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"I made this with leftover smoke turkey that had been in freezer since Christmas. I browned up the meat first to get rid of any freezer burn, and it was delicious in this dish. I also added a cup of shredded cabbage to add some vegetables to the dish. The sauce was not too soupy, even with 4 cups milk, but I did let the sauce thicken on the sto..."
"This is like a wonderful soup posted on Whole Foods, but has the lime and yogurt garnish, which I though made this soup extra special. They also suggest toasted pumpkin seeds, shelled, for garnish. I used an immersion blender, which made a perfect consistency. Great color!"
"Way better than lemon meringue pie! I have never tried a pie like this before. So light and chiffon-like, too. I actually wanted a little more lemon "bite", so I topped it with a dollop of lemon curd I had made, along with the cake-pie, with the last of the Meyer lemons for the season. I have 20 tiny baby lemons on my tree already this year--I..."
"Best scones ever! Very rich, and not weight-watcher friendly, but you can be happy with just one, so treat yourself and your family to these. I used homegrown lemon, and homegrown blueberries, cut them into wedges, and froze them as dough on a baking sheet, then kept them in a ziplock baggie until ready to eat. Put them right into the oven from ..."
"I followed your recipe pretty closely except I added 1 diced turnip root because I had one I needed to use up, and I omitted the chicken because I did not have any. And I used instant brown rice instead of couscous. The combination of sweet creamy peanut buttery-ness, the hot cayenne and chili, and the snap of the greens was really delicious. My D..."
"This was a tasty way to use 4 poblano peppers in our CSA box this week. I stuffed with the polenta and simple shredded cheese. The sauce was tasty and the whole thing very low in fat. A great way to increase your vegetable intake!"
"I used fresh pumpkin, but followed the recipe closely, including the lemon and orange--this kicks up the pumpkin a bit and helps with preserving it too. I cooked the butter for some time, until it got a rich color and quite thick. It is different than apple butter, but a welcome addition to a fall breakfast. Also used it twice to make the pumpk..."
"I had never imagined baked pumpkin oatmeal before, and I love cooked cereals and eat oatmeal all the time, even in restaurants. I used pureed fresh pumpkin and had a lot to use up, so I probably doubled the amount called for, especially since some reviewers couldn't tell the flavor. I reduced the milk to make up for the liquid. I used fresh cran..."
"Like the other reviewers, this was moist and flavorful without being heavy. It rose high for me, and I used pureed fresh pumpkin and 1/2 whole wheat flour The color was great. It stayed fresh for days too. This will become my go to quick bread recipe--I can't wait to experiment with apples and applesauce to cut some of the fat. Thanks for sha..."
"Great way to eat raw greens! I had a load of arugula to use up, and this was different, but so tasty. I added 1/2 apple diced up and used cashews instead of walnuts, because that is what I had. But I would encourage others to make sure they include some nuts, as this is an excellent balance to the sometimes peppery greens. Thanks for this salad..."