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"My mother made these for the county fair and shared the left-overs with us. They didn't last long and almost caused a riot among the grandkids as to who got the last one."
"YUM!!! My mom shared "some" of her rhubarb and I can't come up with a enough ways to use it, so I tried this recipe. So glad I did. I made with one cup sugar and a half cup Splenda. For the topping, I used brown sugar. Delicious."
"I've got a TON of rhubarb and always looking for new ways to use it. This was tasty and different. Sweet, but still tangy. Thanks for sharing."
"Just what I was looking for. Great flavor and the broth is like a gravy. I did use okra instead of celery and it turned out perfect. I'll keep this recipe and definitely use it again. Thanks for sharing!"
"Got the recipe from a potluck at work and knew someone on here had to have it, too. Even the kids love this one. I took to a party and not everyone got a chance to try it before it was gone. I gave out the recipe to five other people. Thanks for sharing! It's saved in my cookbook for next time."
"My kids love this and ask for it if I don't make it for a while. I replace the veal with ground turkey and use barbecue sauce instead of the ketchup, mustard, and brown sugar just to make it easier. I also put the onion in the loaf instead of going to the extra trouble to garnish. But still very good."
"Used the recipe, but made into a three-layer cake. Put raspberry preserves to layer in-between and frosted with the cream cheese frosting. It was gone in no time and I had numerous requests for the recipe. I called it "Raspberry Lemonade Cake." I'm keeping the recipe and will be using it again and again."