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"This was really good, it was very quick to assemble. It did turn out a little watery for some reason so next time I will try halving the salsa. Thanks for the recipe."
"This was really good. I substituted canola oil for the butter and cut it back to 1/3 of a cup and it still turned out nice. I thought the pumpkin could have been firmer so next time I will cut back on the milk. It might have just been the brand I used."
"I made the original amount of sauce and thought it was great. I added garlic powder and pepper, but otherwise I followed the recipe and it turned out perfect. I also used the whole wheat rotini. Thanks for the recipe."
"This is great. I remember this from holiday dinners. I used homemade sweetened condensed milk (Recipe #12962), and lowfat cream cheese. I believe the low fat cream cheese caused it to be more of a pudding consistency, but it still tasted great."
"Having this recipe is ultra convenient. I tried to substitute butter with margarine and the results were overly butter flavored. I would recommend using less utter rather than a substitute. I did find that if I allow the sugar and water to boil for a while, the cooled result is a much thicker consistency which is nice for recipes that need to se..."
"This was really great. I didn't have any lemons, so I used melted lemon curd as the glaze and in the bread. I also used half white and half white whole wheat flour and it still turned out great. I had just about given up on finding a good banana bread recipe, but this is a keeper."
"This is really great coffee cake. I use 1/3 cup canola oil in place of the melted butter. I also use half whole wheat and half white flour and the cake still turns out really great. I sometimes a layer of softened cream cheese, sugar and vanilla before adding the topping to cancel out any health benefits."
"This was perfect. I used it in my favorite lasagna recipe and didn't notice any difference. I used soft tofu, in a blender and I thought the texture was pretty good, but I think next time I will try medium to try and get a slightly closer match in texture."
"This is a great recipe. I used the very small sea scallops and they worked out beautifully. I served this over brown rice and it was a big hit."