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"Great, easy recipe! I used two eggs instead of three, because that's what was on hand before my Sunday morning market run, and they turned out light and fluffy. As another reviewer suggested, I also added 1/2 tsp. of baking spice to the batter."
"Delicious and, as at least one other reviewer has noted already, adaptable recipe. I made this using the pastry from Recipe #168103. For the veggies, I subbed 2 medium sweet potatoes for the potatoes and carrots, a red bell pepper for one of the onions and one of the celery ribs, omitted the mushrooms and added half of a small head of cabbage. ..."
"This soup was really excellent. I added a pint of fresh, shelled black-eyed peas, because I needed to do something with them, and substituted mirin for the sherry, because that's all I had on hand. Otherwise, I prepared as written, and it turned out fabulously. I had the leftovers for lunch the next day, adding a little water just before microw..."
"This was really excellent! I made it to go with Recipe #139288 and followed the recipe exactly, except for the substitution of chopped cilantro for the parsley to give it just a bit of kick. The directions were easy to follow, and the risotto turned out just perfect, al dente but not crispy."
"I made these the other night using a variation on Recipe #157831, doubling the recipe here to make two twelve-inch pizzas. Like another reviewer suggested, I reduced the brown sugar by half, and I think they turned out great. Thanks for posting!"
"This is a great, easy crust. I use it with Recipe #99254, and cook the quiche at 400 degrees for 25-35 minutes."
"I made this with the last of our Easter ham, substituting green onion for the baby peas (DH doesn't like peas) and canned diced tomatoes for the Roma tomatoes. I also added a couple cloves of minced garlic. It was a quick, easy dinner and very tasty. Thank you for posting."