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"I was surprised that a cornstarch-centric biscuit could be this tasty. Made them as drop biscuits, and they worked fine. Very impressive flavor, texture, and ease of cooking."
"I made a quick version of this. Canned tomatoes with chiles, garlic and ginger paste, and berbere I bought from a fantastic little Ethiopian restaurant. Very tasty over basmati."
"This is our go-to, can't-think-what-to-make dinner. We usually don't marinate the faux chicken (we use Butler soy curls), just reconstitute it in chicken-flavored broth and fry it up with onions, peppers, and maybe some cole slaw mix. It's great served over rice."
"Good recipe. Because others had said the burgers weren't holding together, I added a couple of flax eggs (1 T milled flax, 3 T water each) and gave the whole mess a quick spin in the food processor. Turns out beautifully, and really sticks together well. The tahini is a little heavy, so I'll scale that back next time."
"Made a vegan version with seitan as the "chicken," Earth Balance as the butter, and Rotel tomatoes with cilantro. Wow. Stunningly flavorful curry, and super-duper simple. We're also on a no-saturated-fat plan here, so the coconut milk gave way to a little coconut extract, water, and corn starch. Next time, I'm going to try canned coconut water (fr..."
"Milder than I expected, but very flavorful and authentic-tasting. The guajillos ground very finely in my blender, so there didn't seem much point in straining the sauce. I added a can of Mexi-corn and served it with sour cream on corn tortillas. Highly recommended. Keep some salsa on hand if you like it hot, though."