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"Fantastic! I was skeptical when I saw graham crackers, but jumped in anyway because one of the characteristics of most baklava is a tough bottom layer from all the sheets compressed together. The crackers were the solution-and they don't add any taste. The tip for draining the butter after baking is brilliant. This is a perfect baklava and do..."
"This is an elegant rich sauce that has a wonderful smooth taste. I wasn't so fussy and just added all the liquids at once and it couldn't have been better. My corned beef only had about 1 cup of broth so I added just some water (the broth was very thick and rich). Great. Thanks for sharinga great recipe."
"Kevin, you are right. This is absolutely fabulous. A great rich taste, not too sweet or tart, that even my little grandkids liked. I sauteed my cabbgage in butter then put it on the corned beef just because I like it that way. Thanks for a wonderful dish for our St. Paddy's Day feast."
"If you are looking for a crispy battered, evenly coated, moist and juicy fried chicken, this is THE recipe. Don't be afraid of the hot sauce-it is not hot, even for the little discerning palettes. It is great as is, but next go-round I will kick that up and maybe add a little more seasoning to the flour. The next day, the crust is still on the ch..."
"My husband really enjoyed this, but, while I thought it unique, something didn't quite jive--I think it was the dill with the barley. I will make again, but thin it with more broth. I also found just a little white wine vinegar seemed to refine the taste, and a sprinkle of fresh thyme united the flavors."