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"Very easy and very tasty. I was pretty free with the quantities, and used skinless breasts, which took about the same time to cook (mainly because they were pretty squashed in the dish). I strained the liquid, boiled it down a little and served alongside. I also let everything cool to room temperature and served with a salad, as it was hot, which ..."
"The suggestion to use yoghurt instead of the egg coating is a good one, and the Worcester sauce and garlic work well. I used a higher proportion of yoghurt and no hot pepper, and got a good, tasty result which was enjoyed by people who don't like heat. I used panko crumbs, as suggested by someone else, which were fine, but disintegrated into ..."
"This sounds the closest to what I expect in a Cumberland Pie, though I think there are too many mushrooms (and they should be optional). Also, I would add milk when mashing the potatoes."
"I found this when hunting for a recipe to use up some channa dal. I didn't measure ingredients (not what I do!) and it came out very tasty. Not having cooked with channa dal before, I was surprised to find that they keep their shape and texture when cooked, so if you want it to be creamy you will have to mash them a bit. Served with red rice ..."
"Haven't tried this yet, but it sounds nice. I will make it as a galette - stacking the pancakes one above the other with filling between each and the sauce poured over the top."
"This is very good. I was a bit elastic with the amounts and added too much cream, which made it too rich, so be careful and taste as you go. I left the skin on the potatoes and cut them into approx 1/3" dice, which worked well (I had been worried the skins would float off, but they didn't). Might add some sweetcorn next time."
"An interesting change from coronation chicken. The lime and ginger juice are not as strong as you might expect, so you may want to adjust quantities.
To get the ginger juice, I chopped it coarsely, then pressed with my garlic press. Worked pretty well!"
"I prefer this recipe to the ones which include butter. It is light and delicious and can be used anywhere you would use Boursin. I often use it with chopped smoked salmon added to fill little timbales similar to Recipe #371958."
"This is such an easy make and always gets rave reviews. It is really good with appetizers such as Recipe #371958. I have uploaded a sequence of pics showing the steps - you can see how easy it is! Use a good quality bread, sliced by the bakery (thin, if they can do that, or medium is okay, but not thick). I usually do the final toasting in the ove..."