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"I made this for a potluck. Instead of serving it in the usual pita pocket method, I prepared the meat in the food processor, just added all together and let it run for about 4 minutes scrapping down the bowl three times. What I ended up with was a very smooth textured paste I shapped into the loaf. Then I cooked for an hour as described. After..."
"I just spent weeks in North Dakota and this was the best take away. I was out of sour cream so used Kraft Cooking cream cheese, and it was perfect. Also added chicken like Krolls. Thanks for posting."
"This is a simple version of Martha Stewart's receipe. I like what you have done here, taken more available ingredents and simplified the preperation. When I make it, I do add the dressing several hours to overnight so that the flavors blend and veggies marinate."
"I was looking for a simple potato salad and this is it! Added just a tablespoon of celery flakes and 1/4 cup of onion from the freezer for crunch. Be careful, this makes about 6 quarts of salad, more then the 8 servings stated.
Oh I also used Miracle Whip, its a midwest thing."
"Very easy to make and delish! I used a full cup of butter and sugar along with the 1 egg. Just to add a little change, and because I didn't have a lemon, used a squirt of lime juice, and a 1/4 teaspoon of almond extract with the vanilla. I also used the strawberry filling and it was a suprise hit with the family.Next time I am going to ..."
"I didn't have a tube pan, so used a regular loaf pan. This was a mistake. This turned out very hard on the top, and still googy in the centre. The flavour is very good, and went well with coffee and fruit."
"This was a great recipe for Holiday dinner at the last minute. I used chicken and shrimp since my picky daughter won't touch sausage. Instead of using the roux here, I borrowed from Alton Brown and baked it in the oven at 350 for 90 minutes, whisking every 30. Turned out great, but the over all gumbo was just a bit thin. Next time I'm going to..."
"Added 4 green onions for colour and flavour. EXCELLENT. Used 4 ears, and this makes about 4 quarts. If you don't have cream, try sour cream. Added a little tang and body."
"I made this just as written, but it turned out oily and greasy. The flavour is excellent, never used Herbs de Provence before. Next time, just brown the chicken without the oil in a nonstick pan. Serve with a salad and whatever fresh veggies they have at farmers market."
"While the bacon obvously keeps this from the Kosher kitchen of my Bubby, it does remind me of her Kugel. I don't know that it makes a difference, but I added a cup of fresh peas and cooked cubed chicken to replace the bacon and reduce some of the fat. Also like Alskann used fat free sour cream, egg whites only and Pam. Very good as a main dish. Us..."