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"This lovely salad has me yearning for summer to come soon! I halved the recipe for just myself (with lots of leftovers). Used tuna and the only change was shallot instead of green onion (well, and yellow not green pepper). Also just noticed I forgot the hard-cooked egg but it wasn't missed. Thanks for sharing!"
"I subbed orange pepper for the green and used vegetable broth. Otherwise followed the recipe but threw it in the blender once it was done cooking as I prefer a smoother tomato soup. Served with garlic toast, it made for a rather tasty dinner. Thanks for sharing!"
"Simple and tasty. I used sandwich-size pepperoni and the longer cook time and they were just right (actually I think the second batch might have been in a little too long...) I enjoyed these as a quick snack and also crumbled over a salad. Oh, and no additional salt needed! Thanks for sharing!"
"Delicious! Though a little mayo heavy for my taste. Next time I make this (and there will be a next time!) I will do more sour cream and less mayo (maybe 3/4 & 1/4 not 1/2 and 1/2; oh and I used low fat of both). I used homemade refrigerator pickles (and the juice from them) that were made with dill & mustard seeds, peppercorns, and fresh ..."
"This is fantastic. I almost couldn't stop eating it! I could really taste the peppers (which are one of my favorite things, so I really loved this idea and was happy when it came out as well as I'd hoped!) I used a 3.14lb chuck roast and cooked on low for 6 hours, adding no additional seasoning. Have a few cups of beef broth now too whic..."
"I LOVE peanut butter on toast so grilled pb&j sandwiches are a definite hit with me! I used strawberry-lime preserves which are a bit tart but the grilling/heating mellowed the tartness and made an awesome combo with the peanut butter. Thanks!"
"Really really really good and super simple. I used lime juice and just 2 tsp sugar. Also cut the oil back by about half which came out perfect for my tastes. Thanks for sharing [[[[HUGS]]]]"
"Made exactly to the recipe though I used refried *black* beans (just a personal preference). Oh, and I added some chopped sweet peppers from my garden (I'd frozen them earlier in the year) when cooking the onion. Delicious and couldn't be much easier. Thanks for sharing!"
"Perfect meal for the snowy & cold weather we are having right now. Being in America required a couple small adjustments... I used 1.1 lbs or 17.6 oz ground beef; your tomato sauce is what we call ketchup (tomato sauce in the USA is a completely different item); in place of the shortcrust pastry, I used a standard pie crust; 230C = 446F and 190..."