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"Made the recipe and 130 degree oven is all wrong! After the time alloted my floating island was far from brown, kept adding increments of 5 minutes, raising the temp each time for a total of an extra 15 minutes, still not brown, but looked done. Tasted like the top of the lemon meringue pie but there was a large pool of sugar water beneath."
"Just like the stars state...perfect! Guess I could use a wee bit less butter for the final stage each time I make it.BUT, this is the fish that your remember in your best restaurants. I did add almonds to the final stage of browning the snapper and it was a wonderful thing!"
"When basa filet seemed to be featured in so many markets, I wanted to try it as it looked so fresh, and clean. Not a fan of catfish, even tho basa is in the same family, this is a far superior fish. The recipe was light, easy, I used hazelnuts. The only change I would suggest is making extra topping, about 1/2 more. I cooked 1.40 pounds and..."
"Fine marinade. What about the extra 2 T. of lemon juice?My 5.32 boneless lamb roast was way to rare after the allotted time as adjusted for the extra 1/3 lb. The roast actually cooked for almost two hours. This is with guests who like their lamb rare!"
"While the recipe wasn't quite clear, baked it 12 minutes, spread sauce on and broiled until it was light gold.Never a fan of halibut in the past, I made this for my hubby and it was terrific...now I will always look for halibut at my fish counter too!"
"Like other reviewers, the base is a wonderful start. We are cheese people and enjoy a more spicy rendition of macaroni and cheese.Perhaps using extra sharp cheddar would have given it more of a zing, and a bit more mustard powder.Will revisit the recipe."
"Wonderful recipe that my daughter prepared for a family get together! Like her recommendations, I reduced the evo and butter, and increased the garlic.My cooking time in the oven was about 10 minutes. This recipe is just super!"
"Have prepared Monkfish before and was not pleased. This recipe was excellent. Did halve the butter for both steps (trying to cut down, you know!) and it still worked beautifully.Thanks Barb!"
"Excellent. I substituted canadian bacon for the ham and jarlsberg for the cheese. I simmered about 18 minutes, perhaps my chicken was thinner. It is a fab recipe. Thanks Bev!"