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"This was SO good! The meat is so tender and tasty. I've also done the recipe with striploin steaks and it's just as delicious. Thanks for sharing the recipe!"
"These were pretty good. I used red bell peppers and cooked them for 7 hours and they were still a little overcooked. I like a little bit of a firmness to the peppers and these were so soft I could hardly removed them from the crockpot without them falling apart. I liked the addition of corn, but served rice on the side, because I'm used to havi..."
"Really excellent! You really do get enough of the batter for an entire loaf of bread. I agree with the other reviewer who said to watch how hot your pan gets. The sugars brown the toast quickly, so mine got rather dark, but in no way was it burnt. Thanks for sharing!"
"This was fabulous! I added the entire tub of Cool Whip, just to stretch things out and it got rave reviews from everyone! No way will it serve 24 people....well, at least 24 sane people, because you're crazy if you don't want a bigger helping!"
"These were SO delicious! I did have to cook them for the extra 20 minutes, but they turned out perfectly! My kids even loved them, and they are just as good as the ones you get at Mr. Greek! Thank you for sharing the recipe!"
"Excellent! I've made similar recipes, but the pasta water, and adding the garlic in two stages made a real difference. I cut down on the red pepper flakes, so it was just enough to add a tiny bit of heat. Really easy, and really good."
"Yum! I made this last night using boneless chicken thighs (we're not fond of white meat), and it was so moist and flavourful! I didn't use the butter (I actually forgot it) and I don't think we missed it. Will make this often!"
"Made this last night for our Rosh Hashanah dinner and it was fabulous!! Rich, creamy and not to sweet. Everyone raved about it and declared it the best kugel they've tasted. This will be on my special occasion menu from now on. Thanks for sharing!"
"I made this to go with our eggs benedict and couldn't believe how easy it was to make! Next time, I might use a tad less lemon, as I don't like my sauce to be too lemony. Also, once the sauce thickens, stop heating it. I thought I'd heat it for the entire 2 minutes even after it had thickened, and the extra 20 seconds seemed to cause the sauce ..."
"This was fabulous! I made it to go with Kittencal's meatball recipe and everyone loved it. The sauce thickened up into a gooey sauce in no time. I can hardly wait to try it on ribs next time!"