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"This is excellent meatloaf. I love the sauce, although I used tomato paste with some Tabasco thrown in because I didn't have any ketchup. I also found I wanted more sauce so I doubled the sauce recipe the second time I made it (I like a lot of sauce.)
I made this twice and the second time, I made balls of meatloaf, cooked them, then pu..."
"I do love a good cauli dish and I thought this was great. I used boneless skinless chicken breasts that I cut into strips but otherwise I left the recipe as is. I thought there was a bit too much liquid at the end so I might leave the top off the casserole dish for the last 10 minutes next time. It was missing that real melt-in-your-mouth roast..."
"I've never made this before so I had to buy everything for it. I found the pomegranate molasses at Wholefoods. I made it as listed and then added more chili (a dash or two.) It probably needs to double the chili to balance the sweetness. Also, it made more like 2/3 of a cup rather than 1.5 cups. Next time I will double it."
"This was an incredibly easy topping to throw together. We've started eating Quorn and you can't really 'do' anything with their ch'ken cutlets except top them. This went really well."
"There were really easy to make. I particularly liked that the filling was pre-cooked because that meant I couldn't kill anyone if I over-cooked them. However, they were a little bit bland for us (we like 'em spicy) so next time I will double, if not triple the spices."
"These were excellent. I actually used them as the top of a meatloaf recipe to make a one pot meal. I used horseradish mustard and then added extra horseradish for a good kick. I also dredged the potatoes in the mixture to ensure I had full coverage and I think this helped. As a bonus, they were good cold out of the fridge the next day too."
"I also found this on Food and Wine and I was going to post it here but you beat me to it! I put in chipolte as well and it turned out great. I particularly like this recipe because it is easy to make after work out of stuff you have sitting around. I made it in my tagine and I thought that kept the moisture in. It refrigerates well but when yo..."
"I just cut this recipe to a quarter and put it in the breadmaker on its whole wheat setting and it turned out absolutely perfect. It is light and fluffy but doesn't taste like white bread. Best of all, it doesn't have any refined sugar in it AND my DH will eat it! Thank You!"
"I have been making this for parties for about a year now and it always gets eaten, even by the boys who don't eat salad. Everyone loves it. I double the recipe when I make it so we've got plenty to go around and I cook up dried beans, not canned. I also use vegetable broth, so it is vegetarian."
"These were excellent as they stand. We added in pumpkin and garlic and while everything turned pink, it was still tasty. I just love balsamic vinegar!We also discovered that doing this on a pizza stone works very well, better than just straight in the oven. Thanks for the recipe!"