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"So easy to make, this recipe is an absolute treasure. The hardest part is hiding a piece for yourself when the news makes the rounds that a fresh batch is on its way to the table.
Note the omission of cook temperature, which should be 350.
Research shows this to be the godmother of all evolved forms of what we view collectively a..."
"This is a great basic Ice recipe! I tweaked it a little, substituting white wine for the water. I also added it to a butter-and-flour roux, and then when that thickened, I added shredded Gruyere cheese and some nutmeg and Kirsch. I also found that instead of putting it into a freezer, it works REALLY well when you put it in a fancy pot over a fla..."
"One word: ABSOLUTELYPERFECT. This was beyond simple to make from ingredients that are always on hand and it was the perfect texture, taste and color. Half a batch was more than enough to do a dozen cupcake-sized cheesecake tarts. And a VERY adequate and tasty chocolate glaze resulted by adding about 1/4 cup of semi-sweet morsels to the full batch...."
"I would say my teenage son and I are "Mochi Snobs" except, considering the wildest version of this has all of half a dozen ingredients, there's not much to be snobbish about. At best, Mochi is (let's face it) a mildly sweet, mildly satisfying, rice-based gummy... thing. And at its worst, well, it pretty much gets the same description.