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"Even though this is not our normal type of meal, we still loved it, and thought it did taste like lasagna. I made some changes though - I halved the meat since we aren't huge meat eaters (and used ground turkey, which we always use), used Ancient Harvest GF pasta (which is a corn quinoa blend and our favorite), subbed more parmesan for the mo..."
"Great oven fried chicken. I liked the twist on chips and dip, though we couldn't really taste the onion dip. I put the chicken on a rack in an attempt to keep the bottom from get soggy, but it didn't really work (oh well)."
"This was great with low fat vanilla bean ice cream. I simmered the liquid for 35 minutes, so it was nice and reduced, to about one cup. I had steeped the tea for a couple hours first, but I think next time I would double or triple the number of tea bags to really bring out the tea flavor - which was yummy in it, but subtle."
"Definitely has potential with a little tweaking. I think the main problem is too small an amount - I couldn't really taste the barbecue sauce/spices except in the one bite where it happened to fall."
"Unbelievably delicious! This is like something you would get at a fancy restaurant. I made a half recipe for the two of us (plus we had leftovers), but used the whole fennel bulb. I am really glad I did, the fennel would have been too subtle otherwise. We really loved the fennel flavor in it. I ended up roasting the fennel with oil instead of boil..."
"This was a great combo to add to a veggie burger, better than the sum of its parts. I added less mustard (personal preference). The blue cheese really makes this special."
"I made a small batch of this, but still was able to try it in several ways. It was good on chips or a bagel, but the best way was on english muffins topped with fresh figs and toasted walnuts. The dip is great right when you mix it up, but you're right, the flavors really do intensify over the hours, not just the onion, but also the thyme and..."