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"This is a great way to make cabbage. I served it last night with corned beef. Didn't have any bacon, so I just omitted. Also, I baked for 30 mins. in a 425 oven. Perfect! Thanks for sharing!"
"I made this dish last night -- I had been looking for a recipe like this one, as it closely resembles something that I used to make (but I had lost the recipe). I followed exactly, though I did add more garlic. This produces a lot of the sauce, but it seemed kind of thin. I think that my old recipe called for orange juice concentrate, which wou..."
"I made these last night and my husband said they were the best pork chops he ever had. Did not change a thing, other than adding a few chopped green onions to the sauce as it heated on the stove. I'm thinking of using this as a marinade for a pork tenderloin, I'm sure that would also be great. Thanks for sharing this NurseDi!--Marla"
"This is my favorite way to make rice pilaf...I've been doing it for years. It is a simple, fool proof recipe that is so much better than a boxed pilaf. It's also great with jasmine rice. Thanks for sharing!--Marla"
"Awesome, awesome, awesome! Not that this recipe needs another review, but I will never buy the jarred sun-dried tomatoes again. These have so much more flavor.... And I really like the consistency, they're not too hard or chewy. I followed the recipe exactly, using fresh basil & parsley and tossing everything together in a bowl before baking. Try ..."
"Hi Shelly, this turned out extremely well...Very easy to make...I did use cream of chicken soup & added fresh mushrooms...Also,included some sherry in the mix....Thanks for sharing a great recipe.--Marla"
"I made this last week using orange roughy and it was wonderful. I didn't have lemon pepper, so I used fresh ground black pepper and squeezed some lemon into the mixture. Also, I used monterey jack cheese in place of the mozzarella, since it has more flavor. Thanks for sharing your recipe!--Marla"
"I have made this recipe so many times, I can't believe that I have not reviewed it before now! This is an awesome recipe. I always use boneless skinless chicken thighs, and serve over angel hair. No changes needed in my opinion. Thanks for sharing, Lorac.--Marla"
"Hi there Di, I made these yesterday to bring to a party, and they turned out great. What appealed to me about this recipe is the fact that there is a lot less mayo called for than most recipes. Also, the idea of the crabmeat seemed different. I did not use the caviar since I don't like it, and I did add 2 tsp dijon mustard & some fresh parsley ..."
"This reminds me of the strawberry/blue cheese salad at one of our favorite restaurants in Scottsdale. I too decreased the amount of sugar to about 1/8 cup, but otherwise followed the recipe exactly. Thank you for sharing such a wonderful salad!--Marla"