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"This is a good recipe for the kind of Coney Island Dogs I grew up with in Illinois. We add a bit more mustard (I like mine mustardy), some worcester sauce and occasionally some ketchup. I also just whiz up the onions, garlic and 1 hot dog and throw it all in at the beginning, instead of waiting to put in the dog later. Putting in the ground up ..."
"Can't believe no one has reviewed this - we've used this in the past and always had good results. For a long time we couldn't get the right cut of flank steak in Scotland but now have and tried this again, and it is really great."
"Great substitute for the real thing, especially if you can't get near a gyro or souvlaki, like us in the East of Scotland. Just back from a holiday in Greece and this was better than some of the souvlaki we had - not anywhere like a gyro, but as a souvlaki it is a bloody good stand-in. Served with homemade tzaziki, red onions, tomato and chips (..."
"Sorry, we didn't care for this - quite gloopy and not a lot of flavour beyond the sage. And a shame as we used really good Napoli Italian sausage, which in hindsight would have been much better utilised in the Sardinian Malloreddus recipe that is one of our "tried and true" ones."
"Good for using chicken, and also some spicy pumpkin soup both of which I had I had leftover, so didn't add the chicken stock. Unfortunately I still thought it was a bit bland and had to add quite a bit more mexican seasoning to it, a couple dried lime peels (ie the zest but in big peels and air-dried) plus a home dried, smoked jalapeno chili. I ..."
"This is the first time I've tried the greens of the beetroot, but we got a bunch from the farmers market, with the tops, so I thought I'd give it a go an it was very good. I didn't pre-boil the tops, but saute'd them with the stalks and then added the pre-roasted beetroots. I also added a bit of hot sauce, but it really didn't need it."
"Just made this, using fresh courgettes from our garden and garlic/herb cream cheese and homemade chicken stock. It is a bit bland - can't really taste the cheese, but after adjusting the seasoning, it's a pretty good soup. Don't know how I'd change it, other than to use a strong cheese as opposed to cream cheese/laughing cow one."
"Really good - we've had great success growing spinach in our garden now for 2 years and, aside from using it in salads, this is a brilliant way to cook with it."
"Really good and so easy. We just had it for lunch on a very dreich windy day, so perfect comfort food. I'm quite stingy with my ratings, so only give 5 if it is perfection in every way, but my husband wanted it a full 5, so why not? We did put in a quartered onion, which blended in quite nicely with the others. The key is to use really good qu..."
"Like many, we had to add quite a bit of flour - and this was after I had reduced the pumpkin down on the stovetop til it was quite dry. Perhaps this is why we could hardly taste the pumpkin with all the flour we had to add, which was a disappointment. We served ours with a sage and butter/olive oil sauce - the traditional sauce in the north of It..."