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"Really good - perfectly moist. Added 1tsp vanilla extract, dash of nutmeg and cinnamon, 1/4 cup of ground pecans and 1/2 oz of whiskey. :-) Totally sinful treat when toasted and spread with Nutella!"
"Pretty good. I halved the recipe, omitted the tomato and soy sauce, and used e.v. olive oil, garlic and kosher salt instead. I had soaked 2 cloves crushed garlic in 6 tbsp olive oil, rubbed the oil over the scored eggplant before roasting, and used the excess garlic oil mix in the blender. I also turned the eggplant in the oven after 45 min. Than..."
"First, I think it's unfair for reviews to dock stars on this because it may lack pockets like store-bought pita bread; that's not the point of this bread! That said, this is wonderful, light pita bread like the kind sold at my local farmers' market, but homemade & better! I used 2 cups whole wheat flour, 1 cup white, and olive oil. I used my cast ..."
"Fantastic - followed almost exactly. Used a little less paneer and a little more peas, swapped fat-free evaporated milk for the cream, use cayenne in place of chili powder and had to add a tbsp of sour cream to bring the fire down a little. :o) Used ghee for a richer taste. This one's a keeper; such a joy to find perfect recipes like this one."
"Fantastic, with a few substitutions: organic veggie broth instead of beef broth, 1/2 oz dried porcini mushrooms, 1/2 dried shiitake mushrooms, and 2.5 cups sliced button mushrooms. I also took Clifford's suggestion with a few light dashes of cayenne and a handful of light, shredded 3-cheese blend when the mixture had reduced a little. I also added..."