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"Made this for dinner tonight. Next time I will use less oregano and add a little salt to the oil mixture and add garlic to the filling, but overall these were a nice change. I served them with roasted asparagus and baked sweet potatoes."
"I knew I was going to like this recipe, it is sweet potatoes and balsamic vinegar after all. But lord have mercy, add in that caramelization and it was like having dessert on the same plate with dinner. Yummy stuff!"
"Yummy Sunday morning breakfast dish! I played with the seasonings a little and use rosemary and garlic. Light and fluffy but still filling. It's a keeper."
"I have a new favorite recipe! I could just eat that glaze with a spoon. Super simple and delicious, I will definitely be making this again and again."
"I made this the other night for Lorac's cook-a-thon. I subbed sliced almonds for the macadamia nuts since that was what I had on hand. I used foil pans and sprayed them with with baking spray and had no problem with it sticking. I think it was even better the second day. Nice flavors."
"I love all the flavors in this dip and they go so well together. I subbed a tablespoon of basil pesto for the fresh basil since that's what I had on hand. This will definitely be a repeat recipe for us."
"Yum! I used red and orange peppers, left out the cheese and topped mine with a dollop of greek yogurt. I covered my dish with foil for the first half hour to make sure the peppers got done. They were perfect. Definitely a repeat recipe."