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"These are very good, easy muffins. With the sugar and molasses as written, they were nicely sweet. I also added dried blueberries and Craisins. They definitely taste healthy, but make a very nice, grab-and-go breakfast or snack. Thanks!"
"Very nice, tasty dip. Good for you too. It's great with grilled pita or Wasa crackers. I love it sprinkled with cilantro, green onions, or z 'atar spice. I think it tastes best at room temperature."
"Very good, simple preparation for those who actually like tofu. Even for tofu lovers, though, I wouldn't make this with any old vacuum-packed tofu from the chain grocery. For its delicate flavor to come through, the tofu needs to be truly fresh. Preferably from an Asian market with a high turnover. Find that, and this simple dish feels like summe..."
"Very good. I used veganaise and I could detect its flavor a little more than I'd like, but that's probably down to personal taste. I've never been a big fan of mayo in any form. Like Amy ranch, the flavor improves over time, so definitely make it in advance if you can. Thanks for sharing this great recipe. I'll definitely make it again."
"This is simple, but very good. Nice when you want something light to accompany heavier or more complex dishes. Also works great inside a burrito or wrap when you want a little crunch. The dressing works equally well with cabbage or broccoli slaw."
"This was okay, but not outstanding. The crumb was, well, crumbly. Not tender. As others have said the topping needed more butter to hold it together. It could probably benefit from some vanilla and a bit less salt."
"I love cardomom, and this cool, creamy drink is a great way to enjoy it. I made it with non-fat yogurt and splenda to make reduce the calories a bit. Good thing it works. I'll be drinking a lot this. Thanks!"
"This is a tasty spread for all kinds of sandwiches. It also makes a good spread for corn on the cob and nice dip for sweet potato fries or topping for baked sweet potates. I am not a huge mayo fan. So I usually increase the proportion of sour cream. For spread, I usually mix it half and half. For a dip, I use mostly sour cream with just a couple o..."