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"Love this! I add spinach or kale the pasta also. Some times I add a dash of salt and garlic powder. Its even good with a splash of white wine. I had never tried a gorgonzola sauce and I had some at a really nice Italian restaurant and this was the closest recipe to that one that I have found."
"I liked it. The recipe was fine as is. It was light and nice. I did take some liberties and tweak it the next time I made it. I did half coconut oil and half applesauce, half the sugar, added vanilla, extra spices, doubled the pumpkin and skipped the water. LOVED it that way! It had the flavor of pumpkin pie but it was still light and fluffy."
"I do not ever like potato salad... except for this one. My husband added a little red wine vinegar to it to give it a little zip and it was fantastic! I could possibly eat the whole bowl."
"This has good texture and rise. Not to gummy or crumbly. You can slice thin for sandwiches. Also, it is pretty low carb which is good for my father-in-law who has diabetes and celiac. I used 1 cup sorghum flour and 1/2 cup of the garfava flour... but I think I would skip the garfava, I don't really like the taste. Even my husband thought this..."
"This is very similar to the Martha Stewart Living pizza dough. You can make it ahead and let it slow-rise in the fridge for 18-24 hours, punch down, form a ball and use within 5 days. I like to toss mine out and then sprinkle cornmeal on the pan. This crust has a very nice texture, a little crusty, chewy and soft all at once."