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Reviewed Linguine with Shrimp Scampi
Tuesday, May 7, 2013 on FoodNetwork.com
“I have to say I expected more flavor from this recipe. Too much lemon as others have already pointed out. I will reduce the zest and the juice in half next time (if I use this recipe again). I did not use lemon slices at all. I did increase the garlic by one clove but everything was overpowered by the lemon and I actually like the flavor of lemon," ”
Reviewed Fried Chicken
Sunday, Apr 28, 2013 on FoodNetwork.com
“This was really tasty and I will make this recipe again with boneless chicken breasts and will make a Buffalo dipping sauce. I just think this rub would be great with a sauce on the side. Tip for cooking...lower your heat to a nice bubbling fry, cook one side 12 minutes, turn, putting on lid, lower heat, turn again in 12 minutes, take off lid rais" ”
Monday, Apr 22, 2013 on Food.com
“Very easy recipe. I always proof the yeast before using in the recipe. Just fill a measuring cup with the warm water and yeast with 1/2 tsp. of sugar and let set for at least 10 minutes until frothy. This is helpful if you have stored the yeast for a while and might have an ounce of doubt! I also brush the loaves with melted butter before placing... ”
Reviewed Best Oatmeal Cookies
Wednesday, Apr 3, 2013 on Food.com
“I must admit I was skeptic about how this recipe would turn out when I saw how dry the dough was while mixing but was pleasantly suprised when I pulled the first batch out of the oven. The aroma was also amazing! I used half raisins ans half craisins, no nuts and they were "to die for." One tip while mixing if using a hand mixer...I set my mixing... ”
Reviewed Chicken Curry With Cashews
Wednesday, Jan 16, 2013 on Food.com
“Excellent! I used a little less curry for my husband and served with brown rice and warm naan. I will make this dish again. My husband loved it. He said it was the best chicken curry he ever tasted. He was standing over the range waiting on it to finish simmering...lured by the rich fragrance. YUM!" ”