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"I was looking for a healthy version of creamed spinach. This is not it. Even if you're not going to use cream, it has to, at the very least, LOOK like creamed spinach. This is just pureed spinach. And, as a side note, no one here needs to hear a lecture while cooking dinner. Carrie should put her thoughts on the American diet into her descrip..."
"These were pretty good. I increased the amount of onion to 3/4 cup for a little more zing and threw in some fresh parsley, but left out the garlic and parmesan. (I decided I had to choose between cheese and sour cream. The sour cream won. And I was out of garlic. :-[ ) All in all, I would make these again. Next time, I'll try them with the ga..."
"This is almost perfect for a savory bread pudding. I used a sharp cheddar with a teaspoon of dry mustard replacing the Dijon and baked it in a 13" x 9" baking dish. I would make a few changes, though. First, an entire cup of chopped scallions is a bit overpowering. A couple of tablespoons would add enough flavor without going too far. Se..."
"This recipe was well-written, with amounts clearly noted. The directions were easy to follow and the dish came together quickly, although you could reduce the prep time substantially by using a mandoline or a food processor for the slicing.
I did find the dressing a little on the sweet side. I will reduce the sugar by half the..."
"I'm really only here to review the sauce, as I didn't deep-fry the scallops. Instead, I dusted whole sea scallops with about a tablespoon of cornstarch after seasoning with sea salt and finely-ground black pepper and pan-seared them in a tablespoon of plain sesame oil. After removing the scallops to a plate, I added the sauce mixture int..."
"I don't usually write a review for a recipe that I make significant changes to, but the result was so good that I just had to share. The lemon sauce inspired me to give it a Mediterranean twist, so I started with ground lamb. I added some minced garlic, dried marjoram and the freshly-grated zest of a lemon. Then, the meatballs went into chick..."
"I had leeks to use up and wasn't interested in making soup, so I found your recipe. With no stock or cream in the house, I made it with whole milk. Even with the substitution, it was very good. I imagine it would be even better with cream. I used russet potatoes for the mash and just a touch of nutmeg. I'm glad I didn't let lack of ..."
"Very nice. Bonus points for being able to mix it up and serve it right away. (I hate waiting for things to chill.) I've now made this a couple of times and there are a few things I realized after this last time. One - don't substitute regular yellow onions for the red. They were just too harsh. If you don't have red onion, use a swe..."
"Let me start by saying that I was looking for a recipe that would use a cup of lamb stock that I already had from boiling some lamb bones saved from another dinner, so making a new stock wasn't an issue for me. Also, I'm not from Afghanistan (or anywhere in the Middle East, for that matter), so I hope I'm not offending anyone's..."