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"Very good and tasty. I'm staying in Brazil with my wife's family and I cooked up a kilo of anjo fish using this recipe, it was a big hit. I especially love the taste of the onions after cooking in the butter & lemon."
"I agree with those commenting that this is the best thing their bread-machine has produced. It's light and fluffy, but dense, and has an unbelievable crust. I suggest two modifications however: substitute one TB of honey for one sugar to enhance the color, and warm up the flat beer/water before adding it to enlarge your finished bread.This..."
"Thanks for the couve recipe! IMO it's the only way to unlock the potential of the collard green. This recipe should be a news flash to those people who think it takes hours of smelly turmoil to cook the collard green. Lots of modifying can be done to suit health/guest requirements. I use olive oil for my own collards, and if guests or picky g/f's..."
"Great recipe! I spent a month in southern Brasil and they served beets everywhere. I came back really wanting to make some pickled beets, and this is it. The recipe is very versitile, I used much less sugar to make it more healthy. Honey is also a great alternative sweetener. I added a little olive oil when I served them. Top quality gastronomy, t..."
"This recipe is far superior to the crust on any ordered pizza, very similar to geno's thick crust. I go heavy on the cornmeal pan coating. This is a good dough to start in the bread machine too (mine has a "dough" setting that works great)."