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"I just made this again. Really popular with my co-workers! They like that it is gluten free and low in fat, but mostly they like the combination of flavors.
I double the recipe, bake 40 minutes in 9x13 pan."
"I made this without a crust, just sprayed the springform pan. I subbed lime juice for the lemon, and added some vanilla extract. It was pretty good, just rather thin. I'll make it again and double the recipe and see if I like it better that way."
"used only 1/2 cup Ketchup, subbed 12 oz. tomato paste 1/4 water. Used Sucanat instead of brown sugar.
Used it on grilled chicken thighs, delicious!"
"I used the whole teaspoon of chile flakes and it was way too spicy. I added a whole 6 oz. can of tomato paste and a 14 oz. can of refried beans to cut the heat. Then I used it with leftover pork, corn tortillas, chopped onion, and cheese for some delicious enchiladas."
"I picked this recipe for my first kohlrabi. I had all the ingredients at hand and it sounded intriguing. I steamed the cubed kohlrabi and carrot together, added a little salt to the dressing and then tossed it all together. It was really yummy! Good contrast in the sauce, crunch from the pecans, and complementing flavors in the vegetables. I'll ma..."
"I made this with the kale that came in my CSA box. Used some organic chicken sausage, left out the beans, added sweet potato, and didn't cook the potato separately. Turned out really tasty. I like the flexibility of adding whatever vegetables I have."
"I subbed applesauce for the butter, used Gala apples, added cinnamon, nutmeg & cardamom; used Sucanat and cut the sugar in half, used 1/2 ww flour and 1/4 cup wheat germ. Made four small loaves. wish I had remembered to add some salt, but very tasty."
"I made this for guests last night, everybody liked it. I used some leftover chicken that I tossed is a skillet for a few minutes with the vegetables. I added more peanut butter & water to the dressing because the vinegar was a little too strong for me. But loved the combination of flavors and textures."