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"My hubby and I loved it. I made a 2.8 pound tenderloin so I doubled everything but the onion. 35-45min was perfect. I checked it at 35, but waited till it came to 160 degrees. It was so juicy and moist. I made potato wedges with oil and rosemary right along with the pork. Delicious!!!!"
"I went a little non traditional and used bison meat. It was delicious and there was no excess fat! The only mistake I made was leaving the heat on med high after I covered it. The gravy became more carmelized. Next time I will turn it to a simmer."
"I wouldn't use it as a pho replacement but it was delicious and very close! The ease will definitely make me make this more often than authentic pho. I would say that the serving for 4 was definitely cups and not bowls. Thanks Sue for this great recipe!"
"We loved this recipe! I did change quite a few things only because I couldn't find a recipe to fit my craving. I used spicy pork sausage and added diced green peppers. I didn't need oil and I also drained th browned sausage. I also used a mix of shredded parmesan and torn mozzarella. It was delicious! I will definitely try it again the way the rec..."
"This was an absolutely delicious sauce and I could imagine putting it on just about anything. My husband and I loved it! I used chili paste because I didn't have a habanero pepper. It was just spicy enough. My next step is to try it on shrimp."
"Love this recipe! I used whst fish I had on hand which was Tilapia. I used the pocket technique. The only other change I made was adding more crabmeat since I like little filler. I used 6oz of crabmeat and just cooked the extra seperate."
"We thoroughly loved this meal. I have to agree with most other reviews about thickening the sauce. I also added chicken because I had it leftover. I t didn't change the taste."
"This is my 1st time using beer. I clean my crabs 1st so 1/2 cup of red pepper was HOT!!! Although my husband loved it that way. I also put the lid on during boil. Not sure if that was ok or not,but it worked."