Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
"Fantastic! The ingredients are nearly the same as my Grandma's, but the process is much better. There wasn't even a need to refrigerate it to help it thicken. Yay! Even Mom was impressed. Thank you for sharing this recipe. Note to PixiBlossom: the recipe calls for egg yolks, not whites."
"Delicious. The lemon zest makes all the difference. I had an issue with the directions for filling and rolling. My other recipe for strudel says to align the filling with the long side of the pastry. Also, 1/2 a box of filo (at least, the brand I buy) is 20 sheets--not 10, so make a little extra filling and come out with 4 strudel if you like."
"I've made this recipe twice now--once as written (but without the end drizzle) and once with a different set of seasonings. Very tasty. If I make this recipe again, I will consider skipping the lemon juice as the end product was a bit too acidic for me."
"I'm sorry to give a bad review, but I followed the directions to a T and came out with a 120 degree tenderloin. Next I put the oven temp. up to 350 and roasted it for 15 or 20 minutes, until the internal temp. was over 140. Dinner was late, but good. Still, I will never use this method for roasting again."
"Wow! This cake is amazing. So yummy delicious. I followed the recipe as is, including MustangMom's note about frosting ingredients. I like the way there was enough frosting to make a fluffy, yummy dessert. This would make a great base for any bundt cake--just take out the lemon peel and juice and substitute other flavors. Thank you so much f..."
"Very creamy and yummy. I prefer soft-serve, so we ate it right away. No directions for how to add the lemon juice, so I omitted it. Also, I had a pint of heavy cream to use up, so I used it all instead of milk. My strawberries were frozen (thawed), so I added 2 T. sugar to them just in case they were sour. When I mixed in the cream cheese, th..."
"Yummy! I tried using this recipe as a cake--not recommended. As a cake it is too moist, but as a bundt-shaped bread it is delicious. I made it milk-free by using palm oil shortening for the butter, Almond Breeze milk plus vinegar for the buttermilk and added 1/2 tsp. artificial butter flavoring."
"Super tender! I like how they are crispy, too. I used Sweet Chili Sauce (Chinese market) instead of hot sauce. Wow! Thanks for the recipe!"