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"This is a great recipe, I doubled it and used it on sautéed snow peas and red peppers served alongside the fish. I got rave reviews. The leftovers a few days later tasted great too!"
"This is a nice base recipe and a novel way to cook swordfish that marries the tomato flavors well. I made a few changes: I used 2 cups of cherry tomatoes and 3 tablespoons of fresh basil cooked down in 1/4 cup of chicken broth with garlic , 1 teaspoon of cumin and lots of pepper and 1/2 teaspoon of salt. At the end I swirled in some fresh pesto..."
"I used green onions instead of leeks, sesame oil instead of olive oil; chopped in a serrano pepper with a small knob of ginger and added a tablespoon of fish sauce and a teaspoon of sugar to the sauce. I also chopped a little mint with the cilantro. The fish was cooked perfectly and tasted great!"
"I have made many pies and tarts using this versatile recipe. I usually add a teaspoon of sugar for sweet tarts. This crust is very easy to make and roll out while giving a tender and flaky result. I have used it both for goat cheese tarts and pecan pies with good results over and over. Blind baking for use in a pear frangiapane tart was easy witho..."
"A beautiful tart you can serve for company. Easy and tasty; the goat cheese base is more versatile than a quiche as it is still yummy at room temperature."
"Great recipe- fast, easy and good! I used low fat mayo and the combination of lime and cumin on Halibut has just the right amount of zing straight from the grill."