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"Just absolutely hit the spot. I made a few enhancements to the gravy (little Country Bob's, and used beef broth instead of water, and added a couple of whole cloves of garlic to the veggies, but that's it. I was not a big pot roast fan, and now I look forward to making this once or so a month. Thanks."
Jan 30, 2011 on Food.com
"It's past time for me to review this wonderful idea on roasting a chicken. I have made a few very minor changes; oregano for thyme, chicken stock and white wine for basting, and a little extra garlic. The taste is wonderful, I do let it go a bit longer at 350 but Psycho chicken rocks and is a family favorite. The gravy is something my wife droo..."
Oct 12, 2010 on Food.com
"The sheer number of reviews tell the story... I added about a half cup of red wine (merlot before the beans as indicated in other reviews. I also swapped out a can of lentils for one can of the white beans. In addition, I also used fresh tomatoes and green beans as they were available. This is fantastic."
Oct 21, 2008 on Food.com
"I thought this sounded good, but I couldn't believe until I tried it. It turned out so well in fact that I even served it to my future in-laws. They aren't necessarily picky, but they know good food and absolutely loved this. The only thing that I chose to do differently was to replace the sunflower seeds with roasted, sliced almonds. Excellen..."
Jul 29, 2008 on Food.com
"I use the olive oil spray so that I don't use too much oil. I really enjoy the crispness of the asparagus and utilizing the spray makes this turn out right. I also like to add some cracked black and coarse ground sea salt. Fresh parmesan is definitely the way to go to finish."
Jun 3, 2008 on Food.com
"This was really, really, OK... I (the chef wasn't overly happy with the results, but on the bright side my wife was. I think I'll work on this a little more and get back to y'all."
May 12, 2008 on Food.com
"What a great idea.....I adapted it slightly by using lite mayo, adding spicy mustard and lemon juice. I also added some fresh grated parmesan, cracked black pepper to the pretzels and pulsed it in a food processor. From there on I followed the directions and the results were great. Thanks!!"
May 7, 2008 on Food.com
"Love this recipe, simple and delightfully tasty. I like to add a bit more spinach, sliced crimini mushrooms, and 1/4 of white wine."
Apr 9, 2008 on Food.com
"B-B-Q is the man!!! You are absolutely dead on about the roux. I personally don't let mine get chocolate dark, but I'm with you on the patience being delicious part. I used Emeril's Bayou blast for creole seasoning and I did add okra with the shrimp at the end. To counteract the thickening aspects of the okra, I made double the quick shrimp st..."
Feb 1, 2008 on Food.com