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"This is a great, easy recipe. I did use a cheaper cut of meat (London broil) and sliced it very thin while it was half frozen. However it just wasn't a good enough cut to serve just-cooked with a bit of pink, as you would sirloin or tenderloin etc. So I followed the recipe up to the point of thickening the sauce and added a whole cup of be..."
"These are just what they say they are-- easy and soft pretzel rolls! I followed the instructions and ingredients exactly and I had very good results. I will say that if you want the nice dark traditional pretzel color on these (see my photo) you might want to use egg yolk whisked with about a tablespoon of water and not the egg white. Also, the..."
"I made a crescent/brioche type dough in the bread machine and put it in the fridge overnight and made these rolls the next morning with about 2/3 of the dough recipe (halfway up the bundt pan.) I rolled the balls roughly the size of a quarter. I don't think I'd have them much bigger as there would be too much plain dough-to-caramel ratio. :) T..."
"Great recipe, and filled my 9 x 13 almost as high as a regular cake would. I only made one change in the ingredients, and that was to use a stick of 0 trans fat margarine instead of shortening. I will also admit to taking my usual shortcut for banana bread/cake recipes-- making the batter in the food processor. I just throw the bananas and all ..."
"This is a great recipe- I also got it from someone in UT and have been making it for a while. The only difference is that my recipe calls for green TACO sauce (comes in a bottle like ketchup), which is usually very concentrated and zippy, unlike enchilada sauce. This may account for a better balance with the 1/2 cup of brown sugar, which I have ..."
"These are cute & yummy. Since I made my own crescent dough, I faced some challenges. I put the dough in the fridge overnight, and the next day, rolled it thin while cold. I wrestled with making various kinds of pockets, but ended up cutting with a 3" biscuit cutter and pushing into mini-muffin cups, and filling. They came out nicely (pic). In..."
"Really nice recipe. I used purchased self rising flour and found it just a bit too salty. When I make them again, I will leave out the salt entirely (considering the saltiness from all the soda and baking powder.) I might up the sugar as well. They came out picture perfect, and were great with Sawmill gravy. Thanks!"
"These are also known as Runzas, Cabbage Burgers or Kraut Burgers. I've made them often, as did my Mother. Those who say these need to be "kicked up" are not putting in enough black pepper. There should be enough that the mixture is actually a bit spicy HOT on your tongue, from black pepper alone. (I.e. a lot more than you imagine normally usin..."
"This is a nice, dense and moist bread. I halved the recipe and kneaded it in the bread machine using 1/3 whole wheat flour. I used dried rosemary- ground it in a spice grinder and used about 1/2 tsp. and it was PLENTY. I made a round, let it rise, and then cooked it in a dutch oven (cloche style) and it was a superb, crusty offering for fondue...."
"This is a great recipe, and one perfect for gyros. It's easy, and everything can be done 'to taste.' To get all the water out of the cucumbers I grate them on a cheese grater and then squeeze them mercilessly in an old potato ricer. :) This also works well for getting the liquid out of thawed spinach etc., in other recipes where the water is a ..."