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"Good tasting soup...I roasted the squash, cut in half, put on foil on a tray after spraying with an aresol cooking oil spray, gives a rich product and makes peeling a breeze. This makes a thick soup and makes the possibility of adding at least 16 additional ounces of chicken broth a definite alternative without affecting the quality. Cheese toping..."
Feb 9, 2013 on Food.com
"We enjoyed this dish, although it is not something I would make on a regular basis. After original tasting we added more white pepper and more vinegar to our tastes. Would make again"
Jan 13, 2012 on Food.com
"Very rich, but elegant recipe with a great taste. I would recommend this to any one who loves tarragon and lemon. The sauce rather thick but has a wonderful flavor. Very enjoyable recipe"
Sep 29, 2011 on Food.com
"I liked the fresh vegetables in the recipe. If you like moderate heat the 2 poblanos are plenty. The cream seemed out of place in this dish."
Aug 24, 2011 on Food.com
"Made as shown. I found this recipe does nothing to enhance or improve the natural flavours of the mango or avacado. Will not make again."
Jul 29, 2011 on Food.com
"A soup with a very intense flavor. I would make again, not a dish I would make on a regular basis."
Jul 21, 2011 on Food.com
"This is a tasty potato and celery soup....but a very sad clam chowder. The soup just overpowers any taste suggestion this is a clam chowder. But if you have hypertention or high blood pressure the two cans of commercial condensed soup adds nearly 2000mg of sodum, thats not a heart healthy solution to cooking for many, many people. I do love a good..."
May 25, 2011 on Food.com
"Made as shown and realy enjoyed the recipe. Adding wine does nothing for the overall flavor of such a dish except make it taste like vinegar has been added. Will also make my own soup next time as I too dislike the commerical soup aspect. Served over homemade baking powder biscuits and with asparagus with lemon juice and parmesan cheese."
May 25, 2011 on Food.com
"This recipe produces a heavy, dense bread with a crunchy outer crust. Tasty! I believe it is im- proved with replacing l l/4 cups of white flour with rye and adding 2 tablespoons of caraway seeds. It baked in 50 minutes with no gooy center and a fine crumb. Great buttered and enjoyed with a good cup of coffee."
Mar 29, 2011 on Food.com