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"Wow. Wow. Can I give this 100 stars? I've made lots of ice cream in my little Cuisinart, but this is BY FAR the best ice cream I've ever made. It is smooth and creamy and rich. And how can you not love Dulce de Leche? The salt crystals take it over the top (but take it easy!!!). I made this exactly as written (except no nuts) with the..."
"Oh. Yeah. Wow, this is a potent java! Living in the sticks here, I did have to use what I have... Power was out, so I made the coffee nice and strong in a traditional Costa Rican drip bag (using awesome Costa Rican coffee grown right up the mountain from us!). Can't get Kahlua, but used a locally produced coffee liqueur. And Swiss Miss? Fo..."
"Excellent! I really love the flavor infusion provided by the fennel and orange peel. But it's the final little scoop of gremolata over the top that makes this totally exquisite! I'm not much of a meat eater, and my second helping was only veggies, the cooking liquid and a heaping spoonful of gremolata. Thought I'd died and gone to..."
"Oh. My. Goodness. This was comfort food at it's best! On a thundery and stormy afternoon (even though it's still 85 degrees!), this was the best. My dumplings did come out a bit chewy, but I think that was me. Everything was perfectly balanced and flavorful. Even DH, who is a bit tired of the round-the-world trip, said to rate this a..."
"Mmmm, very nice - and how easy was that! Had it before dinner, but should have saved it for dessert, its that good! Made for Culinary Quest 2014."
"Delicious, Jackie! I loved the change-up from the usual lime juice. And, the addition of the bell pepper. Instead of a chopped chile, I added a few flakes of crushed red pepper. I kept mine chunky and served it up with some substantial chips. Wonderful! Made for Culinary Quest 2014."
"A wonderful dish! Followed the ingredients to a "T", but didn't add the water. We like our kale a bit chewy, and this was just perfect! The only other change was dry-toasting the pine nuts - just out of personal preference. I loved the sweetness that the raisins brought to the dish - it was an unexpected plus! Will most definitely ..."
"Oh, baby! These are sooooo good! We had these as a side with Pork Scallopine, but in the future I can see these as a most excellent appetizer. I would serve with some sort of dipping sauce, like marinara, aioli, or a pesto. I did have to add a bit of bread crumbs, because the mix was a bit gloppy and didn't hold together well - but perhaps ..."
"This was a good chimichurri sauce and will make it again. But, will slightly reduce the vinegar, as it was a bit too much for us. We don't eat much meat, so we just pan-fried a New York strip to rare, then thinly sliced it to share between the two of us. Made for Culinary Quest 2014."
"Wow. Wonderfully easy to make and absolutely delicious! These will definitely go into our "potato rotation"! I can also see where we might want to change them up, depending on what they're being served with. I used locally produced queso fresco - which is very mild. I think other herbs could be added to the mix with excellent result..."