Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
"I have made this recipe 4 times in the last 6 weeks. As there are no more superlatives to add to the other reviews I will only add that I use a butter/olive oil mix and Moscato wine."
"I am a full-fledged Spicy Garlic authority and I agree with schertmark that this is the closest version of BWW's Spicy Garlic sauce. I also (accidentally) found that you can use an egg white instead of a yolk and it turns out just fine."
"Finally, a bread recipe that even I couldn't screw up. I halved the recipe, started with 1 cup of bread flour and added 1/2 cup at a time until it got to a texture that I liked. I also used vegetable oil on my hands and on the board instead of using more flour, that way I knew I wouldn't be adding more flour to the mix.I baked the bread for ab..."
"I just made this. I used a 9.5" pan and needed 3 cups of graham cracker crumbs and 3/4 cup of butter (stick and a half). It is a wonderful recipe, but I will add a bit more lemon rind next time for personal preference."
"This was excellent. I doubled the recipe and used even more cheese on the top. I used Barilla Cellentani macaroni instead of regular elbow macaroni and boiled them with minced onion (the dehydrated kind) to add an extra flavor. I baked everything for about 25 minutes and then turned on the broiler for the last 5 to get a nice brown crust on the..."
"I used this for boneless/skinless breasts and it was great. I did not have any fresh onions so I used some minced onions and onion powder so I had the flavor."
"I doubled this recipe and used it for grilled chicken quesadillas and it was excellent. I let it marinate for about 20 hours and then grilled the chicken and thinly sliced it. I heated the marinade that was left over (brought it to a boil) and mixed it with the sliced chicken before creating the quesadilla."
"I followed these instructions for a large 7.5lb flat cut (as opposed to the entire packer cut) and everything came out wonderfully. I ended up cooking for a total time of 6.5 hours; 3 hours of actual smoking time, and 3.5 hours of low indirect-heat cooking.I used large pecan wood and hickory wood chunks along with standard charcoal in my Char Gr..."
"Excellent recipe. I doubled the amount of meat and spread cheese over the top during the last 10 minutes of cooking. I also more than doubled the amount of taco seasoning and added 2Tbsp each cumin and chili powder."
"Very good recipe. I add 1 cup of medium salsa to this as well for some extra flavor and spice. I like lots of spice so went up to a tablespoon of chili powder as well."