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"I've made this dish several times and it is VERY easy to customize to what you have on hand.
The first time I made it exact to the recipe and I went back for seconds and thirds!
I've only made it one more time in the crockpot; I find it easier to make on the stovetop in a covered skillet. It..."
"This was ABSOLUTELY FABULOUS. I didn't follow the recipe exactly, so I hope that I can recreate it! I had some ground lamb flavored with cumin and other spices from a local butcher that I needed to use. I took other reviewer's suggestion in doubling the bechamel, since I usually think pastitsio served in restaurants is too dry. I also usually thin..."
"I'm so excited to find this recipe! The only reason I ever went to Boston Market was because I had a craving for their squash casserole. Since they discontinued it I've been disappointed with any food I've gotten there and I don't plan on going back. I can't wait to make this for a cookout in a couple weeks."
"Updated Review: This recipe was just okay for me, but the recipe proportions seemed off. I would have liked it better had it used more rice and much less oyster sauce. The oyster sauce was so over powering that I couldn't even finish one bowl of rice and threw the rest away.March 11, 2010 I would like to know the original recipe since I DO have ..."
"I discovered this when searching for "Thanksgiving Side Dishes." This was absolutely delicious, but I wouldn't call it a side dish! It was very sweet and dessert-like. It's almost identical to pumpkin pie filling, but a bit less spiced - like a combination of carrot cake and pumpkin pie. I think this would be delicious baked in a pie crust or in m..."
"Made these for Thanksgiving and they were a hit! I made half the batch according to the recipe and the other half with some cream cheese mixed in. They're definitely better when dipped in whipped cream, but everyone enjoyed them. I recommend trying them filled with recipe #55173 Carrot Soufle, which tastes very similar to pumpkin pie, but with les..."
"I made this yesterday using extra-firm tofu. I baked it for 45 minutes with the lid on the casserole dish, but it wasn't getting crispy on top, so I added 15 minutes with the lid off. I would definately double this recipe the next time - it just wasn't enough for leftovers! Even tofu haters will like this dish - my mom kept sneaking bites of it ..."
"What a great low-carb recipe that doesn't taste low-carb! I made this yesterday with a couple changes. I used less Splenda - about 1/4 cup and used apple cider vinegar instead of white vinegar. I think the longer this dish chills the better it tastes. The rest of my family who aren't carb restricted loved the taste too - I got lots of compliments...."