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"This was a big hit but I did make a few changes. I used chicken breast tenderloins since that was what was on hand. I marinaded the chicken in a whole egg, 1tbsp soy sauce, water and about a tbsp of corn starch for about 20 minutes. After reading the reviews just left out the baking soda. Also made a couple substitutions in the sauce: used apple c..."
"This turned out really good and was a big hit with our resident chocolate lovers at Christmas dinner. A couple notes: I made it the night before and left it in the fridge overnight. I used 4 egg yolks instead of 3 in the filling and 1% milk. The finished pie had a little bit of syrupy liquid in it. Apparently this is from the meringue and is comp..."
"Very good. I omitted the salt per other review, and added garlic powder and a bit of chili powder. Mine didn't get crispy (not sure if they are supposed to) but that may be because I just used water instead of butter. The tenders turned out very "tender" and delicious. I'm serving with spaghetti with olive oil, balsamic vinegar, garlic, fresh tom..."
"This was a very good salad recipe. It definitely tastes Greek with the feta and the kalamata olives but the dressing is very light and not over-powering like Greek salad dressings can sometimes be. I exchanged the coarsely chopped red onion for 1/4 white onion finely chopped. I also used tri-color spiral noodles since that is what I had on hand...."
"I used Smart Balance spread and Splenda Brown Sugar blend for a lighter version of this dish. My squash was large so even with the extra 15 minutes it wasn't completely soft. But I just put it in the microwave to finish it off. This was a tasty and easy side dish."
"This turned out really good. I will use this as my base scalloped potatoes recipe from now on. Used low fat cream of chicken soup instead of mushroom. Added some chili powder, garlic powder and parsley to the soup mix for extra flavor. Added some parmesan cheese to the cheese topping."
"This was very good. I used 2 1/2 cups skim milk instead of half and half; added about 1/3 c low fat cream cheese and 1/3 c fat free sour cream to make sauce. Had to thicken the sauce with a little corn starch since it didn't have the fat content. Also omitted Monterey Jack cheese since I did not have any, just used extra cheddar. I also added red ..."