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"We enjoyed this for our dinner tonight. I made a half recipe and used sweet Italian sausage as that was what I had on had. The basil was omitted since I did not have any. I have made this before but not for a long time. Glad to have rediscovered it. Thanks for posting!"
"These were yummy. I used 2 lbs of baking potatoes. Next time I would cut back on the oil some. I did let them sit for about 2 hours before baking. Thanks for sharing."
"I've made this a couple of times. The first time was on a sailing trip with the family. Because of personal preference, I use snap peas instead of broccoli. This is very tasty and quick once every thing is chopped. Thanks for sharing."
"Based on previous reviews I baked the bottom of the casserole for 15 minutes before adding the filling. I browned, drained, and rinsed the ground beef, then added the taco seasoning and onion. After adding the salsa, I decided to omit the tomatoes. 10 oz is a lot of cheese. I used about 5 oz which still seemed like a lot. Put most of it under the ..."
"This was yummy! I reduced the mayonnaise to 1/2 cup and made the cheese mixture ahead of time. Served it for a quick lunch with friends along side some Maryland crab soup! Thanks for posting."
"This was delicious. To make it easier for weeknight preparation, I made the ground beef mixture ahead of time. On Nacho Night I just added beans and salsa and reheated the meat. These turned out great and were loved by all. Made for National Nacho Day. Thanks for sharing."
"This was scrumptious! I used it to marinate a little over a pound of petite sirloins. I also am not a fan of tarragon and as one reviewer suggested I was going to use basil only to discover I only had about 1/4 tsp left so I made up the difference with Italian seasoning. The steaks marinated for about five hours."
"This was delicious! I did substitute ground ginger for ginger root. Would definitely like to try it with the ginger root. Thanks for sharing."
"This was moist and delicious. Made this for Father's Day 2013. I used non-fat greek yogurt and fresh chives. I used half of the sauce on the fish while cooking and reserved the remainder to add as desired when serving. The chives in the reserved sauce seemed a bit crunchy. Perhaps I used more than I should have since I didn't measure..."