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"We weren't sure what this would taste like, but it wasn't our favorite. I do like the lentil-rice-pasta base, and we'll definitely use that as a foundation for other dishes that better suit our palates. Thanks for sharing!"
"I love this recipe as a base for experimentation (adding dried currants or chocolate chips or orange zest). Today I made it as directed, with the addition of a tablespoon of freshly grated ginger to give it a spring-time kick. Also, I find using half all-purpose flour, half bread flour makes these puff up a bit more. Thanks for sharing! These ..."
"Tasty and easy for a weeknight. We found we needed to add a bit more spice (we used a Thai chili sauce from a bottle) to get the kick we like. We also used rice noodles."
"Delicious. We made this on a pizza crust from a local bakery, modifying the baking instructions to match. We also brushed the crust with olive oil. This is definitely a keeper!"
"We doubled the salt as suggested in the reviews and these came out beautifully. We also read up on how to form bagels, which was very helpful and prevented them all from looking as...lovably deformed...as our first batch did. Here's a tip I found helpful: when you cut the portions, turn the edges under so that the "fresher" dough ends up as the ..."
"My boyfriend and I made this cake for our birthdays. He's not vegan (I am), and he had this comment: "So why *do* they put eggs and milk in cake?" We added a little extra cayenne pepper and omitted the strawberries (because we forgot them), but stormylee is absolutely right--they would have complemented this cake's taste perfectly. I'll proba..."
"This was fantastic and easy to make. I might add some cornstarch to the sauce next time for a thicker coating. We had this over shredded cabbage and brown rice--simple and tasty. Thanks for a great recipe!"