Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
All fields are required.
Remember me on this computer
Please enter your email address and we will send your password
Your password has been sent and should arrive in your mailbox very soon.
Registering is quick and easy.
Sign up for Food.com to share photos, show off your cooking chops, and connect to an enthusiastic and helpful community.
It's free and easy.
"I usually don't stock coke or commercial frech dressing in the house but this recipe intrigued me. It was very good and the texture was excellent"
Jul 8, 2006 on Food.com
"A really good recipe, I will be making this yearly. Thanks for the recipe"
Jun 22, 2006 on Food.com
"This was an old standby for the kids when they were young, we were pennypinching and had less time to do the gourmet stuff. You deserve a 5 star, just for the memories this recipe brings. thankyou."
Apr 21, 2003 on Food.com
"We had this last night for supper and it was very tasty. Did it in the crockpot and left the potatoes out and boiled and mashed them instead. Thankyou Barbara for the recipe"
Feb 3, 2003 on Food.com
"I did this recipe for the Superbowl and it was fabulous. A complete change from the barbequed ribs. I did not put them on the grill for the last portion of the cooking, instead they went into the oven. It's just toooo cold out there. Thankyou for the recipe."
Jan 28, 2003 on Food.com
"I love the sound of this recipe. I like to do things from scratch and I will be trying this version of Chicken Pot Pie. I'm giving this a 5 star because it has the right amount of herbs, vegetables and seasonings. Plus the roasting of the chicken and vegetables will intensify the flavours."
Jan 13, 2003 on Food.com
"Thanks for the memories, I remember this dish and I will prepare it again. It is a good alternative to the usual breakfast fare"
Jan 13, 2003 on Food.com
"We found this recipe very tasty. I was in a quandry about the method though. Did you mean to broil with the tin foil lid for 15 minutes or bake, and if so, at what temperature? I baked the fish first for about 10 min. and then broiled for five. It tasted good and was perfectly cooked."
Sep 12, 2002 on Food.com
"This is a fantastic dish. The aroma while cooking is fantastic. I have even had anchovy haters love this dish. If your still nervous to use anchovies, use sun dried tomatoes in its place."
Aug 29, 2002 on Food.com
"Oh, please use Cedar, the be-all and end-all of the culinary masters insist that Cedar gives the most flavourfull result. Don't throw the carp out - make a tasty salad out of it, throw in a bit of hemlock, some 'wild' mushrooms and some rhubarb leaves and serve it to the afternoon ladies bridge club or the Monday night football guys."
Aug 27, 2002 on Food.com