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"This is a great recipe that yields a chewy crust and tender interior, a nice compromise at our table (my hubby likes bread that is hard on my teeth and I like soft!) I washed the loaves with beaten egg and spinkled seeds before baking. I'll be keeping this one on file. Thanks for sharing."
"I finally found a limpa rye that works for me! All others have been dried bricks. Keep a little beer from the can handy, as you might need to add a couple tablespoons more like I did. I also gave the seeds a little grind in the mortar to release their flavor and I will be adding a teaspoon more of each because I like lots of seasoning. Thank you M..."
"This is a fantastic bread. We were worried with the slow rise, but it worked just as the instructions were written. The only change is we spritzed the top with water and sprinkled sesame seeds just before baking. The olives with pimento adds a nice fleck of color and flavor. Baked in a covered 2 quart stainless steel Dutch oven. we hope to bake ou..."
"Nice alternative to beef chili. I added a cup of frozen corn for interest and used white pepper to keep it light-colored. I had a panic moment when I added a half cup of fat-free Greek yogurt at the end, as it appeared to slightly curdle. I need to remember to cool soups more before adding dairy products!"
"I found the flavor very good, but I made cupcakes with paper wrappers and they would not peel off. If I make this again I'm making sure to use a non-stick metal pan only."
"I was searching for a date bran muffin recipe with low fat and gave this a try. It requires quite a bit of chopping and preparation, but made two dozen regular-sized muffins plus enough to bake an 8x10 coffee cake, so the work is worth it to have lots of healthy snacks on hand in the freezer. The banana base is very nice, making a unique flavor. I..."
"My 30-year-old son proclaimed these the "best muffins I've ever had!" and I've been baking for him for a looonnngggg time. I substituted dried cherries for cranberries to use them up. Thank you for posting this great recipe!"
"Very tender and delicious. I browned them first (of two pans, the non-stick worked best), then finished in the oven for an hour @ 350 (use a temp probe to make sure they're cooked). A definite keeper. Thank you for helping us bring more ground turkey into our menus!"
"This was excellent! My only mistake was substituting seasoned salt for the Nature's Seasons (I'm not familiar... I thought it would work) but the result was it turned out on the high end of "salty" but my husband loved it that way. I'll look for NS in the store. Thanks for sharing!!!!"