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"Wonderful, thick pea soup. I added an extra 2 cups of water and allowed to boil a bit longer up front to make sure my large chunks of carrots and potatoes cooked through. Cut the salt down to 1 tsp. Thanks for sharing!"
"This is an amazing spread! I followed the directions as written except excluded the lemon juice as I didn't have any. I mixed this in with plain mashed potatoes to add some flavor, and even ate this warm on toast with sliced tomatoes as a grilled cheese substitute with vegetable soup. Thanks for sharing!"
"This is great! I cooked my rice a bit longer than the recipe called for to get rid of some excess liquid. I definitely recommend using salsa with a low salt content for this dish. Thanks for sharing!"
"Made this with a little modification. Used 1 can of fat free refried beans, left out the extra salt and the chilies, and ate on corn tortillas with salsa, romaine, and corn. Really good!"
"Fantastic idea and super easy! I have been using all of the spices and onion skins, carrots, celery, leeks, parsnips, garlic and mushrooms. Thanks for sharing."
"Excellent! Left out the oil and softened the veggies in a little bit of water. Left out the zucchini and had to make due with red cooking wine, and it was still very tasty! Ate over potatoes. Thanks for sharing."
"Very good! I used coconut water instead of milk to cut down the fat, so I had to let mine simmer longer to get the right consistency. I used about 4 Tbsp curry powder, 3 Tbsp fresh ginger, and about 2tsp of all other spices (no added salt). Thanks for sharing!"