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"Since becoming vegan I've been trying to recreate Blue Bell's Mocha Almond Fudge ice cream. Using this incredible coffee ice cream recipe I am now so close. I added chopped almonds at the end of the churning and layered fudge in between the ice cream. Need to improve my fudge but the ice cream was spot on! Thanks for a great (easy) recip..."
"This was fabulous. Just the perfect meal on a blustery fall night. I have an abundance of produce from my CSA right now so I substituted fresh kale for the spinach and added chopped broccoli. After the additions I needed more liquid so I added an additional can of coconut milk. Yummy! Can hardly wait for the leftovers for lunch!"
"The filling was very good. I could not find spring roll wraps (small town living) and did not want egg roll wraps (I'm a vegan) so I tried to be creative and rolled these in Nori. Interesting. Still very flavorful especially with the plum sauce, but I can't wait until I can make these again with spring roll wraps! Thanks for a great recipe!<br/..."
"This was a great salad. I made it for our Thanksgiving meal. I usually make a congealed salad, but I recently went vegan so did not want the jello. This salad was a great replacement. I substituted crushed pineapple for the apples because that was in my original recipe. Next time I will not chop the cranberries quite so finely. The coconut a..."
"I don't make too many recipes over and over, but this is now my "go to" Chili recipe. I agree with other reviews that it is spicy yet not too hot. I use fresh tomatoes if they are in season, otherwise I use a can of diced tomatoes. I like the extra juiciness of the canned tomatoes so I sometimes use both. Thanks Nif for a great recipe!"
"I did not think I liked turnips, but I had some from my weekly farm share. Well, this recipe changed my mind! The turnips were great. Well cooked and well seasoned. This will be my "go to" recipe for turnips from now on!"
"I found this same recipe in the 2000 Southern Living Annual Recipe cookbook. These are SO easy and so wonderful. They are like very short biscuits but so much easier. Try them with a drizzle of honey and you won't even need dessert! Yum, Yum, YUM!"
"Very tasty. I served it today with a roasted turkey breast. I only used 5 CUPS rather than pints of blueberries since that is the ratio I saw in other chutney recipes. I ended up with 6 half pints of chutney. Very good flavor. Looking forward to all I can do with it this fall and winter."
"I had an opened jar of roasted red peppers and a nearly full can of chick peas, so this was a perfect recipe to use those items in my refrigerator. WOW! This is great hummus! We are having it for Friday night appetizers with veggies and pita chips. Very smooth, very easy, and quick. Great recipe!"
"Wow! How easy and economical! It has such a smooth flavor! I used lowfat organic milk and plain Greek yogurt as a starter. I let it set for about 6 hours. I was amazed how warm the yogurt was after sitting for that long. I wrapped it in several towels and left the light on in my oven. I put it in the refrigerator before I went to bed. This..."