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"As is, this recipe is easily four stars, so I rated it based on that. When I made it the second time, I changed two things that made it PERFECT. Instead of the beef broth and onions, I used a 10.5 ounce can of Campbell's French Onion Soup. After cooking a steak in a cast iron skillet, I removed the steak to rest, and left the steak/butter dri..."
"This smelled AMAZING while it was baking, but my family thought it was just okay. I think it could make a great base recipe. I did make it exactly as directed. It was bland, the coating turned out powdery instead of crispy, and because of the skin the flavor didn't reach the meat. It also needed about 65 minutes to cook. I think the idea is g..."
"This was a decent recipe the first time I made it, but tweaking it really brought it to the next level. I'm giving it three stars because the original recipe was "good" and easy, and it's not fair to rate it after making a bunch of changes. Here's the suggestions hubby made that really helped:
"I've made this recipe for canning for several years now and it is a big hit with the whole family. I did not pressure can it as others suggested. I just use a regular water bath canner and I've had no problems. The flavor is incredible and is much cheaper than buying canned soup. Thanks for the great recipe."
"Made this tonight for dinner and it turned out exactly like the kind you get in a restaurant. I didn't have apple juice, so I used Cran-Grape juice and it didn't change the flavor (although it did have a slight grape jelly scent.) I doubled the sauce and it made the perfect amount, served over Jasmine Rice. Next time, I'm going to t..."
"This is a pretty good base recipe made from things you already have on hand. I made it exactly as directed the first time and they were good. DH made some simple suggestions the second time that put these over the top! I just added 2 cloves of minced garlic, a teaspoon of Kosher salt and a teaspoon of black pepper. I cooked the onions for about 7 ..."
"This was, by far, the most tender, fall-off-the-bone pork roast I have ever made. I doubled the recipe for a 5 lb roast, used Classic Coke and added 2 packets of mushroom gravy mix, and 2 sliced yellow onions. Baked in the oven at 350 for 4 hours. DH said it was AMAZING! Even with the recipe doubled, we wished we had more gravy, so maybe we'l..."
"The firs time, I made this recipe exactly as directed and it was delicious. Hubby and I really liked it, although Hubby said it it was not *quite* as good as his favorite, Kittencal's Moist Cheddar-Garlic Oven Fried Chicken Breast (Recipe #82102). It was simple and quick to prepare, and cleanup was a snap with the tinfoil.
"This is pretty good but it needed a bit of tweaking. I made it the first time and rated it three stars, but the second time, I added some simple changes. I doubled the mayo/mustard mixture (it's much better with dijon than plain yellow mustard, trust me on this) and then I added a pinch of sea salt, a couple grinds of fresh black pepper and 1..."
"I tried this recipe last night and it is a definite keeper, like everything from Kittencal. I added a pinch of red pepper flakes for kick and 1 teaspoon of cornstarch to help the seasoning stick to the meat. It was perfect. One good tip: to make the flavor more robust (so you can use less seasoning) add the seasoning to the meat when it is about ..."