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"Tossed this in the bread machine where I subbed olive oil for the butter and honey for the sugar, let it do its dough process and then shaped the bread sticks in 80g-each sticks (helps cook more evenly). I baked them on a silicon mat on a cookie sheet, brushed them twice with the garlic butter and they were amazing. I've got some in the fre..."
"I used Ghiradelli's 60% dark cacao chips and the full amount of sugar. These were lusciously dark, especially with vanilla ice cream and fresh strawberries. Went together quickly and are totally worth making again."
"This smelled so good baking and went perfect with the oven-baked Chicken Parmesan that I made for dinner. It'd also rock as a dough to make mini-hoagies for meatball sandwiches."
"I've made this twice now and its awesome each time. I reserve the cream until its just about done to keep it from getting funky but otherwise followed the recipe. Even my 10 month old was demanding his share as I finished making it. Will remake again."
"This was super easy to throw together, ready quickly and tasted wonderful. Thank you so much for sharing! I doubled the recipe and threw half in the fridge to make bread sticks with tomorrow."
"This was very tasty.. While it was cooking, hubby came in out of the garage to see what smelled so good. I used leftover carrots and cheese-filled mashed potatoes, some red moscato and a bit more garlic than called for. Served with some fresh bread and it was a great meal."
"I made these for a friend who found out she was allergic to wheat four months ago. I used white chocolate chips, white rice flour and tapioca starch/flour with 1 tsp. of Xanthum Gum per cup of flour. These spread out, a lot but were otherwise really good. Just what she had been craving, thanks for sharing!"