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"This has become a basic in our low-carb household. Usually when the thin sliced chicken breasts are on sale. Don't bother peeling the Iemon, but I do zest the lemon and add it to the garlic. Serve with roasted cauliflower. Can't thank you enough for posting!"
"Lovely, fancy tasting far beyond the work put into it. Brown food, but of the best quality. I've made this a few times now, with substitutions and without. If you don't have cream, a skim-milk-and-flour slurry works, too. Or plate the pork, remove sauce from heat, and stir in a little sour cream. Thank you, Chippie!"
"Roaring success! Since my husband is pretty anti-turnip, I did one pound carrots, and half-pound turnips. Easily enough for four servings. Really nice with a simple roast."
"This recipe is an awesome addition to the low-carb repertoire! We used the fat-free ricotta, low-fat mozzarella, and, um, five cloves of garlic. We liked it so much that it was hard for DH and I to make it stretch to four servings :-D Thanks!"
"Very simple and tasty! Love the contrast between the crispy brown outside and the fluffier inside. Next time I may finish under the broiler for more color. Thanks!"
"Came together quickly and easily, and was delicious. Much better than waiting for baked pudding! I started with about 1 full cup cold, refrigerated jasmine rice, and increased the initial simmer time to 5 min to compensate. Agnes rocks!"
"New staple recipe in our house. Simple and tasty. The red pepper makes for a very pretty dish! Have also made with additions of mushrooms, garlic, and baby squash."
"YUM! We've made this both with skinless/boneless and with whole leg quarters. Really lovely. You can adjust spiciness with both the salsa and the particular curry powder used. Since we are low carbing as well, we are matching this up with Frizzled Cabbage recipe 83524. Huge success!"