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"Made a few modifications but wanted to share how great this recipe is! Made with real mashed potatoes, subbed ground beef for the braising beef, used less of an American Pale Ale, etc. Thank you, this made a fantastic Christmas feast for hubby and me!"
"Makes a chewy, crusty loaf with nice flavor. I subbed coconut oil for the shortening and would do so again. Thank you for sharing!"
"This review is for the dough part of the recipe. I added a few teaspoons of dried rosemary. Worked great with my bread machine! This is my go-to focaccia recipe. Thank you for sharing:)"
"Perfect! I used 1/2 EVOO and 1/2 grapeseed oil. The mayo was definitely more nutty/olivey than the grocery store brand, but we loved it. This is now my go-to mayo recipe. Thanks for sharing!"
"My husband and I really liked this dish. I substituted bison for beef, added garlic to the meatballs, used a combination of crushed pretzels and bread crumbs in place of the crackers, added vidalia onions and red and yellow peppers to the stir fry, and added more pineapple juice and soy sauce to the sauce. Thank you very much for sharing:)"
"I mixed all of the ingredients together at the same time, subbed 1/2 lb of Andouille sausage for the pork, upped the garlic to 7 cloves, substituted sambuca for ouzo, and baked them in the oven @ 350 for 25 minutes. Delicious! I am serving them with a yogurt mint sauce. Thanks for sharing!"
"This is the most luscious, delicious, pleasing tomato sauce I know of. Specifically, I use a 28 ounce can of whole peeled san marzano tomatoes, 5 tbsp salted butter (and I don't add additional salt), and a halved onion. There is nothing more pleasing than this sauce lightly coated on al dente pasta. Perfection."
"Delicious! I made the recipe exactly as written, to accompany schnitzel and an apple celery salad. This is a new favorite, and I will make it for years to come! Thanks for sharing."
"I needed to add a little more water to get my dough to come together. Once it did, though, it was fine. Before baking, I tested boiling the pretzels--I boiled three and left three un-boiled and then baked them. I think I prefer the boiled pretzels. They had the traditional pretzel look and texture. The unboiled pretzels raised more in the oven whi..."