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"I served this as Christmas dessert with whipped cream. Several folks said they were too full and only wanted "a tiny sliver" . They all came back for seconds. I didn't any leftover-waaaah, yes Virginia, it is THAT good. PS-you can pulp the persimmon and freeze it. So it doesn't make any difference what time of year you want th..."
"This is a good recipe. But to say five stars and awesome? Not really. I be happy getting this at a comfort food restaurant, but I didn't find it as awesome or extraordinary as some reviewers did, that's only three stars."
"Anton Ego agrees with the cook that says "too much dressing" Perhaps either do not make as much as called for OR add by bits, tasting between adds. I also didn't liketheaddition of cheese. The recipie by itself is fine. In factasfd,sd it's good -- and I don't say that easily."
"For those with a wheat allergy, this is a solution, but only a partial. The taste, if cooked as directed, is hollow. It has none of the flair of spano and other greek dishes. Adding nutmeg, some lemon may help, that is if you want something other than a thin taste.Experiment, then post your results fo rthe rest of us."
"I love butternut squash. I have a dynamite recipe for soup. BUT, I'm always on the lookout for something fantastic to bring new life to butternut. And this is it. I found that by varying the amount of spice and cheese you subtly alter the flavor. But t's always interesting. One of the best things is that you don't entirely lose the sweetness, b..."
"This was good, but I used a micro plane for the ginger and lime - that was too harsh. Also try adding a bit of cinamon -picks things up nicely."
"These bring back childhood memories. Try them on toast and peanut butter...YUMMMM. Just downright delicious - and that's from a food snob."
"Excellent stuff, this potato salad. Better the next day after the flavors have had a chance to bloom. I was afraid it was going to be too sweet but it did not turn out that way. Bacon? Excellent addition. Intersting how many cooks talk about a red onion. Where do you see that in the original? It's not there! But it's great for the color."
"Being the food snob that I am, I tend not to rave. But I will this time with 2 caveats: Step 2 says season to taste. This is absolutely critical, without it, the dish is too bland. Second: I used 3 1/2 Tbs butter and was glad that I did. This is definitely a dish to draw raves."
"I did drain the kernel corn and the result was fantastic. It beats the heck out of ordinary cornbread by a long shot and is just as easy. I'll never make just cornbread again."