Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
"I have made this recipe several times with a couple of slight modifications, and everyone who has tasted it has loved it - many people have asked me for my version of the recipe. For starters, I use chuck instead of sirloin for superior beefy flavor. I also do not use any of the sugar. I also add 1 tsp of hickory flavored liquid smoke. Here's ..."
"I followed the recipe to the letter (Well except I used baking soda instead of powder per the original Cook's Illustrated recipe) and these cookies came out perfect! I think I'm going to make another batch because the first one didn't last very long. Also I used the technique of ripping the balls of dough in two and flipping the broken sides up, m..."
"Judy: Thanks for an exquisite recipe - I am not good with the crockpot, but this recipe was amazing and everyone loved it. I used a lot more garlic than the recipe called for. Also prior to placing the roast in the crockpot I pounded on it vigorously, sprinkled salt, onion powder, garlic powder, and freshly grated black pepper on it and browned it..."
"Awesome and easy recipe - I sauteed a medium onion in butter with a little minced garlic and served the salsa on the side rather than inside. Edited to say that I now use coconut oil to fry these babies up - it produces a lovely non-greasy texture that simply cannot be duplicated with butter."
"These rolls are incredibly good - I had to give half of them away to the neighbors to keep us from eating them all in one sitting. My mixer started to smell a little hot after 5 minutes of kneading so I did a few minutes by hand and called it good -- they still came out light and fluffy."
"I fried some of these up tonight, half in the fryer with peanut oil at 375 and half in the frying pan with olive oil and butter. The ones fried in the fryer were more attractive, but I thought the flavor of the ones made in the frying pan was superior. My 15 year old son preferred the ones made in the fryer though - he just doesn't know how to a..."
"I doubled this recipe and it was a good thing because I burned the bottoms of the first batch. I'll take the blame for that because the racks were placed too low in the oven. Nevertheless, I lowered the temp to 350 and raised the shelves and they came out perfect. Just like Mom used to make - really! Thanks."
"This is a great recipe and the easy to follow instructions make it practically fool-proof. I did add a smidgeon of freshly ground ginger since I had some handy. Also I highly recommend that you use freshly grated nutmeg and cinnamon if you have a micro-planer or spice grinder or something. Also I did flatten the balls somewhat after placing them o..."
"I tinkered with the sauce recipe a bit, using a bit of garlic flakes and dry mustard, as well as some crushed red pepper in addition to the ingredients listed. I made the sauce a couple of days ahead and stored it in a mason jar in the fridge. The ribs were fantastic - I thought I had burned them on the grill due to some flare-ups, but they..."
"I've made this recipe twice now with commercial pie crusts. The first one was a little runny but delicious - the second one was better. I baked the second one at 425 for te first 15 minutes, and then at 350 for an additional 45 minutes. Also I brushed the top crust with milk and sprinkled sugar and a little cinnamon on top. Next time I'll try ..."