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"Yes, this is easy. However, we found that it took almost 2 hours to absorb the liquid. And then, it was bland. No wonder there were suggestions to add hot peppers or other things. This recipe will not stay in the rotation, however, I will keep it because I liked the ratio of rice to lentils to liquid. I will be using that part to make somethi..."
"This sauce was amazing. The salmon is simple. I used some Penzy's lemon pepper seasoning. We weren't certain about the Napa cabbage, however. I think the next time, I'm going to use red cabbage or a green with more flavor, perhaps kale. We'll definitely make this again."
"We like both of these versions and they show up in the menu rotation frequently. The cilantro one we make as written and serve it with a rice flavored heavily with ginger, it has a bold flavor and needs something to balance it. The rosemary version I've made as written, but I've also used it just as a marinade and then either crumbed th..."
"We liked this, in fact, it's going into the regular rotation. I did make a few changes. I used 2 cups of chicken stock for the rice and omitted the bouillon. After browning the tofu, I added more oil and sauteed the onion and garlic rather than steaming them as the recipe called for. I also added about 2 cups, possibly more, of chicken sto..."
"We really didn't care for the 5-Spice seasoning. Perhaps it was the brand I used, but the first thing we noticed was the flavor of cloves. The next was the cinnamon. It overpowered The basic recipe was great, but I'm going to play with this and see if I can't find a savorier seasoning perhaps a white garlic sauce. I did like t..."
"Kind of underwhelming. I'm an old hand at making risotto. We didn't find that the tofu cubes added much of anything. Perhaps if they'd been marinated and then browned and added at the end with the rest of the "sofrito" the flavoring, which are the mushrooms that were browned in the beginning. On the other hand, adding ..."
"I found a lot of good things in this, beans, olives, asparagus, what's not to love? But I found the instructions didn't always match up with the ingredient list. There's oil and butter listed in the ingredient list, then, later, saute garlic in oil, with no mention of the oil in the list. Maybe I'm just too picky?
We can't do shellfish ..."
"I'm glad someone put this on the site. We've been making this for years and we love it. I do try to find whole wheat baguettes, if I can. And I pretty much always use red or orange peppers in place of green. I've even done this without the tuna, substituting cheese for non-meat eating friends."
"I found a pound of calamari in the freezer. I've quick fried it before, but was looking for something different and Mediterranean. This was easy to make and easy to cut into a half batch. It tasted wonderful and the squid was nice and tender. I made the recipe as written, but used a 14 oz can if diced tomatoes and kalamata olives which I slice..."
"This is the first time we've ever made moussaka. And we liked this so well, we'll definitely make this again. In fact, I'm having seconds while I write this. It was one of the easiest moussaka recipes we found and it went together like a breeze, especially with one doing the saute and the other on broiler duty. We had fresh, very sweet eggplan..."