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"I thought it was terrific. We used it on my daughter's birthday cupcakes. It was very easy to make, uncomplicated, and had just the right flavor. I used 3 1/2 cups powdered sugar instead of 4, but I think it would be great with anything from 3 to 4 cups sugar, depending on your personal taste."
"I make this on regular rotation. The leftovers are terrific, too. My husband isn't crazy about too much green, so I am starting to use about 6 oz of the greens instead. The mustard greens give it the right mustard-y flavor, too. In a pinch, I throw everything in the crock pot. After about 5 hours on high, I put it all in a regular pot and then add..."
"I make this on regular rotation. The leftovers are terrific, too. My husband isn't crazy about too much green, so I am starting to use about 6 oz of the greens instead. The mustard greens give it the right mustard-y flavor, too. In a pinch, I throw everything in the crock pot. After about 5 hours on high, I put it all in a regular pot and the..."
"I can't vouch for the authenticity, but I can say that this is a terrific recipe. It's really not very difficult to pull the ingredients together, which is monumental when you have a 2-year-old! The skin came out so crisp, especially with the convection oven. The flavors were very unique and did remind me of some restaurants dishes in our South..."
"Wow, what a moist and flavorful recipe. I only had 1 lb of beef, but I used the rest of the recipe exactly as stated (with 1/2 cup half and half). I blended everything in the food processor before mixing in the beef. Very smooth and delicious."
"The sauce is great for any stir fry. It has a bit of tang from the rice vinegar, so you have to be used to that flavor. I used rice noodles and added a little extra red pepper flakes."
"This is a great, tasty meal that satisfies your pasta craving without going overboard. I made it a little more fattening by, though, because I had whole wheat shells instead of the yolk-free noodles, and I used full-fat cheddar cheese. I also skipped the tarragon because my husband is sensitive to herb tastes, so I substituted some salt and red,..."
"Very tasty, and I like that the crust is baked in. So many pie dishes are ruined by premade, greasy crust. I used yellow & red bell peppers and leftover chicken. With the chicken, it needs the salt, but I bet you would not need the salt with bacon or ham."