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"I made this yesterday and served on moist white cupcakes -- it was fabulous! I used homemade rum-based vanilla extract and added a bit more than the recipe required. These were definitely "grown up" cupcakes! I look forward to making this frosting again -- it's a nice twist on a standard buttercream (and I appreciate the 1:2 butter/sugar ratio -..."
"Excellent recipe, turned out perfectly on the first try. Think it's essential to have all ingredients at room temp for the quintessential "bump" to form on the backs of the madelines. Thanks for sharing, we really enjoyed these at a birthday tea."
"Moist, rich, delicious - not overly sweet. I too used fresh grated nutmeg. You can throw this one together in just a few quick minutes. Highly recommended!"
"This was DELICIOUS! I recommend you double or triple the "sauce" recipe for 3 lbs of mussels, since you won't be able to stop eating it! Next time I'll add a bit more sambuca and a dash of salt (the wonderful Greek sheep's milk feta I used was not as salty as most). I also subbed grape tomatoes (chopped) since the plum tomatoes are tasteless this ..."
"I just stumbled across this recipe and LOL'd! I always eat avocadoes this way - in a bowl with a generous dousing of low-sodium soy or tamari. Mmmmm good!"
"I love this recipe! The best part? No cooking and stirring like all the other recipes I've seen. I use color-free Kool-Aid so I don't deal with staining. I usually have to knead a bit more flour into it to get the right consistency. Turns out smooth and pliable, and not nearly as crumbly as commercial play dough. Stores well in the fridge. Thanks ..."
"Delicious, although I find it a bit too sweet with a full 1/4 cup of sugar and I reduce it down to about 2 T. DH and family happily gobbled this up when I added shredded cheddar and ground chipotles -- this is one of those recipes that can accept all sorts of creative inclusions. Thanks for sharing, Gerald!"
"Delicious, simple, surprisingly tasty considering the basic ingredients. We used fresh spinach and I think it is essential. Thanks so much for sharing! We'll make this again."
"This was very tasty, but I'm not rating it because I made too many changes. I subbed half unsalted butter/half non-hydrogenated shortening for the Butter Flavored Crisco, subbed garlic powder for the garlic salt, used about 1 1/2 t garlic powder and approx 1 1/4 c. finely shredded sharp cheddar. Because I used butter in the dough, I didn't brush t..."
"We loved this!! I marinated the pork in the sauce first (the longer the better) and it was delicious. The only change I made was excluding the white pepper -- we don't keep it on hand. I used lots of good spicy Tellicherry black pepper (different, I know) and it was wonderful."