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"These came out great: They're sort of in between a flour tortilla and a soft pita or naan. I used 1 1/2 cups all-purpose flour and 1/2 cup whole-wheat. The only issue I had was that high heat was too hot--I burned the seasoning off of my cast-iron skillet and melted the edge of a spatula, scorched a couple of tortillas and set off the smoke alar..."
"Extremely salty (1700+ mg of sodium!) and somewhat oily, even though I left out the added salt and used 1 tablespoon olive oil. Next time I'll brown and drain the sausage first, use less ham and chicken broth, and add more water."
"This was the only cake my grandmother knew how to make, so I'm the third generation to use it. It's also delicious with some grated coconut thrown in, and with coconut icing. It will also survive being made with EggBeaters, skim milk, etc., if you worry about that. Terrific cake recipe."
"Excellent flavor and very simple (I used Shiner Helles, which has a mild, sweet, bread-y taste anyway). The crust, though, came out kind of "rocky" and had a very--overly--strong butter taste and greasiness, even though I used only 1/4 cup butter. I wondered if baking this with a pan of water in the oven would help keep the crust softer without ..."