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"These are pretty good, but 1/2 cup milk is way too much. Dough wouldn't come together until I added more flour. Once baked, they turned out ok. I would make them again, maybe with some herbs for additional flavor."
"I made this yesterday with a chocolate pudding pie. I followed the recipe. When I took the crust out after 12 minutes, it was pale and a little soft. So, I baked it another 5 minutes. It was then very good. Crisp and not too greasy. I think next time I will use 2 tlbs. less oil."
"This is the definitive way to make gnocchi. I used to sit on my grandmothers lap while she taught me to roll the dough. Those who had problems with this recipe must have done something wrong. The best way to insure a light gnocchi is to dry cook the potatoes, either bake or microwave. Then allow to cool and either rice them or pass through a food ..."
"Made it exactly as written. It is too sweet for me, and also seems a little too oily. Perhaps a bit less brown sugar and half the oil would make it ok."
"I didn't like this recipe. Too much batter and not enough corn. Tasted like pancakes. My mother used to make fritters which were all corn with just enough batter to keep it together. I didn't get her recipe before she passed away, but will still look for it."
"I know why they call them Funeral Potatoes. Because if you eat them they will send you directly to your funeral. 80 grams of fat and 1100 calories. Sound like heart attack on a plate to me."