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"Delicious! My friends and family devoured it. This recipe is in my favorite stand-bys! Three suggestions: 1. You really do need an 11-in. pan. I tried a 9-1/2 in. pie pan and a 9-3/4 in. springform pan, but both were too small for all the filling. Everything fit when I used the 11-in. 2. You can cut the feta cheese. With all the other cheeses,..."
"This is a great recipe for those hesitant to try something different. Although it seems like a lot of spices, the seasoning actually tastes quite subtle, not very noticeable. I adjusted the cooking heat and time, starting the flame at medium-low and simmering sauce then kefta, covered, for nearly an hour. Served with pita and Arab-style salad, th..."
"Great comfort food! I added 2 more cups of shredded chicken for 5 cups total, and I followed others' suggestions in doubling the Red Hot and adding chopped celery. DH and I loved it and had no trouble taking care of all the leftover soup. (We've gotten at least 10 generous servings out of it!) I should note for others interested that doubling the ..."
"I was very disappointed with this recipe. It required specialty ingredients that I did not have on hand, although they were readily available at my local Asian market. For all of the fuss in ingredients and preparation, the flavor was lacking. To call it "bland" would be to overstate the taste. I followed the directions carefully but ended up with..."
"I agree that these pancakes were incredibly quick and easy. However, they were denser and more savory than I expected. My expectations were just not right. When others try this, they should keep in mind that it will be more savory than sweet and more hearty and dense rather than light and fluffy."
"This is my favorite main dish stand-by. It is inexpensive (what's cheaper than canned food?!), delicious, and easily feeds a group. I get rave reviews each time I serve this. Thanks for sharing on Food.com, Sharlene!"
"This turned out great! I wanted to mimic an amaretto sauce I had at a B&B which had a creamy texture. This recipe seems more glaze-like than sauce-like but still worked wonderfully for my purposes. Since I didn't have amaretto, I substituted the same amount of water with about 2 tsp almond extract instead. I used the sauce to drizzle over mixe..."
"What a great recipe! I pre-baked my crust and used cheddar instead of swiss...and it still turned out wonderful! I will definitely be making this again. Thanks, Dorothy!"
"What a wonderful copycat! I was cooking for a crowd so had to triple the recipe, and it still turned out lovely. I made two small adjustments. First, I removed the thyme before adding the cream. I accidentally added too many sprigs and was afraid of it being overpowering. Second, I pureed the soup in my blender before serving. I had to do ..."