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Reviewed Bourbon Chocolate Pecan Pie
Tuesday, Dec 2, 2014 on Food.com
“Easier than I thought and so good, that little extra that makes this stand out from the average pecan pie. Perfect with our Thanksgiving Dinner. I even impressed my self. I think next time I';d reduce the bourbon by about half as I could really taste it (not a bad thing - I';m just a wimp when it comes to alcohol) but everyone else lov... ”
Reviewed Homemade Bread Bowls
Thursday, Nov 6, 2014 on Food.com
“Can';t tell you how long I';ve been searching for this exact recipe. It';s harder than you think to find one that not only comes out looking right but holds up to the soup you put inside AND taste great too. Well this is it! That said I did read the other reviews and while I made the recipe exactly as listed - I did make only 4 bow... ”
Reviewed Simply Sour Cream Chicken Enchiladas
Saturday, Nov 1, 2014 on Food.com
“Followed the recipe exactly and LOVED it. A little different, in a good way; from the usual red or green enchiladas and couldn';t have been any easier. A mild, creamy sauce set the chicken of so well. I think next time I might even add some cilantro and jalapenos just for a little kick to see how that works, but it';s perfect just the ... ”
Friday, Oct 31, 2014 on Food.com
“Love it when I';m the first to review a recipe like this, feel like I';ve discovered buried secrets. So easy to put together and great blend of flavors that can be changed depending on your preference. I chose to follow the recipe but did add some finally chopped jalapeno for my DH';s preference. Served with carrots and celery, and... ”
Reviewed Pumpkin Mousse
Friday, Oct 24, 2014 on Food.com
“Very easy, light and refreshing with a great flavors of fall. A recipe that would be easy to pull together for that last minute company that is showing up; or just a nice treat for family. I did double the pumpkin pie spice as we enjoy the flavor of it." ”
Reviewed Bacon and Egg Spaghetti
Wednesday, Oct 22, 2014 on Food.com
“I saw this recipe in a magazine with only a few minor changes, used heavy cream (I know that';s rich but oh so creamy) and only cooked the eggs to a temp of 160 then mixed all together after draining off the grease from the bacon. Great for a busy brunch and serve w/Memosas. Thanks so much for posting" ”
Happy 15th Birthday, Food.com!
Tuesday, Oct 21, 2014 in Food.com Community Toolbox on Food.com