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    136 Recipes

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    Though I usually make this "light," I did include a couple of optional enrichments. A note about sweetener: I used to make this with agave nectar but am now using Truvia. I prefer to add sweetener after cooking, but you may want to add the sweetener while the pudding is cooking.

    Recipe #411970

    Two recipes in one! If you stop the recipe at a certain point, you have grated cabbage salad. If you continue for a few more steps, you have cole slaw! The prep time is an estimate. Chilling time is not included.

    Recipe #411801

    I usually simplify Julia's recipes and omit some of the details, including using less fat, and they come out fabulous! I don't remember if I ever made this, but am posting it for safekeeping. For the quiche, use a pastry shell crust. For the gratin, omit the pastry crust. The cook time does not include time for baking the pastry shell.

    Recipe #411759

    This recipe can also be made with seafood. This is how I make it using canned salmon. The pastry crust is optional. Now that I am using almond milk (I like Almond Breeze), I will probably use that to replace the milk or cream. The cook time does not include baking time for the optional pastry shell.

    Recipe #411752

    From an old Rodale cookbook. Not tried; posted for safekeeping.

    Recipe #411660

    This is another recipe from an old Rodale cookbook. I haven't tried it and am posting it for safekeeping because it sounds really good.

    Recipe #411659

    From an old Rodale cookbook. Not tried; posted for safekeeping. Prep and cooking times are estimates.

    Recipe #411658

    From the Los Angeles Times. Not tried; posted for safekeeping. This one looks really good!

    Recipe #411657

    From an old recipe card. It specifies garlic powder, but I would probably make it with fresh mashed garlic. Not tried; posted for safekeeping. The number of servings is an estimate only.

    Recipe #411656

    I thought this was a nice change from the usual butter/brown sugar/maple syrup thing. From an old Rodale cookbook; not tried, posted for safekeeping. Prep time includes a little extra time for the baked squash to cool a bit before completing the recipe.

    Recipe #411655

    From an old magazine clipping; not tried, posted for safekeeping. Prep time is estimated; chilling time is NOT included.

    Recipe #411653

    From an old cookbook by Jennie Grossinger. Not tried; posted for safekeeping.

    Recipe #411652

    Clipped from an old magazine; posted for safekeeping. I haven't edited this, but I would probably substitute something else for the nonfat ingredients that this recipe calls for. Cooking time is for boiling the potatoes. Cooking the beets would require additional time, but I don't know how long, so please keep that in mind if you try this.

    Recipe #411651

    I hope to try this recipe soon. It interested me because it has a vinaigrette dressing with Dijon-style mustard, which I love. This can be roasted or grilled. The recipe suggests adding a few extra cloves of garlic onto the grill and into the salad. From an old magazine clipping, posted for safekeeping. Prep and cooking times are estimates.

    Recipe #411649

    Adapted from Cooking Light. The original recipe called for cloves, which I omitted. I made a couple of other minor changes. Posted for safekeeping. I haven't tried this, so am guessing at the prep and cooking times.

    Recipe #411648

    I use pre-cut, cubed squash when I can find it. You can also use fresh butternut squash. (The prep time assumes you are using pre-cut squash.) I use almond milk in this recipe (I like Almond Breeze) instead of cream or half and half. You can save a little time by roughly chopping the onion and garlic, because the soup will be pureed later.

    Recipe #411064

    This was inspired by my other butternut squash soup recipe (#402703). The orange flavoring is optional. I use pre-cut, cubed squash when I can find it or frozen squash. You can also use a small fresh butternut squash. (The prep time assumes you are using pre-cut or frozen squash.) I use almond milk in this recipe (I like Almond Breeze) instead of cream or half and half. You can save a little time by roughly chopping the onion and garlic, because the soup will be pureed later. I do chop the ginger rather finely because it is so fibrous, and I don't want lumps in the soup that didn't get pureed.

    Recipe #410317

    Not authentic! but does have an Asian flavor. I love stir fries but wanted something that works with my eating plan. Though I am still experimenting with this, here is my current version. It does not make extra sauce but is somewhat dry, because I don't eat it with rice. I lightly steam the veggies (sometimes I add chicken) in water or broth and then give them a very quick fry in a small amount of oil. The veggies are only suggestions - use what you like. If you are not concerned with sodium content, feel free to add more soy and/or peanut sauce.

    Recipe #409619

    My friend Mrs. G., a German lady from Bavaria, used to make a fabulous onion pie. I never got her recipe but I watched her make it a few times. I searched for a similar recipe and found that most German onion pies contain bacon, etc., but hers was meatless and very delicate. I finally found this recipe which I adapted slightly so that it is very close to hers. Posted for safekeeping - I have not tried this yet. Note the the original recipe calls for one cup of butter, but I am guessing that you don't need that much.

    Recipe #407787

    Years ago in the gaslamp district of San Diego, I had a fabulous appetizer in an Italian restaurant. It was a portobello or other large mushroom stuffed with a melty pale yellow cheese, onions and white wine. I have never found a recipe that duplicated that one, but this is in the ballpark so I'm posting it for safekeeping. This recipe was published in the L.A. Times, from the restaurant of the Gene Autry Western Museum.

    Recipe #403479

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