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"I had an over-abundance of lemons, so had preserved some earlier this year, but then looked for recipes where I could use these lemons. Marinating the chicken for several hours, made it very tasty and moist, and when I cooked them with the preserved lemons, I was surprised at how delicious this was! For the finicky daughter who doesn't like..."
"First off, to keep the recipe to five ingredients as per the contest, I deleted the ham (the eggs weren't listed on the ingredients list). I also couldn't find my muffin pan, so I just made cups with some aluminum foil that I had used an old jelly jar as the mold. However, this was really delicious! It's a bit more work than I wo..."
"I really didn't think my family would like this, but this got the ultimate thumbs up in that there is nothing left over for lunch tomorrow. I even doubled the recipe!! I followed the directions exactly (which is weird because I always deviate on recipes), and it was SO good!
This is going into my "more than a few t..."
"I tweaked this puppy so much, but it's still a great chili recipe. For the meat I used ground chuck, so there would be less fat; I left out the beans, and in place of the jalepenos, I used two Scotch Bonnets, three Ghost Peppers and one Trinidad Scorpion. We're entering it into a contest for Chili-Heads, but I think even a non-chili-he..."
"I had too many lemons to use up, and had just gotten some eggs from a friend's farm, so I decided to try this recipe. I didn't use a graham cracker crust, but a regular pastry crust. This recipe is now down as a favorite for my husband -- the filling was tart, and the meringue was fluffy but had a lot of body. Absolutely perfect!!"
"I made this even easier by using the pre-grilled chicken strips in the frozen section, and then instead of the soy sauce, I used a Hawaiian teriyaki sauce. This was just a quick, delicious meal that is perfect for a busy weeknight."
"I used my blender to puree the chipotle and adobe sauce with about a half-cup of cream, and then let the chicken marinate all day. The only problem I had with this recipe is that there was nothing left-over for lunch the next day, so I'll have to double the recipe next time."
"I was given about 20 pounds of lemons, and couldn't figure out what to do with all of them, and saw this recipe. It's time-consuming to slice up the lemon peel and wait for the syrup to boil down, but it was so good! Now to melt some dark chocolate to dip them in!"
"Another winner from Celticevergreen! I cut the recipe in half, and used just a couple of ghost peppers. After only a week, the heat from the peppers has already intensified, so the rum should make a wonderful glaze on chicken or in a drink."