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"Delicious and easy. I made this almost exactly as written, just added another cup and a half of milk to thin it out a little. I used shrimp, scallops and crab meat and the seasonings were perfect. Next time I'll probably add a cooked, diced potato because there wasn't much in there, but otherwise, this is great as is."
"Delicious. One of my favorite summer desserts, which I always top with strawberries, raspberries, blueberries and kiwi. You could make it a little easier by using a pre-made graham cracker crust, but the extra effort for the gingersnap crust is really worth it."
"Sounds more complicated to make than it really is and the results are a very rich, and unusual dish. I did opt to make it vegetarian rather than vegan so used 2% milk rather than soy and milk instead of water in the crust. The flavors are heavenly. One note; though sherry is listed in the ingredients there aren't any directions for it in the re..."
"Changed a few things for personal preference's sake. I used vegetable broth instead of just plain water to give it a little more flavor, and cut back to just one onion. I also used olive oil instead of sesame because it was what I had on hand, and canned peas, and turnip greens instead of mustard greens. Hearty, delicious on white rice. Will d..."
"Great recipes as is. The second time I added some chow mein noodles and some sweet and sour sauce for a little more flavor. Will be making this all the time."
"Really enjoyed this, even though I was short a couple of ingredients, not having any artichokes, fresh mint, or diced tomatoes on hand. Even without them it was a very flavorful and I can't wait to make this again when I have everything."
"Great flavors. I cut the amount of peppers in half, and all I could find was Sweet Hungarian Paprika, (not sure if that's the same thing) and served it over white rice. Wonderful."
"Doesn't get better than this, and I've been hard-pressed to ever find a tofu recipe I could genuinely say I loved. I followed others' suggestions and cut the tofu smaller, made an extra batch of sauce, without the corn starch, marinated the tofu in it for about an hour, before frying it, then made a second batch of sauce and added the left-overs ..."
"Wonderful. The only substitutions I made, because it was what I had on hand, was I used vegetable broth instead of mushroom and jasmine rice instead of arborio."