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"I do these on the grill instead of oven. Brush tops with olive oil and put them face down. When done, I then drizzle the balsamic and top with the other ingredients."
"I made the main recipe mostly according to directions, used whole peeled tomatoes that I spoon crushed. I added shrimp and a little okra (I know, not traditional) the last 30 minutes. I then topped the bowls of "stew" with the rice. It doesn't get too dry that way, which is the way we like it. Also better this way if you plan on..."
"I made this on my ribs and slow baked them tightly wrapped in foil at 250 degrees until tender. I then finished them on the grill basted in my low carb barbecue sauce. (We like using both dry and wet). The dry rub was great! Thank you."
"My husband said these were the best peppers he ever ate, and we have had many through the years. First of all, I did not use 4 peppers since there are only 2 of us. I had some huge ones in my garden, so split 2 of them. Used grass fed ground beef, and instead of pizza sauce, used tomato sauce (small can) in which I made homemade pizza sauce (ba..."
"I give this a 4 star as is, however, you can make it a 5 star and that is just what I did for Christmas with rave reviews. I used fresh whole green beans, fresh portabello mushrooms, and panko breadcrumbs for the topping. Fabulous! This is definitely elegant! No more kiddie green bean casserole for us!"
"Gave the gravy a 5, also added some finely chopped green pepper to the meat. Since we use very lean ground meat, I thought it was kind of dry. Next time I will add an egg and some bread crumbs to the meat to moisten, as a similar recipe suggested. Otherwise, this is EXCELLENT and I will be making this again! My family loved it."
"I made the sauce but deep fried my wings, drained, then mixed with the sauce. I also added more onion and a little less butter. The onion and oregano definitely made this the best wings we have ever had, topping all that we have had in restaurants, and were the hit of our super bowl appetizers!"
"Fantastic. I had this recipe years ago and lost it. A box mix does not even compare to this. Most wonderful aroma!"
"These were great. Went very well with steaks and lobster tail for New Years. Still stuck to pan a little, would suggest a nonstick pan, or next time I will place on parchment paper.Next time I will also try the lemon juice."
"The salt "ferments" the cabbage to give it the sour taste. I have neer made it this way, have always used a crock, but I can't wait to try this method."