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"It was so good, everyone raved. It was for an engagement party for my daughter, and the theme was hawaiian, so this went perfect. I doubled the recipe due to there being around 30 people, and did 1 1/2 recipe for the butter/brown sugar. It was fabulous! I underbaked it, probably by 2 minutes. Watch the time if you double, because the center fell a..."
"Excellent recipe, have made it twice in the last week, because once was not enough! I made it one night for dinner, they loved it so much that I made it for Sunday football day...Go Chargers!Thanks for the delicious recipe Jules! Will be making again soon!"
"My first attempt at making Cioppino, turned out great thanks to this excellent recipe. I followed the recipe completely but used dried parsley instead of fresh, because I forgot to buy fresh. Red wine because I didnt have white, and I thought red would give more flavorful. I used 2 lobster tails, 3 lg. king crab legs, shrimp 12oz, 12 cockles, 12 b..."
"Great crust but make a bigger crust than 9". Taste is flaky, yummy, but I rolled it out for a 9 " pie....crust was to thick and alittle tough. Could certainly make a deep dish or larger size with the one recipe. Would make this again, Thanks KITTENCAL!"
"This is a favorful delicious recipe. It was really easy to make, however I made your crust recipe also and messed it up by rolling the crust to thick. The filling was wonderful....crust alittle tough (my error). I think ythe recipe for crust would be plenty for a deep dish or larger pie pan ( I used 9"). Will definitely be making again in the futu..."
"We loved it! I would use a bigger pan next time as we like it to be a little thinner. I did add 1/2 tsp vanilla and 1 tsp sugar to the batter."
"Thank you Laudee, the recipe is very similar to my family recipe, but I could use yours to make it for a crowd. I added 1 tsp dry ground mustard, and also put strips of bacon on the top. It was the hit at my Granddaughters first birthday party. Three people asked for your recipe! We will be making this recipe in the years to come....the green pe..."