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"Great risotto! Didn't use all the broth either but I did use sliced shitake and oyster mushrooms (we have an Asian store and have reasonably priced fresh mushrooms). Shitake gave the dish a nice smoky flavor and the parmesan and butter rounded it out beautifully. I made a lot and didn't have any leftovers."
"outstanding recipe and easy to modify to what you have in your kitchen or your overabundance of your garden. As with another reviewer, added zucchini. You can make the dish vegetable heavy by adding yellow squash, artichokes, olives, leeks. Used up the tomatoes in my garden instead of opening a can. Seasoned with fresh thyme and basil but you can ..."
"I kitchen tested this a couple weeks ago under the eye of a skeptical husband. I had leftover cooked acorn squash and incorporated it into the soup with the broth once the other vegetables were saut�ed. Once the carrots were cooked down, I then took my hand mixer and blended the soup to a creamy consistency. The garlic and spices turn this into a ..."