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"4 stars as written, I followed recipe the first time I made it except for tripling the liquid and all seasonings. I wanted lots of gravy, plus I didn't want sludge forming in my 6 qt pressure cooker. The shanks weren't nearly done in specified time, garlic was lost, not much flavor. When I did it again for my 2 large shanks, I seasoned..."
"This was excellent! I did X3, I used trimmed carnita meat, seasoned with granulated garlic and onion and lightly with a cumin blend, but there was so much flavor I doubt that was necessary. I used fresh tomatillas. I wasn't sure how many to use since sizes vary, but ended up putting in just shy of 2 pounds for the tripled recipe. I would not..."
"This was easy and pretty darn good, I think I'd prefer the basil cut smaller since a whole strip is a bit overpowering in one bite, for my taste. It did have a very nice presentation. I didn't add salt or pepper at the end, since my husband is on sodium restrictions, but I didn't really miss it. I had put some grated romano on th..."
"This made a very nice pizza crust, I did mine as a thin crust. I pre-baked mine for 5 minutes prior to topping but it didn't brown well in the cooking time designated in the recipe even with the pre-baking, so next time I'll add another few minutes of pre-bake. I made it into 1 very large pizza, next time I'll make it into 2 small..."
"I'm sorry to say that this is a recipe I'll not do again. It was very flat and bland and I had to add Worchestershire sauce, and finally some Madeira, minced green onions and heavy cream and then I sprinkled smoked kosher salt at the table to make it edible. I did cut back on the butter and replaced in part with a roasted garlic olive ..."
"I decided after reading reviews to try 1 loaf only since I had only 3 small bananas, and to use 1/2 C whole wheat flour for part of the 2 C, use 1/2 shortening and 1/2 applesauce, and to use 1/2 sugar and 1/2 splenda, and for the salt I used Morton's salt lite, and I also added 1/2 tsp each vanilla and cinnamon. I measured and prepped everyt..."
"This is the exact recipe in my West Bend Hi Rise user guide, 2 lb. loaf: it suggests adding vital wheat gluten if you experience falling in the middle, I used the ratio of wheat and bread flours suggested in the recipe, but I went ahead and added the gluten. I replaced 1/2 tsp salt with Morton's salt substitute and went a little shy on the ..."
"I did make some additions: I put lemon juice in step 5 rather than water, it wasn't necessary, between the vinegar (I used white balsamic) and zest it was tart enough, although the sub didn't make it too tart or lemony. I did put 1 T refrigerated minced garlic with the green onion I used insead of shallot. I dusted the salmon with gra..."
"What a terrific idea! I'm giving this 5 stars just for that, but I think the ingredient amounts may be a little off. I used 2 boneless skinless chicken thighs cut into 4 slices each, the total weight was 450 gm., and that was 2 generous dinner sized portions. The egg amount is way too high, I used one XL egg and 2T vinegar, and only needed..."
"My main comment is that this is pretty sweet as written, so I adjust for that.. I use frozen tenderloins (1 side of a 2-pack), and the day before I partially thaw trim and slice them about 1-1/2" thick. I sprinkle Tone's No salt herb and garlic seasoning on both sides and flatten with the toothed side of the meat mallet. Then refrigerat..."