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"Several years ago shortly after being introduced to RecipeZaar I made a decision which I have followed without regret ever since. The decision: when faced with the dilema of choosing from similar, and highly recommended recipes, if given the option -- always go along with MizzNezz ! I have never regreted the decision, so -- thanks once again MizzN..."
Mar 14, 2009 on Food.com
"Have never eaten Panda Express' Orange Chicken so I can't compare the two, but this was darn good eatin'. Relatively fast and easy, but long on taste. However, the next time I make it I will reverse steps 1 and 2 in the directions:"
Feb 5, 2009 on Food.com
"I have not used this knock-off in my cooking but I plan to make lots of it to use as Christmas gifts. A lot of posts are concerned with the ground bay leaves. Chefs started using ground bay leafs in their receipes to make certain that no whole leaves were overlooked before serving. There is no difference whatever in the taste. But, I have a sugges..."
Dec 15, 2007 on Food.com
"This is a delicious recipe -- as far as it goes. About 50 years ago I got it from my mother, who had gotten it from her mother, but when I made the recipe it didn't turn out as good as my mother's. When I told her this, she immediately asked how I had made it and I told her - step by step how I had made it. When I got through telling her she looke..."
Dec 12, 2007 on Food.com
"Made this soup for my wife's and my lunch today. It was quick, easy, tasteful, and economical. Twenty minutes was more than sufficient time to get it to the simmering state, primarily because there are so few ingredients to measure and add. My beef boullion was out-dated, so I substitued two cans of beef broth for the boullion/water. The taste was..."
Nov 19, 2007 on Food.com
"You will find very few recipes that matches this one for ease of preparation, economy of time and money and the outstanding results. Up until a few weeks ago I had only cooked fish about 3-4 times in my 83 years, but I have already used this recipe enough that I am now to the point of experimentation. Thus far my favorite way is to rub the tilapi..."
Nov 7, 2007 on Food.com
"Have never been much of one to eat soup, but in my old age I have developed quite a taste for it. This one is, far and away, one of the best I have found. I was rather leary of using the 1-2 teaspoons of red pepper flakes so I used just a bit less than 1 teaspoon, but I think a little more would have been better -- but since I used sweet Italian s..."
Nov 3, 2007 on Food.com
"This is an excellent recipe for a cornbread that is well-suited for any type of meal -- Tex-Mex, southwestern, southern, etc.I used the recipe intact, with one exception. Like my Mama and Grandma before me I always use lard to make my cornbread. I also put enough lard in the mandatory castiron skillet (enough to cover the bottom when melted. ..."
Oct 21, 2007 on Food.com
"This is by far the best recipe I have ever used. I would make an addition to reviewer Pierre Dance's suggestion regarding using a baggie to pipe the yolk mixture in the whites. No matter how you cut the egg whites the side with the yolk is always going to be messy especially if the eggs have been stored in the frig with the carton sitting flat on ..."
Oct 17, 2007 on Food.com
"I can't truthfully say this is the best German Potato Salad (GPS I have ever had, for this is so unlike traditional GPS it is almost like comparing apples and oranges. No matter what category you wish to place it I believe it is better than any GPS I have ever eaten! ! I did not miss the over-vinegared taste of most GPS at all.One reviewer st..."
Sep 4, 2007 on Food.com