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"Its hard to rate this one because it depends so much on what else you throw in the salad with it! Also I didn't have cardamom so I used yellow ginger. I made a salad with feta, red onions, and cashews and it was very good! great dressing for the Holidays! Update: Tasted better the day after I made it, the flavors mellowed a little. Got tons of com..."
"Followed the whole recipe but did two layers of icing and cherries and one with whipped cream, and topped with whipped cream. I used 2 9x13's to make a monster of a cake lol! People loved it!"
"I thought that the crust was a little too thick for the amount of filling, but I might not have pressed it hard enough into the pan. Good taste though!"
"I'm in Belize where eggs are not refrigerated, so I know this was a much safer option. I couldn't find instant pudding so I mixed one cup of milk and the pudding like it says, and then I microwaved it for half the cooking time, stirring every minute. Then I made the rest per instructions and it came out awesome! A little but less thick than your u..."
"Well, I've never had flan before to compare this to, but it was amazing! Like cheesecake but a little lighter. I used coconut milk in place of the evaporated milk, and in the future I might just throw some toasted coconut on top with a little extra caramel sauce too. Tres Bien!"
"This is close to a recipe I fell in love with that I had found in a magazine recipe contest. That recipe included one large white onion, fried in the pan when you cook the sausage. It was also cream cheese instead of ricotta, and it was AMAZING! I froze half of the filling mixture by itself, and then thawed and cooked more shells. Also, you can ba..."
"These had a nice flavor, and they were chewy but a little dry at the same time, and that was with 4oz of cream cheese instead of 3 (I just used a half of an 8oz pack). Got exactly 36 when dropping onto cookie sheet with dessert spoons. I then used a glass cup, dipped the bottom in powdered sugar, and flattened the cookies to a nice round shape. I ..."
"I LOVE that you put this on here! I haven't had this in a long time but seeing it brings back many a fond memory. I'm half Dutch, so I like mine lightly toasted, and then you need to put on enough butter (yes, BUTTER lol) to soften it a little bit, and the hagleslaag stays in place when there's enough. You should do this quickly so the chocolate m..."
"I made this cake for my own wedding. Stuck to the basic recipe and baked the layers about a week before the wedding, double wrapped and put in the deep freeze. The day before the wedding I took out the cakes, leveled and let thaw completely before icing, with a rum flavored buttercream. I did a three tiered cake, each tier double layered and place..."