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"Gracie Allen's brain worked in peculiar ways. I always enjoyed the end of the show when she would talk about one (or more) of her cousins doing something like this,,,
"Say goodnight, Gracie."
"I found this recipe to be a mild version of Spanish rice. Very tasty, yet mild enough so that nobody could ever complain about the heat. Not only that, but it was extremely easy to make as well. I'll be using this recipe again."
"This recipe is one that proves that "low salt diet" does not mean "bland": or :"tasteless". The butter keeps the inside of the patty moist, and the herbs make it yummy! I did make a change, though. I used a pound of ground beef (about 450 grams) to make my 4 patties, instead of 300 g, and scaled the other ingredients to match. Thanks, Jenny!"
"I adopted JennyMidget in Pick-a-chef Spring '11 and so far, I have a winner! The stew was wonderful! I made a few substitutions - Beef instead of veal, because the markets around here are barbarians/ I used a red onion instead of a brown, because it's not as strong as a brown, I added 3 chopped cloves of garlic to the onions. Instead of water, I..."
"This was delicious! at step 4, I cooked the onions, garlic and spices first, in order to soften the onions, then added the mushrooms. I had to add butter several times during the cooking - I guess the butcher cubed a very lean cut, and the spices absorbed the juices. It came out great! you can really taste the paprika!"
"this was really good. I used <url=http://www.food.com/recipe/emerils-creole-seasoning-22089>Emeril's Creole Seasoning #22089 instead of Tony Chachere's, and soy sauce instead of Dale's Steak Seasoning. The only problem I had was with the meatloaf crumbling when being cut."
"This wasn't bad. It wasn't "the best ever", but it wasn't bad, either. The prime benefit of this recipe is that it's easy to make. Whenever you have leftover chicken or leftover rice, you can make this tasty dish quickly and easily. You can also readily increase the recipe for a pot luck."
"This came out excellent. I substituted 1 12-oz bottle of Bernstein's Restaurant Italian dressing for the cup of Kraft and it worked very well. I served the chops with grilled zucchini that I also marinated in the dressing mix. Marinating time was three hours."
"My wife said "perfect!", but I found the chicken a little bland. The next time I use this recipe, I'll add a teaspoon of Italian spice to the breadcrumb mixture, Yes, there this recipe is a keeper. The sauce and "pasta" were very good."