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"Lovely flavor -- thank you for posting this recipe! I was only able to get 36 cookies from the recipe, which spread to 3" in diameter after baking, but that was a good size so 36 is fine! My oven tends to run hot so I had to play around with the temp -- 375 was too hot, 350 was too cool -- I decided that 11 minutes at 365 is perfect. Sprin..."
"Very tasty basic cookie. The only reason I gave them 4 stars instead of 5: the first one left a buttery residue on my fingers, plus I thought they needed a little something extra. I put the rest of the cooled cookies on paper towels for about 10 minutes before sprinkling with powdered sugar. Perfect."
"I have made this pie 5 times and it has turned out perfectly every time! First, I made it as written, then the second time, I substituted dark brown sugar for half of the white sugar because that's what I had on hand. The dark brown sugar imparted a deeper, richer flavor, so that's what I've used since. Great recipe and thanks fo..."
"This was the first time I used rhubarb in a recipe, so I wasn't sure what to expect -- and it turned out great! The only change I made was to add cinnamon to both the filling and the topping, and I cut the rhubarb a little smaller than called for. My family really loved this dish. Thank you for sharing it!"
"Great recipe! I was short about a lemon, so I used some lemon juice I had in the fridge (left over from zesting lemons). Very refreshing & simple!"
"Delicious! Thank you for sharing this recipe! I really liked that they're baked instead of deep fried -- my family all agree they didn't miss the extra fat! My variations: 1. Doubled the parmesan, & omitted the salt. 2. Didn't use bacon. 3. Subbed Stilton blue cheese for the cheddar on a few. 4. Roasted a head of garlic..."
"Fabulous cookie that received many rave reviews! I used unsalted butter and Ghirardelli semi-sweet chocolate chips. I baked 9 cookies at a time on parchment paper for 9 minutes, and they turned out great."
"This cheesecake is awesome -- my family loved it! I took SeattleSean's suggestion and used 1 tsp cinnamon instead of 1/2, and it had great flavor. Thank you for a wonderful recipe!"
"This soup is great! I sautéed the carrots, ginger and garlic in butter, then put the mixture in a crock pot. I reduced the vegetable stock to 2.5 cups since I used canned diced tomatoes in juice. I added the lemon zest, 1 T of curry powder, and 1 tsp of salt -- then cooked it on high for 6 hours. I only used 2 tsp of lemon juice, which ..."