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"This tasted soooo much better than canned stewed tomatoes from the store. I used light beer and fresh herbs from the garden, then froze it in quantities that will be perfect for adding to soup in the winter. The only thing I changed was using oil instead of butter. Thanks for a great way to use garden tomatoes and a new staple recipe."
"I love that this doesn't have milk or buttermilk. It was so delicious and easy to make. A great way to use cabbage. Highly recommended."
"This was so much better than traditional chili. It was like a hearty vegetable soup chili. I thought the pintos were great, but used twice as many black beans as called for. I also added a celery stick after reading the other reviews. Very, very good, thank you! I have been looking for a vegetarian chili recipe like this."
"Surprisingly delicious!! I used red quinoa and toasted it in a dry skillet over medium heat for 5 minutes. Then I cooked it in broth rather than water. It was just as good leftover for lunch. This is one to make again and again."
"This filled the house with an amazing aroma. It had a fresh flavor and reminded me of the homemade sauce I grew up eating. I followed the recipe except I only had 6oz of tomato paste and I used stewed Italian-style tomatoes that I chopped."
"These were AWESOME!! I used the food processor for the eggplant after sauteing, as several people mentioned. Very, very good, and I have tried my share of non-meat meatballs. They would be good enough to patent if they were a little more dry and not quite so fragile. Next time I will try a lower oven temp and longer cooking time, and maybe fresh g..."
"Mine turned out waaay too oily and I used 1-1/3 heads of cauliflower. I really liked the caramelized flavor so I will probably try it again with only enough oil to prevent it from sticking."
"Super YUM!!! These are really fabulous. I followed the recipe except for substituting mushroom for green pepper and microwaving the corn tortillas rather than cooking in oil. The salsa verde is the highlight of this dish and made enough for twice as many enchiladas. I will happily make this again soon to use the extra. The salsa verde ingredients..."
"This is our new favorite rice dish!! I made some adjustments for our taste and what we had in the pantry, like using brown rice and no-chicken broth. What a delicious recipe. Thank you!"