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"I read the reviews and added about 1/4 cup cold cream to the warm gelatin and did everything else exactly as written but added Pure Vanilla also. It was absolutely perfect, just as every recipe that I've tried from Kittencalskitchen. Thank you, ma'am!!"
"Used a pound of smaller shrimp. Should have doubled the sauce but since I didn't know how much 12 jumbo shrimp weighed, I wasn't sure what to do but I will know next time. The taste was great. I used the batch of the smaller shrimp like Red Lobster's shrimp scampi and tossed them onto Caesar salad. YUMMY! If you like spicy, add more..."
"When I was looking for a Caesar dressing recipe, your's was the first to come up so, naturally, I looked no further. It is wonderful. I grated the Parm myself so to others who grate their Parmesan and end up with a fluffy cheese, make sure to pack it into the cup when measuring or else the end product will be weaker than intended.<br/>..."
"I baked my chicken legs (10 lbs.) in the oven first until the meat was just tender. I wanted to use the meat for other things so I wanted to cook it perfectly before adding to the stock. I poured all the pan drippings into the pot with the rest of the ingredients and then I added the bones (with still quite a bit of meat on them) and the skin in..."
"I was doing a search online for this recipe and was surprised to find it here. My boyfriend's uncle is the owner of Pasta Nostra and he (my bf) appeared with him on another cooking segment on Martha Stewart (Cappelacci con Zucca). Anyway, not that any of that matters. I was looking for this recipe because it is to DIE FOR. It is absolutely ama..."
"I love Pho. However, I followed this recipe to the letter and ended up throwing out the entire batch of broth and then drove down the street to pick up a take out order of Pho instead. I don't know what went wrong but the spice flavors were overwhelming and it tasted nothing like the stuff I get at the restaurant. It was somehow watery but over..."
"I used panko bread crumbs and parmesan that I grated in my good processor which I think detracted from how much better they would have been because the bread crumbs and the parmesan were not fine crumbs they were quite large which made sticking to the shrimp difficult. Next time I'd either process them smaller or use regular bread crumbs and grat..."
"I probably won't make this recipe again. The breadcrumbs, those that did not fall off, were not the greatest. I first dipped the scallops in lemon as others suggested but the scallops, in spite of being seasoned individually, were not very flavorful after cooking so I did what the recipe suggested and squeezed lemon juice over them, which made t..."
UPDATE: I just made this again and I am still amazed at how firm and moist this meatloaf is at the same time.
I made this for a company who I cater for. To make it for fifty people I wanted to keep it basic so I didn't use the thyme or sage. I didn't use the glaze because I served it with gravy and it was the most deli..."