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"Tasty, but rather sweet. I did not puree the carrots, but kept them with the pork on the platter after taking out of the oven. I then just put the pan on the stove top and let the pan juices reduce and thicken. Then I poured over the top of the sliced tenderloin, for a nice presentation."
"Very good and easy to mix up. I put the melted chocolate in a piping bag with a writing tip and zig-zagged across the cookies, instead of dipping. Then I melted white chocolate and drizzled that too. It made a nice pattern that looked great on my cookie plates."
"These were very easy to make and very good. I used a small cookie scoop and rolled half the dough in colored sugar before baking. For the rest of the dough, I pressed a dip in the middle and filled in the centers with Solo brand Raspberry filling before baking. Yum!"
"This is a great sauce recipe. I have made it three or four times, and I can't believe no one has rated it yet. It really goes together easily and fills the house with a wonderful aroma while it cooks! I used an end piece of pork loin that I browned first and then put into the pot. The only change that I made was to use 1/2 cup of red wine instead ..."
"This was very good! We had it with rice pilaf to enjoy the flavorful sauce. I omitted the garlic salt - I was afraid it would be too salty, and it turned out great!This is a keeper!"