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"I almost did not change a single thing in this salad. I did use fresh dill and mint since I had some leftover from another recipe, as well as a teaspoon of seasoning (not Greek though). I also used a 15 ounce can of chick peas. Very healthful and super tasty. Going into my quick and tasty cookbook. BF and I ate 1/3 each as a side (with a chic..."
"This was quite good, although it was a bit time consuming to make for a weeknight supper. Instead of black beans I used pinto beans, and I used some frozen corn and greek yogurt instead of sour cream as well as about 2 cups low fat Mexican blend cheese. I think next time I made this I would use black beans as per the recipe's recommendation..."
"By far the best greek salad I've ever had. However, I could not imagine using an entire cup of oil. I did not use 3/4 cup, or even 1/4 cup. I only used 1 tablespoon. Also, since I wanted to keep the calories down, I added fewer olives and less cheese. This reduced the fat even further. I added maybe half a carrot for extra vitamin A and..."
"Really tasty! I used less butter and omitted mushrooms because I don't eat them. I had a Chinese wild rice and barley mixture to use in this recipe. The nut and cheese mixture was great! Not a weeknight dish because the rice needs to be pre-cooked, so I did that the day before and made the rest of the recipe the next day. I served it with..."
"This was quite good and good for you too. Made this in my quest to go from vegetarian to vegan. Instead of raisins (which I don't really like) I used dried cranberries, which I happened to have leftover from Thanksgiving. My veggies didn't stick but I used the water anyway. Instead of couscous I served over some noodles. I think I w..."
"We've never had Olive Garden Minestrone soup either but this was delicious! I halved this because there are only 2 people in my household. Very healthful too. I made no changes really, but did not use wine because I didn't have an open bottle at the time."
"Easy and very tasty. Since we are vegetarians I used vegetable broth and, as per comments, doubled the carrots, onions and potato. Had no parsley and added some extra garlic. Don't omit the basil. It takes a while to simmer but it's still an easy weeknight meal. Highly recommended."
"Half a cup of oil seemed excessive, so I only used 1 tablespoon. Couldn't imagine a salad without something tangy in the dressing, so I used 2 tablespoons of lemon juice, one for the dressing and one to add to the avocado so it would keep its color. I used kalamata olives. Really great (with adjustments). Also, very easy to make; great fo..."
"LOVED this! I used spelt instead of farro, which may be farro, but I'm not sure. It was chewy and nutty like farro. The pine nuts helped bring out the nuttiness. Just the right amount of spices. I did add some red pepper flakes. I also added half a chopped orange pepper because I had leftover in the fridge. Beautiful and colorful salad..."
"Since I don't eat mushrooms I substituted matchstick carrots and red bell pepper (letting them boil for a while with the broth). I just added one egg and more tofu. Delicious soup, easy to make. BF liked this too. Vegetarian, of course, is best. Thanks!"