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"Believe it not; this recipe works! I was very skeptical as recipe I have tried traditionally calls for extensive creaming butter and sugar. This had an very fine texture, a little sweeter than some cakes, and very light in color. I did use softened butter however instead of shortening and it was excellent."
"This is THE perogie dough to use; I've tried other recipes on here and they were either too wet and elastic and required lots of extra flour which consequently made for a tough dough. As soon as I started working the ingredients together, I could tell it was going to be an easy dough with which to work...soft, yet very pliable and cooperative. My ..."
"This came out beautifully and really hit the spot to wash down my sunday summer dinner of michigan hot dogs, baked beans, and fresh corn."
"Excellent flavor; extremely similar to a dish I order frequently at a local asian noodle house. Please I can now make this at home instead of going out! Extremely easy and economical to make. The only adjustments I made were making it a little spicier and didn't have green onions on hand, finely sliced shallots worked great."
"Absolutely the best ones I have ever had/made! Great recipe; crust is just right ~ make sure to build up your sides high to hold all the lovely filling."
"This came out excellent! Rave reviews from everyone who tried it at my bosses party ~ many discerning cheesecake connoiseur's from NJ & NY ~. This had a very moist, almost custard like texture and a delicate maple flavor."