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"Great cookies! Perfect amount of spice that makes these taste like a fall or winter cookie. I made these gluten free by using a rice flour blend, used dried cherries instead of raisins, and omitted the nuts since I didn't have them on hand, and they turned out great. I'll definitely make these again, and might try using carrots instead o..."
"The flavors in this were really interesting together. I was a bit nervous about the cinnamon and mint, but they blended together really nicely. I definitely liked this better when it was still warm, and it became pretty dry after being chilled so I had to add extra oil and vinegar before serving."
"I had to make a few changes because I was missing some ingredients, but this was still fantastic. I subbed rice vinegar for rice wine, crushed red pepper for serrano peppers, and used jarred garlic and ginger instead of fresh. I will definitely be trying this recipe again with all of the correct ingredients, but it seems like a great base recipe t..."
"These were super good! I thought I hated anything with molasses in it (when I was younger I hated the smell when I would have to pour it into our sheep's water pails after they had their lambs - awkward?) but I loved these cookies. Perfect amount of spice and stayed soft even after freezing. Will definitely make again!"
"The flavor of these were really good, and definitely similar to bakery cookies, but they came out rock hard. Since no one else complained of this in the reviews, I'm assuming it was something I did, so I will try to make these again."
"I really liked the taste of cumin in this. It added a really interesting flavor to the fish. I added a bit of South African Smoke Flavored Spice from TJ's (my favorite!), and made this in the oven. Served with brown rice and zucchini. Will definitely make again!"
"Great finger food! I changed up the recipe a little bit - took out the chicken and basil and added black olives, red onion, and shredded parmesan cheese. Instead of vinaigrette, I used Kraft Light House Italian, and before stuffing the shells, I drizzled a tiny bit of olive oil over them and lightly sprinkled italian seasoning over that. Everyone ..."