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"This is awesome -- way better than I had hoped even after reading all the stellar reviews. This would be a great dish for those who may think they don't enjoy cauliflower. If I didn't know what it was, I would have guessed it was a potato au gratin. I used the biggest head of cauliflower I could find, 4 ounces of full-fat extra sharp cheddar, 4..."
"Having lived in the Seattle area for years I am fortunate enough to have eaten at Duke's many times. I have made this recipe many times also, the first time following it exactly and after that making certain modifications. Instead of 4 c heavy cream I use 1 c heavy cream, 1 c half & half, and 2 cups of either whole milk (special occasions) or 2% ..."
"Anybody wanna bet that SusyQ didn't remove the guts before cooking the "whole chicken" ?? Otherwise this is a pretty diificult recipe to screw up and have it turn out inedible."
"I'm giving this 5 stars mostly to counteract the low rating of the unbelievable moron below who chose a SMOKED SALMON chowder and rated it low because she thought it would be better WITHOUT SMOKED SALMON. Here's an idea: if you want a vegetarian soup, search for a vegetarian soup."
"Update: just made my second batch. This is a great basic recipe that can be modified easily to give some variety. Tonight I substituted 1/2 cup frozen blueberries and 1/2 cup frozen raspberries instead of the 1 cup raisins. I also increased the cinnamon to 1 tsp and added 1/2 tsp each of ground cloves and ground allspice, and 1 tsp vanilla (add..."
"I have three Moosewood cookbooks (although no one in the house is a vegetarian) and HIGHLY recommend them to anyone who loves great food. I do not care for sweet potatoes at all so I was very surprised at how much I love this soup, and my future husband says it is tied for his all-time favorite soup (with my clam chowder, recipe not yet posted.) ..."
"This is a Sunset Magazine recipe and it consistently gets great ratings on their site as well. Some soups need to cook a long time or wait a day to have good flavor, but this one tastes good immediately and the leftovers keep getting better. I made a half recipe, using one 20-ounce package of Shadybrook Farms Italian Sausage for the protein, and..."