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"Nice, basic recipe! My only suggestion is that you take time to "bloom" the saffron in 2-3 Tbsp. of water (or stock) for at least 5 minutes before you add it to the rice. Otherwise, your poor little saffron threads won't have time to develop that great yellow color that saffron is known for, and the flavor isn't as good.<b..."
"My family and I didn't like these at all. There is a lot more baking powder in this recipe than in other biscuit recipes I've tried, and I think that may have been why these had such a bitter flavor. I've used my sourdough starter in many other recipes with great success, so I don't believe there's anything wrong with it...."
"Love this classic recipe from my childhood!
I would suggest this change to the preparation, though. Instead of buttering/spraying a 13" x 9" pan, I use a jellyroll pan (like a cookie sheet but with sides on it).
I line the jellyroll pan with parchment paper, spread the rice krispie mixture all o..."
"Ah, memories! I recall sitting in my grandmother's kitchen, watching her and my Mom snip "hard tack". This recipe provides the perfect ratio of sugar to corn syrup to render candy easy to cut with shears.My family always put a thin layer of powdered sugar into a buttered jellyroll pan, and poured the molten candy into this "bed". The result..."
"I was asked to bring a corn casserole to a potluck with my husband's business colleagues. My only experience with said casserole is the runny affair an uncle makes at Thanksgiving every year, and I was NOT looking forward to presenting such a dish. Thank goodness for Recipizaar and BlueHyacinth!I made this recipe, and was surprised at the fi..."