Founded in 1996, years before Google and the term blogger existed, RecipeLand.com™ was created to answer an elusive question faced by home cooks everywhere.
What recipes can I make with these ingredients?
Tired of buying ingredients for new recipes every time you cook? Imagine if you could type what ingredients you have into a recipe finder, and it would only show you recipes based on what you already have. No more wasted food, save time, save money.
Now you too can find recipes by ingredients and save your favorites in your own recipe box.
Fast-forward 29 years and Recipeland™ is a family affair, exclusively run by Sean, Zhangbo, and their daughter Keira.
Save time
RecipeLand, stands out from other recipe websites, many of which have been acquired by large corporations and turned into clickbait machines. Instead of bombarding you with endless scrolling before you get to recipes, you will find the tools you need to easily search and find the exact recipe you're looking for. Our goal is to make your recipe search process as efficient and enjoyable as possible.
Family owned and operated we are kept busy testing recipes in the RecipeLand.com kitchen and shooting photographs of the final main dish in the RecipeLand.com studio.
What does it mean by 'cook to a soft ball stage when dropped in cold water' ??
118 degrees on the sugar thermometer
yo i like it
It is so nice. Been enjoying it since 1969
I have first edition book and there's NO cocoa powder. They use Baker's Chocolate and every batch I have ever made was gritty. I got the book in the late '60s.
Your fudge was gritty because it sugared from scraping the sides of the pot during cooking. You can use bakers chocolate or cocoa powder.