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"Very nice - I had to noodle around with the spices because I didn't have fenugreek seeds, but did have coriander and brown mustard, but it seems like a very forgiving recipe overall, lots of room to improvise. Also, I used a splash of rice vinegar because I had neither mango powder or lemon juice. Because I like sour food, I saw no need to add sug..."
"Reviewing it again after having made it several times. This last time was the best yet after cutting the sugar in half and adding about a teaspoon of horseradish. The flavors need a bit longer to blend and develop, but this is my favorite potato salad recipe ever!"
"This is very flavorful, but the two hour cooking time wasn't enough for the cut of meat I had. Be careful to check for tenderness as well as for doneness. It can braise longer if needed."
"This is very falvorful, but the recipe calls for much too much beef broth. Next time I try it, I wouldn't use more than a half cup of it."
"This was so good! I did it just as suggested by the recipe, except with the Dijon mustard, I used half smooth and half whole grain. I'll definitely make this again!"
"Wow! This is good and easy! I steamed the cauliflower because that's just the way I cook it, and I only used half a pint of sour cream, which was plenty. The cheese I had was a jack/cheddar mix, which made no difference. This is great because the cauliflower flavor shines through, but there is good cheesiness, too. It went great with a ham steak."
"I think I've died and gone to hog heaven. I made this exactly the way the recipe says, but cooked at 275 as a compromise. I had a large pork butt (over five pounds), so I cooked it the whole five hours. The smell was incredible and the sauce recommended is just perfect. I love the smell of simmering cider vinegar."
"I wish I could give this more than five stars. This is like a Mediterranean salad from an alternate universe, with watermelon instead of tomato, and it is delicious. The sweetness of the watermelon is offset by the sour, salt, onion flavors. I didn't have fresh herbs, so I used a pinch of dried parsley and a pinch of Greek oregano instead. I also ..."
"This was very tasty -- the cayenne was just the right, peppery flavor. I used ground Italian sausage, instead of links, because I like it better. The buttery sauce and parmesan mixed well and tasted luxuriously rich with the farfalle and was nicely set off with the pepper."
"I used this recipe but made some changes -- don't know if it's fair to review it. It turned out great though, and it's due to the hearty meat and spice mixture that is the foundation of this recipe. I used 2.5 pounds of both meats, browned them and poured off the liquid. Sauted onion and garlic then and added meat back -- this got rid of a lot of ..."