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"I followed the directions except instead of taking the empty trays to the sink I took my Brita to the trays and filled them up that way. Must be careful though, not to spill. Once made the cubes retain best taste is stored in a covered container. I've tried storing the freshly made cubes in a variety of places, the fridge, oven, attic, etc..."
"I used a LOT less salt but otherwise made as directed. The procedure in the recipe resulted in a perfectly cooked roast. Be sure not to skip the step about allowing the roast to come up to room temp, you may have to allow for 2 or 3 hours for that."
"It's a very good meatball. I've also made them using ground chicken. Sometimes I will make them smaller and put them in chicken soup.
Another home run from Kittencal."
"I like this. It's a little heavy, I suppose from the pumpkin. It has some pumpkin taste but it's not as pronounced as it is in pie.
I increased the cinnamon to 2 teaspoons, but I have a high tolerance for cinnamon ;) Also added 2 teaspoons of vanilla extract. Like one of the other reviewers I cut the oil in half and made up the diff..."
"This is pretty good and easy. I didn't have any parsley so I omitted it but did add several cloves of garlic and some Grains of Paradise. I used this as a base for a Mushroom Barley soup. I was very pleased with it. I saved this recipe and will make it again."
"I enjoyed this a lot.
I noticed some reviewers said it needed more seasoning and that it wasn't crispy. To address those concerns I seasoned the pork with herbs before breading. I also agree with the reviewer who said she likes to flour the meat before dipping in egg because that makes it stick better. But, in order to address the crun..."
"This is a great recipe, I'm always looking for ways to bake with oats.
I made some minor changes, I cut the sugars to 1/3 cup each of the granulated and brown, with makes a total of 2/3 cup. The recipe as written, 6 tablespoons of each amounts to 3/4 cup total. I also cut the salt in half as baking soda has a lot of sodium. Next time I..."
"It's pretty good. It's an Emeril Lagasse recipe and in my opinion his recipes tend to be very highly spiced and this one is no exception.
I reduced the paprika to 1 tablespoon, the black pepper to 1 teaspoon, the salt to one teaspoon (my preference for lower sodium, if you don't care about that it would be ok to use the amount called f..."
"This is very good. I made it olive oil and dried basil. Mine has a pronounced garlic taste (a good thing) but I may have used a little more garlic than called for (garlic cloves will vary in size). I made this a day ahead to let the flavors marry.
This is a keeper and I'll make it again.
There are a number of reviewers who sa..."