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"Easy to make in a busy kitchen! Great with coffee the next day after chilling in the refrigerator (cleaner to eat). Took it 8 x 8 to an Octoberfest and it all went - even though I was worried about the gooey mess in the pan. LOVE that it makes TWO! Co-workers smile :)"
"This is a regular in our family. We keep ingredients on hand in the freezer/cupboard for unexpected guest dinners. Our family does prefer jarred roasted red peppers and we use a frozen pepper and onion mix. Goes well to potluck in a crockpot."
"Add our family to the fans of this dish! Made it at the suggested temperature in a cast iron saute' pan. Served with gingered carrots and buttered shells. I cooked the resulting juices down until they were a glaze. Tomorrow, we will make a lovely Asian Chicken salad with the leftovers."
"Very good. Was enjoyed by adults and children, all thumbs up. Served with our favorite Roasted Tomato Soup (Recipe #131639), so we did bake the sticks instead of frying to save energy and cut calories."
"WINNER! Ding, Ding Ding! We used a variety of tomatoes since we had a frost warning last night and needed to clean out the garden. For this recipe I used whole springs of oregano and basil they toast up nice and the leaves are much easier to remove AFTER you cook them. This will make a great base for anything I need to use cooked tomatoes for. ..."
"We make this all the time, love it for a quick dinner. I made these for my sister's baby shower which was completely vegetarian. It was a big hit."
"This was lovely, I will make this again, but I will definately double it to save time. I added diced red pepper to the vegetables, and used a frozen salmon fillet, probably 6 oz baked in the oven for 30 mins (from frozen) in a little water (that's what I used instead of the can juices). I love that it is only 370 calories per serving."
"Thanks for posting these, since I made these at a cookie party and someone STOLE my recipe I always have to search for this one. I always keep a bag of sugar cookie mix on hand to make these!"
"Easy and fun. My five year old made these (with measuring help from me) and they smell DELICIOUS! Just remember... if you are making muffins, cut the time down to about 30 mins. I set the timer for an hour without thinking and almost ruined DD's first baking attempt!"