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"Fantastic recipe! Came out perfectly! For those whose didn't set, there are two possible reasons. 1- You didn't cook it long enough, or 2- your fruit was over-ripe. It's always important to have some under-ripe fruit in your jam, as it has more natural pectin in it. (I like to dice it more finely than the ripe fruit.)"
"This was a hit at our house! I had to be away from the house for about 4 hours before supper, so I made it ahead and put it in my crock pot on the "keep warm" setting, and it was amazing! So tender and delicious! Served it with fresh steamed broccoli over rice noodles."
"YUMM! Love this recipe! Since I didn't have any heavy cream, I used 1 can of evaporated milk plus enough 2% milk to make 2 cups, added that to the egg & sugar to cook. I added 2 cups 2% milk after cooking. I did add the cinnamon, nutmeg & vanilla to the egg mixture while cooking, instead of afterward. Delicious!!"
"Fabulous bread! I made one alteration, though... I omitted the butter, and instead of using all water, I used 1 (12-oz) can evaporated milk and 2 1/2 cups water. This is now our standard bread recipe, which I make twice a week. Thank you!!"
"After reading the other reviews, I decided to prevent dryness by adding 1/4 cup of applesauce and using canola oil instead of melted butter. I omitted the nuts, because the kids dont' like them, and threw in a handful of mini chocolate chips. The bread came out nice, and fairly moist, although I think it would have been terribly dry without the ..."
"Super yummy! So rich, that I had to give plates of cookies away so that I wouldn' tmake myself sick eating them all! These were a hit with everyone who tried them and will definitely become one of my "standard" recipes! thanks for shaing! (BTW, I doubled the recipe and used a 15.5"x10.5" insulated cookie sheet/jelly roll pan. And I used filling #..."
"The is the only pizza crust recipe we will ever use now -- it is fantastic. One trick I have learned with pizza crust is to make it much earlier than you need to use it, and just punch it down every time you walk through the kitchen. It makes the dough much more elastic and easier to stretch out."
"I love the flavor of these pancakes. The only thing I did differently was to break up the oats a little by pulsing them in my blender. I didn't quite break them down to oats flour, but got rid of the big chunks. I also used whole wheat flour instead of all-purpose, but I grind my own wheat, fairly fine, so it's not as heavy as store bought whol..."
"This is a wonderful recipe. I used the filling only, and bought dempling wrappers at the aisian market. I made about 400 dumplings for our cub scout blue and gold banquet which had the theme "Chinese New Year". They were a huge success with adults and children alike. I served them with steamed broccoli and carrots over pan-fried asisan noodles."