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"Having only one Granny Smith apple, I went ahead and made this recipe to rave reviews. I used a significantly larger roast and I would suggest that before the recommended cooking time is done, that the temperature is checked. The roast was a bit "well done" in some areas, making it tough. Otherwise the taste was outstanding."
"Wonderful recipe that I tried after seeing Guy prepare it on his show. This gave me the nice, thick "pub style" chili I had been searching for. Easy to prep, easy to make disappear. Friends gave it multiple thumbs up."
"A good way to use up the rest of that roast beef. I caution that you MUST use good stock and MUST NOT add sweet veggie like carrots. I got a very weird result when adding some frozen mixed veggies. Good, but not what I had expected. Should have followed the recipe to closely. Added a few shakes of oregano which did enhance the dish. Thanks."
"I have mixed feelings about this recipe, based on personal preference and tradition. It tasted good and was super simple to make. This method of making "fried" eggplant cutlets was easier, less mess and obviously healthier. I would recommend letting the eggplant rest on the pan for at least 10-15 minutes once it has come out of the oven. All in..."
"This is a pretty tasty recipe, and FAST and EASY. I increased it to serve 5 and it turned out very well. Next time I might try adding fresh ginger or definitely some Mirin to enhance the flavor. This dish lends itself nicely to experimenting with different veggies. Wish I would have sliced the beef very, very thin - which I will do next time. ..."
"Thanks for an excellent recipe. Salting the eggplant is key, and even with this step, it is a simple recipe. I used my Marinara (recipe posted) and feel that a homemade, authentic sauce is far better than a store-bought version.
Not only is this recipe great on its own (a great substitute for meat), but it is amazing as the only fill..."
"Simple and crunchy, though next time I may re-dip into the egg mixture and flour mix for an even crunchier coating. I did cut back on the hot sauce in the egg mix and feel like I should have cut back to 1/2 c instead of just a few Tablespoons. Chicken turned out golden, crisp and the meat was SO juicy and tender. Only tweak I would make to suit..."
"While I'll have to admit to adding a bit of sugar (not much though), this was a reat way to add a special flavor to lemonade in a pinch. Everyone has a variety of jellies on hand, so this was a no-brainer and a good way to offer guests something different in a flash."
"This didn't have a flavor that remotely resembled Buffalo Shrimp (chicken, etc...) Using only half of the Worcestershire sauce, the flavor was too pronounced. While this wasn't what I had hoped for flavor-wise, this was a decent marinade for grilled shrimp. I liked that the ingredients were put through the blender then simmered. Good idea."
"Yum! I made this recipe using a salsa I had whipped up the night before and it turned out great. Very fluffy and not sticky or wet. Perfect! The salsa had the tomatoes, onion, salt and jalapeno. I didn't even puree it. I will definitely be using this recipe for years to come. Takes a bit longer to make than regular rice or a boxed Mexica..."