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"This turned out wonderful. It was a very rainy day so I weighed my (self-rising) flour, 12.5 ounces = 2 1/2 Cups. I used an extra pale pilsner (Rolling Rock). I realized I had left my trusted loaf pan at our beach house, so I had to use a very "tinny" loaf pan. I was afraid the bottom of the bread may burn with the pan I had, so I decide..."
"Excellent, easy, French meal!! I put the tenders in a bowl and coated them with about a tablespoon of dijon mustard, and put them aside for about 20 minutes - while I chopped the garlic, shallot, and heated the OO in a skillet. I tossed the tenders in a bag with flour and proceeded as posted. I did use about 1 cup of chicken stock and 1/3 cup hea..."
"These made the best home fries! I used your recipe #78432. I par-boiled 5 large Yukon gold potatoes. I let them sit in the boiling water for about 10 minutes because of their size. I think I'd let them sit longer if I planned on cooking them diced (which I did). I think they would have been just right for shredded. Thank you for a great tip ..."
"These turned out wonderful. I used yellow Yukon gold potatoes that were par-boiled according to your recipe. I diced them into about 1/2" dice and cooked them over med heat, in a tablespoon of canola oil and a pat of butter. My bacon was already cooked from the day before, so I didn't have bacon fat. I had made fajitas the night before, ..."
"I made these exactly as posted, both DH and myself felt there was too much lime juice. It was too tart and acidic. I put our drinks back into the cocktail shaker and added another 1 & 1/2 shot of Triple Sec. It helped balance the tartness a bit, but was still too acidic to drink. I wish I could this a better review. I know a lot of people like tar..."
"Yum! My whole family loved these enchiladas. I used the canned chilies in the sauce and my own recipe for shredded chicken for the filling. These are restaurant quality! Thanks for sharing Sharlene~W. I will make these again for sure."
"Yummy! I spread the butter on the bread instead of melting it in the pan (out of habit). I made 2 sandwiches and used only half the amount of butter for both. I cooked them on med-low for about 4 minutes per side. They were perfectly toasted. The tomato was warmed and juicy, the cheese was melted to perfection, and the bacon was still crispy. Heav..."
"Dreamy and Creamy... I made these for a baby shower. I used 1/2 whole milk and 1/2 - half & half, for the cream. They were a hit! For the Mom to be, I used about 1 tablespoon raspberry juice concentrate in place of the Chambord. We served it to her in a baby bottle (made the hole in the nipple larger, we didn't want to have to burp her, LOL). It ..."
"I used this marinade on some T-bones. I added some coarse ground black pepper and used shallots instead of onion. The steaks were delicious, juicy, and tender. I brought them to room temperature before grilling and let them rest for a few minutes before serving. They certainly did not have the texture of "Rubbermaid". I actually tried your marinad..."
"I could not have picked a better recipe for record breaking triple digit temps. here in Seattle. If you are looking for a meal for a hot spell, STOP this is it!! I will make it often no matter what the weather may be, it's insanely delicious. I made as posted but left out the hot sauce and red pepper flakes (did not want any additional heat, lol)..."