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"This recipe is fantastic. I found the exact one in French with many reviews, and some reviewers mentioned the original published recipe (magazine) stated it should be cooked at 350 degrees, not 325. Which I did, came out perfect after exactly 35 mins."
"Delicious and versatile recipe! I tried paper cups and the egg mixture does stick to them, a little less when cooled though. I've also prepared them before in pancake form, and these were great. I used less cream and didn't lessen the flour because the mixture seemed runny, but next time I will, as I prefer a softer texture as opposed to firmer."
"Delicious recipe! A fantastic rich and creamy chocolate mousse. I used extra smooth tofu and raspberry balsamic vinegar (1/2 amount listed). The bananas I had were extremely ripe, and I think that actually enchanced the recipe, and added a slight "liqueury" flavor. The banana taste is very subtle."
"The taste intensifies wonderfully after cooling, keep in mind while adjusting to taste for sweetness/spiciness as suggested. Delicious with lettuce, avocados and fresh tomatoes, we don't even feel like adding cheddar cheese, very very tasty!"