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"Whoops..thought I'd reviewed these last year! This makes an excellent pickle an is easy to half. I always use pickling cukes for the crispest pickles. Fiddly but good and I use my food processor as well to chop the vegetables."
"I'm just making this up again for christmas gifts. I multiply the ingredients by six, and find it's very good sprinkled on just about any meat;)"
"For some reason this salad brings back a childhood memory although I don't remember my Mom making it. Anyway it's part salad, part dessert all in one. I didn't use grapes. Be sure to toast the walnut pieces at 350 for about 10 minutes and let cool before adding. Yum!"
"I, too, saw this recipe in the paper- in my case The Ottawa Citizen, so it must be making the rounds! So glad someone shared it. Yes, it is a bit of work, and don't even think about the calories ;-). I used 10 inch glass pie plates and put the crust right up to the rim, which was too far- next time I will pat it in a little shorter. Anyway it is s..."
"Happy to be the first to review this recipe. What an excellent pie- the crust is very flaky and the filling held together well. I used fresh wild raspberries and Crisco gold shortening in the crust. Thanks for this one Lainey :-)."
"I am so happy to be the first to review this recipe- can't believe it's been up for almost 5 years without a review, and am embarrassed to say I have made it a few times and neglected to rate it. This is a truly Amish way of making dressing. I love the tanginess and the combination of ingredients. I'm making it today to have with spare ribs. Than..."
"Hi Uncle Bill,This was my first time making chili with chunks of beef(in my case a boneless blade roast), and it was wonderful. I,too, made it the day before so the flavours could meld. Only change I made was to omit the mushrooms- can't envision them in chili, and added some pureed chipotle chiles for a little more depth of heat. Thanks for a g..."
"This is a great simple pound cake with a very nice crumb. We had it with strawberries and vanilla ice cream, but it's wonderful just as is. Thanks- will absolutely make this again."
"This is so flavourful for a veggie stock! I just finished making it as a base for what will probably be minestrone. I have a friend coming for lunch who has eliminated a lot of things from her diet, so I'm hoping I can come up with something healthy including fresh veggies from the garden. I didn't have shitake mushrooms, but I had some dried more..."
"We just had this with the first local asparagus and it was awesome! I used a marinated cross rib steak that I had in the freezer, and did not have water chestnuts so I pulled a couple of radishes out of the garden and used them as a sub, since they have about the same consistency- very clever I thought ;-). Very easy to cut in half for the two os ..."