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"Possibly, my favorite flavor combination---pumpkin and sage! Sprinkling a few toasted chopped pecans on the finished dish adds a nice crunch and flavor, too,"
"My MIL taught me this method years ago, and I've never done it any other way since! PERFECTION every time, and really cuts down the hours in the oven. Only difference: being Southern, we don't "stuff" Mr. Bird---our "dressing" is baked in a separate pan. But N2S is right about needing something stuffed into the car..."
"A holiday must-have around here! I actually found a small tin of these in the back of the pantry, left over from last year (must have been intended as a gift, then got lost?) and they were still wonderful! A little stale, obviously, but delicious. I suppose all the sugar acts as a preservative? Great recipe."
"Really delicious. I'm veggie, my husband's not, and we both agree it's a winner. I had two cups of leftover peperonata with eggplant, and some frozen fresh tomato sauce from summer, so used that, and it turned out spectactularly. I used no-boil lasagne pasta."
"I had four cups of frozen sliced Vidalias from the past summer's bounty (the local market's, not my own crop)---and tried this recipe today. I could have happily eaten the entire skillet! The soup idea from LilMsBritches below is inspired. I'm trying that next, and expect great things!"
"You know, I used to think simple recipes like this needed "doctoring" to give something extra, but I've come to see that, often, simple is best! This is really delicious. Only change: grated fresh onion instead of the powder."
"I hesitated to review this at all, as I'm a vegetarian! But I made this for our supper club last week, following the zillion steps to the "T", and at the end of the day...hmmm. My husband and our 15 guests enjoyed it, ate it up, and it was obviously good, but...husband said that my "usual" recipe (far shorter to make) is..."
"Jelled like a dream...and sooooo tasty. Like a few others here, I cut the sugar to 5.5 cups and it was certainly sweet enough! Next time I'll double the jalapenos for more heat, again following other reviewers' suggestions. But still, five big stars!"
"These are always a big hit at parties. I add an egg into the mushroom/onion filling, to make them hold together a bit better. as they bake Also, I use minced green onions (with a few of the tops for color). Delish!"
"Just what I was looking for, as a fun fall treat at our "Welcome Our Lil' Punkin" party for our friends to meet the new grandson. Delicious with Pepperidge Farm Gingerman cookies and sliced, chilled "Winter Nell" pears Looks wonderful in a hollowed "punkin"! Thanks, herby!"