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"I have not tried the recipe, but wanted to comment. Tartaric acid and cream of tartar are not the same thing. Cream of tartar is a weak salt derived from tartaric acid, when it is half-neutralized with potassium hydroxide. If you want to substitute cream of tartar for tartaric acid, it will require twice as much cream of tartar than is called fo..."
"I have used this with both beef and lamb as the meat/bones in this. I agree with several of the other reviewers, as I feel it is a bit bland, but not too bad (hence the 4 stars: 5 for ease, 3 for taste). To compensate for the blandness I have begun to make it with a few changes. I use fresh herbs instead of dried (adding thyme to the parsley ca..."
"I really like this recipe for harissa, as it calls for items which we generally have lying around which makes it convenient. However, I am giving it only 4 stars because it is not very specific about suggested varieties of peppers, which can effect the heat and volume dramatically. We use a combination of guajillo for bulk and some arbol or thai..."
"We have made this numerous times and love it. We change the proportions some, like putting way more harissa in than called for, but I bet it would be good as written. And if the carrots are not very sweet, we sometimes add a touch of honey or sugar, not to make it sweet as much as pump up the carrot taste a bit."
"I baked instead of seared this, mainly because I had a whole side of salmon and was feeling lazy, but it was excellent. I made a fairly large amount of the paste (using the proportions in the recipe of course) which I spread on the flesh side and baked in a rimmed baking sheet at 450º for 10 minutes (it was about 1" thick at the thickest). As a..."
"This is an excellent and simple recipe. I did not have grape juice, so I used apple cider. I had only braeburn apples on had, so I used them. I reduced the amount of sugar to 3/4 cup because of the cider and sweeter apples."
"These were very good. Nice and soft, lightly crisp on the edger. I plan to add more ginger next time, perhaps some fresh, since I like a stronger/sharper ginger taste."
"Well, I don't have fresh beans like sweetpea, but I concur with the review. This is an excellent recipe. I have made this recipe several times. I too ended up with too much liquid the first time, but I drained some off and cooked a little longer. I use fresh herbs, substituting extra thyme and some tarragon for the savory (since I never have a..."