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"This is a lovely salad, tart and refreshing. I was a bit generous with the raisins, which supply a required note of sweetness. However, be aware that I also only made one-third of the recipe, and as far as I am concerned, that made 4 to 6 servings. Beautiful - I'll be making this again. "
"Nice soup! The lemon is subtle but keeps it lively. I started with raw chicken and cooked rice, so I saut�ed the chicken briefly with the onion, and added the rice at the end. Quick, simple and satisfying. "
"'Ware! HOT! But absolutely delicious. I'll be making this again... it's beautifully simple and oh, so good. I did replace half the red chili with curry powder, and next time I would probably cut it in half again. I'm already looking forward to it..."
"These were delightful! I used brown (sushi) rice, and some lovely chewy, dense tofu. I did add a little sugar and vinegar to the rice when it was still warm. However, these are very easy to make and extremely pretty and tasty. "
"Mmm, nice. I used cashew butter, since I can't eat peanuts, and the results were great -- a very rich creamy dressing that complemented the green beans perfectly. "
"Very nice, simple tasty soup. I would have liked a little more cumin, but that's a minor adjustment. I did cook the barley in advance, it made putting the soup together very quick. A perfect warm-you-up for a blustery Spring (?) day. "
"I simplified this a bit, by using skinless, boneless chicken thighs, which reduced the cooking time. I also cut the recipe in half, except for the onion and garlic, and probably the tomatoes - I just put in some tinned ones, since it isn't exactly tomato season around here. I did use a fresh, very ripe pineapple, since they were on sale. (BECAUSE ..."
"This is a very nice way to serve endive. Mine were fairly large, so I ended up cooking them just a couple minutes longer. I also added extra broth, along with dried shiitake and fresh button mushrooms. Great winter veggie. "
"Nice combination! the soy and lemon makes it lighter and sharper than most honey-mustard sauces. I was skimpy with the curry powder, and wished I had been a bit skimpier yet - I think it was a pretty nippy brand, but still, you might want to apply it with discretion. Highly recommend the rice to soak up the sauce. "
"I enjoyed this very much. I do agree that it is important to use a very good quality sweet paprika, since the flavour is quite dominant. I cooked the cauliflower specifically to make this recipe, but it would also be an excellent way to freshen up leftover cooked cauliflower."