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"What a delicious flavor combo. I used Splenda for the sugar and made the lemon yogurt with the juice of 1 Meyer lemon and a cup of fat free plain yogurt. My texture is leaning toward rge heavy side bur that could very well be my own doing as I used 2 whole eggs in stead of i egg and two egg whites because I wouldn't have had a use for the rem..."
"So tasty and easy. I started the marinating at about 8 a.m. and grilled at 6 p.m. so the flavor was excellent in the cooked chops. I don't have sage leaves so used a good pinch of rubbed sage. I have a good lot of chops in the freezer so this will be returning again this summer. :D"
"Whats not to love in this recipe! Honestly every single ingredient is delicious and plays so very well with everything else. This is my first asparagus of this year and this was a grand way to enjoy it. The lemon touch is perfection. Also I took the tip from other reviewers and added the asparagus to the pasta shortly before it was ready. Quite ea..."
"I simply loved this last night. I subbed tomato sauce for the canned soup ( just can't stand that stuff) and it came out wonderful. It was much enjoyed with a brown and wild rice mix and a crisp green salad. Would most certainly make this again with a smile."
"Dee-Licious. I didn't have any feta so used some shredded Parm and that worked pretty well. This was chilled for about 3 hrs before eating and it was very nice. I'm looking forward to having some tomorrow for lunch as it's the sort of thing that gets better with a little age. Must say that I loved the pine nut addition a lot."
"This is very nice with lots of good flavor. I made 2 servings and omitted the Catalina dressing per personal preference. The idea of a paste taco salad was new to me and I'm really glad that I tried this. Thank you Katie for a tasty new recipe. :D"
"I made this minus the dill and subbing white wine vinegar. I couldn't have been happier with the result. The shrimp filling was made earlier in the day and refrigerated until I was ready to use it. I had this for dinner along with some Breton crackers and iced tea. Lots of wonderful rich flavors that were much enjoyed served well chilled on ..."
"I made a single serving if this delicious salad for my lunch today. Had to use Havarti cheese as it's what I had but I don't think the salad suffered any, :D. The croutons are amazingly good and worth making a larger batch to have ready for anything you might want yummy bread cubes for. Seriously a keeper."
"I'm sorry to say this but I'm really surprised at the amount of 5 stars given to this recipe. The 4 cups of rhubarb only filled the 8x8 pan 1/4 of the way up the side in it's raw state. Once cooked there would have been maybe 1/2 an inch of filling. I went and cut 4 more stalks which gave me close to 7 cups and raised the rhubarb l..."
"Excellent burrito. I used the bison as I usually keep some in the freezer since it's so easy to get here on the prairies. Simply loved the use of brown rice (something that I always keep but seriously under use). The seasonings were right on point and so good. Used reduced fat cheddar and skipped the lettuce. Would certainly make again."