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"I enjoyed this soup. Very tasty. I doubled it because I had 2 head of cauliflower to use. I doubled everything except the salt and water (left those as the single recipe amounts). I didn't bother with the cheese garnish to keep the fat and calories down (I used 3 cups for the double recipe). I also left out the red pepper flakes because ..."
"Really enjoyed this. Added a can of black beans, as another reviewer suggested. Served it with http://www.recipezaar.com/Fiesta-Cornbread-290444."
"I should have put in a review of this months ago. I made my first batch probably shortly after it was posted. I've since made it several times. It is my favourite cornbread. I too, cut the recipe in half and bake it in an 8x8 pan and reduce the cooking time to about 25 minutes. Also, I've always used frozen corn, but I want to try using cream..."
"We enjoyed this. Made a few changes. I sauteed the onions with some garlic, used chicken stock instead of water and didn't add any cloves as I'm not fond of them in savory dishes. Per the comments about not enough sauce I used a total of 8 cups of broth, since I doubled the recipe. Regarding doubling, that made too many dumplings and I couldn'..."
"I'd give these more stars if I could. We love them and make them regularly. They take a bit of time to prepare, but well worth the effort!"
"I had never baked cauliflower before and was unsure of doing so, but I was definitely happy with the outcome. I did add about 1 tablespoon of olive oil to the cauliflower which probably helped the spices to stick. I cooked it on a non-stick mat so I didn't spray the pan. Cooking time was closer to the 20 minutes others indicated."
"I just made this and it was very enjoyable. The colours made it particularly attractive. The sauce smelled terrific and the Parmesan added just the right touch to the flavour. The chicken was so tender. Ten minutes for prep time was reasonable, but I'd say cooking time was closer to 30."
"The intro does say the sauce is "flavorful and mild--not obnoxiously sweet like you might imagine Chinese-food type sweet and sour". I would agree that it was mild and not at all sweet, but I found this to be its downfall. It was too mild and really not that flavorful. I will admit that like another reviewer, I didn't precook the pork, so maybe..."
"I agree with the consensus. This cake is excellent. Very moist. Wonderful banana flavour. For the cake, I used splenda and made buttermilk from skim milk and lemon juice. I was concerned after creaming the butter, splenda and eggs: the mixture looked like it was curdled. I carried on figuring all would be well and it was. I added the nuts..."
"This was excellent and we'll certainly have it again. I used a mix of legs, thighs and breasts (bone in, skinless). For the onion soup mix, I used the substitute onion soup mix Recipe #186221 (which doesn't have any MSG as many of the onion mixes do) and for the chicken broth, I used a cup of water and boullion chicken powder. Last but not lea..."