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"There was a bunch of left over french bread and bagels at church. I used a combination of both and substituted fresh basil for marjoram. The is a tasty way to use old bread. While eating leftovers the next day I realized that next time I make it, I will leave out or reduce the tomato paste. Then it will taste fresher."
"What I like is that this is not completely dead sweet. Rum makes it better. I had a bit of brown sugar frosting in the fridge, so I thinned it with rum and put it over the top!"
"Easy, quick and tasty. I like that it is a small recipe. I started them at 400F in error and raised to 450 mid way....everything was just fine. I added a pic of the dough as it is VERY wet. Don't worry, that is just right. I refrigerate part of the dough and just make what I want to eat right now."
"So easy, so tasty. I love the ginger. I used a bit less sugar and no water. Then I ran it through my ice cream maker. Had a little extra and ran it through the blender with ice. I think I will add rum as Jostlori did."
"This is very nice. I wanted to use up some jerky on the shelf. I used jalapenos instead of chipolte peppers. Had no bell peppers. No chili sauce on the shelf so I used tomato sauce in its stead. My cilantro was dry. I used the mozzarella as a garnish. I used dry uncooked black beans and they were not done in the hour allotted, which did not ..."
"Yum. Would be great served with rice. I had no hoisin so used oyster. I cut the water in half. The time and reduction is key. I cooked my meat in the remains of the sauce. Nice."
"Great base. Form and bake well. Bland....however I realize you made them for young children. In future I will spice them up or serve with a great dipping sauce for adults. I used Panko bread crumbs and just about doubled the quantity in the recipe. I used cheddar cheese and realize changing the type of cheese could make a great difference."