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"This recipe has been passed down for generations thru all of Eastern Europe. It truely is a refreshing summer salad and very simple to toss together. It's even better the next day and placed in sandwiches. My mother has been making this all my life. Food really does bring all of us together!"
"Sarma is better the next day. All the flavors meld together and give it just the right amount of sourness. My mom makes it in the oven and always makes a very large pot of this fantiastic dish. It stays well and even freezes wonderfully! We also make the rouge with paprika and water. Try some great rye bread with it too. I think everyone should ma..."
"These are very good. As someone who was born in Pancevo in what is now Serbia, this is a dish that we enjoy in the summer. Now living in the States for most of my life, we keep our heritage alive with wonderful homeland recipes just like this one. The best way to really taste these is on the grill. This is a very simple dish, not covered in sauces..."
"I made these for an office luncheon and they were GREAT!They were practically falling over each other to get at them for seconds. I've already given the recipe out to 3 of my co workers. The other great thing is I made them in my crock pot and my house smelled fantastic. Thank you for an easy recipe and a great addition to my recipe box!"
"Well, I tried this for a fishfry and I have to say, for all the work I put into this dish..... WORTH EVERY MINUTE! Beautiful, final product. BUT.... I chickened out on the live crabs, had my fish guy put them out of their misery. Sorry, I just couldn't do it. Will I make this again? Absolutely! Thanks Uncle Bill."
"I love a challenge. Actually, I made this because ofthe reviews :) I added the buttermilk alternating it with the flour. Was very careful not to overmix it because THAT CAUSES IT TO NOT BAKE IN THE MIDDLE. I heated my oven to 350 and baked for abut 35-40 minutes (only because I personally like a darker crust). It was great! Good recipe wildflower..."
"Made this for my Dad, who loves mushrooms and it was very good. Since I don't cook with wine, I added chicken broth and it still had that wonderful glaze. Two thumbs up!!"
"I've made this 4 times since I printed it out and can't believe I forgot to rate it! Thanks for this great and fuss free recipe. My family and friends loved it. One of my friends asked where I purchased the egg rolls so I gave her the recipe. Needless to say - she is hooked too now. But we coordinate our gatherings so as not to make this same di..."
"Hi, may I make a suggestion? I'm Hungarian and in my house we always make Rigo Janci. For the cake there's too many ingredients which is why is dry: Make a basic Jelly roll Spong for the cake. Leave out the cream of tartar and replace with 1/2 tsp baking powder. Use either the vanila extract or instant coffee (not both too many flavors) Use regul..."