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"I used some left over Italian seasoned breadcrumbs I had in the cupboard while sticking true to the other spices in this recipe. Came out swell.
Five stars to the recipe not only because it worked but also because it was written in a way to encourage the fact there's many different ways of making these, depending upon your own taste. ..."
"THIS IS IT! The recipe to "japanese ketsup" (as I heard one HIbachi chef call it once). It makes all the difference on Hibachi night. Thank you so much for sharing!"
"Hands down, pumpkin pie is my favorite dessert of all time. I've had various fancy versions of it over the years but nothing comes close to the original basic pumpkin pie :)"
"Aroma of these little guys was really wonderful. I did find a desire to salt the potatoes after they were finished to give a little more flavor. Good side dish for this potato lover."
"Quick, easy, a very attractive and delicious plate to make. I didn't trust the 4 minute sauté on each side in fear the chicken wouldn't fully cook. So I let it go quite a bit longer (like 8 min/side w/ more oil). Still came out wonderfully."
"This was awesome. Was mutually agreed at the table to wind up being the best part of the meal and there were several great dishes delivered. Major kudos on this recipe!"
"Great recipe. Be sure to use a liqueur you like as it is pretty strong in this recipe. I personally found that refrigerating the chocolate never really got it to a firmness to make easy to shape. But I moved it to the freezer for about 15 minutes after refrigeration and it was very easy to manage."