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"This is an excellent recipe for muffuletta bread. In fact, I have a double recipe in my oven right now...Really!---However, this recipe is taken practically word for word from a great cookbook called, "Cajun-Creole Cooking" by Terry Thompson. I believe it was first published in 1986. I don't know if, "Linda" took this recipe from the book o..."
"Interesting coating mix. I'd like to point out that, "Cooking spray" does contain oil. It's not some magic spray that is fat free. If you spray the chicken with enough spray to help it brown you probably added more fat to the chicken than you thought you did. I'm not a big fan of low fat cooking but I do love my version of oven fried chicken. ..."
"I can see where the filling for this would be very bland as one reviewer said. Either add a little chile powder and cumin, and then some black pepper to the salt for the filling or at least add some of the enchilada sauce to the mix. All of that beef and potato will absorb a lot of seasoning, more than just salt will provide. I suppose it's jus..."
"I tried to make this but it ended up a sticky mess. Now, what side of the toast was the peanut butter supposed to be on? The inside or the outside? Maybe that was the problem because the bananas kept falling off of the outside of the toast and the peanut butter stuck to the plate. My toast also wasn't very toasted. When am I supposed to turn ..."
"THANK YOU!!! I've been looking for this recipe for so long and now I've finally found it! I served this to my family and they said it was better than any peanut butter and jelly sandwich I'd ever made before. This recipe will definitely go into my personal cookbook. Is this your own recipe?"
"This recipe caught my eye because I really like pomegranates. However, it's ice cream, not gelato. Gelato typically has a lower butterfat content that ice cream has, 3% to 8% for gelato versus 10% to over 20% for ice cream. Gelato is usually made with whole milk which is about 3% or 4% butterfat with sometimes a little cream added to improve co..."
"425 degrees is way too hot for deep frying anything, especially chicken. Most oils and fats really start to break down above about 375. Chicken needs time to cook inside and not be too burned outside so save your oil and your chicken by taking off at least 50 degrees and preferably 75 or 100 degrees off of the temperature of the oil. Bruce"
"This is a pretty good gumbo recipe. I was a chef for many years and the last place I worked was a Cajun/Creole restaurant. I was cooking this cuisine long before I worked there but it's there that I perfected my skills. Needless to say I've made a lot of roux and a lot of gumbo. For those who are having trouble with their roux burning I sugges..."
"While I have eaten grits before I'm not even a little bit Southern. These were very good. But, as expected, the butter broke out of the grits. I find it hard to believe that this isn't supposed to happen and the butter did separate early on in the cooking process. This didn't keep them from being delicious though. I was a chef for many yea..."
"I haven't made this recipe yet but it looks really interesting. I've never seen anything that used ground hot dogs before. I'll try it and give my review. However...Maybe I don't know my history but how can an original Coney Island recipe come from Flint, Michigan? Wasn't the original recipe from the Coney Island amusement park, in New York..."