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"I made this in an 11 x14 pan and it was nearly overflowing; I can't see how it would fit in a 9x13 pan! After 1 hour it was still gooey on top so I baked another 10 minutes. By then the bottom and edges were very dark brown and tough. The flavor was good, not too sweet, but I I don't know how to get it baked all the way through without t..."
"This is now the recipe everyone requests for family gatherings. I throw in a cup of bittersweet chocolate chips which makes it even more decadent. I skipped the whiskey sauce and topped it with Buttermilk Syrup #16717."
"Easy and tasty. Once my husband picked up a bag of garlic pistachios by mistake and I didn't notice what they were until the fudge was done...we ate the fudge anyway.
For us Amuricans:
12 oz. semisweet chocolate
1 14-oz. can sweetened condensed milk
1 c. shell..."
"I've made this several times and the flavors are terrific. I mostly use leftover pork tenderloin and it's a very quick dinner. Great for company too."
"This is our favorite pasta sauce; we got it from epicurious a few years ago. I'm not a feta fan so I leave it out, but otherwise it's perfect. I've made it with chopped large tomatoes too and it's just as good."
"Very tasty. I made them as part of a middle eastern meal for a dinner party and there wasn't a morsel left. They taste very much like the Loobia at my favorite Lebanese restaurant. Delicious! I will make them again."
"Used hoisin for half the ketchup and added more hot peppers. The sauce tasted very good and I would use it again. However, I found that the meat got really crispy when fried, but the second I added it to the sauce (just before serving) the meat went limp and had an unpleasantly mealy cornstarch texture. Next time I would just stir fry the meat qui..."