Welcome to Recipes on Rails
About
RecipesOnRails makes it easy for you to find, share, and manage your recipes online.
RecipesOnRails makes it easy for you to find, share, and manage your recipes online.
As you add ingredients, RoR will attempt to find your ingredient from our existing list of ingredients. Please select your ingredient from the list. This enables us to standardize the list and provide accurate conversions. If your ingredient isn't in the list, you can still add it and it will be marked as unverified. We will attempt to research all unverified ingredients and add the proper conversion factors. Once that is done, we will mark the ingredient as verified.
If you have visited before, you'll notice some changes. It's been many years since we launched RoR and a refresh has been overdue. We hope to add some new features such as comments and suggestions to ingredients, as well as where to buy them. We're thinking about an equipment page where we can discuss brands, prices, and where to purchase them. Lastly, we hope to add personal comments that will only be available to you and will appear inline with the instructions.
If you should have other suggestions or features you'd like to see added, please don't hesitate to contact us.
Recent Comments
 Warren said, 2 months ago |
Warren said, 4 months ago Tapioca Instead of 925, go to 1000gm of milk if adding the chocolate. Also, 175 gm seems to be a closer size for 8 servings. Don't forget the option to add a few cherries before adding the pudding. |
Warren said, 8 months ago Hamantaschen 2020, Did a 5X dough. This was almost exactly 4 trays @ 2 dozen each. I made chocolate, apricot, cherry, and poppyseed. Noticed that dough didn't seem to break as much at the pinch if they were a little thinner. |
Warren said, 9 months ago Marshmallow Cream Filling If filling donuts, I like mixing recipes. Make 1 full recipe of marshmallow cream and 1/4 recipe of angel cream and mix the two. |
Warren said, 12 months ago No-Knead Jewish Rye Adjusted the ingredients today, substituting more white flour for rye and switching to high gluten flour, hoping to stop loaves from breaking while rising. I think the starter should be made with high gluten as well. |
NOTE:. This recipe is for a 16" pan. If using a 12" pan this recipe "should" stretch to be sufficient for 2 pans, but it will be about 10% short (thinner). The actual percentage is 56.25%. That means for a proper modification to handle 2 12" pans, you should increase this recipe to 112.5%