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"Following the directions and ingredients I had to start adding to this recipe. It tastes like bland broccoli puree (not soup, it's too thick with that much broccoli to be a soup). I had to double the cheese and keep adding more and more salt, pepper, nutmeg and cayenne along with a little dry mustard to try and help the cheese flavor. It was ..."
"Loved it! And this is from someone who's wary of garbanzo beans. The beans are a mild creamy texture and take on the vinaigrette well. The only change I made was 1 tsp of dried parsley for the fresh since I didn't have any. I made it for dinner and we ate it about 20 minutes after making it. It was good. I had some leftover the next afternoon and ..."
"Absolutely fabulous! Made it just like directed and it was eaten in a day, everyone commented on how great it was. Lightly spicy like having a mild chili soup with corn. Make it once a week, it's enjoyed that much. We add crushed tortilla chips and grated cheese in the bottom of the bowl before serving. Thanks for the awesome recipe."
"I used this marinade on top sirloin steaks. I let them sit for 24 hours and then rinsed them and patted them dry. I was hoping for something that would soften the meat with a slight touch of a 'something' that works with the beef flavor but still lets the beef taste be the forefront. That's not this recipe. It smells garlicky, but it tastes like v..."
"I just made the cheese part of this (I never liked raw crusts with dates in and I always just liked the cheese part anyway). I soaked the cashews 8 hours, (to deactivate enzyme inhibitors), so I put in just a little water. I just dumped everything in to my blender without melting the oil. I also used agave nectar since honey is overpowering to..."
"Not bad, most likely because I put more corn in than sunflower seeds. it was a 2 to 1 ratio of corn to sunflower seeds. Even with that change the flavor of corn isn't there, it's a sunflower/flax taste. I also added some onion and these are pretty bland. Next time around, because I like the concept and they did turn out nicely as thick chi..."
"for raw it was, eh. I like the concept and for looks it was awesome. But it pretty much tasted like a slightly sweet raw sweet potato, which if you've ever tasted is a strong starchy flavor. I blended mine in a food processor as instructed and while it was smooth enough for looks, mouth feel was grainy which also wasn't appealing.To me it ..."
"Amazing! I put in regular onions and fresh ginger. I had two huge chicken breasts so I just put in those. I did add zucchini, carrots and celery (as I see in most kung po dishes) and 1/2 tsp of the red pepper, just the right amount of heat for me. Absolutely amazing dish, just like in a chinese restaurant, thank you."
"The temperature and time amount do make a moist chicken, which is the one star.IF you want to range the heat of the sauce and rub together like a salsa heat, this is a medium, (the edges of my mouth are still burning a little) no one mentioned it was spicy, the black pepper was to much, it was the seasoning I tasted the most of. And I like my ..."
"I used raw sugar and honey in place of the stevia and agave. 1 Tbsp each. Other than that I followed this like you have it. Not sweet, but so good! A 12th of this is very filling. The chocolate for me is a must. It's a bit like an almond joy, but it's a equal amount of both. Chewy, crunchy, lovely! Thank you!"