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"We LOVED this dessert! It is refreshing but not boring!! I loved the flavors and the browned sauce. I will admit that I used a little more sauce than called for(I used only 2 oranges)so it was especially good! I like that components can be prepped ahead then the dish assembled and browned at the last minute. A definite repeat!"
"I love this cake and found it easy to make. I used a 12 cup Bundt and it rose a little over the top, but thanks to the reviews, I sprayed non-stick foil with Pam and it did not stick. I would definitely make it again. Luckily, I could find Cajeta topping here and loved the flavor."
"In my previous review I made a bad typo--the flavors are intense but DO NOT overpower the lamb!! This has become my favorite rack of lamb preparation. I have been asked for the recipe each time I have served it to a group. Very easy and the timing is perfect for nice, pink lamb. I pour the pan juices over the chops after slicing---heavenly!!!"
"I agree with Astrid! We LOVED this cake, which I found easy to make. I used a 12 inch skillet, more rhubarb(probably around 16 oz.) and more pecans. It unmolded easily, but some of the caramel remained in the pan and I scraped it and dabbed around the top of the cake. Definitely a winner!"
"Easy to do and I think the results were much better than what is available to me in the grocery stores. I used smaller quantities and had just enough for the cake recipe which turned out wonderfully."
"I like these a lot and wonder if anyone else had this problem: the streusel I put in the middle rose to the top of the muffin to "join" the streusel I had on the top. There was none in the middle! I used regular sized muffin cups in a cast iron muffin pan. Anyone have any suggestions?"