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"Read the review from swchef who says he was the exec. chef who created this recipe for P3. If he happens to follow the reviews, would like him to know I'm a KC girl and have been making this for years from the St. Elizabeth & Notre Dame cookbooks. Glad to have his input on the Kitchen Bouquet. Still did the bouillon granules but did add..."
"After 351 reviews as of 11-19-14, you probably don't need another. I agree with other reviewers, if you rate it, try it first as originally presented. I did and I doubt that it could have been better."
"Tastes like the real thing to me! Just one makes me feel as if I've had a decadent dessert. You can do amazing things with ricotta (of course peanut butter always helps)."
"I had leftover marscapone from a friend who made me some scones. Didn't know what to do with it so searched marscapone & came up with your recipe. My husband loves bananas & almonds so tried this & it was perfect as posted, no changes. Don't know if you have entered this in another category but think more people would see if..."
"These are very, very, very good. I substituted splenda, guess I'll take my chances with cancer rather than obesity. I am amazed about the comments re: cooking time. I didn't think enough batter for a 9 X 13 so used a 12 X 7, set at 325 instead of 350. I always back off the temp as it seems to cook more evenly and prevents the ends from..."
"Definitely a five star. I prepared with no changes. One guest didn't bother with crackers and ate it with a fork. She liked artichoke very much; she is from Cuba and she says they don't have them there."
"If someone takes the time to post a recipe it deserves a try and a review. It looked interesting and it was quite good. I thought I was putting in too much amaretto and that it would be soggy but I recommend you make as posted and maybe another splash or two. The presentation was lovely in a glass trifle dish however it comes out a bit messy be..."
"I needed an appetizer for a get together with a Cuban theme and decided to try this even though it sounded a bit strange. Everyone loved it and requested the recipe. I made it as shown and can't think of a way toimprove on it. It's perfect as is."