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"The purpose of buttermilk (yogurt, milk and lemon, etc. in a quick bread or muffin is to assist in leavening: acid activates baking soda, causing it to foam and 'fluff' your batter. When substituting, remember to add some acid to your wet ingredients to replace this effect.
Made recipe as stated, with a few immaterial additions and subst..."
Aug 24, 2012 on Food.com
"Oh Malriah, I can't thank you enough for this recipe! It is so easy and STUPID DELICIOUS. My toes are curling just thinking about it. Once you have the base down, you can throw lots of veggies in to hide them from kids or picky eaters (they disintegrate, I promise, and put in any old kind of poultry, pork or seafood you want.
When the c..."
Jun 29, 2011 on Food.com
"I agree that this needed something... a dash each of paprika and mustard powder did it for me. Yum!"
Dec 9, 2009 on Food.com
"4 stars only because I'm reasonably sure the liquid in this is too high for white bread flour. I did alter the recipe fairly substantially: 3/4 cup milk only, 1/3 honey in place of sugar. I used 3 1/4 cups WW bread flour and 1 cup white bread flour and made this in my stand mixer rather than the ABM. If you use a stand mixer, don't look away for o..."
Jul 16, 2009 on Food.com
"Just pulled these out of the oven, and they are very tasty even unfrosted and have a lovely texture. I usually look for lower calorie baked goods, but I was pleasantly surprised that a half recipe produced 15 good sized cupcakes, i.e.puffed up well above the top of the paper liner/muffin tin. The portion sizes listed in the recipe are generous. I ..."
Jun 9, 2009 on Food.com
"5 stars for flavor, 1 star for execution. I'm not sure what I did wrong here, but my rolls were a blessed mess! Moving them after the second rise was impossible without the dough collapsing completely, which led to flat, messy buns. They tasted fabulous, and since I LOOOOOOVE soft pretzels, they'll get eaten up in no time. I'm going to keep trying..."
May 28, 2009 on Food.com
"It must be said that these were so, SO delicious. Mine came out rather crumbly, although still fairly moist. I have a ton of frosting left over (used http://www.recipezaar.com/French-Buttercream-Frosting-49651 , and some buttermilk as well, so I think I might play with these a little to get them to hold together."
May 12, 2009 on Food.com
"Oh my GOODNESS! I used to buy tickets to the fair just to stand in line for an hour to buy 4 dozen Fisher Scones. Never again. Take out the raisins, and these are DEAD ON, and yes, they must be served with butter and jam (I used huckleberry, and it was amazing!. As with all scones, the less you handle these during production, the better. If you h..."
Apr 7, 2009 on Food.com
"Blast from the past! We ate this at least once a week when I was growing up, and it's the first cooked meal I ever learned how to make. It was the very last "meat" dish I stopped eating when I went vegetarian, and I missed the heck out of it for a long time. My sister and I could never wait for it to bake, so my dad made it in the microwave. Looki..."
Apr 1, 2009 on Food.com
"3 stars because my husband loved, loved, LOVED this! I felt the butter could be eliminated, as the sauce couldn't quite emulsify the full quantity of oil, even cooked slowly at a low temp. I do understand that browned butter is quite delicious, and I ended up spooning some of the leftover cheese-butter over husband's potatoes. This technique might..."
Mar 29, 2009 on Food.com