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"This was awful! I love fresh asparagus and everything else in it, found it easy to prepare, and it looked pretty. But it was just awful, couldn't begin to figure out what to change to make it edible. Threw most of it out -- and that was no small chunk of change. What a shame and a waste!"
"Just made this salad for dinner tonight and, though it's only set for an hour, it's already very good, though I think next time I'll add some chopped shallot or red onion to give it a bit of kick. Some hints: blanch asparagus in boiling water for 3 minutes. Also, for one bunch of asparagus, don't need nearly 1 lb of tomato (used @ a cup of 1/4e..."
"I love crab and blue cheese -- won't eat steak w/o BC -- but this didn't do it! It didn't taste "bad" but then again, it didn't taste like much of anything, least of all BC. It was very thin and watery, pretty flavorless, and a huge disappointment after all the time picking through the crab. Thought about trying to turn the leftover "gravy" int..."
"I should have known when I saw "cups" of breadcrumbs there was a problem -- WAY TOO MUCH! The flavor of the mushroom and cheese got mostly lost in the crumbs. If I do this again -- and I might because I think it has potential -- I'll use only enough crumbs to bind the mixture. But first try, very disappointing."
"There aren't too many recipes out there that use tasso with pasta, but I'm really glad I found this one. I did modify it a bit: used a little less butter, thyme & basil, very little flour, and pasta water instead of 1/2C cream to thin it down. I also added a little Essence and fresh asparagus. Making it again tonight!"