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"Not exactly gourmet but very quick and easy, and takes stuff you're likely to have on hand to make a meal that basically cooks itself. My husband said it tastes like Chef Boyardee (a compliment. I found the pasta was cooked perfectly and the sauce was good, I liked the way it coated every piece of pasta. I used macaroni and a soy version of groun..."
Jan 29, 2013 on Food.com
"I used 3 340g cans of biscuits - I didn't bother to convert, oops. Took 50 minutes to cook. While the tinned biscuits were convenient, I think it would taste a lot better with homemade. Anyway, it was a hit at the party I took it to with kids and adults alike."
Oct 26, 2012 on Food.com
"Yum. Made with pine nuts as other suggested. Topped with a 4-cheese Italian cheese blend and it was delicious. I might add in veggie ground round next time. I agree it is versatile - you could add loads of veggies in. I don't like carrots but didn't notice them in this (good way to get ME to eat my carrots!. My 18 month old daughter even enjoyed ..."
Aug 24, 2012 on Food.com
"Fabulous, and my 14 month old daughter (not much of an eater, normally ate a TON. I loved them, too. Great recipe!"
Apr 21, 2012 on Food.com
"Quick and easy. The low temperature seemed to help with crispiness with less risk of burning. I squirted them with a bit of vinegar first as well. Yum."
Apr 7, 2012 on Food.com
"Yummy! Great on vegetarian meatballs and mashed potatoes. It is almost like a chicken gravy."
Aug 13, 2011 on Food.com
"I used cold breast milk instead of ice water. This worked well. I added just enough to hold the dough together - it's easier to add the liquid a bit at a time, just until you get cohesion - that way you won't get the sticky problem. Super easy. Thanks!"
Aug 10, 2011 on Food.com
"I wouldn't say it's super fast, but it is easy and tastes good. I didn't have parmesan (oops so I used an Italian breadcrumb & parmesan mix for the topping. I split it into two smaller casseroles - one for the freezer and one for dinner, each serves two. Next time I'll have to try adding kalamata olives, that sounds good!"
Nov 1, 2010 on Food.com
"Very easy and fairly quick. I found I needed to cover the pot as the cauliflower cooked, since there wasn't enough broth to cover it. The taste is subtle but very good. We had it for a meal with bread, but agreed that it would be a nice first course soup as well, because it's not too heavy or strongly flavoured.
If you eat meat (I don't..."
Oct 24, 2010 on Food.com
"This turned out super moist (a little too much so - but then, I'd just picked the zuke from the garden. Next time I will let the grated zucchini sit in a colander for a bit to drain. Otherwise, great recipe! It is important to let it cool in the pan before trying to remove it (taking it out while still warm will result in breakage like one of the..."
Jul 21, 2010 on Food.com