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"I first had Chili Aioli with calamari at a Karl Strauss restaurant in San Diego. This is very close to what I remember. Great with calamari or fish tacos. I used chili paste rather than chili oil."
"This was excellent. I added a dash of cayenne pepper and served it with Homemade Baked Tortialla Chips (#124908) which were also a big hit. I used imitation crab meat because that was all I had on hand and it was still good. I'm sure it would be even better with real crab meat."
"This is excellent. The sauce is so good because it is made from "scratch" rather than from a can of condensed soup. I use 2 tsp soya sauce and omit the salt. I also mix about 1 Tbs melted butter with 1/2 cup bread crumbs and sprinkle that on top, and then put the parmesan cheese on top of that. I serve it over egg noddles. This is one of only..."
"This is my favorite ice cream recipe. I also pasturized the egg mixture because I have young children that like to eat the ice cream."
"This tasted very good, especially fresh out of the ice cream maker. We had leftovers though and froze them, and the ice cream became very very hard - like ice! Harder than any other ice cream I have made - probably because of the high water content in the raspberries."
"This is good, but leave out the zucchini. It gets way over done and doesn't look great. Instead use red peppers, they stay much firmer and add a nice color."
"I love the Blueberry Lemon Muffins from the Best of Bridge cookbook. However, a newer version of the cookbook (Best of the Best) updated the ingredient measurements for the topping, which is better than the original. The new version has 1/4 cup melted butter, 2 Tbs. lemon juice, and 1/2 cup sugar. "
"Good salad - very easy. I didn't have any mango nectar so I just used some tropical fruit juice that I had (100% juice). With the juice the dressing was a little runny and could have used more zing, but otherwise it had good flavor. I will add a little more vinegar next time and will try to find the nectar. I also added sugared almonds, but I ..."
"This is the best soup I have ever had. It is delicious and so easy. I used dried thyme and parsley rather than fresh. I usually serve this with perogies and when served with something else it makes 4 servings rather than 2. I also froze some extra soup once and it was still excellent warmed up. Even with the cream it froze surprisingly well. "