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"WAY yum. It seemed like it was going to be too runny, but as it cooled a bit it thickened up to just the right consitency. Also, we used ground turkey instead and that was a perfect match for this dish. Will definently be making again!"
"Wahoo! I have a hunch that my 12" skillet was way too big, I got more of a cornbread pizza crust in terms of dimensions and it cooked through REALLY fast... other than that this was amazing. I used canned chipotles (chipotles en adobo) -- next time I think I'd cut them to 2 or maybe 3, or possibly skip the seeds... definently hot. Interestingly, t..."
"A nice glass to welcome guests with at a dinner party... refreshingly different from the blended milkshake-like concoctions I'm used to associating with the word Daiquiri. Also tried it shaken and on the rocks, very nice as well."
"I don't normally enjoy cucumber, but this was fantastic. The raw garlic was Very sharp, in future I may try it either roasted first or pre-soaked in the lime juice to break down some of the harsher flavors. Was a nice compliment to our meal."
"This was a big hit at a carribean dinner I did. I made people guess the 'mystery flavor' which someone finally fingered as the rum. I too thought it was a very large amount of baking powder, but there was no 'soapy' flavor -- it worked well. I used a microplane grater to put in the nutmeg, and ended up overkilling a bit. That's the only thing I wo..."
"It's not fair for this to be a full-on review of this recipe, since I altered the flavor pallete somewhat heavily to be more 'jerk-like' than new mexican (for a theme dinner) but the core method and the spice proportions were retained -- with great results. For having almost a 6 lb shoulder and 8 guests, there were suprisingly few leftovers. Shred..."
"This recipe worked mindblowingly well. Very easy, suprisingly fast to throw together, and the *flavor* exploded out of the dish. I like beans, but often have to convince myself to eat a healthy amount -- not so with these. We had lots of dishes out there ('carribean' feast) -- this was the only one scraped clean."
"Went over great. Based on prior brining advice, it only stayed in for about 9 hours -- much to my chagrin when I checked back and saw how much time the recipe really called for (!). The final product was very lightly but pleasantly flavored, exceptionally moist, and a gorgeous deep mahogany. Will use this again."
"Easy and very tasty. I used chicken thighs, as we like it dark. Also quadrupled the curry in the topping, which I thought helped -- until then you couldn't really taste it, was overpowered by yoghurt/orange/ginger flavors. Looking forward to having the leftovers for lunch today!"
"Tasted delicous. I used a silicone baking mat for the toasting, made it easier to get that even golden brown. Mine was a bit 'runnier' (even after freezing, more like soft-serve) than I like, but probably my fault -- had to substitute coconut milk for coconut cream and juggled the other wet ingredients to try and match."