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"Excellent! Made this for the first time 2 wks ago and, because there were two loaves, I intended to freeze one. Made the Carraba's olive oil dip. Snacked. Ate up the whole two loaves and that was dinner enough, what with some Pinot Grigio. A real keeper!"
"Well done. The additional milk or cream makes the slaw creamier then otherwise, and the sugar takes the edge off the vinegar. I might suggest using rice vinegar or white wine vinegar, or maybe sherry or tokay vinegar, but that's a quibble. For balance, one might want to avoid vidalia or other sweet onions and go with white, or "spring onions" (in ..."
"This dish would probably taste OK, but it should not be tagged "Hungarian", as it is no more Hungarian than Haggis. Hamburger? No. Macaroni? No. This is an Americanization of a German/Austrian/Czech take on the genuine dish, by way of England (Worcestershire, for Heaven's sake!). Still, for what it is, I would eat it and enjoy it. Please retag it,..."