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"These were amazing. My husband ate them standing up right at the stove. That's probably one of the highest accolades he's ever given. He also asked if I'd written the recipe down!"
"Just so you know, I've had this recipe since you posted it on Zaar. I think I printed it out in 2006 when it was already a couple years old. It is now my go-to whenever I need a bread of some sort; I don't even bother rolling it out. I make a log, cut the log into however many pieces I need for the type of roll/stick/baton I want, and roll thos..."
"I added a teaspoon of ground mustard in with the cream, and a dash of Worcestershire sauce. Brings out the sharpness of good cheddar so nicely! Thanks for the share!"
"This is an amazingly moist and tender cake that is also dairy-free - very important in my house! I love this cake and so does my toddler; it's one of the few foods he's guaranteed not to turn down. Thank you so much for this recipe."
"I wasn't sure what to rate this recipe as since it has what I think is an error. If you look at the amount made, it says "6 cups." If you add the ingredients' volume, it's 8 cups. So I left out the water and it came out perfectly. I would strongly advise anyone else to do the same. Otherwise, I'm very glad I tried it! I made it with almond mi..."
"Yep, it really is that easy. Thank goodness I found this. It makes an excellent fast crust, and letting it rise doesn't hurt it at all. So glad you posted this!"
"My husband loved this. I used boneless, skinless chicken thighs and gave them a really good browning in a grill pan, while I was heating/reducing the sauce. Dumped the thighs into the sauce to finish cooking and get a nice glaze on 'em. I doubled the quantity of sauce, using low-sodium soya, and adding 3 T cornstarch. I only used about half a ..."
"I really enjoyed this. I sliced the pork into medallions before browning, since the recipe description said "tender sliced pork tenderloin" and gave no post-cooking carving directions. I used a scant measure of the vinegar and added a generous slug of cream sherry. I had no demi glace, so I used "Better than Bouillon" beef base (a scant tablesp..."
"This could not be easier nor more delectable. I did add vanilla and some pumpkin-pie-esque spices to the milk, and sprinkled the top with cinnamon and demerara sugar (and no raisins for my family). My favorite dessert for when I need to leave it alone while I do the dinner dishes."