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"I love this recipe, have made it numerous times, and it fills a 6 quart pot easily but cooks down.
I sometimes like to cut back on the veggies by about a third and stick four to six bone-in skinless chicken thighs between the layers of vegetables and it comes out great served over rice or pasta."
"I've made this many times using any variety of vegetables I had on hand, various cheeses, and even added cooked ham or bacon. Tonight, I'm making it with spinach, ham, onion, and Feta. It always comes out perfectly!"
"This was the easiest, most delicious, succulent pot roast ever. I've just made it for the third time. The Cajun spice was the perfect seasoning. The meat was fork tender, yet you could slice it. I doubled the mushrooms and carrots since I am allergic to potatoes and added more liquid to serve over noodles. The leftover meat and gravy made fan..."
"I made this to take to a game night party and it went over very well. I served it with veggies. I decreased the butter and oil by half and used one large red onion and one Spanish onion. I mixed the other ingredients in a food processor until smooth and then added the onion mixture and pulsed three or four times to mix. It was perfect!"