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"This is the curry I remember, very good recipe but as usual the second time I cooked it I took some creative artistic license.
Cut up a whole chicken into 8 pieces; Use the same seasonings as with the recipe and coat them and bake them...Use the chix stock and coconut milk to make a sauce or gravy... OMG OFF THE HOOK...."
"I have made this also but I added Vinegar. I also used puple cabbage, it is one of the few dishes in the culinary world that turn blue. It is awsome, I was taught to make this by a Hungarian woman whom told me it was a Polish dish. "
"Sue, I loved the recipe. I did take some artistice license. Instead of Red Pepper I used 2 tbsp Siracha, 1/4 c. Vietnamese Chili, paste and 4 oz. Sweet chili sauce w/ garlic. I also added a couple tbs of fish sauce...Dang...That is goood."
"I use a receip almost exact to this one. I have found a good andouille sausage is very important. I use fresh thyme and I add smoked hog maw. You are on the money with the key ingredients...It is nice to see. It was also nice to the taste...smile Thanx"
"This was a good idea with the lychee nut. I did not use concentrate instead I did a 4 to 1 ration water to lemon juice fresh squeeze. I made a little over 1 quart of lemonade with the 20 oz. can of lychee in syrup (you can pick up at any oriental market). I did liquify the lychee in my cuisanart before straining it in. Added 1 cup sugar YUMMY."
"This recipe is so close to mine it is uncany. I learned how to make it from my Great Grandmother. We did not add the raisens nor vinegar there seems to mbe enough acid in the tomates. I tried it with the pignole like you suggested and wow I have a new recipe Thanks."
"I liked the idea of this recipe and added a few twists. I used black, red, green and white tortilla chips chopped with the cillantro and lime zest. Very eye apealing. I have tried this on tilapia, grouper, cod and snapper. For a little more zip add a pinch of chipotle. It is a WOW."