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"I love it when I follow a recipe and it cooks itself. I live in Philly and bought big 'ol sea scallops because that's what the seafood market had on sale, then searched for a recipe and this sounded good. Doubled recipe, cooked in large cast iron skillet. Used 1/2 butter, 1/2 "Can't Believe Tastes Like Butter." Poured dish over white rice. A ..."
"This is very tasty. I made mine with french dressing, since that's what I had. Side dishes were brown rice, fried plantains and snow peas. Delicious! My one criticism is the recommended cooking time. Cooking chicken breast on 350 for more than 40 minutes is questionable. I can't believe it recommends 1 1/2 hours. i don't get that at all. I ..."
"I must've done something wrong, guessing that I should've cut the baking time to 30 min. I'm not a huge white meat fan, so don't have a lot of experience cooking with it. I've fried chicken breasts and they've turned out very moist, but this was dry. I'll give it another shot. If it turns out better next time, I'll update my review. Thanks."
"Great, when you just must get through induction. I'm having a hard time, and this has saved me from screwing up twice."
"I reviewed this but erased it to write a fresh one. I've made this about 8x now. It's delicious. For best results, I make sure the pan is good n' hot before browning the chicken. The garlic sticks to the chicken while its browning and adds wonderful flavor. Avoid putting too many thighs in one pan or the browning/sealing of juices effect does..."
"This is absolutely delicious! I'm a new cook and haven't been married that long, so it was great that it was simple and I still got rave reviews from my husband. What's funny is that neither of us likes bell peppers, but I took a chance. Glad I did! He still doesn't know he had bell peppers, and I'm not telling. Only a fantastic flavor was le..."
"Delicious! I am on a weight-training regime but had a terrible craving for fried chicken. My husband is not a fan of chicken breast, but he loved this dish. The chicken came out so tender. I followed the advice of a poster and fried it on both sides for five minutes each, enough to get it light golden brown, then cooked 20 more minutes in pr..."
"These are perfectly delicious. It is just the amount of butter I was concerned about. I don't think there is a need to add butter after cooking, just syrup on top and enjoy."
"One word: Amazing. And you should double the recipe so that you can go crazy on the sauce! And use Rotini pasta if you really want to impress! I used romano cheese instead of parmesan, added salt to taste, and broiled chicken cilantro sausage from Trader Joe's, then cut it up into the tossed pesto pasta. Thanks for the keeper!"
"Delicious! Great to cook something different. Some people have lamb phobia. I think it's greeat once in a while, and this dish crystallizes the treat. I used chicken broth instead of water, as a few others did; seemed to make sense. I also mistakenly chopped the onions fine instead of slicing them fine. Still turned out delicious. I have fo..."