Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
"Ok, not great, not terrible. Crusty bread was a great idea. Tasted kinda potato-ish, sweet potato soup. We cubed the sweet potato, the directions were unclear. Here's some conversions for non-Americans and from-scratchers: 1inch ginger=1tbls, 4oz lentils = ~3/4cups (closer to 1/2cup), 1can pumpkin = ~2cups (one small pumpkin pressure cooked for 15..."
"This recipe has become a common occurrence in our house. The suggested baking time cooks the chicken perfectly. We wrapped the chicken with bacon and then in foil to prevent drying out, and finished it off on the grill. Delicious!"
"Unfortunately we had to use chorizo instead of a nice Andouille smoked sausage but it still turned out OK. We used a can of diced tomatoes instead of sauce, which we enjoyed. We'll be making it again, especially if we can find the right sausage... perhaps homemade?"
"This was very tasty. We found it light and refreshing without being too filling. Needed quite a bit of salt and pepper though, and we even added a pinch of citric acid crystals to brighten it up a bit without adding actual lemon flavor. We thought it was better at room temperature than chilled."
"This was really great! We were worried that it wouldn't have a strong flavor but we were wrong... we savored every bite. This went great with jerk chicken, which we shredded and added to the leftover soup for an extra kick. We also used dried black-eyed peas instead of canned; boil on high for 4 minutes, drain and rinse, and then add to the soup a..."
"Texture was perfect; flavor was close, but not quite gyro...I used lamb breast cuts and 'ground' them in the food processor. The flavor improved by aging in the fridge for a few days, and by grilling the slices. Ground beef gave it a distinct meatloaf flavor. A bit of MSG added to the sauce gave the meat the right savory flavor -- you know it's i..."
"This is pretty much the recipe from the Masaca bag, but less water. I like it a bit dry because it's easier to roll and peel. I like to roll on a masa dusted silicon baking mat and use half a zip-top bag on the top (Mexico style). I roll exclusively with a wine bottle. Great variation is to substitute 30% wheat flour (#118085). Can also be made wi..."
"Made a half batch, but then couldn't find my cupcake pan so I used a small springform. Best homemade cake I've ever made! Unlike 742492, mine didn't taste like vinegar. Frosted with a improvised mix of butter, table sugar ground in a morter, cocoa, and vanilla. Thanks!"
"These are the BEST brownies, period. They beat brownies from a box, from the store, and my old standby, #235379. I've made more than a dozen batches of these now, and they've always been perfect! I don't have King Arthur Flour -- I used a nice strong bread flour instead. Make these today!"
"Halved the recipe (used the extra egg half in an omelet) with great results. This is the second time I've made this recipe, and I like it a lot more than my old recipe (#25690) in terms of easy of prep and consistency of results."