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"In Louisiana our Meyer Lemons are ripe in late fall. A friend was kind enough to share with me and I made this cake. I was so impressed with the texture and moistness of this cake! I think it tastes like pound cake. This will be the cake that I make over the holidays and possibly gift to a select group of friends. Absolutely delicious!"
"This dish is simple and yet outstanding! I followed another reviewer's suggestions and salted (with Truffle salt)the chicken before adding the cheese. I only had low fat plain cream cheese so I added finely minced green onion. I followed the advice to bake at 400 degrees for 20 minutes and lowered the oven to 300 degrees for 20 minutes. I turn..."
"I messed up this recipe and it still was delicious! When I saw that it was from Tyler Florence in Mill Valley I had to try it. This is a keeper especially when blueberries are in season."
"Definitely a keeper! I substituted beef boullion for broth, mild salsa for the chili sauce and used half of the brown sugar and it was delicious! This sauce would be good for pork or even a chuck roast."
"This was very easy to make and perfect for aging parents who like food that isn't spicy. I liked it too and will keep in my soup standards. I used FatFree Half and Half instead of light cream to cut the fat."
"This is an excellent dish for vegetarian eating. Very filling and light but with a depth of flavour. Time consuming to prepare but good even the day after. I would be more apt to serve this along with a meat main course like grilled chicken."
"I added 1 1/2 cups of diced tasso but you could use pancetta or even ham or bacon. It gave it a richness of flavor. I also recommend getting a good parmasan cheese like regianno, not the already grated kind. We loved it! This will become one of my staple winter soups."
"This is delicious and I agree that it is great because you can use ingredients that you have on hand. It is not a traditional Guacamole but is more like a delicious advocado dip. I would definitely make it again!"