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"These are fantastic, I plan on making them again with Prime Rib for Christmas dinner. For those who have problems cutting cooked potatoes just put them in the fridge until cold and then they slice easily."
"I first had these at Villa Creek in Paso Robles and I loved them. I was so happy to find this recipe and it lives up to the ones I had at VC, my mom thought they were even better. The only slight change I made was to use veggie stock in place of chicken stock."
"I have made this every Thanksgiving since it was published in Cook's Illustrated. It is far above the "canned" version of green bean casserole and well worth the effort."
"I made this tonight out on our BBQ and it was great. I layered the packets with the potatoes on the bottom, sprinkled some fresh chopped garlic and fresh rosemary. I then placed the kielbasa on top of that. I sprinkled thinly sliced onion over the sausage and topped with grated cheddar cheese. I can't wait to make these next time we go campin..."
"I normally make Corned Beef and Cabbage in the crockpot but since making this recipe I won't any more. The corned beef just fell apart it was so tender. Yummy :)"
"Fantastic! I cooked the roux until is was a caramel colour, added a lot more cumin since I love cumin, and finally added 2 t. chicken base to the water. No more doctoring canned enchilada sauce. I will be making this in large batches and feezing it."
"This recipe is great. I made two batches, the first with jalapenos and a bell pepper. For the second batch I used two containers of fresh raspberries along with about 5 habaneros. Wow, the raspberry habanero was fantastic! The only other thing I did different was to do a full canning where I processed the jars after the fact (roughly 5 to 10 minut..."