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"For years I used my mother-in-law's Blender Cheesecake recipe. Then I switched to the Bookbinder's Cheesecake (Vincent Price Cookbook). Now my family's cheesecake of choice is this one. It has a nice texture, great crust and a real "cheesecake" flavor. I make "as is". Thanks for submitting. "
"This is probably the best zucchini cake I've ever made. Very light and flavorful. I followed the recipe except for the following: I used home-grown light green Italian zucchini (it doesn't have the moisture of store-bought dark green zucchini but it didn't alter the outcome except that I need to grate it a little finer next time). Used three eg..."
"My grandparents were also Germans from Austro-Hungary so goulash was a 'staple' in our household. This recipe is almost identical to the one handed down in our family (we didn't always use dumplings). It's easy, very tasty and the leftovers are wonderful the next day."
"I made this for a dinner party and I have to say, it was a real hit. Be sure to use a good brand of mayonnaise that has a lot of "egg" (I like Trader Joe's brand). I did make a few modifications: used Jack Cheese rather than Mozzarella and I didn't use a cover but, rather, just put it into a shallow dish and baked it. Plus, I served it on thin..."
"This was a very nice sauce -- thick and tasty. I, too, used fresh tomatoes from the garden and substituted a little wine (about 1/2 cup) for some of the water. Because I was using fresh, juicy, run-of-the-mill garden tomatoes rather than "paste" tomatoes, I cooked them up a bit first before adding the meat and spices. "