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"I made these cookies back at Christmas time, and forgot to rate the recipe. The dough worked up to a great texture, and was easy to roll and bake. I made gingerbread men and Christmas trees and decorated them with squeeze bottle icing (I know, that's cheating). Not only was the dough easy to work with, the cookies tasted great, and my enti..."
"I followed the recipe exactly for the cobbler batter, and used half peaches and half blueberries for the fruit. Very easy and tastes great, but the dough was very soft and did not keep well to the next day. If I make this again, and I probably will, I'll add another 1/4 cup flour. Very simple cobbler batter and this will be a handy recipe ..."
"I've made these twice now, following the recipe as written. Very simple and quick to make (I used my KitchenAid stand mixer). My boyfriend and I both like them very much, and we also both think they are even better the second day, after the flavors blend and the moisture evens out through the cookie. Great recipe!"
"I loved these cookies - very easy to make and a nice lemony taste. They were better after being allowed to sit for a day or two - the frosting flavor sort of soaks into the cookie. I used butter since I don't usually use shortening, and I also added some grated lemon zest to the cookie batter. For the frosting just mixed lemon juice into the pow..."
"I've made this twice now and it is great. I marinate in a large plastic bag, then seal the meat in foil to cook. This second time I reduced the liquid smoke, and added a splash of soy sauce and of balsamic vinegar. I remove the fat cap before topping with BBQ sauce. I also reduced the heat to 275 for the final uncovered cooking, to reduce the ..."
"I didn't follow the entire recipe, but I used the marinade for pork steaks. I did not have sherry on hand, so a subbed about 1 TBS rice vinegar for the sherry. I marinated two large pork steaks for about 24 hours, grilled them over hickory chips until nice and browned, then braised in the oven for about an hour in half sparkling cider (a sub for..."
"This was easier than I thought it would be and is now my go-to method for cooking rice. The only thing I did differently was to let the rice soak up the extra water for 30 minutes or so after rinsing and before cooking. (Not soaking in water, just the water left clinging to the rice.)."
"Overall, very easy to make and made a nice side dish for fajitas. Made as per the recipe, except used cumin and some extra garlic powder as I didn't have sazon goya. Was very good, but a little bit bland for our taste. I would probably add a bit more garlic next time, and perhaps increase the spices."
"This was easy and good but was missing the "zip" I expect in fajitas. If I make it again, I would add a lot more lemon juice, or maybe some lime juice. Would probably work well as an all-purpose steak marinade."
"Made this per the recipe. Better results than a two-crust pie and it was delicious. I will use this recipe again."