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"Absolutely scrumptious! My stepdaughter shared these with her high school friends and everyone was shocked they're gluten free! I changed the ratio of flours a bit to add more cocoa powder and used almond meal instead of hazelnut. I also used Heath Bar bits instead of chocolate chips -- amazing. Finally, I frosted with the vanilla buttercream ..."
"I make this recipe almost every week. It is one of the few dinners our selective-eating teenager eats with gusto! I tweak it sometimes -- we like it a little saucier (never mind the calories), so I'll double the sauce recipe and then not use quite all of it (makes a great salad dressing base and is quickly used). We add quite a bit more cayenne..."
"This elegant dish is so simple and so tasty! I have made it several times, served always with brown rice and sweet cornbread. I also double (or more) the cayenne, as we like things spicy. Not having "real" crawfish hasn't stopped me either -- I use frozen langostino tails, defrosted overnight in the fridge. Delicious -- my partner can't get e..."