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"Zest them, then freeze them if you want. I freeze lemons and limes that sit too long and get dry. Wrap them in plastic, throw them in the freezer, take them out, zap them in the micro for 30 seconds or so, and you will have more juice from that lemon or lime than you can imagine!"
"Simple, yet wonderful. I followed others advice, and used 1/4 cup of sugar (brown in my case). I used butter, and not margarine, which i think made it richer. If you pat the crust too hard it's difficult to cut, so make sure and LIGHTLY pat it into the pan. Took it to a friends for after dinner dessert, and everyone loved it!"
"I made only the dumplings for "Better Than Chicken and Dumplings" on this site. They were light and fluffy, and didn't get soggy at all. We loved them! Thank you for posting!"
"Oh Boy! This recipe is wonderful! I've made it a couple of times now, and we love it! The leftovers are even better the next day. I used buttermilk in the biscuit mix, and did everything else as the recipe states. I made my own self rising flour, and it worked perfectly. You do NOT have to use self rising flour! One cup flour, 1 1/2 tsp. bak..."
"I've had this recipe saved for awhile in my cookbooks, and decided this was the night to make it. I read some of reviews (there is a LOT!), so I adjusted the recipe. I used half of the sesame oil, half of the honey (because I don't like overly sweet meat), and cut the soy sauce with a little water so it wouldn't be too salty. I used..."
"This is probably the best cornbread I have ever eaten! I read some of the reviews, and cut the sugar down to 1/3 cup and a tablespoon. I did everything else exactly, but I did find it didn't cook in 35 minutes, but took 45 in an 8" square baking dish. I will make this cornbread over, and over! Thank you so much for a terrific recipe!! I ..."
"I haven't eaten a turkey burger in a very long time, but decided we need to cut back on fat and calories. After making these tonight, I may never eat a beef burger again! These were delicious! They were moist and so full of flavor! Thank you for posting this great recipe!"
"I have been using this method to get crisp pizza crusts for a long time. I also lightly brush the crust with olive oil after it has cooked the first time, but after the crust has cooled. I also cook the pizza about 4" from the bottom of the oven. The crust gets crispy, and the top doesn't overcook that way. I love that you posted this "method" fo..."
"I once had Yorkshire Pudding at a restauant in Portland, Oregon, and had no idea what it was, but I loved it! I had to ask the waiter what it was! That was years ago, and I have been wanting to see if I could make it at home. Well, today is Christmas 2012, and my husband made an amazing prime rib roast (salt encrusted. A first for him too), so I t..."
"We LOVED this! I did add some cayenne, and was glad I did. We had three huge boneless chicken breasts that I cut in half, so they were thick, but smaller. I didn't add any salt, and it really didn't need it. I cut the butter in half and used extra virgin olive oil for the rest of the oil. Served it with scalloped potatoes, fresh steamed carrots, a..."