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"This is an excellent butter mochi. It has the right amount of sweetness, and the crystallized crust which forms on the top and sides of the pan are total bonus points. The recipe makes a 9x13 pan, which serves, um, what, two? Okay, if you gotta share it can serve more folks, but they should make their own. Really."
"I did not have much faith in this recipe, but had no choice. I am so happy it worked out that way. This recipe is now my go-to recipe for any pie crust. Incredibly easy to make, and the crust has just the right texture and flavor. A 5-star recipe, and this went into my special "keep" binder."
"I really enjoyed this dish. Having just eaten at a nice Indian restaurant a few days ago, I had fond memories of their mushroom mattar. The version here brought me back to that happy place, and I'll be making this again and again. The only changes I made was I used plain yogurt instead of cream, and Thai chili peppers instead of kashmir chili powd..."
"My family thought the rolls were the best ever. And that's on top of my bread machine totally failing to mix the dough! After going through a do-nothing "knead" cycle, I had to improvise and pour the unmixed stuff out into a bowl and go from there. This recipe is a total keeper."
"This is THE recipe for pancakes. I've tried many in vain.The only mods I did were to use room temp butter instead of melted, as it gives it a more "pie crust" flakiness; and I left out the sugar. The family loves these!"
"These were excellent! The only change I made is I used a 9" square pan, and made twice the amount of frosting. Yum. My first time making cinnamon rolls, and they were inhaled by the family in moments."