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"WOW!!!! This really is the best blueberry bundt cake I've ever made (and I've made A LOT of bundt cakes). I made three modifications - only used 1 1/2 cups sugar (because I like it less sweet), used a combination of milk and yogurt for the buttermilk (because I didn't have any), and I left the corn syrup out of the glaze (also because I was out)..."
"One word here - Wow!These cookies were fantastic. I have used various different nut butters (peanut, hazelnut, almond, etc) in these cookies and have been thrilled with the results every time. I even used JanV's suggestion of the chocolate chips and found those cookies to be even more so delicious. I agree with BigFatMomma that these are even..."
"YUM! This is pretty close to what I buy at Trader Joe's. I used only 1 cup of powdered sugar because I don't like it too sweet and I increased the cocoa to 5 tablespoons because I like it really chocolately. I had to use 3 tablespoons of oil to get it to the consistency I like. I originally tried making it in the blender, but it overheated (it..."
"This soup was fantastic! I find the flavor of this soup reminiscent to tortilla soup or posole, but lighter. I had to make two small changes - used NuSalt instead of regular salt to reduce the sodium and used bread crumbs in place of the cooked rice because I wanted the soup in a hurry and didn't have any cooked rice on hand. One other thing, I..."
"These were too cute!!! We used a package of refrigerated pizza dough (cooked according to package directions) and about twice as many hot dogs. We get chicago style dogs from a local butcher and they're uncooked when we get them, so we grilled them before using in this recipe. We also used a pizza cutter to make fast strips with the dough. Tha..."
"Thanks for the recipe! YUM YUM YUM! I'm a huge fan of nutella, but not of hydrogenated vegetable oil and sugar. This spread has that great toasted hazelnut flavor I love in nutella, but without any funny stuff. We used it as a dip with some tart apples from the local farmer's market. To put it simply - "Wow!""
"Tasty! This is not a recipe for someone looking for a quick enchilada sauce. If you are looking for an authentic style sauce with lots of flavor, this recipe fits the bill quite nicely. I had to salt the sauce to taste (probably because I used low sodium chicken stock). Thanks for the recipe!"
"SERIOUSLY YUMMY! Made these for dinner last night with one small modification - used skillet toasted corn tortillas instead of flour. My husband was extremely leery of the idea of eating fish in a taco, but he ended up eating 8 of them! That alone is a great testament to their tastiness. Can't wait to make them again. Thanks for sharing the r..."
"This was very good! I used some niter kebbeh instead of the vegetable oil and I had my own berbere on hand which I used. It thickens up quite nicely and works well with injera. I will definitely make it again!"
"This is a very authentic version of Injera. It has a nice sour tang to it because of the fermentation. I didn't have teff flour, but I ground teff in my spice mill and used that instead. If you use whole teff, you will have gray/brown injera - it's not a color for the squeamish!"