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"I love this barbecued chicken. I'd lost the recipe, and am so glad I found it. We make it in a skillet, with boneless chicken cut up bite sized, and serve it over rice. My brother calls it "orange chicken", because of the color. Thanks for posting!"
"These are excellent! I've been making them ever since I got that issue of Saveur. If you coarsely chop the almonds, then put them in the food processor with the dried fruit, it chops them up finely, without gumming up the processor. I do it in three small batches. Then, I microwave the honey (til runny) and add the spices and orange zest to th..."
"These were wonderful! Not only were they easy to make, but they taste great, too. Like a cross between a bowl of oatmeal and an oatmeal cookie. I added chopped apples (out of raisins) and walnuts, with 3/4 tsp. of cinnamon. Perfect for breakfast. Thank you."
"These rolls were very good, but a bit moist inside. I made them with regular bread crumbs (they weren't for Passover), and I think I didn't let the crumb/water mixture cook long enough. But, they were fast and easy and had a great taste. Great with tea and jam. The technique is the same as for Pate A Choux (cream puffs)."
"This was quick and easy to make. We really liked it, although it didn't taste like the Beef and Broccoli we get from Chinese take-out. This sauce reminded me more of a teriyaki sauce, but it was very good. The ginger really stood out in this. Thanks."
"These are wonderful! I've made them twice - once to experiment, once for holiday dinner and everyone loved them. Being able to have biscuits/rolls so quickly is really nice. I'm going to try them as cinnamon rolls next. Thanks!"
"My mom used to make these when I was young, and she lost the recipe in one of our many moves (military family). I use a jelly roll pan sometimes, to get a thin crisp cookie. Either way, they're wonderful. Everyone loves them. Thanks!"