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"This was a big hit at our Thanksgiving get together. The Southern Comfort gave it a very nice mellow flavor - I think this is going to become a regular on our menu."
"Given the previous negative review, I was skeptical, but everyone in my family thought this was unique and quite tasty. I smelled wonderful while cooking, and since I tripled the sauce so there was plenty to pour over the rice that I served with it . A quick and easy weekday dinner meal."
"This was easy to prepare and it made for a nice Sunday dinner. I used frozen pearl onions, and instead of using a blender with the pinto beans, I used half a can of fat free refried beans. This worked well, although I think next time I'll add about a cup more broth to begin with."
"This was surprisingly tasty, even the non-WW'ers in the house liked it. I didn't have sour cream, so I used extra cottage cheese and then I added about a 1/4 cup of FF ranch dressing. ( I also added a Tbs of chili powder to up the spice a bit.) This definitely goes on my list of busy night dinners."
"This was very good. I made it pretty much as listed except that I added more red pepper, because we like things spicier. It did get a bit thick at the end, so next time I might add more water or tomato sauce, but everyone liked it, and it is definitely going on my list of go-to healthy meals."
"This was a nice variation on the typical salmon patties. Instead of using the spinach, I topped the burgers with an Asian cole Slaw, like Recipe #66124, and I used pita pockets instead of buns."
"This was really excellent, and actually a lot less work than it seems. I made it pretty much as listed in the recipe, with one "cheat". Instead of making my own pickled veggies I used pre-made from a jar that I got from a local Asian grocery. (probably not as good, but a lot less fuss. This is a definite do again."
"I made this for a Middle Eastern themed dinner party and this was a big hit. I made it pretty much as listed, except that I made my own caster sugar in my coffee grinder. I wasn't sure what pudding rice was either, but I used an Egyptian short grain rice that I bought at a local international grocery, and while any rice will work, a short grain ..."
"This soup was a major hit with the family on a cold Midwestern evening. I used several kinds of mushrooms, cremini, portobello, shitake, and maitake, since I could pick them all up at the local international grocery. I also used an immersion blender, which cut down on the prep time substantially. I will definitely make this one again."