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"Not a fan of thick, doughy dumplings. Prefer flat, southern style dumplings. Flavors were ok. Textures not for me. Followed recipe. If you like fluffy dumplings you might like this."
"I was using this recipe mainly as a guide for cooking times. I did not use the garlic cloves. I used salt, pepper, Lawry's seasoned salt, and a little garlic powder. Mine needed a little more cooking time to get to up to temperature. But it turned out perfect. Barely pink. Very tender. Melt in your mouth."
"I cut this recipe down since I only had one butternut squash. I also used a little less brown sugar. And the result was still delicious. Peeling the squash was not exactly simple, but that step was definitely worth the bother. I've eaten it just baked with the peel still on and this way was a LOT better. A perfect fall recipe."
"Enjoyed this a lot. I was in a hurry so I left out onions and peppers. Sprayed the dish with cooking spray and put cheese on bottom, then meat, then crust mixture. Family liked it and I will do it again."
"My family enjoyed these. Hubby remembers them from childhood. I made a whole bag full and wrapped them up for later. They were school lunches for several days. The cheese turned goopy and they got a little soggy after the first day, but the family loved them anyway! They have already asked me to make them again."