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"We eliminated the corn starch and made substitutions of soy sauce & hot curry powder (instead of the paste) & 1/2 the amount of coconut milk. This was the biggest hit we've had at our table in a long time! Tasted even better after refrigerating for a day and re-warming -- I guess it could use a little time marinating."
"This is my husband's favorite new dish. We make it tomato-free to satisfy the picky eaters in our family, and it's still delicious. Be sure to use all the freshest ingredients, as the recipe calls for -- tried once with frozen & defrosted herbs and it wasn't nearly as good."
"Used whole wheat flour instead of regular (3.25 cups), and loaded the ingredients into my bread machine on "dough" cycle in place of steps 1-6. Rolled into 6 pita breads (I like them big enough to stuff sandwich-style), rose a 2nd time, and baked... and these pocketed PERFECTLY! I hadn't realized pocketing could be that simple."
"Yum! I found that 2 bananas contribute an overwhelming flavor, so I just use 1/2 of one ripe banana and find that provides appropriate flavor. Also, using high-quality chocolate is KEY -- since tofu essentially contributes zero flavor, the "quality" of your dessert will be directly related to the quality of the chocolate used. (Use mediocre cho..."
"Simple, quick, and yummy! I'll probably only make this in the fall when apples & squash are in season... Also, be careful to sample the squash before serving and make sure they're well-enough cooked -- first time I made this some were still hard after an hour and I needed to remove the casserole dish from our table with guests (oops) & stick it b..."
"Delicious! I found the dressing was a little overwhelming the first time I made this, and subsequently halved the amount (and further halved the sugar), and the salad tasted perfect. I'm also not sure what "chinese" pecans are, just used plain old "pecans", which worked well."
"I used portabello mushrooms, which were perfect in this recipe. Also, in a moment of absentmindedness, added the mushrooms + fresh green beans + garlic to the sizzling oil simultaneously -- rather than in a staggered order, as the recipe recommends -- but the dish was still amazing!"
"Yummm!I made the dressing with 1/2 the amount of sugar, and olive instead of canola oil. Sadly -- it didn't keep too well in the fridge, and the flavor went kind of "off" after a day or two. I should have gobbled it all up right away!"