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"Excellent! I did what other reviewers did and cooked for 15 minutes then draining the fat/juice prior to adding the sauce. Also, for the sauce, I subbed 2T of BBQ sauce for the ketchup and added more minced garlic. I lined my pan with tin foil for easy clean-up. There was an abundance of sauce, so I only poured about 1/2 on the wings, I will save..."
"I have never had RL biscuits before so I can't compare them, but I can say they were delicious! Like others, I freeze the butter. I also grate it into the flour mix on the largest grate hole possible. I can't remember where I learned that trick, but it works well! Thanks for posting Heather!"
"This came out excellent! I had never made fried chicken before, so was a bit worried. I put the seasonings in with the dredging flour and used Frank's hot sauce. Also, because I double-dipped my chicken, I had just the right amount of flour. Thanks for posting, Sharlene!"
"Yumm! I don't usually like sauerkraut but I liked this. I did wash the kraut so it was not so sour, and the dish was great. Thanks for posting."
"Just made these tonight and they were delish! I must be getting old because I didn't use the food processor, just did it the old-fashioned way. I also freeze my butter and grate it on the largest holes. My sis had hers with butter and honey, I had 1 with country gravy, then another with butter and preserves. (my dessert) Thanks for posting!"
"Well, this is my second attempt to review this, apparently the other one did not go thru. This is a great burger, we LOVED the sour cream sauce, the horseradish is perfect!! I did not have any dill, I used some Montreal Seasoning. Also, used Iceberg lettuce, slices of red onions and fresh tomatoes from the garden when building the burger. O, also..."
"Excellent and oh so easy! I used a whole chicken and I did add a bay leaf and some peppercorns to the water. Moist and very good for so many different recipes. Like you said, saving up the skin and bones to make broth is an efficient and easy thing to do. Thanks for sharing, Bobbi! :)"
"I have made this over 4 times and can't believe I forgot to rate it! It's easy and delicious! I do think the Panko crumbs are a must. Like others, I also have added a bit of garlic powder, Italian seasoning, etc...just depends on my mood. Thanks for posting!"
"This a great sammie! I was just getting ready to post it, I saw it in Bon Appetit, March 2005. I don't use the frisee. Leaving the lid off of the pan for a bit when carmalizing the onions, will quicken up the process, just watch them and stir frequently. I also don't bother dirtying up another pan, I just take the onions out of the first pan and..."
"I am transferring my recipes from some of my favorite food magazines here for safe-keeping. I was so glad to see this here, it is truly delicious! I must admit, when I don't have the time, I have used canned artichoke bottoms instead of doing the from scratch. (hanging head) I have even used marinated artichoke hearts if that is all I have on hand..."