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"This cake was super yummy and moist. I wonder if the people complaining about it being too dense didn't use self-rising flour. I used self-rising and the cake turned out perfect. It sat in the refrigerator for 2.5 days. The only reason it didn't get 5 stars was the frosting. Mine turned out a bit on the runny side and ran down the s..."
"This was tasty and pretty easy to make. I made it for a dinner party, so it had to sit for a couple hours before it made it onto the table. I would suggest serving right away, it wasn't as good after sitting. However, the flavors are great."
"We made this while taking the "United Way Hunger Challenge." For the challenge, as a couple we had to live off of $12 per day for all our meals/drinks. This was a very economical and easy recipe. I cut up the chicken into chunks and mixed it in with the rice and everything else. Also, we used a can of diced tomatoes instead of salsa and didn't..."
"I liked this. It was tasty, easy and a great way to showcase Northwest flavors. It does look a little strange and almost potato-like, but the taste is great."
"I didn't have the same problems others did with the crust being crumbly. I think the trick is to get the nuts very fine. I put mine in a coffee grinder and it was nearly walnut butter from the grind."
"These were much easier to make than I expected and turned out yummy! I filled them with a mashed potato, grilled onion and sharp cheddar cheese combo. We then served them with more grilled onions, sour cream and bacon bits. Thanks for the recipe!"
"These were very good and a little different from your average quesadilla. The sweet potato cooks down alot, so don't think you're going to have too much, just follow the recipe."
"Very good. It only ended up making about 8 enchiladas. I only used one can of mushroom soup and I think that was more than enough. I think with two cans it would have been way over creamy. All in all, I thought they were very good. Tasted like good family Mexican restaurant enchiladas."