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"Was sweeter than I expected and next time I'll add more heat, but it was Wonderful with lot's of layers of flavor. Browns up beautiful and the onion makes the meat very tender. Grocery store didn't have clove or allspice (I live in rural Japan, I know I could find it in the city with no trouble), so I subbed Chinese 5-spice powder f..."
"I already had a bread pudding recipe I was using, but I had been looking for some sauces to top it with. I tried the brown sugar sauce and everyone at the restraunt loves it. It`s easy, fast, cheap, keeps well and tastes great on ANYTHING. I`d give it 50 stars if I could."
"I`ve only made gnocchi once before and they were with potatoes, but I don`t think I`ve ever been so disappointed with a recipe as I was with this one. Nice flavor, but the dough was FAR FAR too soft to work with. I ended up adding about 2 1/2 times the recommended flour and it was still horrendously wet and soft. Next time I`ll dry my pumpkin in a..."
"I live in Hokkaid, so when I saw a recipe for a dish named after one of our local neighborhoods I had to try it. It was great! Our winters here are long and cold ( I kid you not, from some parts of Hokkaido you can goto the beach and look across at Siberia!)so hotpot meals like this are very popular. We run a small resturaunt near the Rusutsu ski ..."
"I love to bake but was always afraid of making piecrust. Not any more! This dough turns out wonderful! It`s easy to handle, rolls out well, and the taste and texture are fantastic! Kittencal is fast becoming my go-to girl for great recipes."
"Sounds like it should be a good recipe. But I worked in A noodle shop 85 hrs a week my first two yrs in Japan and there`s aneasier way to cook the egg. We woul never have used an oven.Place the noodles in the bowl and make a small nest in the center for the egg. Crack the egg into it on top of the noodles. And pour the boiling stock slowly int..."
"Wow! This is so simple and so wonderful. And the recipe for the filling could also be used as a white chocolate truffle. Thanks so much for posting this. It`s a deffinate keeper!"
"I had never made karage with any ginger in it. It was a nice change of pace. A tip we use at the resturaunt is to soak the chicken in water for about 10 minutes and then pat dry before marinating. This allows the marinade to soak deeper into the meat and gives more flavor."
"Tastes great! Very typical teriyaki recipe like we use here in the resturaunt. HOWEVER PEOPLE SHOULD NOTE THAT THE SAKE AND MIRIN WILL FLAMBE IF YOU AREN`T CAREFUL! WHATCH TOSE EYEBROWS PEOPLE!!"