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"I made one substitution: I used 5 cups of vegetable stock and 1 cup of whole milk. I use an immersion blender until the consistency was creamy but not thick. This is a great soup with biscuits or croutons sprinkled on top. Cheap if you grow your own squalsh. Filling and reasonable calorie count as well."
Sep 26, 2009 on Food.com
"Love this. It's cheap, tasty, and healthy. Sometimes I use vegetable broth and swiss chard ribs in place of celery. Another variation I like is garnishing with parmesan flavored croutons or making a side of pearl barley."
Sep 23, 2009 on Food.com
"This recipe is great for when you have frozen shrimp and a zucchini and no idea what to do with either of them. I used grape tomatoes, and a combo of butter and olive oil. This tasted great and was dead easy. It rocked our entire house. thanks."
Jun 24, 2007 on Food.com
"Yes, ridiculously easy and fast! I'm not much of a baker, but this turns out great for me every time. I'm up to my elbows in strawberries and this cake is a wonderful accompaniment. Thanks."
Jun 7, 2007 on Food.com
"You know what I really love about this recipe?NO Campbell's cream of whatever soup. Frugal and health conscious cooks like me really appreciate it. Thanks!"
Nov 18, 2006 on Food.com
"This was so good, I'll want to eat it even after the low-carbphase is over. It was easy to make, had a lighter-than-you'd-think texture, and was slightly saltier than commercial breads, so this satisfies cracker cravings too. Try it!"
Jun 21, 2006 on Food.com
"So easy and economical if you can find the red bell peppers on sale. Here's a variation that worked well too: I skipped the nuts, mixed in a tablespoon of sour cream with the salsa and used imitation crab when I had no tuna. I zap the peppers in the microwave for three minutes because I like them slightly wilted rather than cold and crisp. Gre..."
May 10, 2006 on Food.com
"Fast, easy, cheap, and nutritious--what more could anyone ask for! I make this soup all the time. Some substitutions I've made: baby spinach, swiss chard and kale when I haven't had escarole on hand. I use ditalini pasta and throw in two dashes of crushed red pepper flakes for heat."
Apr 23, 2006 on Food.com
"Easy to prepare. Simple ingredients do not "steal the show" from the seafood. I use a frozen wine or chicken broth cube and that seems to be the perfect amount of liquid. I've used a pat of butter in place of the olive oil as well. This is one of my go-to recipes. Thanks!"
Mar 14, 2006 on Food.com