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"The five stars are strictly for the tomato paste and red wine vinegar; this combination is a winner. Build the remainder as loosely as you choose. I would suggest that, rather than add the tomato paste with the barley, you make a well in the veggies during saute and caramelize for added depth and sweetness. Thank you Lennie!"
"This is incredible and perfect for fried rice. I used trimmed country ribs with the same cook time and have no complaints nor do I suggest changes. Perfection! Thank you, thank you.
Update: As I make my fried rice in 3 cup (cold rice) batches, I made my final batch reducing my normal seasonings and replaced with about 1/3 cup..."
"This is a wonderful thing! Though I'm not a fan of using condensed soup (especially cream of anything--a huge yuk!) as a base, the condensed tomato soup is brilliant. I would add that, as if one could improve this recipe just as is, I've also substituted Newcastle Brown Ale for the water and sherry for a different take--not better, but d..."
"Multiple people have suggested something missing. The recipe is fine for midwestern "kinda" chinese fried rice, but not the real deal. Everything is pretty much okay accept missing two key ingrediants: 1) grated ginger; 2) sesame oil. Do not burn or scorch the latter. These flavors make a more authentic chinese fried rice. Also, if you like a..."
"Honestly, I can't stand this stuff but my wife loves it to death--happy wife, happy life. Made very minor enhancements as she pretty much expects it as posted. I doubled the meat per Marg's suggestion though I used 1/2 lb burger and 1/2 lb hot italian sausage. For cheese layer I use grated low-moisture mozz and other ingredients as directed but a..."
"This stuff is amazing as is. However, on a whim, I added chopped fresh basil and hit a home run. I've also, in addition to the cheddar & low moisture mozzerella mix, planted 20 or 30 fresh mozzerela bombs and topped with grated parmesan for the final 20 minute bake, ending with 5 or 6 minutes of broil on top rack to give a parm crust. I can't th..."
"To tommybluez: Excellent mods--especially the chicken prep and Sharp Cheddar. I also increase the Franks by a quarter cup to enhance the 'Buffalo' piquant and, rather than cayenne, I add a couple Tablespoons Schriracha--one can never have too much of that wonderful stuff. Also, mixing all ingredients and heating in the slow cooker works perfectl..."
"Excellent. Added a few onion flakes and used two slices bread dried in oven for half recipe. Also, used a catchup, brown sugar, red-wine vinegar glaze. Thank you Mrs.J"
"This is an awesome dish but credit should go where it is due. But for one substitution--i.e., cream rather than milk--this recipe is directly from Jeff Smith's "Frugal Gourmet" cookbook printed in 1978. I have been using this recipe for 30 years. It is one of my family favorites."
"This recipe is mid-western, not Chinese. But, it is near to the chow mein my mother made. Albeit, cut back on the soy sauce a bit and add one or two tablespoons Port Arthur Brown Sauce; this serves to add a depth and richness otherwise lacking. Begin with a diced onion cooked translucent in oil. Also, try including diced red and/or green bell p..."