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"We didn't find this to be too salty at all! We followed the recipe exactly and served it with the Remoulade from Recipe #87124. It was FANTASTIC! I think the key is using real lump crab. :)"
"Really REALLY good! I loved that I was able to prep it ahead of time and then just pop those babies on the grill just before dinner.....plus (let's be honest)...not using my oven is always a welcomed change! I didn't have any Cayenne Pepper, so I used Red Pepper Flakes and it gave it the perfect amount of heat. :) Thanks for a new staple in our ..."
"I didn't think it was possible, but this recipe was so good that it now replaces my mother's in my "everyday favorites" cookbook. We used Cottage Cheese....and I WAS going to take a picture, but it was gobbled up too fast. I really think you need to use Italian sausage because it adds such a great dimension to the flavors. Great job!!"
"Fantastic!!! I didn't have any chicken on hand, so I made it with ground beef (cooked the beef, onion, and garlic at the same time and skipped using any oil). The texture was fantastic! We put a little taco sauce on top along with everything else and chowed down. Thank you for this recipe!"
"Fantastic! I've made it twice this week. :) The only things I changed was to use chicken stock instead of broth and diced up the chicken before I cooked it. Thanks so much, AlabamaGirl71!!"
"So simple, so delicious. I took the suggestion of placing the chicken on a drying rack in the fridge for 8 hours before cooking it and the skin came out wonderfully crisp. This recipe would work so well with thighs! Also, Nick Koss's suggestion of putting a clove of garlic (crushed) under each breast (and removed it before serving). Fantastic!"
"Easy and really yummy. I would suggest using bananas that are over-ripe....almost black! They are so rich in flavor. I also added white chocolate chips to the mix and it added a nice texture. :)"