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"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!"
"I was dubious at first, but this was delicious! I didn't have any fresh tomatoes on hand (the horror!), so I used a 10-oz. can of Ro-Tel Hot Diced Tomatoes with Habaneros (if you do this, make sure you drain the tomatoes very well, as the extra liquid will break down the mayo and make it watery). Since I was already Southwesterned up, I went with ..."