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"I've used this recipe several times and have never been disappointed! Outstanding!! I've adjusted it to accomodate other cuts of meat and have been so pleased with the results...thank you so much for ANOTHER great recipe!"
"Excellant! I threw in 8 oz. of sour cream at the end, just before serving and I think my family elevated me to sainthood. Thanks for posting!!"
"WOW, WOW and WOW!!! I bought flap steak, never having made it before. This recipe was beyond good. Use Yukon Gold or small Red Bliss potatoes and bother to pick up fresh rosemary for this. The sauce was utterly delicious. Thank you Sandi!"
"Great recipe...I had really small red potatoes so I skipped dicing them. I added marjoram, minced garlic, salt, a small amount of dill, pepper and fresh parsley. I did 1/2 butter and 1/2 olive oil, as baby e suggested. I found that filpping the foil packet a few times really infused the potatoes with all the herbs. RAVE reviews!! Thank you for..."
"Terrific salad! The second time around I toasted the ramen noodles, sesame seeds and added slivered almonds (toasting was key to the taste). I used soy sauce and olive oil, sugar and seasoning in the ramen noodles. Halfway through the BBQ there was nothing left and my guests requested your recipe! Thanks for posting this!!"
"Very good! Be careful to watch the pignoli when toasting (I over-did the first batch). I added some red pepper flake and a bit more black pepper. After tossing all finished ingredients I felt it needed a dash more olive oil."
"I've been making brisket for years and by far this recipe is the best I've tried so far! Incredibly tender and sooo much flavor! I used the same method of a previous poster of removing the layer of fat before adding the BBQ sauce. I used Stubbs (a matter of preference). It dosen't matter the size of the brisket - adjust the liquid smoke/worcest..."