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"I cut this recipe in half for use with a ham and spinach quiche (#147160 here). I didn't even attempt to roll out the crust, and instead just pressed it with my fingers into the pie plate. Baked it for a bit at 375 to set it before filling with the quiche. I'll definitely be using this recipe again."
"Great recipe! I omitted the mushrooms, and used 1%milk and light mayo. Also added a pinch of nutmeg because I like that with spinach dishes. Poured it into a prebaked pie crust (#820 here). It came out perfect."
"There's not much I can say that hasn't been said by other reviewers. I skipped the salt and used ground ginger because the pantry was bare, but otherwise kept to the recipe. It was very tasty, and I'm going to pass it along to friends."
"While these biscuit-like breadsticks cannot compare to the ones made with yeast and kneading and lots of rising time, they great for what they are: quick, easy, and tasty. That said, the dough is very sticky, so have plenty of spare flour on hand for when you're kneading and cutting them."
"Great recipe. I dialed back the spices a little (and omitted the cayenne), worried about my kids' sensitive palates, but next time I'm going to cook it as written."
"I used frozen hash browns with green peppers, and browned them before putting them in the pan. 3/4 of the family liked it very much. There's really no hope for the five-year-old, so his opinion was not tendered.I think that I'll increase the amount of "sauce" in the future, the dish was rather dry. (That might be due to my pre-cooking of the foz..."