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Reviewed Louisiana Crawfish Casserole
"Okay. Going tonight to get the ingredients and make this in the next few days. Why did I give it 5 stars already? Because I know what I am going to do to make it reflect my likings.
I only have access to frozen crawfish, so that will have to do, but Dlytfull's note on enough liquid for the rice, got me to thinking about adding in a bottle of..."
May 22, 2012 on Food.com
Shared Recipe Firecracker Poultry and Pork Marinade
Feb 22, 2012 on Food.com
Shared Recipe The Ultimate Firehouse Chili Recipe
Jan 17, 2012 on Food.com
Reviewed Sherry's Spicy Crawfish Dip
"I cannot believe that no one has either tried, or if they did, even commented on this recipe. So, here I am. Great! Very nice. Ate it all myself over a few days, as no one else like crawfish at my place. Crazy but true.
I did mod it. Couldn't help it.
For crunch, I did not cook the veggies or the serrano peppers that I minced and adde..."
Jan 8, 2012 on Food.com
"Alright, why did I go with just 3 stars? Which translates to Good, by the way. I followed the recipe to a tee, and have made about a dozen or so different mac and cheese recipes over the last couple of years, some made up, some complex, some very simple. Yes, this is good. But, I have some boys, and myself too, that are in search of the perfect..."
Dec 8, 2011 on Food.com
Reviewed Chinese Style Marinade
"Modded this one heavily. Was looking for a dark, sweet, and deep flavored marinade with a chinese punch. Here is what I did to it. And man was it good.
1 cup soy sauce
1 tbsp cinnamon
3/4 cup brown sugar
9 tablespoons dry sherry
2 tbsp flavored rice wine vinegar
6 tbsp fridge garlic, heavily minced
3 tbsp ginger or ho..."
Nov 19, 2011 on Food.com
Reviewed Alton Brown's Baby Back Ribs
"Yes- first time I made these years ago, my wife was like "what are you doing with that amount of salt?". HORRIBLE!
Decrease the salt IMMENSELY, use more sugar in the rub, and the ribs with the glaze, will be absolutely wonderful. That is why I give it 5 stars. Why Alton doesn't change this is beyond me, but you have to or you will be throwin..."
Jul 26, 2011 on Food.com
Love to cook. Don't get a chance more than once a week, but when I do, I go for something as difficult as I have time for.
Noodle dishes, HOT and SPICY anything and always, rice, meat, casseroles, and smoking meat outdoors.
I have a dish called Holiday Seafood Pie. A rarely made, but wonderful recipe. Have not listed it here. It's out of an English Holiday cookbook.
Restaurants are mostly a letdown when you are sitting there thinking of ways it could have been done better. Here in Indy, there is a sushi place that is really good, and a dimsum place too. We haven't been to either in years as the kids are too young to order anything.