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.
"So far, so good! I have very picky two year old twins, who like banana bread, so I'm giving this a whirl to try to get some more whole grains in them. I kept to the recipe with the following modifications: 1/3 c. brown sugar 1/3 c. white sugar (I like the moistness, added 1 tsp. vanilla extract and 1/2 tsp. almond extract. And, I couldn't t..."
Oct 11, 2011 on Food.com
"I recently made a big batch of these for a Mexican themed dinner party we were throwing. Great success! I made a two-pound bag's worth of black beans. I soaked the beans for eight hours during the day, then, b/c I didn't know how long they'd take to cook, put them in the crock pot overnight, to ensure they'd be done the following afternoon. I ..."
Jun 21, 2011 on Food.com
"This is the second time I've made this pie, and I'm pretty thrilled with the results. I added just a bit of vanilla (1/2 tsp.? and a tiny squeeze of lemon juice as well. As far as taking more work, I don't really think it matters--it's only about another five minutes, and the results far outweigh that extra time. I would, note, though, that I'..."
Apr 17, 2011 on Food.com
"I haven't actually cut into it yet, but by all accounts, I do believe I'll LOVE this one! I'm making a fried chicken dinner tomorrow night for an elderly friend (by request, and thought this would be the perfect treat to end with, especially since peaches are in season. (I used my own pie crust recipe; I always have some on hand in the freezer...."
Aug 25, 2010 on Food.com
"I'm a believer! This is my first time trying oven baked--I never believed it could be as good as the labor intensive stovetop--I WAS WRONG! In fact, I'm not sure I'll ever go back to the stove, with this one in my arsenal. I chose this recipe as it was closest to the one I normally do stove-top; the only thing really missing was the mushrooms. ..."
Aug 11, 2010 on Food.com
"I've never made anything of Ina's that didn't turn our perfectly. In fact, she's the one Food Network chef I never have to second guess on the deliciousness factor.
The addition of yogurt (a lot of panna cotta's don't call for it makes it a bit tangier than normal. I'm not sure it'd be the best one to eat plain, but when you add the balsamic ..."
Jun 11, 2010 on FoodNetwork.com
"I followed the recipe to a tee, except for cut the red pepper in half, based on other reviews, and used on of my own homemade pie crusts I keep on hand in the freezer. The amount of spice was perfect--I think I might have offended someone had I used the full amount.
It turned out perfectly, but did take about fifteen minutes longer to set/bake t ..."
Jun 11, 2010 on FoodNetwork.com
"I didn't read through all 42 other reviews, but this is a keeper! My grandma actually taught this to me--it was my first real recipe, as a 4th grader I think. Anyway, I've never cooked the soup and cheese. And, I've actually found over the years that it's better to just thaw and drain the broccoli first--not to cook it either. It retains more ..."
Apr 27, 2010 on Food.com
"I needed to make a bunch of muffins, so I quadrupled the recipe. Turned out awesome. Following some other suggestions, I did adjust the temp. in the beginning, added a bit more baking powder, substituted butter instead of oil, and sprinkled the sugar crystals on top. This recipe will never leave me--I've been looking for a good cranberry orange..."
Oct 23, 2008 on Food.com
"We didn't have any ground pork; and I was just making this for my husband and I, so: I used 1 tsp. 5-spice powder, 1 1/2 tsp. oil, 2 TBS. chopped shallot, 1 small garlic clove, 1 1/2 TBS. soy, (I forgot the sugar, and 1 tsp. siracha. I pretty much followed the directions for the ground pork, but used 1/2 pork tenderloin sliced thin to saute ins..."
Sep 22, 2008 on Food.com