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"This has become my go-to recipe for pizza and we've been using it nearly every week for the past several months. I normally use all AP flour, but tried it tonight with bread flour, based on another reviewer's comments - I won't ever do that again! I make the full recipe and get one XL pizza out of it. Not a super-thin crust, but not thick either...."
"Awesome! I will no longer be purchasing boxed mix with how easy this is - thank you! I made only one minor modification based on other reviewers' feedback - I cut the baking powder to 1.5 tablespoons - they were still super fluffy and I couldn't taste it. Thanks again for a keeper!"
"I'll also give this 4 stars because, although it tasted great, I made a few modifications based on other reviews. I used about 2.5 cups of mozzarella in the filling. I also used 2 eggs plus 2 yolks instead of 4 full eggs. I ended up filling all of the shells from the full box, but only made about 2/3 of them. For that two thirds, I used closer to ..."
"Thanks for such an easy recipe! I myself am vegetarian, so the taste rating is from my husband - he definitely enjoyed them. Followed what another reviewer wrote and used around 3/4 cup of mozzarella (fresh) as well as a bit of salt and pepper. Also used Italian breadcrumbs as that's what I had. Five minutes in the George Foreman was perfect. I a..."
"I've been using this recipe for enchiladas for a while now, but I've never bothered to make the enchilada sauce simply because I was being too lazy. This time, based entirely on the fact that tomato sauce was on sale and enchilada sauce was not (!), I made this sauce. I'm so disappointed in myself that I didn't make it sooner! It has a wonderfu..."
"Super easy to make, with ingredients I always have on hand. I did add about 1.25t of vanilla and 3/8t salt - next time will add the full 2t vanilla and 1/2t of salt the next time I make these. One note on the timing - for my lighter colored sheets, it did take 15 minutes, but my darker sheets only took 11 minutes. Thanks for a great recipe!"
"Awesome recipe, as usual! I made this sauce for the second time - it's great for the slow cooker! I quadrupled the recipe, cooking the onions, garlic, Italian seasoning, oregano, salt, pepper, and sugar on the stove. I cooked everything in a 6 qt slow cooker on high for about 5 hours. One thing that I didn't like as much the first time I made ..."
"I made these for my son's birthday party since I had invited over a group of huge fish lovers and we were doing a Mexican theme. I prepped these the night before and re-fried the next night so they were hot. I was afraid no one would touch them since everyone had had so many appetizers, but I couldn't believe how quickly all of them disappeared!..."