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"Like Tassos01 I learned to make these by finishing them up with dipping them into salty flavoured water before frying. My wife uses grated onion and garlic in the water and the flavour is better than the potato pancakes or latkes I have always been used to. These are a real crowd pleaser, and here in Canada people always flip out when I tell them ..."
"These are the real thing, the way my great Oma used to make them in Germany. The recipe was given to me by my great uncle and my grandma - separatley - so I figure it was something the whole family must have seen made often. We always had them with a roasted goose and sauerkraut. The gravy was always thick and made with the goose drippings and fri..."
"Just a reminder when cooking Indian food to fry the spices in oil first; this intensifies and releases the flavour and aroma. It is the difference between night and day. Be careful not to burn. If you can locate them Curry Leaves are an herb that adds an authentic flavour that can not be substituted. They look like a cross between a bay and lime l..."