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"This soup was satisfying and delicious! I used a sweet potato instead of regular because I was out, but it didn't seem to affect the color or taste. I sauteed veggies and then cooked in pressure cooker. Thanks for posting!
"As soon as I read the recipe I had to make them! I was short on ingred. so I halved the recipe, using 1/2 cup of gluten free baking mix, oat bran (Quaker) 1/4 cup ground oatmeal, 1 egg, and half of every ingred. The baking powder and soda were tricky to divide but I used about 1/8 tsp. soda and 1/2 tsp. baking powder. It made 19 cookies (using m..."
"Simply fabulous! I've made this a few times (I cut in half), using some good champagne vinegar from Williams Sonoma. Great on cooked potatoes for a French potato salad, too! Thanks for posting.
"Just perfect for scones! It rivals any clotted cream I've had in Afternoon Teas. I added a bit of vanilla. This kept wonderfully in a Tupperware container for 3 days. Thanks for posting-"
"The classic ambrosia/5 cup salad! This "makes" any holiday dinner. Even though I love coconut, I prefer this recipe just the way it is. Thanks Rochsann!
Update: this time I used Stoneyfield Organic Rich & Creamy plain yogurt & really like it!"
"Thanks so much for posting this recipe, Molly. I have finally found a stuffing that tastes like it came stuffed from the turkey! I've made this twice this month & really loved it both times! I like that it doesn't call for a lot of butter (unlike a lot of stuffing recipes). I think the blend of cornbread & bread cubes makes a per..."
"I was in bad need of comforting soup and came across your recipe. I've never had too much luck with chicken soups in the past. Yours exceeded my expectations and was unbelievably good. I also made in with spelt egg noodles, which was superb! I did use 2 eggs & I admit I did curdle the eggs a bit, but I took out a few cups of the soup &..."
"I've made these twice in a week & they turned out fabulous both times! These are super fluffy & hearty waffles. I added in a bit of cinnamon & freshly grated nutmeg & they had a flavor of a cake doughnut! Thanks Rochsann, for a super recipe-
"I love taco salads but have never used baked beans in them. I really wanted to make this, but I didn't have any lettuce... so I used brown rice as a base, and followed the rest of the recipe. I really appreciated the recipe of the dressing! I did add a bit more vinegar to make the dressing more tangy. The result was a delicious lunch that I know I..."