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"Wonderful summer recipe for when you can get garden fresh small zucchini. I added some mangold and basil leaves. I also grated some fresh parmesan on top before baking. (I browned it under the grill element) I just used a quiche form."
"This is a great basic recipe: Easy to follow, easy to make. I don't understand why you'd use low-fat milk (I only use whole milk) and add extra fat in the form of butter. But it did taste delicious, had a great aroma and a wonderful color."
"We really enjoyed making this recipe. My 13 years-old daughter asked me never to make it again because it was so delicious, she could hardly stop eating the bars. We substituted 1 1/2c. chocolate puffed rice cereal for some of the oats to lighten up the texture. They are an alternative to sandwiches for school or for a bowl of cereal at breakfast ..."
"This was a little too bland for our tastes, although I really do love eggplant and zucchini. I think more fresh herbs such as oregeno, basil, or sage would give it the right kick. Also, I would spread it across a baking tin so that the vegetables get a little bit crispy, as well. I served it with a side of rice mixed with some leftover bolognese ..."
"It was quick. It was easy. And my kids didn't even know that they were eating tofu and spinach (not their particular favorites, but some of mine). Will cook this one again."
"I think this tastes like a brownie. We had baked in a spring form. We didn't like the marshmallows on it (they got very gummy while cooling down) and had an awful time getting them off of the cake again. I would simply recommend whipped cream on top, dusted with cocoa powder and cinnamon, instead."
"These are wonderfully quick to make and taste absolutely delicious! They are good for packing in the kids' lunchboxes; but, rarely ever make it to school, because the children gobble them up so fast."