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"I agree with currybunny that the carrots should be processed instead of mashed. The dish was very oily. I would suggest subbing lemon juice for the vinegar, which was way too powerful for the gentle sweetness of the carrots. I generally like cumin, but I thought the tsp of cumin unnecessary to the point of overpowering. The dukka didn't help. ..."
"I'm not a huge fan of zucchini, but I think for me it's mostly about texture, so I thought I'd try having it mashed. I wasn't particularly impressed. Two stars means we didn't dislike it, but we won't be making it again either. Note: Before mashing, DRY the cooked zucchini with a tea towel as best as possible."
"Even my "half the tomato sauce"-ordering husband thought this dish could use more. You might increase the sauciness by reducing amount of pasta (a pound is a lot). The alternative we will use is adding some prepared spaghetti sauce (perhaps a cup, maybe two) as we thought the flavors would be more balanced with more tomato."
"I agree with Divaconvivia: I would suggest significantly reducing the cheese. I used about 6 oz. of feta, and still felt the cheese was overpowering the flavor, and I didn't really taste what I thought was going to be an interesting mix of flavors in the dressing. The pine nuts (which I toasted) add an essential crunch."
"I'm not a great lover of chickpeas, but I liked this dish. It was even good reheated. Next time we'll add more peppers as it didn't have much of a kick. We'll also cut back on the "hands off" cooking time, as after 1.5 hours the chickpeas were already a bit mushy--and we're at high altitude, where boiling should take longer."
"A hearty bun is a must-have with these burgers--I used regular white hamburger buns and ended up with a soggy mess. A tasty soggy mess, but a soggy mess."
"I made this in two bread pans because I don't have a tube pan. Next time I'll skip the "topping"--the flavor was too strong and it made the cake kind of mushy. Other than that, excellent, quick recipe."
"Easy. Nice flavor. Great Texture.Went surprisingly well in spaghetti sauce for "spaghetti and meatballs," I suspect it will be even better in curry."