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"If I could give this soup 10 stars I would! Simple, fast and FULL of flavor! I was concerned there wasn't enough liquid even tho I used the 3 cups of water. So my only alteration was to mix the bean soup with 1/2 can of water before adding it. (oh yes, I added 1 tsp of beef bouillon too)"
"I am constantly discouraged as I've sought lo-carb fish recipes. We "grew-up" on fresh fish, battered and deep fried. That's the only kind, right? Well since lo-carb is the only diet that works for me I've tried dozens of recipes and all have disappointed...until this one! I'm wild about this fish! I made it exactly a..."
"I found this recipe after searching for lo-carb main dishes - I made it today and will add it to the menu regularly! A few changes I made - just because I hadn't thawed the chicken ahead of time: I used left over rotisserie chicken that I sauteed with the garlic, ginger & red pepper flakes; the package of cellophane noodles listed the car..."
"This soup is fantastic! I always thought I HATED Gazpacho, but this proved me wrong. I made it in the blender, and the 3rd cup of broth didn't fit. I forgot to add it later, so ate it w/o all the liquid. It was nicely thick and full of taste. I wonder if the 3rd cup of liquid would have resulted in a watery consistence? No matter what, it was..."
"45 years ago my sister returned from school in Spain and made Gazpacho for the family. I took one look at that lumpy, cold soup and KNEW I did not like it. Have never tried it since - until this recipe! OH MY GOSH have I missed out! This was wonderful - full of flavor, refreshing, and super easy. What could be better? This will become a regular su..."
"This was not "good" as 3 stars indicates, but maybe the problems with it were my fault? I was so intrigued by the recipe I made it 2 weeks ago. It smelled heavenly! In my mind, it was full of vinegar, so I can ignore the directions regarding length of time in the fridge. Right? ...maybe not. Today I took it out - LOVED the smell, but tri..."
"The flavor was outstanding in this pie, sweetness didn't overpower the tang of the rhubarb - it was a perfect balance between tangy, sour & sweet. But the consistency was VERY soupy. I'm not sure why - I followed the directions exactly. Unfortunately the runny filling will eliminate this recipe from my cookbook."
"I'd give the marinade a 5, but the meat was a 1 or 2. I'm not sure if it was my fault?
I marinated the meat 12+ hours. I assumed I was to put it in the oven uncovered on the rack (?). After 2 1/2 hours (3 lb pork) the meat was tough and stuck to the bone, & pale.
(the marinade had a wonderf..."
"I really wanted to like this recipe. The daikon got limp and soft. The red radishes lost all fire. Maybe more vinegar? More salt? It was just too bland for me."
"I'm not sure why we weren't impressed... the meat fell apart, so I ended up with shredded beef. It seemed to have that same-ol-same-ol crockpot taste. Brisket is pretty expensive to be less than thrilled. Sorry."