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"This was exceptionally good. We appreciate a creative meatloaf and I can't beleve nobody has reviewed this one yet. I improvised a little bit with what I had on hand - used half ground pork and half ground beef, plus part of a leftover tin of devilled ham. Eliminated bacon, given the relative porkiness of it already.
We like a lot of spi..."
"This was perfect comfort food for a crisp fall evening. I happened to have severl partially-filled bags of thawed out food when our frrezer ggave out. Among them - diced potatoes and seet corn. Made this as instructedwith a couple of additions, becuse I'm weird like that. A stalk of celery, a dah of liquid amoke, one anchovy. Used smoky chipotle t..."
"This was beyond wonderful. Far better than any takeout I have ever had from anywhere.The sorry excuse for a local Chinese takeout has reason to be very afraid indeed ; ) I omitted the salt altogether, upped the oyster sauce by an extra 1/2 tsp, did emply the the rice wine, and added in bean sprouts to compensate for my lack of cauliflower. I had ..."
"I also had the the bug-eyed grocery clerks when looking for Panko, even at a tiny Asian grocery. Thanks for this, it was simple, worked great and tastes awesome on everything."
"Yummy! We had this for dinner last night. It's something I used to make regularly - some 25 years ago, before I lost the recipe book it originally came from, during a move. It's a long out-of-print book called "Cookery for One or Two" by Barbara Swain. The search is over, thank you so much for posting this. We got a bunch ofdifferent flavoured EVO..."
"This is absolute wonderstuff. It is very moist but it is not heavy or soggy. It is not light and airy - the density allows it to slice, toast and travel well. Made the the two loaves exactly as described, only I decreased the sugar by 1/4 cup as I thought it would be overly sweet. Had five very, very black bananas on the verge of fermentation, the..."
"This is the best liver and onions I have ever made. Similar to what my English Dad used to make, though I never knew (until now) the exact method. Couple minor tweaks - pound the liver to uniform thickness, so it will cook evenly. I double-dipped mine in the milk (I used buttermilk) marinade and seasoned flour, and it devoped a nice bit of a crust..."
"This was incredibily tasty. Wonderful blend of flavours. Much less fuss and mess than the fried version, and healthier, too. My batch only made 12 rolls, probably due to substituting beansprouts - which will produce liquid and shrink - for carrots, which won't. I ate half the batch at one sitting, while my bf inhaled the remainder. The texture of..."