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"I had a handful of kirby cucumbers from the garden and little time, so I used this recipe and made a quart of whole pickles. I made it refrigerator style, as in, I heated the brine and sterilized the jar, but didn't process in the boiling water bath. I let it sit in the fridge for 2 days then nearly ate the entire quart in one sitting. I reduce..."
"This was very tasty. I omitted the salt since the bouillion cubes usually have plenty of salt, otherwise followed the recipe using a london broil. I also added potatoes so it was a more like a traditional pot roast. Next time I'll dredge the beef in flour to thicken the sauce. Thanks for a good one!"
"I've made this twice and both times were excellent. I used a whole chicken and set it on quartered red potatoes to serve as my rack. I used 2 lemons, but wouldn't mind if it was more lemony. Next time I'm going to try these seasonings with skinless chicken breasts to indulge my want of lemon chicken. Thanks for another winner!"
"I used a Braeburn apple and this was divine. Like a crust-less apple pie, without all the work. I tried it successfully in both the oven and the microwave. I also used old fashioned oats instead of instant. It needed a tad more butter to make it syrupy. Great quick recipe. I can't wait to try it with pears."
"I loved these! I made them in an Advantium halogen/microwave and had to guess at the cook time. I also substituted light butter and vegetable broth. The broth, seasonings, butter and parmesan combined into a lovely almost gravy-like sauce."
"This is awesome! I made a lower calorie version with fat-free milk, sugar-free fat-free chocolate pudding (1.5 oz) and Better Than Peanut Butter. That brought the calories down to 190 with zero fat calories and 2 grams of fiber per serving. That's only 3 Weight Watchers points! Great stuff and my hubby had no idea it was reduced calorie/no fat..."
"This is great! I used a whole chicken and will make this again with boneless skinless chicken breasts. We lost most of the wonderful flavor of the marinade, because we didn't eat the skin. I used a pretty big roasting chicken and had no juices for basting until the foil was removed for the last hour of baking. I left it in longer than the reco..."
"This is yummy and light! I used .3 oz sf orange Jello and 1 oz sf white chocolate pudding. I also mixed in a chopped banana and topped it with Cool Whip free. Yummy guilt free dessert. I've also made this with a 3 ounce pkg of regular sugar Jello and it's great, although the texture isn't like a mousse. (I've noticed how much the small Jello p..."
"I realize this is Hungry Girl's recipe, but that site doesn't allow you to rate the recipes, so I'm throwing in my 2 cents here. This needs a re-work. The cake part is fine, but the cream cheese top isn't. It would be better to cook the cake then ice it with the cream cheese mixture. The topping tastes better before baking, however my guess is..."
"This are so incredibly yummy! I experimented a bit. I only have a 2 tbs scoop so the first batched I cooked were a bit too big and underdone in the center, however the underdone center was like a pudding middle so they were still great. I didn't add food coloring (didn't have any) but the cookies came out green anyway (plenty of coloring in the..."