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"I had trouble with this one. Even though I'd soaked the figs in the salt water, they continued to release juices when I cooked them in the sugar syrup. Had to stop cooking when the skins burst on some of them. Tried to dry out the rest on a rack over a plate, but they were moldy after 2 days. Where did I go wrong? Comments appreciated."
"I am star rating this recipe as an entry in the Ready Set Cook 2 Contest. A great interpretation and combination using 5 required ingredients. Only change I made was pan searing the shrimp instead of oven cooking (tested this in August!). The vanilla-shrimp combination was a wonderful choice, putting this salad above the ordinary. This is a deli..."
"I'm giving a star rating to this recipe as an entry in the Ready Set Cook 2 Contest. I thought this was an excellent, creative and tasty presentation highlighting 5 required ingredients. The only change I made was to pan sear the shrimp (after sauteing the mushrooms) instead of boiling them, but as this is a personal preference I wouldn't deduct o..."
"What a great idea! The first time I halved the recipe, using mandarin orange jello and vanilla frozen yogurt (I only had a drop left, but wanted to try this). After loving the results, I made a batch with the same orange flavoured jello and chocolate frozen yogurt - if you like chocolate and oranges, this is heavenly. Next I think I'll layer two f..."
"Was looking for something different to serve at a vegetarian "French" themed dinner party. Each vegetable will be served as a separate course, so I'll add to the presentation of this by topping with a few homemade herbed croutons and an additional small dab of creme fraiche. Should be lovely. Thank you for posting this."
"My greek grandma used to make this for us all the time. I agree with you about the butter - margarine or oil just doesn't work for this one. My grandma used to brown the butter well and add the crumbled cheese to brown a little in the sauce before putting the spaghetti in, so we used to call it "brown butter spaghetti". I'd even reccomend this to ..."
"Funny thing - was thinking about posting a recipe that used vanilla as a flavouring for a savoury dish. I ran a search on "vanilla" and found this. Yes! I urge you (and everyone else) to try it. A vanilla bean in the saute was my grandmother's "secret" ingredient for shellfish, or any white fleshed fish cooked "francais" style, as this is. I als..."