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"I was looking for a traditional and basic pesto for pasta. Gina, this is SO good, and just what I was looking for. We had to subsitute walnuts for the pine nuts because I did not have time to hit the grocery before my dinner guests came. My basil was a bit mild, so I did add another 3/4 cup basil leaves to balance out the 3 cloves of garli..."
"We pick blueberries during the season, and then freeze them. This is more popular with my kids than pie or muffins. I added a scant 1/2 tsp. almond extract, and left out the lemon zest because my husband doesn't like citrus in baking. It was REALLY good."
"I made this for an all-African menu, for guests who included a man from West Africa. We all really liked it, but I did make some changes, based on a similar dish made for me years ago by a friend from Uganda. I used 5 bone-in chicken breasts, and two thighs. I browned these in the oil first, with the garlic and onions, but did not dice the..."
"I made this for guests which included a man from Benin,West Africa. He LOVEDit, and asked me who taughtme to make authenticchop! Everyone liked it."
"I made these to go with a West African menu, and they added a set of competely different spicing to my menu of Chicken and Groundnut Stew, African Chop, and rice. I did cook the carrots right away, as I like well-cooked carrots. A nice change of pace."
"I made this for a large dinner party which included people from China, Americans, and a man from Benin, West Africa. The internationals raved about this. The only change-- I used black-eyed peas, which I read about in other research on West African cooking. My guests gave it 5*, but to my American taste buds-- 4 stars."
"I served this to a large dinner party, and a professional chef who attended asked for the recipe! Excellent as is; I have added 3 Tbsp. fresh chopped Italian parsley to the recipe and that is also good. I love it with the cheese."