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"This is outstanding! But do NOT substitute for the sesame oil. I tried it, and it just wasn't even close. Use the sesame oil, and I suggest garnishing with some toasted sesame seeds as well."
"Got home from work tonight and wanted to watch the Red Sox in the ALCS, so I needed something simple that didn't require a lot of attention. This definitely fit the bill. Like another reviwer, I used canned black-eyed peas, and per that review used a bit less water. I also used chicken boullion and served over Rice Verde as the aforementioned..."
"This was DELICIOUS! I had too keep adding a lot of oil during cooking, but that doesn't bother me in the least. I also doubled the garlic and red pepper to give it more of that Szechuan kick. I'm definitely making this again. Thanks, Sue!"
"This is delicious! I used "lite" coconut milk (a holdover from my ex, who was horrified by the fat content of regular coconut milk), so I let it cook down a good bit. Topped it with a little cilatro and BAM! Deliciousness!"
"I made it for dinner tonight, just winging it. Fantastic! The cumin, garlic, cilantro, and lemon combine wonderfully. I even had leftovers that I took for lunch the next day, and the extra time for the flavors to mingle made it even better!"
"This was a staple when I was in college. We always used canned whole tomatoes, though, which we crushed by hand; a good bit more garlic; and some herbs for a little more flavor. Probably made this once a week. So good!"