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Reviewed Cheese and Garlic Drop Biscuits
Monday, Apr 28, 2014 on Food.com
“Very delicious! Made these at the last minute for dinner. I usually make one that calls for Bisquick, of which I had none, so I decided to see if I could find a scratch recipe. Yours was the first one to pop up on the search, so I went with it. The only changes were to increase the salt to 1/2 tsp. and the cheese to 1/2 cup. I also added a pinch ... ”
Tuesday, Mar 25, 2014 on Food.com
"What do you like to make for your family in the way of Easter Breads? Maybe it's time to try some new ones or make some old ones that have been forgotten! Let's see what we all can come up with, and post your results here (with pics, if possible)."
Thursday, Feb 6, 2014 on Food.com
"Today I made a yeast dough that also called for 1 tsp. of baking powder. It seemed strange to me, and I would like to know what purpose it serves. Anyone out there have an answer for me?
I used the dough to make pig-in-a-blankets. They turned out good and the dough was a dream to work with. The final texture seemed a bit more cakey, and slightl..."
Reviewed Sweet Cornbread
Saturday, Jan 4, 2014 on Food.com
“Wow, this is the best cornbread that I have ever made! I have a grain mill so I ground my own cornmeal from popcorn kernels and it was a finer grind than commercial cornmeal. I also tweaked the recipe a bit like other reviewers, with 3/4 c. cornmeal, 1 1/4 c. flour and 1 tsp. salt. My only complaint (very minor) is that they didn';t brown as... ”
Saturday, Nov 9, 2013 on Food.com
"I've run out of ideas for bread, so this week's challenge is COOKIES! Christmas is coming and now is the perfect time to get started! Cookies can be baked now and frozen, or my favorite method is to make the doughs and freeze them for a later baking marathon. I wrap in plastic and then in foil to protect from off-flavors being absorbed while in the..."
Friday, Nov 1, 2013 on Food.com
"The Fall Bake Along Challenge for Week #7 is SOURDOUGH! This is a wide open category that covers everything from creating your own Wild Yeast Sourdough Starter from scratch to pancakes, quick breads, even cakes, and, of course, loaves and rolls. This is by far my favorite ..."
Saturday, Oct 26, 2013 on Food.com
"The challenge for Week #6 is Rye Breads and Rolls! If you are new to baking with rye, you will find it is different to work with than wheat. The more rye that is in the dough, the stickier it will be. Don't be tempted to add more flour......it is supposed to be that way! Rye breads should be allowed to "age" for a day before cutting because they ne..."
Friday, Oct 18, 2013 on Food.com
"The Bake Along Challenge for week #5 is Breads with Multi-Grains and Seeds. Breads don't have to be 100% whole grain. I love the complex flavors of these type of breads. Sometimes they can be a bit trickier to make than all white flour breads. Give it a try!!"
Friday, Oct 11, 2013 on Food.com
"No yeast involved in this week's challenge! Challenge #4 will be Biscuits and Scones! Well, I guess some biscuits, such as angel biscuits, do have yeast. I know some people are biscuit-challenged so maybe we can all learn a thing or two for better biscuits and scones by sharing our techniques and recipes!"
Saturday, Oct 5, 2013 on Food.com
"The Week #3 Challenge is Sweet Breads. This would include Babkas, cinnamon rolls, danishes, kolaches, to name a few. Oh, yum, this one is going to be fun!
Sorry for the late posting. I should have posted this Friday morning but I forgot. I have been babysitting two grandsons (ages 4 & 6) all week while mom & dad are on a trip, so I haven't been ..."
Friday, Sep 27, 2013 on Food.com
"The Bake Along Challenge for this coming week will be Dinner Rolls! Pick any recipe that you want, make it, photograph it and post it here, along with a link to the recipe. Maybe stretch yourself a little and try a new recipe or a new shaping technique. Let's get baking!"
Friday, Sep 20, 2013 on Food.com
"The first challenge for our Fall Bake Along will be Flatbreads. This would include pita, naan, sandwich thins, crackers, to name a few. I am sure there are others. Pick a recipe, make it, post pictures of the finished product (and in process pics would be fun, too). Tell us a little about your experience making it, ask questions if you have any, an..."
Monday, Sep 2, 2013 on Food.com
"Would any of you be interested in doing a fall bake-along one week at a time? I'm thinking of once a week posting a bread category and then everyone who wants to participate can make their version of that type of bread and post pictures. You would be able to do your baking and posting at any time during the week. No real 'rules', just the fun of ba..."
Reviewed Loaded Baked Potato Salad
Sunday, Aug 25, 2013 on Food.com
“Very yummy! I used five pounds of baby red potatoes, which I boiled whole and then cut up, adding salt to taste. In additon to the green onion I also added a small red onion, very finely chopped. I used mayonnaise instead of Miracle Whip. I baked it in a 9" x 13" pan for 45 minutes and served it hot. I can';t wait to have the leftovers tomorr... ”
Wednesday, Jul 10, 2013 on Food.com
"I wish I could post the picture here, but it belongs to another website so you will have to click on the link: http://simplerecipes.me/chocolate-marble-asian-bread-recipe/
Is this not the most fabulous bread? It's really not all that difficult and the tutorial is excellent. I'm thinking this would be a very special gift bread for the holidays, s..."
Monday, Apr 22, 2013 on Food.com
"Right now through Mother's Day any of the dealerships who sell Bosch Compact Mixers are offering them at a sale price of $139.99. They are normally $199.99. Don't let the low price fool you--these mixers are workhorses! When it comes to heavy bread doughs, they will outmix a Kitchenaid many times over. I'm not promoting this offer for any kind of p..."
Saturday, Mar 9, 2013 on Food.com
"Yeast water is my latest adventure in bread baking. I actually know very little about it and am using the internet and You Tube as my sources of information. It is a form of wild yeast but it doesn't have the sour flavor of a sourdough. Have any of you ever made and used yeast water?
Making the yeast water is pretty simple. You simply put some ..."
Thursday, Jan 17, 2013 on Food.com
"Who wants to join me in learning how to make a new type of bread? Japanese Tangzhong (also known as 'water roux') has been around for a few years now, but a lot of people don't know about it yet. It was originally created and published by Yvonne Chen in her book, "The 65Â° Bread Doctor".
The recipe starts out with the making of a water roux tha..."