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"I was going to wait to taste until it cooled, but well.. I'm not a patient person. It's tasty, not too sweet as I expected at first. I topped it with some white icing with cinnamon stirred in. I only had to bake mine for 25 minutes in a glass 8x8."
"I didnt have the herbs, so I substituted with a rosemary and garlic mix I had. Delicious, even the picky eaters devoured this!Only problem I had was that the bits of onion in the soup mix started to burn. Next time I'll cook it at a little lower temperature."
"We usually fry up some bacon cubes and glaze the onions with it and that to the potatoes. It makes the whole dish a whole lot less bland. We don't use bayleaf. This stuff is even better when you got it left over and it sat a day.. heat it up in a frying pan to get some brown bits in it.. YUM!"
"My mother used to put slices of carrot and a potato cut in cubes into it. Peasoup is my favorite soup and I am sure to try this one! I t sounds like my mothers recipe, but the ingredients are 'Americanized'. I never knew what kind of pork to use, but your idea of spareribs is great! Peasoup gets better when you cook it a day before you eat it.. It..."
"My mother used to make this dish a lot. We never used nutmeg though. My brother used to top with a mixture of breadcrumbs and grated cheese and some slivers of butter. A very tasty dish, too bad my husband hates chicory and it's awfully hard to find here it seems."