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"I cut the recipe in half and made home made biscuits. It was so good, the two of us finished almost all of it for brunch. True Southern comfort food. Made for Culinary Quest 2014."
"I made these griddle cakes for the grandsons this morning. They had a nice buttery flavor. I served them with maple syrup. We enjoyed them very much. Made for Culinary Quest 2014."
"I loved how quick and easy this recipe was to make. I served it over fettucine. Next time I would increase the sauce ingredients to make enough for the pasta. Made for Culinary Quest 2014."
"This is a delicious Italian sub sandwich. DH and I really enjoyed it for a filling lunch. I didn't have a jar of roasted red peppers, but I did have a red ripe poblano pepper from the garden that I roasted and peeled. It added a touch of heat which worked beautifully. Made for Culinary Quest 2014."
"Great bright flavor for such a simple recipe! We really enjoyed it. I made it in my pressure cooker and didn't adjust for the liquid loss and the rice absorbed most of the liquid. It was more of a stew, but was still outstanding. The lime really makes this dish. Made for Culinary Quest 2014."
"I followed the recipe as written. I agree with the other reviewers that dipping the veal in egg rather than milk would be better. My veal crust got a little soggy and didn't adhere well. That said, the dish tasted really good. We enjoyed it a lot. Made for Culinary Quest 2014."
"One word says it all - delicious! It's easy and quick to make with ingredients I typically have on hand. You can't beat that! Made for Culinary Quest 2014."
"What a great cornbread recipe! I used white corn meal this time. It rose beautifully and had a nice crumb. Not too dry at all. Will make this again. Made for our U.S. Southern meal for Culinary Quest."