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"I liked this soup! I'm a big fan of potatoes, corn, and red bell pepper and this recipe immediately caught my attention. I used half of a sweet yellow onion instead of the green onion (personal preference), otherwise I followed the exact recipe. Before adding the evaporated milk, I laddled out a few spoon fulls of soup into a bowl and whisked in t..."
"Loved these! I chilled the dough for a little while in the freezer, making them much easier to handle. Be generous with the confectioners sugar, too! Right when they came out of the oven, I placed a cookie in the bottom of a narrow bowl, added a scoop of vanilla ice cream, and sandwiched another cookie on top. WONDERFUL! It was sad covering those ..."
"Delicious! I reduced the size to 2 quarts and it served about 6 portions. I used fat free cream cheese and laddled 2 scoops of soup into a bowl to whip it in prior to adding to the soup. I didn't have any curdles. I also added two stalks of celery and a can of cream of celery soup instead of chicken soup. I'll absolutely make it again. Thanks!"
"Judging by the ingredients, I couldn't tell what made this so special. When I made it, I gave my husband the taste-tester bite and he said it's the best red meat I've made in my crock pot! I used the smaller package of Italian seasoning to reduce the salt. Once I rubbed the mixture over my meat, I tossed the leftovers. I probably shouldn't have, t..."
"What great sauce! I didn't have fennel seed or a bay leaf on-hand, and it still came out great. I was nervous that the onions and celery were going to make it a chunky sauce, but they simmer and almost dissolve nicely. I think I may add a little less tomato paste in the future."
"These were great!!! I didn't have seasoning salt, but I had a lot of other spices handy. I started throwing dashes of every dried spice I had into the bowl and they turned out delicious! So quick and so easy, will make again!"
"My 'spaghetti' was WAY too al dente for the time given in this recipe. I cooked it in the oven for 55 minutes, and then had to cook it on the stove for almost 30 minutes before it wasn't overly crunch. I also think it needed more juice (or maybe veg stock) and less parsley."
"I was skeptical that such a soup could be ready in less than an hour, but it was great!! I'm used to soups needing to simmer for hours, and this soup is as creamy and flavorful like it took all day. I had an extra stalk or two of celery that I added to the mix. Turned out great, will make again."
"I love this chili so much! I make it all the time. When I don't have the barley malt syrup, I use a good squeeze of honey. I also add the cilantro to the pot a few minutes before serving into bowls. Sometimes my grocery store doesn't have the chipotle chile or adobo sauce, so I substitute it with one of those tubes of red pepper sauce found in the..."