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"I've made these twice this week after finding this recipe. Both times they turned out great. I followed the recipe exactly the first time, using pecans and dried cranberries for the add-ins. They were great and got eaten up fast. Today I made them again, substituting 1/4 c. natural peanut butter for the butter, and adding in pecans, dried..."
"I brush the tortillas with oil before cutting into wedges, then stack and slice into wedges all at once. Great way to use up the rest of the bag of tortillas!"
"Excellent! My only changes were to chop the chard and blanche for only a minute or so. I also sautéed the baby bellas longer than called for till they were very tender. I also added a handful of chopped fresh basil to the ricotta mixture. This was delicious, and a great way to use up chard. I actually used a good bit more than the one po..."
"Excellent! I reduced both butter and sugar to 1/4 c. I also mixed the ingredients on my usual way for cornbread--all dry ingredients combined in a large bowl, all wet stuff whisked together in a large measuring cup, then add wet to dry and stir to combine. Went together fast and had a great texture and flavor."
"I've made this a couple of times as a side for a Mexican style dinner. I like it using red bell pepper. Nice alternative to refritos and less fat."
"I made this recipe often as a starving student in college over 30 years ago, using the cheaper pink salmon. I got the recipe from my mom, who got it from my aunt, who got it off a Crisco label. When I make it these days, I don't bother taking the skin and bones out of the canned salmon, just mush them up into the mixture. Easier and more nutrit..."
"This is a recipe I've made all my life, that I got from my mother and grandmother. Super easy, and I think the lemon gelatin gives it a kick that I prefer to using pudding. Enjoy."
"This recipe is from Farm Journal and is in their Best Ever Recipes book. I've made it several times and it's great because it's packed with chicken! I add peas and carrots to the filling."