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"I make these for the holidays almost every year. I've made this exactly as directed but now I add 1 Tbs of good vanilla extract and 1 Tbs of cacao liquor. These really do need to sit for a week. Resist the temptation to eat them before that!"
"This is delicious. I've made it a few times and it's been a hit. The only change I make is that I take out the long spine bones from the canned salmon. The red salmon has more flavor, but I've also made this with other canned salmon and it's still great."
"I've been making for this for years. They printed a version which calls for pistachio instant pudding which is also good. I usually use French vanilla pudding. However, for a super moist cake, prick the cake a few times with a cake tester as soon as it comes out of the oven and then pour the glaze over the cake while it's still in the pan. When co..."
"Normally I don' t write reviews unless I've followed the recipe almost exactly but I have to make an exception since I had to work with what was available. This is a great recipe in and of itself and it also lends to great variations. I only had lasagne available so that's what I made by layering everything. I used half Parmesan and half Gruyere c..."
"This is a fantastic cake and it�??s gluten free too! It uses a lot of chocolate so use the best you can �?? avoid chips for this recipe because many brands have too many emulsifiers added - read the labels if using chips. The cakes come out thin and fragile so handle carefully. You don�??t really need a springform pan (my mother does this without ..."
"I got this from Cook's Illustrated also and it's a great recipe. I made it for Christmas breakfast and it was a hit. Don't skip toasting the bread as that's an important part of this recipe. This recipe can be halved and baked in an 8 inch square pan. It seems a bit more work than other stratas but it's worth it."
"This was a huge hit. I used a local parmesan style cheese, other than that followed the recipe exactly. Lots of compliments and lots of requests for the recipe."
"These cookies taste wonderful, like gingerbread but not quite as spicy. I can�??t make these so small as 1/8 teaspoon is very difficult to pipe for me so I make them a little less than 1/4 teaspoon �?? just make them as small as you can. They spread a bit so make sure not to crowd them. I bake them on a silicone sheet (aka Silpat). If you like cri..."
"The texture of this cookie does change in two days or more but the flavor does not �?? we ate some right after baking, after one day and after two days. It�??s more like a pecan sandie the first day then it gets softer and less crumbly. They are delicious on any day. I made it with blackberry jam and thought they were great as did everyone who tri..."
"These cookies are so good! Very easy to make. I used 2 tsps of cinnamon and a small scoop to shape them. The whole batch was eaten in one night!"