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"I halved the recipe and still ended up with more than 3 dozen cookies. Super yummy! I substituted egg whites for whole eggs and swapped 1/2 cup of flax seed meal for oatmeal which gave them a wonderful texture. Thanks for the wonderful recipe! It's a keeper!"
"DELICIOUS! I used Earth Balance vegetable shortening instead of butter and egg whites instead of whole egg. It turned out perfectly - crispy, flaky and flavorful - and the dough was so easy to handle. I stuffed it with curried chicken. I'll definitely use this recipe again!"
"I made this with soy milk because I can't drink regular milk. I didn't have any problems rolling it out after refrigerating the dough for an hour. This crust is more brittle than ones made with shortening or butter and reminds me of a very light shortbread."
"The sauce is wonderful! Many thanks for the great recipe!I make a fat-free version by grilling the eggplant and eliminating the oil and sesame oil. I also add a handful of sliced onions to the sauce while it's cooking and fold in a big handful of fresh basil a minute before serving."
"I'm doing the low carb thing, so no bread or potatoes for me. I swapped black beans for red, chard instead of cabbage and chicken sausage instead of linguica. Yum!"
"YUM! I made a few modifications:Low-fat sour creamJalapeños from a jarLayer of fresh sliced avocado I added some sauteed spinach with garlic and plain steamed cauliflower on the side. I'll definitely make this again!"
"This was the first time I've ever cooked shirataki. It was wonderful! I didn't feel like waiting for the meat to marinate so I used ground pork and made the sauce while cooking the meat. I used 3 TB Korean red pepper and half as much honey (I like spicy food). I also added matchstick celery for crunch. Great recipe! I'll definitely make this..."