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"This is a perfect base for fried cornbread. I don't have self-rising cornmeal so I make my own using the simple recipe posted on this site. Tonight I'm going to try it with thawed frozen corn mixed into it. I serve this with vegan chili and greens and everyone loves it."
"This was terrific and the kids gobbled it up! I replaced half of the flour with whole wheat flour and instead of brushing the top with butter I used olive oil cooking spray. I didn't have any Parmesan cheese so I left this off the topping as well and it still was delicious. Very easy to make and everyone has asked me to make it again soon."
"This was excellent! I threw in a half-cup of rolled oats, and used thee whole eggs instead of the six egg whites. By doing this, I could mix all of the wet ingredients directly in the "well" in the middle of the flour mixture and therefore turn this into a on-bowl recipe (always a goal of mine). Thanks for posting this!"
"This has become our standard Monday morning breakfast -- it's something that gets everyone out of bed! I make this with 1 cup whole wheat flour and 1 cup unbleached, and it comes out fine. I also leave my oven rack where it is but bake at 375. This makes a lot -- I use the Reynolds self-standing disposable aluminum muffin cups and fill up 20 of..."
"These were very easy to make and very hard to stop eating! I didn't feel like spending the time forming many tiny ones, so I made larger ones (22 total). I put them pretty close together on the baking sheet and they all fit on one large sheet. After baking them for 25 minutes I turned off the oven and left them in there while the oven cooled. ..."
"This was fantastic! I made this for our Easter/Spring celebration and it went fast! I didn't have any bread enhancer, potato flakes or wheat germ, so I left those out and put in a little extra whole wheat flour instead. I made two smaller simple braided loaves -- one with sesame seeds and one with poppy seeds -- and put the seeds on the bottom ..."
"This was awesome! We had guests for dinner and EVERYONE -- even my picky 13 year-old who "hates" asparagus tried it and loved it. I followed the other reviewer's suggestion and just put a little olive oil, regular salt and pepper in a bowl and kind of rolled each asparagus into this, and it came out great. DEFINITELY the way I will cook asparag..."
"This was a wonderful, quick and easy dish. We cannot buy pressed tofu here, so I cut the tofu and pressed it between clean towels with a heavy weight on top for two hours before I made the recipe. I substituted cow's milk for the soymilk and used sesame oil, which I think was essential for the success of this dish. I used a pretty mellow miso, ..."