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"I made these because I was very happy to find something I didn't have to change too much for my gluten free, dairy free, Histamine Intolerant daughter! I used gluten free flour blend, 200g of corn kernels cooked and blended to replace the creamed corn, and one grated zucchini (200g). They turned out perfectly and she was thrilled to have 2 mu..."
"Yum Yum! JUST like the Creamy Garlic Prawns recipe I used to enjoy as a kid at one of our local restaurants.. now I can create it at home! I did halve the recipe for 2 of us, but accidently used the full amount of cream.. which made it perfectly saucy. Highly recommended, and a great simple but impressive dinner party meal."
"Thanks for posting this recipe... I did mine in a Kenwood mixer so it was super easy, and the batter worked really well in our odd shaped (Penguin) waffle maker! I did feel it was fairly eggy flavoured, but not badly. I will perhaps try to decrease it a bit. I also used duck eggs so that may have made a difference. All the same, a real treat for B..."
"What a wonderful cake! I used 1/2 butter, 1/2 Copha for the shortening. Next time I think I will try all butter as I'm not so keen on the hydrogenated fat in shortening. I also cut out all the white sugar in the topping. This recipe made a huge cake which stayed moist to the end. Thanks so much!"
"Not bad for a quick and easy bread. There was no sugar mentioned in the recipe, so I guessed at 3/4 cup-- I wanted it for a breakfast bread, so not too sweet. I'd say most people would prefer1 or 1 1/2 cups. Also added a handful of raisins and used wholemeal flour in place of plain. Crispy on the outside and tender inside. Thank you!"
"I'm so pleased to find an egg-free cake recipe for my 2yo daughter that she likes! She's also wheat and milk free, so I used spelt flour and soured soy milk. I put the ingredients and bowl on the kitchen floor and let her mix it! A big mess, but she loved it. The gingerbread had a great rich flavour, and is very moist. Thanks for a keeper!"
"LOVED this. I used it as a syrup for chilled lemon cheesecake. I suggest boiling syrup on low for 15-30 minutes so it actually reaches a syrupy consistancy though. Just combining ingredients is not enough."