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"Such a basic set of ingredients with such amazing results. I was a skeptic but the reviews were so good I had to try it. I used chicken thighs which ordinarily I don't even like. As other reviewers suggested, I rubbed some of the marinade under the skin as well. I also baked it in the oven (375 for 40 minutes plus a minute under the broiler) ..."
"I have never been a huge fan of carrot raisin salad. However, I had a fennel bulb I needed to use so I gave this recipe a try. I am so glad I did - it is fabulous! I did make a couple of small adjustments. I used a salad shooter to shred the carrots and fennel, then diced the green stem ends from 3 green onions rather than using the white part. I ..."
"I made just the dressing the night before and tried it on a regular salad. I didn't think it was that great. However, the next day I made a proper Greek salad using it and wow was it spot on. I'm not sure whether it is just particularly suited to the unique blend of ingredients in a Greek salad or whether the flavors just melded over nig..."
"This has become my absolute favorite dressing. I simplify preparation by just putting all ingredients into a tall measuring container and then use my immersion blender to mix. I usually add a little fresh parsley or even cilantro if I have it on hand. With or without, the dressing is delicious. Thank you, JackieOhNo!"
"I tried this recipe on two 1.5 lb sirloin steaks. I substituted the 1/4 c minced onion with 1/8 c granulated onion (not onion powder). I wasn't sure what the substitution ratio should be, but the marinade started getting thick so any more than that would not have worked. I tasted the marinade before pouring it over the beef - delish! I marinated f..."
"I've made a lot of quiche in my time, with and without crust, but after trying this recipe I will probably never use any other. It not only produces a very good quiche, it's so very simple! A great addition to my week-ahead cooking menu. I had never considered using Muenster cheese in a quiche before. Silly me. It really is superior. Thank you, El..."
"Easy, delicious, and healthy! I made this for my week-ahead cooking. Baked at 350 for 25 minutes as another reviewer suggested. Let it cool, then bagged it up for self-serve during the week. Everyone enjoyed it. The chicken was moist and flavorful.
I wasn't actually sold on the ingredient list when I first saw it, but figured I'd follow ..."
"Buttering the pan makes cleanup easier (I use a stainless steel saucepan), hence the 4 stars. I've always just made poached eggs in plain water; not sure what the milk was supposed to add but I couldn't tell the difference. For certain, five minutes is exceptionally too long unless you're actually going for hard boiled consistency."
"I throw so many condiments away because they go bad before I can use them all up. The last victim was a jar of Dijon mustard so I decided to search out a "make as needed" recipe to avoid future waste. This recipe very closely resembles a Grey Poupon style Dijon mustard and - best of all - uses ingredients I always have on hand! The first time I ma..."
"I followed the recipe exactly but just felt underwhelmed by the dish. On the plus side, it is certainly a fast easy way to simultaneously cook salmon and asparagus. Taste-wise it's a little bland. Also, the asparagus gets stuck to the salmon which hampers the presentation somewhat. I'd make it again in a pinch if I was very short on time and wante..."