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"This is from Paul Prudhomme's Louisiana Kitchen (Copyright 1984). I love this rice and have made it many times over the years. I generally make it just as written except I use a medium casserole with lid instead of messing with the loaf pans and foil. Thanks for posting Suz..."
"Made these to use with grilled brats just like they do in Wisconsin and they turned out great. We didn't have any molasses so I left it out. They were perfectly done after about 17 minutes. I started with 3 1/2 cups of flour (as specified in a different recipe - you can always add more if needed) and added about another cup while running with ..."
"This turned out really good. It was also really easy to do. I didn't bother with covering the crust with plastic wrap - Just flour the roller a bit. The weight measurements as given worked just fine. I left it in the fridge for three days before making - I'm going to try freezing it next."
"Easy as could be, and delicious. Made two batches, one with chives and green olives and one with less rice, more egg and bacon. Both were awesome. Great way to use up that leftover rice..."