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"Ok - four stars because the recipe said it made two servings - it actually made 4-6 servings, so I wasted a lot of food. That said, it is an amazing salad. Leftovers won't keep, however, once it's been dressed. I made it without chicken, but chicken would make it a complete meal."
"Great salad. I cut back on one ear of corn & substituted a cucumber to add color/texture. My son thought it was a little sweet, so I may substitute rice wine vinegar for the cider vinegar next time."
"Made this to take as an appetizer on Thanksgiving . . . served with pita chips and veggie sticks. Delicious! My daughter and I had the leftovers for breakfast!"
"This was an excellent, no fuss, fast, healthy, and easy recipe. I didn't have mushrooms, but they would have been a great addition. I would also add leeks, bok choy, or celery, maybe some sliced carrots. I used minced garlic rather than garlic powder, and added some corn starch to thicken. My husband said, "You can make this any time..."
"Yummy! The only changes I made: I added cilantro, since I love it, I grilled the shrimp, and did not use lettuce. The tortillas were a nice touch. I would probably add another 1/2 tsp. of cumin next time."
"These were yummy. I made them with chicken and black beans. I added some cilantro to the marinade and served with guacamole rather than sour cream."