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"Bread that mixed up ok was fine - but nothing special. Half of it was a dry clump of flour. I actually thought for a second I didn't put yeast in because the part that baked properly was sunken. Not very impressive and I'm not interested enough to troubleshoot the problems."
"Unusual but very good. Made it with half hazelnuts, half almonds (and didn't skin either one). We actually preferred the almonds, but only slightly. I also forgot to stir it as per the last step. That turned out fine, it just formed a flat cookie that I broke apart afterward like toffee. It was a great flavor combination of sweet, buttery, sal..."
"We loved all slight variations of Ayran that we tried in Turkey, but this is much different than any of those. I used less cumin (~1 tsp) and it was still a really strong flavor. A more authentic version seems to be simply equal amounts water and yogurt with a bit of lemon and salt to taste."
"Virtually identical to a Rachel Ray recipe of same name. Excellent grilled chicken! Great with relish. Instant favorite in our house. (Rachel has an additional side Zucchini w/mint & parsley which I haven't tried yet.)"
"This is virtually identical to a Rachel Ray recipe I tried (only the leftover chicken ingredient and handling is different - she calls for fresh poached, then sliced). It's delicious! Like a stew/soup. The chorizo (I used spicy and it wasn't overwhelming) melts into the sauce adding flavor and savoriness. The onions get to a wonderful texture ..."
"Excellent soup. We loved it. We just used regular bowls, but shallow would be even better. The relish (which is delicious) disappears too much in a deeper bowl."
"I've never made eggplant before. I usually find it tastes bitter when I eat it out, but I tried this recipe and liked it. My husband didn't like the parts with skin on it so I'll probably make it again with the skin removed. I wasn't sure how to cut the eggplant - strips or slabs or what? - so I did some of each. The slabs seemed easiest and j..."
"I love these - quick and easy to make on the fly when I need bread with a meal. The butter sauce is heavenly. The Old Bay smells and tastes wonderful."
"An easy, quick, impromtu, delicious dessert. The pie pan is a key to the brownie's great texture. Unlike some brownies I've baked in square sided pans (where the edges get REALLY hard and chewy, the corners are even worse) the pie pan keeps the chewy edges thin enough to add to the texture rather than detract. The pie shaped pieces are fun too...."