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"I have made this borscht several times pretty much exactly as your recipe. I love it! My wife loves it! Of course, it's a huge amount of soup, so we've shared with friends and family. I've also taken to canning the leftovers, so we have it whenever we like. Thanks for posting this Hu...I mean Uncle Bill."
Dec 31, 2012 on Food.com
"I first tried this recipe as is, with no substitutes, and it was absolutely delicious! I then did it using beef broth, and keeping all else as is, and it was absolutely delicious as well. This is now my standard base recipe which I will add or substitute, but it's the one I start with, and it just keeps being delicious! Thank you so much for po..."
Dec 24, 2011 on Food.com
"This is a great base recipe! Because I was making appetizers, rather than for a meal, I punched it up a notch with a bit of Thai chili sauce and a wee bit of ginger. I then thickened the sauce a bit with some corn starch mixed with some cognac so that it would stick to the meatballs better. I also added some extra apple cider vinegar. Love you..."
Nov 28, 2011 on Food.com
"I love this recipe! I did bake the chicken in a panko crumb coating though. I also made the lemon curd (Recipe 61278 by Rita which made a fantastic sauce that was so tasty.
Thanks for posting, I'll make it often."
Jul 21, 2011 on Food.com
"Rita, this Lemon Curd recipe was fantastic! It was the first time I've made it, and I absolutely loved it. It tasted so much better than the store-bought stuff. I used some of it immediately in making some lemon chicken, and it was wonderful. I saved the other half and my wife and I don't see it lasting in the fridge for long.
May 28, 2011 on Food.com
"I loved this pie. I did make some changes though. I actually had leftover pie dough from a Kentucky Bourbon Pecan pie, so I found this recipe, since we have lots of frozen blueberries that we'd purchased from the farms and froze during the season.
I doubled the amount of blueberries, putting them in mostly frozen. I also didn't have e..."
Dec 2, 2010 on Food.com
"I'm giving this a full pull with five stars. I've made this several times, and love it. I sub yellow or some other color of pepper besides green, and deep-fry the pork so it's crispy. Thank you for posting this!"
Oct 17, 2010 on Food.com
"This is a great recipe! I made it with store-bought beef stock and added a little more tomato, because they came in a larger can, and doubled the barley. It came out fantastic. I did, however add the vegetables long before your recommended half hour, just so they'd be cooked. I'll make this again, for sure. Thank you for posting it, and thank..."
May 13, 2010 on Food.com