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"Fabulous Chili. I added an extra bell pepper to make it chunkier and to feed more (for a potluck). I ended up having to email several people the recipe... such a hit and still healthy!Thank you SO much for sharing. This is now in my recipe book and will be making this forever!"
"Thank you for posting this recipe! The texture of the coating was so different than anything I've ever tried with chicken wings, but they fried perfectly! Next time I will probably double the salt, just for my own taste, and maybe increase the hot sauce, as well. Thanks for sharing, Mirj!"
"Pretty tasty for all the veggies in this. I substituted yellow squash for half of the zucchini squash to give some variety in the color and texture. Next time, though, I will probably only use a pound of bacon since there was a lot of meat fat that the veggies were soaking in by the time all was said and done. Overall rating pretty good, though."
"Everything I was hoping it would be! My husband's exact words were "Mmmmm cream puff" in that Homer Simpson voice. I think next time I will do the cream puff part in larger scoops. I think I'll also make the ring less wide and try to make the mounds taller, that way I can use more filling."
"My husband and I really enjoyed this recipe. It was flavorful and a great way to use our garden's green bean supply. Even more important for a weeknight, though -- it was really easy!"
"Like another poster, I did find this recipe to have a little to much onion-bite. I am usually an onion lover, so that was a surprise, but I think that I will probably try the recipe again and only use 3 green onions, only using the light green and dark green parts."
"Good, fresh dressing that was exceptionally fitting for a summer salad of fresh greens, sweet corn, pea pods, and peppers. I added several tablespoons of red wine vinegar, a tablespoon of sugar and a tablespoon of kosher salt, for my own taste."
"This is one of my favorite recipes from that cookbook of Lidia's and I love it. It is so simple, but a true classic you will keep as a standby. I love onions, so I use two, and I also love bacon, so I use more like 12 ounces and reduce the amount of oil to 1 tablespoon to compensated for the extra fat in the pan. I season with about 3/4 teaspoo..."
"I also love the "Baking with Julia" cookbook, as well as this recipe. I use little individual-sized, fluted brioche molds and recommend the pans that are NOT nonstick for the best and most authentic "crusting." I also recommend substituting regular, granulated salt for the kosher salt (and using a bit less than the full teaspoon to compensate fo..."