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"This was so, so good! I was actually really surprised at how good something so simple could be. I thought the potatoes would just be filler, but they're weirdly integral to the dish. And with that creamy cheese and onion.... it's heaven. Probably went a little heavy on the bacon and onion. Served this with an arugula salad and some white wine..."
"This is SO so good. So good. Tastes a lot like the version I had in Budapest... I was amazed at being able to replicate that at home. I used bone-in chicken thighs, plenty of salt, and increased the onion and paprika a bit. A PERFECT recipe that I'll make again and again. I wouldn't change a thing. This is one of those dishes that you keep th..."
"So, so good. I did fresh rosemary, thyme, and parsley in place of the caraway. And I added some garlic, and used light evaporated milk as I didn't have half and half. Oh, and some lean ham that I sauteed til crispy. And lemon juice. But the base flavor here in the recipe was what made it great... I tasted it before adding the mustard and after,..."
"3.5 stars. My version came out a bit too moist (I like a really DRY and fluffy spanish rice) because of the tomato, I think. And the 25 minute cook time resulted in too-soft, overcooked rice. But with a touch of extra salt the flavor was nice. A little less cook time and a little less liquid, and this might be a real winner."
"Mmm, really yummy! I add a touch less splenda because I like a tangy lemonade... but this is a great recipe. Love the little touch of lime."
"This is nice! It reminds me strongly of a Catalan (spain) dish called Fideua. I added lemon and parmesan at the end, and it really needed the lemon. A nice dish! Will make again. However, as a main dish it doesn't serve 4. We were two and it wast perfect. Unless I'm a HUGE pig? THen again, maybe I am!"
"This is the same recipe for cornbread that I use all the time. Have tried a few others, including some that seemed a lot more complicated, but this is always the best. A wonderful standard cornbread. I put about 1/3 c. of sugar to get just the right amount of sweetness."
"LOVE this recipe. I make this for lunches all the time-- whip up a double batch on a Monday and eat it for lunch all week. It's really adaptable! I add other veggies, whatever spices I'm in the mood for, etc. I generally add cabbage because I love it, and add lots of extra garlic and plenty of spices. It tastes great, and there's a bonus: wh..."
"Uff. I feel bad writing this review, because I wonder if something was up with my fennel seed. Anyway, this soup tasted overwhelmingly of fennel seed-- and I LOVE strong flavors. It wasn't inedible, but it was pretty darned close. I added a bunch of sage and some other things and got it, in the end, tasting something like Italian sausage soup ..."
"Yum! I liked the sound of this, and just made it with Coke Zero, nonfat milk, splenda, and a touch of vanilla extract. Guilt free, creamy, and good! Will make again."