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"OMG! Best doughnuts in the whole wide world! Yummmmmm! I made this for tomorrow but I don't think they're gonna last!"
"Delicious! I used 3 medium potatoes and 1/2 a yellow onion for a smallish batch (wasn't sure anyway how much to use as I don't have a scale). I left out the chilies and the peas and everything in the second list, as I didn't have any of it--still turned out delicious!. I used the full amount of turmeric but put in a handful of coriander leaves ..."
"When I used the wheat flour they came out fine, but with the corn they were gluey on the inside--perhaps i should have used cornflour instead of cornmeal? I had to leave out the chilies, mustard seed, curry leaf, and asafetida since I didn't have those, but I put in a few dashes of garam masala instead. I used 1 tsp salt and 1 tbsp sugar--would ..."
"So good! I felt doubtful about the flavor combination at first, but the flavors blended beautifully. I used homemade vegetable stock instead of the chicken stock and chicken cutlets instead of the whole chicken. I put the cutlets in a loaf pan and pressed them down to cover them completely with the onions, sauce, etc.--they came out so moist and..."
"We found the chicken overpoweringly salty, diluted the sauce with about 1/2 cup water. I also added an extra tbsp honey--might add even more next time. Nice, subtle garlic and ginger flavor. I used boneless skinless chicken breasts instead of the wings."
"Yum! wonderful flavor, thick and creamy sauce. I used tofuti sour cream and ground bison since that was what I had around :-). I also used baby portabello mushrooms because they're supposed to be more flavorful than buttons. Definitely will make again!"
"How can something so simple be so incredible? I've already made this twice in three days--the first time it was gone in less than 24 hours! Lovely texture, consistent results, just-right sweetness...need I say more? For the second cake I mixed in 1/2 cup homemade nectarine preserves into the yolk mixture and added an extra 1/4 cup of flour to c..."
"WOW WOW WOW! Awesome! This is the most amazing cornbread I have ever had in my entire life. It was moist and super-fluffy. I baked it less than an hour ago and it's already gone! I used equal amounts flour and cornmeal (1 cup each) because I like a strong corn flavor and almond milk instead of reg. milk, and I used 1/2 cup oil total and left ..."
"I'm not going to rate this recipe as I changed some ingredients, which may have affected results--I used vegetable oil instead of margarine and almond milk instead of regular milk. Not sure this is a true popover recipe, but there were plenty of yummy "holes" inside as promised, and the springy texture was a nice change from regular muffins."