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"I was tired of straining my lemon curd recipe to remove the egg white strings and decided to try your recipe. This method of boiling the sugar, lemon juice and peel was different and I felt candied the finely shredded peel. I added the eggs to the cooled mixture and finished cooking the curd to reveal a smooth lemon curd. This is a good balance..."
"I made two additions to the recipe I added a ham hock since I had purchased it for the collard greens and a sprinkling of dried red pepper. I was not sure about the brown sugar and thought it made the broth a bit sweet. I cooked it long and slow until the flavors melded and the greens were tender. This was perfect and I will definitely make it ..."
"I just found this recipe and tried it out. I want to thank Zula for posting it and the other reviewers for their comments which I found helpful. I used the buttermilk and my batter was not too thin. I used a heart waffle iron and a belgian waffle iron and we found the heart waffles too thin and too crispy but that is just our opinion. I think ..."
"After reading the other reviews I added cilantro as well as mint to my salad. I was making this for a potluck so I added soaked rice noodles, drained, increased the volume of the vegetables and steak and tripled the dressing using some rice wine vinegar, chopped lemongrass, red chili pepper paste and a little oil to make the dressing cling bette..."
"A five star recipe! Since someone complained about theirs being watery I added the salt to the celery and carrot and then squeezed them out. It came out perfect."
"Awsome! I would give this six stars if it was possible. I followed some suggestions and used a combination of beef and chicken broth and near the end added some slow roast pork I had in the freezer. It was outstanding and DH didn't realize he was eating barley. Maureen"
"This was an excellent recipe, beautifully seasoned. My chicken did not come out crisp but that did not affect my enjoyment of the dish. I added a full bunch of green onions, peanuts, and two diced, blanched zuccini. In future I will omit the egg white from the marinade and saute the chicken. Thank you for this wonderful recipe."