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"I made this recipe for a party and used pacific cod as the filets. I added a dash of old bay seasoning and dill, otherwise kept everything the same, and everyone raved about it. It was the best fish chowder I've ever made or had, my husband, too...and that's coming from a couple of Rhode Islanders with commercial fishing relatives!"
"excellent, tasty and wonderful. the only change I made to this was accidental, I used rosemary bread, and I think it added to the flavors. I also made this ahead and froze it. I cooked it to the just before the point of putting it in the oven for 1 1/2 hours, and froze it for a couple weeks, as we didn't need it for the company I had it planned f..."
"This is a very good recipe, and a nice way to use chard. As far as bunches goes, I picked chard until the 'bunch' was as much as I could hold in 1 hand, and that seemed perfect. we tried it as a brunch item, and it was wonderful. I was a little concerned about the amount of cinnamon, so only used 3/4t. the extra 1/4t probably wouldn't hurt it..."
"This is the 2nd year I've made this recipe. I was never fond of the bread and butter pickles I made until I found this recipe. the flavors blend perfectly, no clash of sweet with vinegar. Even the onions are killer. This year I pickled some cauliflower florets with this recipe, and zucchini chunks, and they are also excellent. Using red onion also..."
"very tasty! I added sea scallops to the shrimp, used a bit more garlic than called for, and I took AmandaMcG's suggestion of adding cornstarch, serving over rice, and it was excellent. very flavorful and easy to make. Thanks!"