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"I followed the recipe almost exactly, substituting bacon grease for the olive oil. 1/2 cup of broth was fine for me - there was still liquid in the bottom of the pot, so no problem with it boiling dry. Flavor was great - the greens were delicious."
"I've made this a few times, and the only change I made is to use about 2 tblspoons of bacon grease, in place of all the butter. It adds that extra something, and it's a big hit with my family."
"I wanted to love this - I eat poached eggs a couple of times a week and would have loved having a short-cut. While the egg is almost cooked perfectly (every microwave and egg is different, you have to fiddle a little with the time to get it to your liking, which makes perfect sense to me), the bread got kind of soggy and chewy. I tried a coup..."
"I've made this a few times, and it's a very good recipe. It's much better than it sounds (I though the recipe sounded a little bland). Don't leave out the scallions, and use a good quality cheddar. It's always delicious, and reheats really well the next day. I used regular skim milk to trim a few calories when making the roux."
"These were very good. My broiler runs hot, so 10 minutes a side with the wings on the lower rack worked perfectly for me. I made my own sauce, brushed the wings, and broiled for another 2 minutes, The wings were crispy, with no rubbery skin or fat. Great process, I can see me using it with a bunch of different sauces..."
"Exactly like what my Polish grandma used to make. Only difference is that we grated horseradish root directly into the soup. We call it 'borsct', too."
"To Chef #477472 - the sodium is miscalculated. I recalculated the entire recipe, and came out with about 541 g sodium per serving. And low sodium soy will lower that even further."
"Love Monk's, and loved these mussels! They were awesome. Since I didn't have those yummy fries and bourbon mayo handy, I subbed some good bread and lurpak. I ate up nearly every drop of sauce."