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"For no other reason that I wondered what a parsnip was I tried this and really liked it. I put them together like the recipe says but did them in individual ramekins. I omitted the nutmeg and just seasoned with salt and pepper. This was an excellent, easy side dish."
"Gotta agree w the other posters-this was reslly good. The whole family ate til they could eat no more. The only thing I'll do differently in the future is cut it in half. "
"This was easy to prepare and very good. I tried it as written and substituting 1 part cream to 3 parts whole milk and it was great both ways. We've fixed this many times and it always goes fast."
"Of all of the creole sauce recipes I have tried-including River Road. Paul Pruhdomme, and several posted here-this is the best. Rich tomato flavor-the punch of fragrant peppers-and just right on the heat-make it memorable. I like to make a batch in the afternoon w the exhaust fan off so the whole restaurant smells like this when people come in."
"This was a unique flavor that somebody obviously tweaked until they had this taste. I used the beef formulation on chicken. This is so much better than any packaged fajita spice and also better tasting than any I have had in a restaurant. A family favorite in the making."