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"I like that this recipe doesn't use tomatoes; this means that the taste is unusual, but very good. I often add some diced cucumbers to this recipe, and I have substituted leeks for the scallions. Also, I often use Trader Joe's mangoes which come peeled and sliced in jars so that I don't have to plan my meals around when the mangoes become ripe. ..."
"I couldn't taste these because I am allergic to dairy, but my guests and husband assured me that these were delicious. I used amaranth and some oregano, thyme and basil in place of the bread crumbs to make these gluten-free; that substitution worked very well."
"The finished dish (with doubled sauce) is good, but I most appreciate that this recipe uses pantry staples. I almost always have all the required ingredients around, and it is nice to be able to create something this tasty with little advance preparation."
"This was okay. The texture was right (which is a pretty big feat in vegan baking), but the quantity of baking soda gave the cake a "soapy" taste (as baking soda is wont to do). I made the recipe exactly as written, and I appreciated the clear, accurate instructions. We probably won't make this again unless I can come up with a way of reducing t..."
"This is a very tasty pudding. I made it with Organic Valley chocolate soy milk and Ghirardelli chocolate chips (which are vegan like many semi-sweet chips). I don't recommend the Ghiradelli chocolate chips; they're better than Hershey's or Tollhouse, but still not very high quality. When I make this again, I will use a Trader Joe's Pound Plus c..."
"This is quite tasty, and it will become a regular for us. Because of allergies, I made the dairy-free version, and I omitted the lemon rind since I didn't have any. We found the sweetness and texture just right. It would be helpful, however, if the recipe would specify how much water to use for cooking the rice. "
"Except for reducing the sugar by 1/2 cup, I made the recipe as written. The bread had an unpleasant spongy texture, and the applesauce flavor was more dominant than the pumpkin flavor. Moreover, I had to bake the bread for more than 90 minutes (not the 65-70 suggested in the recipe). It was edible, and I appreciate the idea, but I won't be maki..."
"This recipe inspired me to start using all the ground venison my mother-in-law has given me. To accomodate my husband's allergies, I omitted the powdered milk and used a few egg yolks in place of the egg substitute. The burgers had just the right consistency and a nice flavor."
"My husband usually gets hungry after a meal with little animal protein, but we both find this recipe fills us for quite some time. Don't bother making it without the sherry; that is the best part (and I usually add a bit more than 1/4 cup). The seasoning is fine; obviously the fresher the herbs, the better your result will be. For the parsley, ..."