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"With more natural pectin (it's in the apples), this jells faster than plain jellied cranberry sauce. The apples also add sweetness, so it takes less sugar. Cranberries are sold in 12-oz bags these days. I use 2 apples, 2 c sugar, and 1 c water with a 12 ounces of cranberries."
"I've been making this recipe almost every year since 2000 or 2001, when my friend Sandy found it in "Women's World." We made it together, then decided to keep the recipe a secret. When I started posting all my recipes on line (this one would've remained in the 'private' category), I was happy not to have to type it in, but sad that it wasn't a se..."
"I made this last night and it was fabulous. Due to a mix-up between two recipes, however, I used a whole can of coconut cream instead of the 4 oz of creamed coconut. Also seasoned it with some hot curry powder. Next time I hope to try it with the creamed coconut, but this way bears repeating."
"These are fabulous, even if you don't happen to have any sesame seeds on hand. I'm going to try using them in an eggplant parmasan recipe, so's to skip the frying step."
"I'd like to know how large a 'bunch' this recipe is based on. I used ONE bunch (typical size at our farmers' market) and had too many 2" squares for any bowl in the house. So I mixed them with the vinegar, oil, and salt in a big restaurant pan, and baked them in an even bigger one (almost 30" long and maybe 4" deep). This was my second try at this..."
"Madhur Jafrey has a separate recipe for Courgette in a Yogurt Dressing (to serve hot or cold) in her 'Spice Kitchen' cookbook. It's very much the same, but the zucchini?courgettes are parboiled and it has a little bit of sugar in it."
"I think I must've had this same Martha Stewart recipe at one time, but I made some adaptations for California. I use 'salad size' or Roma tomatoes and cut them in half through the stem- and blossom-end. That means there's skin on the bottom of each one, which holds in the juices. I include fresh basil in the seasonings, and use a lot less salt. Ol..."
"Fabulous! I did everything as directed EXCEPT that I used pork loin that was already cut into bite-size pieces (DH, a former butcher, does this and freezes it in meal-size portions) and browned the meat before starting. I was apprehensive about cooking the peppers so long, but they were fine."