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"Super easy and super good! I used a prepared rub mixture because I was short on time. With only 4 hours marinating, the meat was, indeed, falling off the bone, quite literally. (Save for a couple of very thick, lean end pieces which, while falling apart, were a bit dry, something which probably could have been remedied with longer marination.) ..."
"I make these for my son with miltiple food allergies. I put a few kosher mini-dogs in the middle to make corn dog muffins. Then, I freeze them to have on hand for school lunches. My non-allergic son loves them and has no idea they're "special". He's only slightly allergic to eggs, so I haven't tried them with flax egg replacer, but I think I w..."
"Though I apreciate the sentiment that it has been done this way for 70 years...the reason the USDA recommends (highly) the addition of acid is that modern tomatoes have been bred in such a way that their acidity is reduced. Therefore, the old methods are no longer safe. Perhaps, if you're using heirloom tomatoes you grew yourself and you know th..."
"It was......eh. "Sauce" was pasty. Was awful as per the recipe. Slightly improved with the addition of the brown sugar recommended by other reviewers. Will most definitely not be making this one again."
"Mmmmmmmmm! Great use for those left-over egg yolks. I used 2 oz. dark chocolate, (because that's all I had), and 6 oz. chocolate chips. It took several minutes for the egg mixture to come up to 160, (I used an instant-read thermometer), and I strained the mixture, just in case. That which didn't make it into the ramekins was VERY tasty. :)"
"Really, really, really good and so very easy. Hallmarks of an excellent recipe. The meat is tender and flavorful and the sauce rich. To save some money, (and to make it a bit easier to eat), while preserving the flavor and mouthfeel, I use a chuck roast, sliced. Then, I add some marrow bones to the pot. Since short ribs are from the chuck en..."
"Absolutely delicious! I used a 16oz. bag of chopped spinach, (squeezed dry), and 1/3 cup cream, 1/3 cup milk. Instead of garlic and chives, I sauteed a thinly sliced shallot and 6oz. sliced crimini mushrooms and layered those in. They were a fantastic addition."
"I gave it an exta minute after the initial layer of custard formed........even added extra chocolate chips.......it still ended up softer than it should have. It was more of a blob of pudding on crust; it didn't hold its shape, at all. Plus, I could feel the graniness of the flour. Maybe it needs whole milk? I'll keep looking. That said, it's..."
"3 stars because while the basic recipe is great, this recipes calls for you to cook them waaaaaay tooooo loooong! These should be roasted at 450 for about 15-20 minutes, (preferably on an upper rack), stirred frequently, until they blacken. To the reviewer who said he/she can't imagine that blackened b. sprouts would taste good, oh, they do. Th..."
"Wonderful. Iced with the Chocolate Cream Cheese Frosting by "WaterMelon". Nice Combo. Very moist, (perhaps Smaz overbaked?). Dense, but still cake-y. It was done in only about 33 minutes, as I used 9" rounds. Very banana-y, too, as I also used 3 large bananas, which came out to just over 1 1/2 cups. My son wanted banana cake for his birthda..."