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"This is definitely one of the better taco casseroles I've tried. I only had to bake it for about 10 minutes, which kept the chips from getting soggy."
"This was very good. I used a teaspoon of garlic powder instead of fresh, which seemed just about right. I only marinated it about 45 minutes, but I think next time I'll marinate it all day just because the marinade didn't seem to penetrate the chicken very much."
"I doubled the ingredients for the sauce. I used garlic powder instead of garlic salt. And I also added about 1 teaspoon of sesame oil for flavor. After browning the chops in the pan on the stove top, I drained off all the fat, then added the sauce and reduced the temp to low, covered and cooked everything on the stove top for about 7-8 minutes unt..."
"This was good. I did have to double the milk and the nutmeg. I served it over egg noodles. While I wouldn't say it was as good as made from scratch Swedish meatballs, it was easy because I used frozen meatballs. I liked it, but my wife thought it was just okay."
"This was fantastic! I served it over rice with a nice tossed salad on the side. A new regular in my rotation. I followed the recipe except that I used frozen meatballs from the store."
"I usually don't comment if I make very many changes, but this turned out so well I wanted to share so I can refer back to it again in the future. This is my first attempt at making bourguignon so I referred to some other classic recipes for ideas as well. First off I used venison instead of beef. I also covered the venison in the flour before..."
"I didn't have raisins, and I never use margarine (butter only) other than that I stuck to the recipe. It didn't turn out too bad, but I'm still searching for the perfect oatmeal cookie recipe."
"I omitted the onion and salt. And I used flour tortillas. This was good, especially for my wife who doesn't like things spicy. I had to put some hot sauce on mine but it was still good. Just very mild. It was very runny, even though I let it sit for about 15 minutes before cutting it. I will make it again, but I think I'll cut the chicke..."