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"Assembled everything next to food processor and it went so quickly! Not having lemon juice I used vinegar instead. Refrigerated 1 hour. Delightful to work with and bakes up flaky and delicious."
"Last time I made these I doubled the recipe except for the eggs. I added a total of three lg eggs. I was delighted they stayed crispy on the edges and were not cakey. I chilled the dough, rolled into a neat ball and flatend them lightly with the palm of my hand. I also sprayed the pan with bakers spray. They rose well,were beautifully shaped and ..."
"Funny, a novelty recipe for gift giving ends up being the perfect end to my perfect brownie search. Sticky gooey brownies are not for me. This brownie is moist,rich and chocolate is intense. It holds up in the hand and the mouth without being mushy. First bite into this tender moist brownie won me over.Perfect frosted with a fudge frosting."
"This does make an excellent stock. I differ with our dear Julia's method in that I always brown the bones by either baking or on the stove top. This allows for a beautiful dark brown stock.To make sure I get all of the marrow out I ask the butcher to give the bones a good crack.I have canned this stock and always have it on hand.I also save the fa..."
"Quite a mouthful of flavors that compliment each other in a very delicious way! The Aioli is a golden creamy sauce that could be used on salads or veggy dip or chip dip,it's that delicous! It is wonderful on this burger. Making the components for the condiments went quickly once everything was assembled. The make ahead makes for fun in the kitchen..."
"This pie has a custardy texture and is serious on the cinnamon. The cinnamon floats to the top and a light colored custard on the bottom makes it a 2 layer pie. I will make it again with whole milk just to experiment. Prebaking the crust would be a good idea."