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"This was not very hard to make, but the result was not thick and creamy like truffle filling, it was like a semi-gelatinous version of chocolate hard candy. Extremely sugary, enough to provoke stomach problems if not downed with a cup of strong coffee. I had one slice and threw the rest away. I would be embarrassed to offer this to friends."
"I am a vegetarian and this is a good recipe for a vegetarian cooking for an omnivore because it can marinate one or two servings of chicken and the preparation is simple and fast. A quick round on the Foreman Grill and dinner is ready!"
"I used the breading part of the recipe to make fried green tomatoes. Instead of buttermilk I used yogurt thinned with milk, and I used Tony Chachere's Creole seasoning since I had neither cayenne pepper nor garlic powder. Everyone who tried them was pleased with the crispness and flavor. Thanks for sharing!"
"This was so easy to make and very pretty when sliced. The green of the zucchini skin, the yellow lemon zest and the cinnamon accent the look. I substituted 3/4 cup of whole wheat pastry flour for half the white flour. It adds a great texture to the bread, complexity to the flavor and a healthy bonus. (Being a pastry flour, it doesn't weigh it down..."
"This salad is so colorful and pretty. I used red quinoa and added a cup of cucumber to mine, which was perfect with the rest of the flavors."
"I made this for a party, and it was delicious! The leftovers I used to top snacks, and it tastes great blended with sour cream. It's very much like expensive the Frontera Grill brand of chipotle salsa."
"This soup is wonderful because it's full of superfoods like spinach, sweet potato and coconut milk. It's also simple to make. I prefer to bake the sweet potato in the oven instead of microwaving. It does need a sprinkling of salt to bring out the flavors more, but not too much. Thanks for sharing!"
"Five stars for how easy and quick it is to prepare, three stars for taste. I am allergic to seaweed, so I couldn't add that to the dish. The dressing was good, but the chickpeas alone were not enough to balance it out. Perhaps had I gone with olive oil instead of mayo it would have been lighter. It is an easy and tasty dish to take to a picnic, bu..."
"I did everything I could to keep this from burning, I had it on the lowest setting on my electric burner but nothing could keep the black smoke from rising after just five minutes on the boil. The coconut milk is too much, it makes the dish a creamy slop when it could have turned out like a fine biryani. It was an unfortunate waste of really great..."
"When I found that this recipe was missing the measure of stock required, I decided to add my own touch to it. When I fried the onions, garlic and ginger, I added about a tablespoon of curry. Then I threw in the carrots, stirred things around, put in about a cup of broth to keep it from sticking and help the veggies soften faster, then I covered it..."