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"Delicious!Got even better after letting it refrigerate and reheating it. The only thing is that it made only 4 large servings, and that was over rice (which I know isn't the right way to eat it, but I still have to learn how to make that spongy Ethiopian bread).Thanks for posting - I'll definitely make it many more times."
"I make this cake constantly and people always want the recipe after, especially when they realize that you don't need eggs for it!Two tips:1. You can make this cake with all whole wheat flour and it still doesn't get heavy and too dense! I've done it lots of times. People have no idea.2. It's absolutely delicious if you flavor it á la "Maya..."
"I quite enjoyed this, and it was really easy to make. I see no reason to try one of the more complicated recipes for Seitan.I used my own broth, however, and I will experiment with the flavoring of the dough a bit more in the future to simulate different types.Thanks for posting - I will definitely make this one again!"
"I thought it was quite good, except that my tart was dark brown after only 30 minutes in the oven! I think my pan may have been too large. I also liked it better the second day - when it's warm, I find it tastes a bit eggy.Thanks for posting!"
"I think there's a really good recipe in there somewhere, and the dish comes together nicely and looks beautiful, but I found the flavours too strong and competing with one another. I may try adapting it a bit, but I think it's just personal taste."