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"This is pretty good. HOT but good. I'm going to cut back on that chili sauce and I think this would make a good sweet and sour sauce too if you added some pineapple juice or chunks."
"This is delicious! I have made this twice already. I soaked my almonds then blanched them myself. You really don't need to use parchment paper, just spray your dish with oil first. I baked mine at 425 for 30 minutes. It browned beautifully. I also agree that 1/4 cup oil is too much so I cut back to a few tablespoons. Lastly, Canthelpmyself, it's i..."
"Taste wise this was pretty good. Not excellent but good. I had to add more garlic and salt. The main issue I had was that the amount of liquid was not enough. Most of the liquid was absorbed long before the timer went off. The rice wouldn't have cooked all the way if I hadn't added more liquid."
"So so good! Follow the recipe to a T and don't make any changes. This is perfect! I used a bigger pan because the 8x8 was just too small. Great recipe Bev!"
"This is awesome! I managed to make these vegan using egg replacer...worked like a charm. The crust was crunchy and held together beautifully. I made these into cauliflower buffalo wings by adding them to franks red hot buffalo sauce. My mouth was in heaven!"
"These were just ok. After 10 minutes I took them out and let them cool. They were no wear near done. I had to put them back in to salvage them. What a waste of work. The taste was fine but pretty sweet. They spread like crazy and were a little difficult to remove from the pan. Not a recipe I'd recommend. Sorry. Almost forgot, they don't hold toget..."
"I made these vegan. I process the oatmeal instead of using them whole. Replace the egg with an Ener-G egg replacer. I use frozen Earth Balance butter sticks, that is a must! And Ghirardhelli semi-sweet chocolate chips. I freeze my cookie sheet until ready to use. Non-vegan friends and family request these cookies. You can't tell they're vegan at a..."