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"Try slicing the Italian bread, drizzle with a little olive oil and layer in this order: Provolone, cold cuts (in any order), olive salad and another slice of Provolone. Top with another slice of bread drizzled with olive oil. Place sandwich in pannini maker and toast until crispy. The filling gets warm, bread is crisp. My family loves these and we..."
"I requested this a while back and just got to make it. It is the one I remembered. It's a wonderful side dish to serve with roast beef. I forgot the paprika, but didn't notice it. Thanks, Leah K. for posting it."
"Saw a TV chef make this when I was young and thought it was the most elegant food I had ever seen. It still is an elegant dish to me. This is a special day dish and my family appreciates it.I use powdered Worchestershire because that's what the TV chef used and I looked for years until I found it. It's a bit stronger than the liquid. Get out the ..."
"Excellent. Nice combination of flavors. I had just enough left over for my lunch the next day, added a bit of milk and microwaved it. The flavors had melded totally and it was even better then, if possible."
"Great recipe. I made it with what I had on hand, substituted leek with onions, chili paste with cayenne and ginger with Chinese Five Spice. I really couldn't tell the difference with this and what I've had in restaurants. Easy to prepare. It's a keeper!!"
"I have been looking for this recipe for years. I remember having it at a friend's home one Christmas when I was about 10. I made this as soon as I found it, as soon as I could cut and taste it, I was 10 years old again. Easy to make, just have to have patience for it to get "just right"."