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.
"This was a very good recipe. It makes a metric ton, so be sure to have a really large bowl on hand for mixing it all up. While this is a great traditional standby, I may add a little more mustard, or perhaps some cider vinegar to the next batch in order to make it a little more tangy. Also, I followed the recipe exactly, but next time I'd quarter ..."
Jun 12, 2011 on Food.com
"I've made this twice, and follow the recipe nearly exactly. I buy and use a single 20 ounce bottle of Canada Dry ginger ale, instead of just the one cup. After draining the crockpot, removing the fat and shredding the meat, I like to add a cup or two of a vinegar-based barbecue sauce to keep the pork moist without making it too sweet. Then I add e..."
Feb 7, 2011 on Food.com
"I actually registered just so I could rate and review THIS recipe.
My husband prepared this recipe for Thanksgiving yesterday. I have never been terribly enthused about Thanksgiving. Every year I try to fight for a non-Turkey holiday feast, and each year I'm shot down. I have never enjoyed either turkey or gravy at the Thanksgiving table, prefe ..."
Nov 27, 2009 on FoodNetwork.com
"This was a very good recipe. Be aware that it makes a ton! Next time, I will freeze half before baking, as suggested in other reviews.I followed the recipe exactly, but made 2 choices that weren't clearly outlined in the ingredients list. I drained the frozen spinach very well after thawing it, and I used spreadable cream cheese, not the block. ..."
Jun 2, 2008 on Food.com
"This was delicious, however I ran into two things that I'll change next time. First, my kalamatas were so briny that they made the tapenade far too salty. I recommend soaking the olives in water for a half hour to draw out some salt if you have very briny kalamata olives. (Taste them first and see!Second, 3 garlic cloves is a little much for me..."
Dec 6, 2007 on Food.com
"This is so easy to make, and it's very easy to halve. I have even shared the recipe with my family members. I substitute natural PB for the tahini and it's good. Perhaps one day I will find reasonably priced tahini around here. :-"
Dec 6, 2007 on Food.com
"Easy to make, very tasty. Also added diced carmelized onion and roasted garlic cloves to the filling."
Apr 1, 2007 on Food.com
"I just finished cooking this tonight. It was fantastic and as simple to make as any fried, breaded recipe can be.I had to use straight yellow mustard, I forgot the stone ground mustard. Still great. I have no idea if the flour I used was "self rising". Still great.Very tasty, and actually it wasn't that messy. I did not use an electric mixer t..."
Nov 7, 2006 on Food.com
"A very good recipe! I did do a few little things differently. I blended the vinaigrette in our mini countertop blender instead of whisking it. The result was a very frothy, almost creamy vinaigrette. I also added a shallot to the vinaigrette. I too used fresh cilantro in place of parsley. Finally, I also omitted the carrot and just used more bell ..."
Jul 2, 2006 on Food.com
"A fantastic recipe! I used Fage Greek yogurt found at our local Earth Fare. Halved the recipe (for 2 people only and it was delicious. Thanks Evelyn!!"
May 14, 2006 on Food.com