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"Very good as is. Sometimes for a special treat, I roll the oil and parmesean coated asparagus in a very thin slice of procuitto before roasting. Excellent!"
"I've made a similar recipe for many years and it always turns out great. One thing I do differently is that I boil the bacon for a few minutes to render some of the fat before wrapping the chicken breasts. This cuts down on some of the fat without robbing it of flavor."
"I forgot to give this recipe stars last time, but since I made it again and it turned out fabulous, I thought I'd correct my mistake. Second time around I again added fresh baby bella mushrooms, fresh garlic and 1/2 cup red wine. Outstanding!"
"Exellent recipe on its own, but I couldn't leave well enough alone. I doubled the wine and added fresh mushrooms, about a tsp. of oregano, and simmered for about 3 hours. Delicious."
"I followed the directions exactly and I ended up with a beautiful, moist and tender bird. But it was entirely too salty! I love salt, but in this case it was overpowering. My Perdue roaster produced very little drippings, so maybe that caused the problem. I'll use half of the called for salt next time."
"I've made a similar recipe for years and everyone always loves it. The only differences are that I brown the ground beef before adding the refried beans and seasonings, and I do not refrigerate the stuffed shells before baking. Great recipe."