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"Even with all the 5 star reviews, I was skeptical - I've tried many different "best" pizza dough recipes, and they all turn out about the same. This on is truly THE BEST.
I upped the onion and garlic powder to 1/2 tsp., and would do so again. I like to cook my pizzas HOT, so I preheated to 550 (the hottest our..."
"Super moist. Changes I made based on what I had: 1/2 cup oil, 1/3 cup applesauce; walnuts instead of almonds; no coconut; 1 cup sugar.
These are excellent, and are probably my favorite muffin now. Next time, I'll experiment with reducing the oil and sugar even more."
"Came out great! I fried mine in vegetable oil, instead of Crisco. I froze the leftovers and have been eating them for a few weeks now. I re-heat them in the toaster oven, I just put it on the toast setting for "dark" toast. They might even be better re-heated than when they were fresh because they get even crispier in the toaster!
"Great recipe to work with! I wanted to make something similar with a bunch of spinach and onion I needed to use up. I wasn't sure if my substitutions would work out, but it came out perfectly! I'd guess you could substitute the broccoli and tomato with a similar amount of just about any veggie. Besides using spinach instead of broccoli, I only..."
"this came out great, but it made about two times as much cheese sauce as i needed. i couldn't imagine adding the whole batch of cheese sauce. either way, i'm saving the rest to make welsh rabbit, so it is a win-win situation! thanks."
"excellent recipe. i used nonfat greek yogurt, and let the cucumbers sit in a colander for about 10 minutes with salt, before squeezing. letting this chill before serving is key - it is so so so much better after a few hours in the fridge. don't rush it!"
"yum, great pesto! i used dry jack cheese instead of parm (a hard california cheese that can be used the same way as parm). it is a bit salty, but i think it will be perfect when served with pasta. next time, i'd probably reduce the salt."
"this recipe deserves TEN stars, and i've never said that before! i used light swiss and cheddar cheese. i'm not sure how much chard i had, but it was probably more than 1/2 bunch. i also added about 1/4 cup chopped fresh chives. it was AMAZING. the crust was not missed at all, i will never make quiche with crust again! such a versatile recip..."