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"made this several times now and it is so tasty! i toasted the walnuts before making the sauce, and i think it enhances the flavor. this keeps well in the fridge too. i make up a double batch and then can toss it with my veg at short notice. definitely a keeper!"
"this was so good! i used a little bit less cream than called for but otherwise followed the recipe. i did mine on the grill and they were great1 would be a good and impressive recipe for company. and they are good cold as well. we had some leftovers and they made a great snack."
"this was just the thing on a cold winter night! the flavors blended together very well. you don't really taste curry as the obvious flavor, it all just melds very nicely. i also liked the fact that the stew wasn't meat-heavy, but balanced with the veggies."
"this recipe works very well! i tried several recipes for spatzle and this one makes the most consistent results. plus i like that it uses whole wheat flour, as i use that whenever possible. and i find the directions more accurate, as i used to remove my spatzle from the water too soon, as many recipes say to remove them when they float to the top...."
"this is a nice change! was good for late winter, when fresh veggies are more limited and you are sick to death of soups stews and all the long cooked foods of winter. because it's what i had on hand, i used pecans, parmesan, and lemon pepper in place of the lemon juice. the raw brussels sprouts have a completely different flavor from when cooked. ..."
"this is very tasty! i actually didn't make up the sauce. i used this as a marinade for country style pork ribs cooked on the bbq. yum! i also used it as a marinade for chicken, pollo pibil if you will. also yummy! when the weather turns colder i will try this in a slow cooker and make the sauce. didn't want to rate this with stars as i made the ab..."
"this is a very addictive potato salad! i have made it a couple of times now, pretty much as written, except for the addition of some lemon pepper. we had an "east coast luau" on the 4th, with this salad to accompany some hawaiian style baby backs. i only make a half recipe, as this makes a huge quantity. would be great for a party!"
"this is yummy, i don't make it exactly as written, but use it as a guideline. i use raw fresh peas most of the time, and add less mayo and more curry powder. nice tangy crunchy salad!"
"i agree that this should marinate for at least overnight to develop the flavor. it should also specify to use skinless chicken. i usually use chicken thighs with this recipe, and use dried mint. with the extra marination time, the flavor is really yummy. and as ozlolly says, good hot or cold."
"this is a great little recipe. i fix sauerbraten once a year or so, and am not keen on all the prep. this makes it so easy, i would never go back to the old way of doing it. the sauce is very nicely balanced. one caution though, it is essential to use the best quality gingersnaps you can get. once i made this with the ho-hum average store brand an..."