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"Made this along with some Aussie-style grilled shrimp skewers and sauteed veggies, and it was awesome!! I followed the recipe to the 'T' and loved the crunch that the nuts added to the dish!"
"We have used this recipe three times now, and with a few minor modifications it is the best! We use our own home-canned chickpeas and use only 1/4 cup of tahini as any more is overwhelming for us. Extra lemon juice to our taste is the only other thing we do differently. Thanks for sharing....this is one of the best hummus recipes we have found to ..."
"Very tasty recipe which cooks in minutes in hot cast iron pan. Can't really imagine why one would try to cook a dish like this in the oven as other recipes direct. I followed it very closely, but I used seasoned salt and about 1 cup of marinara sauce. Really super good. This recipe is a big time keeper!"
"I just used the marinade part of the recipe with some skirt steak and marinaded it for about four hours. Then I cooked it up on a hot grill until it was medium rare, and, holy cow that meat was really fantastic! It was suprisingly tender, juicy and the taste was delicious. Served it with homemade seasoned small red beans, pico de gallo, queso fres..."
"I have one word for this soup....really really really good!!! Followed the recipe to the last detail, and strained the broth through cheese cloth at the end for clarity. The broth was delicious with the dill and lemon zest, and it had great body. We adjusted the salt at the end to bring out all the flavors, and....wow. Made the matzo balls using r..."
"Followed the recipe to the nearly to the letter, and it is really, really good! Used a Serrano pepper with nearly all the seeds removed and the heat was perfect. We like things a bit hot. We both found ourselves adjusting the flavor to our personal tastes with a bit of extra lemon juice at the table.
We have been straying away from the tr..."
"I've been preparing Chicken Souvlaki for some time now, and was pleased when I tried this lemon version. I used all the ingredients listed with the addition of Lawry's Seasoned Salt, a bit of garlic powder and fresh ground black pepper. The key to this recipe is in the length of the marinating time....6 hours with a few turns works for me.
"This recipe was my first shot at making mac 'n cheese, and it was a complete success! I used whole milk and heavy cream which made it quite rich and satisfying. Next time I make it, I plan to spend the few minutes make the proper roux before adding the liquids and salt/pepper."
"This recipe renders a delicious and versatile stock. I usually portion the finished product into soup size batches and freeze them. We use this stock as a base for chowders, veggie soups, chicken soup, ham and navy bean soup, etc. There is no salt in this recipe, so I have great control of the sodium level and flavor of my soups. You can't miss w..."