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"I liked the recipe. Next time I will use less sugar and maybe add a little garlic. Also, I think I will add the fish back into the pan at the end of the reduction."
"Fantastic and easy recipe - big party hit!. I recommend doubling the peppermint extract. The only hard part is cutting the darn thing. It's important to smooth the bottom layer as much as possible, since it tends to crack when cutting along the swirls. Also, a hint for those complaining about melting white chocolate: if it is not melt..."
"This made a fantastic, rich challah with a texture that reminded me of brioche. Next time I will add more flour, or decrease the water, since the texture was too loose to braid (luckily, I was making a round loaf). Thank you for posting!"
"I made this for my husband's birthday and I have to say it just didn't do much for me. First, I made the mistake of not sifting the sugar, so there were little white flecks (which would be fine unless you add food coloring. But my main complaints were the ingredients, compared to other frostings I have made: Using shortening instead o..."
"So good and so easy! These were a big hit at last night's party. I did make some changes: First I used lavash bread. If your market sells it, you should use it. Lavash is a rectangle, so it works better in this type of recipe and it is more flavorful and soft than tortillas.
I also made cheese substitutions. Although these wer..."
"Huge hit!! I used milk chocolate, since that's what I make s'mores with. I was concerned that this didn't make the quantity I expected, but it was so rich that was OK. Next time, I might try to use the grahams whole and spread chocolate on top, just to keep people cleaner. Thanks for posting!"
"Famous indeed. I have tried for years to master a truly delicious challah and this is it! I did double the egg - it was rich and delicious. A medium density bread. Thank you for sharing this recipe!"
"Florentines have always been my favorite cookie, but I'd never baked them before. This is a great recipe, but should be made by an experienced baker. As Katzen pointed out, do NOT use more than 1 teaspoon per cookie. They took a lot of time to bake as I could only get 6 on a cookie sheet. And they were extremely delicate before filling. ..."
"These are easy and excellent provided that you make them ahead of time. YOU MUST MAKE THESE AT LEAST 3 DAYS AHEAD, preferably more. I made them 5 days ahead and tasted them right after I made them. They lacked flavor. So I put them away and took them out for new years eve, and they were great!"
"Great easy recipe. The taste was good, but not eye popping delicious, which is why I gave it 4 stars instead of 5. I basted every 15 minutes, but i think marinating is a great idea. Next time I may try it in a crock pot. I will definitely be making this again - especially if it works well in the crock."