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"Confession time....I messed up...I didn't print the recipe off first and was going between the laptop and the kitchen. I put the sugars and syrup into a microwave 2 quart measure along with the peanut butter...ended up boiling and stirring a couple of times until it was well boiled and no graininess, then added the vanilla. Poured it all over the ..."
"Fabulous cookie! I've been making it for a couple of years. Today I subbed half the cherries for coconut and replaced the chocolate with lemon baking chips. The lemon chips taste like lemon meringue pie! You can get the lemon chips at Bulk Barn if you live in Canada. that is the only place I've ever seen them."
"I have made this sauce many times....One year I made around 30 quarts of it. I lined quart sized yogurt tubs with freezer bags, filled, twist tied them shut and froze them upright. Later after they were completely frozen I pulled the bags out and stacked them like cord wood along the short wall of my chest freezer. We at this at least once a week ..."
"I bought shallots today for the express purpose of making this. My only substitution was Grana Padano parmesan rather than Asiago, because I already had it in the house. My sweet potatoes were so fresh that the skins were too fragile after baking stuff with the filling. So we just served them up in bowls and sprinkled the bacon on top. This recipe..."
"WOW....fantastic!. I had to make up for a shortfall of brown sugar so, I subbed half white sugar and added 1 1/2 tbsp (45ml) of molasses. I also baked it about 45 min in a 8x8 pan rather than muffin tins. My rhubarb was thawed from the freezer so I used 4 well squeezed hand fulls. When mixing I mixed all the wet ingredients very well, folding in t..."
"Outstanding! I made the sauce like you would any white sauce and added the nutmeg and pepper, then added the grated cheese (old cheddar and an end bit Finnish Muenster I had lurking in my fridge). I baked it on my oven's convection setting at 425F for 30 minutes. Served it with a salad of finely diced sweet peppers/tomatoes/cucumber."
"I doubled the sauce ingredients using the 1/2 teaspoon of red pepper flakes and also adding 3 large jalapenos whole. I also doubled the carrots. I used thin 1/4 inch cut Korean/flanken cut short ribs that are cut across the rib bones leaving "buttons" of bone on the "slices". I cooked on high 1 hr then low for 1 hr . I then moved the bottom layer..."
"So easy, so good! It is also very good made with "club" crackers and also Breton crackers. I've even made it with matzos."