel is an upscale hotel located in the Century City area of Los Angeles. Their chef has concocted this dressing recipe for patrons who want a creamy salad dressing that is not too high in calories. The hotel claims it's about 10 calories per tablespoon. The recipe was published several years ago in the reader request column of the Los Angeles Times.

    Recipe #390940

    This very simple dessert had been served at the famous Chasen's Restaurant which closed in 1995. The recipe is from the Los Angeles Public Library, Archive of Old Menus.

    Recipe #290321

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

    Recipe #300273

    This pesto adds an assertive seasoning to soups, rice and dips. Add oil and broth and use it as a baste. The recipe has been adapted from: "the Ultimate Low-Fat Mexican Cookbook."

    Recipe #280039

    Tibetan food is usually very mildly seasoned. According to the chef at my favorite Tibetan restaurant, it is the least spicy of the Himilayan cuisines. However, various hot sauces are served on the side. This chili sauce is one of the popular ones. It has two versions, one featuring yogurt, the other with tomato. This sauce does not keep for longer than a few days because the fresh cilentro loses flavor quickly.

    Recipe #432646

    I've been making this dressing for about 20 years now; it's especially good on tostada salads or just a simple green dinner salad. The recipe is from the El Torito Restaurant in Los Angeles and was published in the LA Times reader request column.

    Recipe #390312

    A tall cool one for a hot day which is good with Mexican and Southwest foods. To make a Mojito, just add rum. Recipe served at the Border Grill in Santa Monica, California.

    Recipe #284340

    A delicious Pina Colada, but without the rum. Great if you're the designated driver. Recipe from "Atomic Cocktails".

    Recipe #288502

    This coleslaw with peanuts but no mayonnaise, is served with sandwiches at the Tam O' Shanter Inn, in the Los Feliz area of Los Angeles.

    Recipe #184964

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