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"This was an absolutely awesome recipe!! I made it for company and everyone just raved. I used 2 heaping tsps. of cayenne. That makes it pleasantly hot but we like hot and spicy food so we loved it. In addition, I used flank steak,and left it in the marinade for 4 hours.It was as tender as it can be. I also added some snow peas and some julienned..."
"So delicious, so easy. I had my doubts about the primary mustard content of the marinade but when you taste them, there is only a hint of mustard. They are just simply delicious.
The other thing I liked about them is there was no sugar, other than what is contained in the soy sauce. So, diabetics, like my cousin, can enjoy them knowing t..."
"I have been making this broth for years and it is the absolute best you can make. I stick to the recipe exactly and cook in the crockpot for 24 hours on low.....liquid gold. My friends are amazed at how good it is and all want the recipe. It makes homemade soups SO much better than using store-bought. You need to look around for the marrow bon..."
"This is excellent!! I added 3/4 cup of wine....very good sausage from the Italian butcher.....whole tomatoes that I crushed in my hands......... and an additional cup of water after an hour of cooking. I pretty much stuck to the recipe and it was thick and delicious after 2 hours of simmering. So delicious and not the least bit runny. It coated..."
"This was really, really good. The meat came out fork tender and the stuffing was terrific. One suggestion, when you cut the meat, cut between the strings, leaving the string tied around individual serving pieces. Otherwise, the slices will unroll and fall apart. Also, definitely add feta to the stuffing. Major enhancement!!"
"This is an awesome stew. I made it a long time ago and never remembered to review it. It takes a little bit of effort but the end product is just wonderful. I would give it 10 stars if I could. I will make it often. Thanks for posting, dicentra."
"Very different kind of recipe which my family and I really enjoyed. I do a lot of international cooking and came across this recipe while on a culinary trek across Central America (in my kitchen). It is very easy to make. It takes little effort on the cook's part since most of the time is consumed by simmering....as Winkki said. Thanks for postin..."
"This is an excellent recipe!! The family loved it so much I ended up cooking it 2x in one week. The only modification I made was to double the chilis. Oh, and I also used only skinless thighs. After stirring in the sour cream off heat, I added the thighs back in and coated them well with sauce (which is to die for). I served over rice with a sid..."
"I just wanted to say, like others, we really enjoyed this dish. I doubled the chilis and used a cornstarch slurry to thicken the gravy a bit. Other than that, I followed the recipe to a tee. Thank you so much for posting this wonderful recipe."
"Just wanted to add my compliments to Graybert for such a fine recipe. I cooked the potatoes at 400 for 40 minutes, turning once half-way through, and they came out wonderful. I did wedges, about 3/4" thick. They were soft inside, not crunch outside but nicely browned. Very good recipe. Thanks for posting"