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"Made this for dinner last night, true to recipe. Hubby says it's his favorite risotto ever, including restaurants. We use a Semmilion Sav Blanc for the wine. Thanks for sharing."
"Yummy. I used speck, diced and fried. Used carrots for crunch instead of celery since I didn't want to go to the shops for one thing. I love how tart the dressing was, what a nice way to do potato salad on a hot day. Thanks. Made for CCC photo tag."
"Mine was a delcious gooey mess, so I am going to withold a rating until I can figure out why. I ended up baking for nearly 45 minutes and it still didn't end up where I wanted it. Will try again though as the batter was divine and I"m still going to eat said gooey mess lol."
"Very yummy. I used my mincer attachment on Kitchenaid to do the potatoes, worked a charm. I didn't have scales so did two cups of flour, plus extra flour until I got a dough I was happy with. Could definitely get away with less cheese, but totally delicious and mostly an easy recipe. Thanks for sharing."
"These were delicious, but I won't scare you with a photo. I certainly need some practice with stuffing breasts hahaha. Wonderful flavours, made as written, very happy overall and looking forward to trying again when I have better skills. Thanks for a lovely recipe."
"I'm really sorry to say this, but the cheesecake wouldn't set. I added lemon juice (minimum amount) but even then it was quite lemony and overpowered the choc mint. I'm a bit disappointed with this. I eventually just froze it but even then it just isn't the right texture. Sorry."
"Absolutely stunning! I did make one or two subs based on availability, but I was really pleased with the result. For the almond butter, I just used regular butter and it was fine. For the Harissa, I made it from Recipe #10251 and it was lovely. For allspice, I just used chinese 5 spice. Everything else per recipe and served on rice. I'll be l..."
"I cheated and used our pressure cooker. Used frozen chicken cut into bits and six cups of stock, no bullion. Didn't make any changes to ingredients. Recommend giving it time to reduce as apparently 6 cups is a bit much, but we were hungry and it tasted just fine anyway."
"This was really yummy, our leeks were very flavourful. Added rosemary, oregano, sage and fennel seeds and a little dijon mustard to season it and I think that really complimented the veggies. We also added some pre cooked parsnips and used the chicken stock we cooked the parsnips in instead of the water. A lovely dish."
"I've been eyeing this recipe off for ages and finally got to make it. It's delicious. I used chicken mince since I had that on hand. Had to use sweet basil (fresh!) and lime juice in place of the leaves. I used approx 1T of the fish oil and it tasted perfect, so I opted to not add any more.
Thanks for sharing such an..."