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.
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.
"Do you know how many cabbage rolls I have made in my lifetime trying to find THIS recipe? Thank you SO much for posting this! These are FANTASTIC! The only thing I did different was use ground pork instead of sausage and I added a little brown sugar to the sauce. I can't wait to make these again! Thanks so much!"
Dec 4, 2012 on Food.com
"Fantastic! I used to steam it in the husk the way they do in the Eastern Shore area but this is even easier and just as tasty! I soak it in water for a short while instead of using damp paper towels. 1.5 to 2 mins on each side. Perfect every time!"
Jun 9, 2012 on Food.com
"Very excellent and I love how you can tailor the recipe for as many or as few people you need to feed. As for the comments about "Little Mary and her boogers"......well, she can touch a serving spoon with those hands just as well as she can grab the food from a spread-out newspaper. Totally irrational thinking."
Jun 3, 2012 on FoodNetwork.com
"Carrol thank you so much for this wonderful recipe! Five stars from me! My head was swimming with different recipes for whole chicken. It seems these days people overpower everything with way too much spice or marinade. This one was just right - you could actually taste the chicken and not just a bunch of overbearing spices. I agree with th..."
Apr 27, 2012 on Food.com
"Not just five stars...I'd give it ten! I have to tell you I am a real "recipe snob" when it comes to so-called "good Italian" so I am very happy to tell you Sharlene that THIS is the real deal! I used half sweet Italian sausage and half hot Italian sausage and changed nothing else. I did add all the water because I believe in a very long simme..."
Jan 3, 2012 on Food.com