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"I wish Zaar had more than one category on which to rate a recipe. I would have rated this five stars in terms of ease of preparation; two stars for presentation; and three stars for taste. Although the chicken was incredibly tender, the overall taste was unremarkable. I've used the salsa and cream cheese combination in dips and as a spread--ver..."
"Unfortunately, the quiche I made was runny, flavorless, contained too much cheese, and the leeks were stringy and bitter. I spent a significant amount of time doing prep work and waiting for the quiche to cool after baking and my efforts resulted in a huge disappointment."
"Don't waste your $$$ at Red, Hot, and Blue or Damon's...this is MUCH better than any restaurant-prepared ribs I've ever had...this recipe is idiot proof too, which is a definite plus for my cooking skills and short attention span."
"In this economy, who can afford Calvados ($40 a bottle), vanilla beans ($18 for a bottled pair), and baguette ($4 per loaf). Get real, Chef Kate! I used Apple Jack Brandy ($8 per bottle), imitation vanilla extract ($2 per bottle), and leftover hot dog buns and bread heels. Furthermore, I omitted the sauce. WOW! The result was spectacular. Fo..."
"If you love curry, this recipe is definitely a 'must make'. I omitted the red onion, green onion, and mango (mango is not in season in my climate) and the result was excellent. I've also made with canned turkey and canned chicken--both excellent results. Will definitely make again."
"A very simple recipe although labor intensive (pureeing the fruit and veg). I substituted chicken bouillon for beef stock, skim milk and heavy cream for the light cream, and 1 tbsp. onion powder for the chopped onion. The taste is very light and sweet. Will definitely make again."
"Restaurant quality French-dip sandwiches! I did not have beef bouillon, so I used chicken--no worries, it turned out perfect!! This recipe is the SUPREME RULER OF THE UNIVERSE OF FRENCH DIP SANDWICH RECIPES. AWEEEEEESSSSSOOOMMMMMMMMME!"