Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
"Something went wrong... I followed the recipe exactly (with extra cinnamon added) but the bread never rose! It baked up as a dense cinnamon-flavored lump; I think the dough might have been too wet. Maybe it's a problem with my bread machine, which is very old- the yeast was very fresh. Oh well, at least the house smells like cinnamon!"
"Very good! I used Spicy Hot V8, and I substituted bread crumbs with parmesan for the rice (didn't want to wait for it to cook). I grated asiago over it instead of the fontina- delicious! Will definitely make again, thanks!"
"I made this recipe when I had *nothing* in the house except chickpeas and spinach-- and I don't like either one! This dish proves that vegan doesn't have to be bland; though I had to use a can of tomato paste instead of the diced tomatoes. I even got more chickpeas and spinach to try it again- the sauce is very rich and flavorful. Makes me like..."
"I needed to make a pasta sauce and had some sour cream to use up, and this fit the bill perfectly! The flavor is strongly Hungarian from all the paprika; I used mushroooms, onions, garlic, and broccoli for my veggies and more sour cream (3/4 cup) than the recipe called for. I served it over gnocchi, and at first it took a minute for the idea of ..."
"Wow!-- I had this dish at an Afghani restaurant a long time ago and was looking to recreate it for my fianc�. I was not able to fit 2 lb of butternut squash in a single skillet, so I was only able to make enough for 2 people at once. I used tomato sauce, not paste, and much less oil (olive) than the recipe calls for.
But note: the tomat..."
"Really tasty! One thing the recipe doesn't mention; I did not add back the large amount of liquid from the tomato guts into the filling, only the solid parts. We found this amazing when spread, bruschetta-style, onto garlic toast."