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"This is really good, and the presentation is great fun. It was pretty easy to put together too. I was a bit nervous about the amount of mustard it called for, but it turned out great. I used the right sized pumpkin, but it took closer to an hour and a half for the meatloaf to reach an internal temperature of 160 degrees F. It could have been my ov..."
"I was looking for a meat-free, cilantro-containing black-eyed pea recipe, and this one really hit the spot! The only thing I did differently was to add the salt, cilantro, and lime juice a bit later than called for, towards the end of cooking. I served the beans with a hearty homemade bread, which made for a great combination."
"We've made this recipe several times and love it. Instead of a bone-in beef shank, we just use some kind of chunked boneless steak with a condensed homemade beef stock. We don't have access to chayotes, so we use zucchinis instead. Highly recommend this soup!"
"What a wonderful, tasty recipe! We'll definitely make it again. We replaced the sugar with agave nectar and the fresh ginger with dried, and those changes didn't detract from it at all."
"This is a nice, tasty soup. The only change I made was to use a 1/2 cup white wine straight from the bottle rather than reduce a full cup down to 1/2 cup. I'll make this again."
"This is a very good. solid scalloped potatoes recipe. We used rice flour rather than wheat flour and almond milk rather than dairy milk, and those substitutions worked well."
"We soaked lamb steaks in this wonderful marinade overnight before grilling them. The marinade ingredients were all readily available in our pantry, and the flavors blended well with the lamb and produced a very tender, consistent flavor. We wouldn't change anything about this recipe."
"Our guests were all pretty dubious when we announced we were making beet and carrot pancakes, but these patties are really tasty! Having a food processor with a grater attachment makes prep for these go fairly quickly (we shredded the onion at the same time as the beets and carrots). We used a gluten-free flour in place of all-purpose flour, and t..."
"Wonderful! We used shredded roast leftovers in place of the ground beef and replaced the bouillon & water with beef stock. On the advice of other reviewers, we also added 3/4 C more liquid and stirred the casserole a couple of times while baking. We'll definitely make this again."