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"I used butter instead of margarine of course. I also did not split these but left them as is, brushed with butter and sprinkled with herb and baked an extra 2 minutes since mine were thicker."
"Even with a long rising time, the dough was quite shallow, I suspect because there was no sugar for the yeast to feed on. That being said, I shaped these into baguette shapes before the final rise and did end up with two crusty breadsticks, which were fine in themselves, albeit a bit flat."
"Very gingery flavor! We enjoyed these with a pot sticker dipping sauce. Excellent tip about using the cabbage leaves- I wouldn't want the headache of cleaning up dough off a bamboo steamer. Thanks for sharing! Made for Rookie Tag."
"We loved these. They had an actual glaze on them with caramelized flavor. The ginger flavor was subtle and just right and the sweetness was not sugary, but also, just right. Thanks for sharing-"
"I'm sorry that we weren't really fond if this. The potatoes and onions were both crunchy even though they were sliced very thin. I think they should be baked first and the fish just added at the end without lowering the heat. We had to put this under the broiler to get it to brown at all. The flavor is pretty bland and was improved by the addition..."
"This is an excellent recipe for chapatis, except I don't care to have the ghee/shortening brushed on it after grilling. I tried one like that, then skipped doing it for the rest. We also adore stuffed chapati so I added methi (fenugreek leaves) and sliced chillies to the dough, which gives it extra flavor without changing the outcome of the chapa..."