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"Easy, quick and delicious! ~Tasty Dish~ and I enjoyed this cake today for Elevenses with your posted Recipe #505563. I used half butter/half coconut oil in the batterl. Milk that was starting to go sour was put to good use. I did notice an error in the recipe: the ingredient's list say 1/2 cup milk but in Step 1 is written "cup milk"..."
"Everything was prepped on stove top then transferred to a crock pot and cooked on LOW for about 3 1/2 hours. I used parsnips from our local farmers' market and added one small carrot and one small golden beet for color. Instead of stirring the sour cream into the pot, I added a dollop of sour cream to each serving. Garnished with fresh cilant..."
"We thoroughly enjoyed this dish! Fresh local chicken, homemade bread crumbs and a can of roasted tomatoes which I pureed first. The chicken was served over fresh locally made spinach fetuccini with steamed veggies on the side. I tried three types of cheese all freshly grated: Grana padano, mozzarella and parmigiano reggiano. Homemade Italian seas..."
"This was good, quick to make and adapted easily to the crock pot. The soup was prepped on stove top then transferred to a crock pot and cooked on LOW for about 3 hours. The tomatoes were canned organic fired roasted. I lightly toasted the couscous in olive oil before adding it to the crock pot the last 15 minutes. Served with a basic salad that in..."
"This was easy and delicious and enjoyed by all. I replaced a third of the unbleached flour with whole wheat flour. I tested my bread with butter and homemade marmalade and ~Tasty Dish~ liked her serving with honey! By far my favorite recipe I've tried for the Best of 2013 tag game!"
"Good and perfect for a quiet Friday night dinner. I cooked the lentils (mostly brown but some red lentils) separately from the brown rice. We added all sorts of fixings to the tacos: cilantro, salsa, red onion, mixed greens, etc. Fresh veggie broth replaced the water/boullion. The spices would be fun to play with... Made for Best of 2013"
"This was delicious and a great side to our pasta with pesto for dinner the other evening. I used romaine hearts, shredded red beets for tomatoes, cuke, avocado and red bell pepper. For the vinaigrette I whisked together some pinot noir, red wine vinegar, olive oil, S/P and a pinch of raw sugar. Colorful and welcoming on a very cold winter day! Mad..."
"These are very good but *very* rich! I liked that little bit of sweetness from the brown sugar. We served ours with ranch dip. I had to skip the green onions and replace with onion powder so that 6-year old ~Tasty Dish~ would try these. I set aside a small bowl of ranch dip with green onions stirred in for mine and husband's hush puppies. Mad..."
"I also decreased the cardamom significantly because if I had used that amount it would have completely overpowered the mixture. I dry roasted (not sautèed-sautèed means to fry in hot oil) in a cast iron skillet on medium-low heat for about 6 minutes then ground the spices in a coffee mill. This was tested in "baby burgers" ..."
"This was a kitchen sink mix of ingredients but it worked well with a basic tossed salad of mixed greens, baby spinach, shaved parsnips and carrots. I used local blackberry honey and good quality organic brown mustard. Reviewed for Make My Recipe Downunder."