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"My kids loved these. They only problem I had is that the blueberries leaked and the batter turned purple...I tried to gently fold everything together at the last step, but it was so thick that the berries got damaged in the process. Anyone have any tips for preventing this?"
"These take less than 5 minutes to prepare. Mixed them up while dinner was on the stove and had them for dessert topped with vanilla ice cream and chocolate sauce. Thanks for the great recipe!"
"I've been looking for a recipe like this for calamari since I had them 10 years ago at an Italian restaurant in Perth. The only thing I would do differently is to cook the tomatoes and marinara a bit longer before adding the squid so that the sauce would be slightly thicker and cling to the calamari a bit more. Thanks so much for posting this!"
"We can't buy decent doughnuts here in Switzerland so I was excited to try this recipe. It was my first time making doughnuts and they turned out really, really good!! I'm making them a second time today."
"This recipe has become my standard. So easy to make and it turns out great everytime. Last time I substituted the buttermilk with Gruyère double cream. Makes an even richer cake."
"I just made this to frost my daughter's birthday cake. Excellent! The cream cheese and butter offset the sweetness. It will be my new standard recipe for chocolate frosting."
"These turned out great! We can't buy Grape Nuts where I live, and I love them so I was eager to try this out. I have a flour grinder so I ground up some fresh wheat flour and soaked it overnight in the buttermilk. I had to cook it for almost an hour before it was crisp enough to grate in the food processor. The second time around I made a double..."
"This has become a weekly favorite for us. It's easy to make, inexpensive, and easy to keep the ingredients on hand. I often add some sliced mushrooms."
"This is an easy, healthy vegetarian recipe that I really enjoyed, but my husband didn't ask for seconds (guess it was too low-fat for him!) I subbed ground turkey for the veggie ground beef. Next time I would try cooking the polenta in bouillon or stock."