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"Definitely the best "asian slaw" recipe I've tried so far! I took Merron's tip and used tahini in place of the peanut butter and omitted the oil. I also used only 1.5 tbsp of a very dark soy sauce. To serve, I used this as the topping for a rice bowl (with brown rice). Next time I'll make some grilled tofu slices to accompany it, too."
"This is a fresh, delicious, and fast recipe! I made 1 portion just for myself, so I did not follow the proportions but the idea, and was also careful not to overcook the zucchini. Frozen peas worked well in place of the broccoli and snap peas. I grated some Manchego cheese on top instead of parmesan. Next time I might try it with soft goat cheese ..."
"Made this for a quick midweek meal, and it was delicious! Great idea to add the onion to the boiling water to cook the onions and soften their flavour a bit. Will commit this recipe to memory."
"Colourful, elegant salad. I used a thick, Mediterranean-style yogurt in place of the whipping cream and sour cream, which worked out very well I think. Also, I like to soak my sliced onions in cold water for salads in order to remove some of the harsh zing."
"I also used my own pumpkin, cooked and blenderized, and it worked out great. Instead of cloves I used cardamom, and I used part whole wheat flour. Overall nice warm taste and good texture. I do not have 2 loaf pans, so I put half the batter in a square cake pan. It worked well, and I could see making it again this way in order to top with a cream ..."
"Excellent! Looks great, tastes fresh. (Note: I didn't measure anything, just went by what looked right.) Roasted the pepper because I think this almost always is an improvement. Added hot pepper flakes to kick it up a notch."
"This is a fun, easy dish, and I've made it twice now. Once for company. The first time, I didn't have goat cheese so I used some cream cheese and feta -- still good. Second time, I used Swiss chard instead of beet leaves and some multicoloured tomatoes, which made the dish look even more interesting."
"Just made these today. For a fat-free cookie they have a nice taste and texture. However, I used semi-sweet chocolate chips and omitted the pecans. I didn't have corn syrup or brown sugar, so I used a combo of white sugar and honey, and added about 1/2 cup of water to thin out the batter. Make sure to flatten the cookie on the sheet. They won't sp..."
"Not bad! Holds together well if you let it cool first. I took others advice and changed the seasonings: used about 1 tbsp curry as well as a dash of cumin and some minced garlic. It needs a sauce. If you go with curry flavorings, I suggest a spiced yogurt."