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"Made this for the second time and it's excellent! This time I used white whole wheat flour and it's so good I'm making a second batch to share! Thanx for sharing!"
"I'm so glad I found this recipe! I've made this twice now with the only real change being that I pan sear backstrap or tenderloin in butter and olive oil to rare/medium rare. The sauce makes it perfect! I served this tonight with homemade fettuccini sprinkled with fresh Romano cheese and tossed with cream and peas on the side. Awesome!"
"This tastes just like what friends of mine would make when I lived in NC! This was a tiny bit too thick the first time I made it so this time I cut down on the amount of slurry I added to the broth. One of these days I might actually make the "slicks" from scratch but for now I did exactly like most of the folks did and used frozen ones...."
"I made this tonight and used Yukon Gold potatoes because it's what I had on hand. Came out excellent! I used 5 eggs instead of 4 and cut back on the salt by 1/4 tsp and next time I will cut back even more. This tastes just like Red Hot and Blue's Potatoe Salad, that's all I care about! Thanx!"
"Excellent! I used 2 tsp of cayenne and it's perfect for the majority of my family. I could kick it up a notch for myself but I'll do that on my own plate. This is going to be perfect for my soft shell crabs tonight and I can't wait to use it on fried green tomatoes! Thanx so much!"
"We loved this but modified it slightly. I simmered the onion until transparent then added garlic before putting the mussels in. Then I added the lemon butter sauce at the end and only used about half of it. Yummmm!"
"This is one of the best things I make in the crockpot. I'm not a fan of using cream of anything soup in cooking but I make an exception for this. I use two boxes of stuffing and 1/2 cup of butter melted. I skip the cheese too and don't miss it!"
"My review is mostly for the sauce since our lobster tails were already defrosted. Not too spicy at all! I split them and basted with the sauce before broiling until tender. I served the sauce for dipping but it was good drizzled over mashed potatoes too!"
"I have made this twice and both times I've doubled it. I also use a 28oz can of San Marzano plum tomatoes with most of the juices drained. I haven't had enough fresh basil on hand so I used freeze dried. My daughter's favorite dish at Carrabba's and she said it's perfect! One of the easiest meals I've ever made that didn't come out of a box or a b..."