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"I thought this was a good basis for a recipe. I added chopped cilantro along with one deseeded tomato (instead of red bell pepper to the salsa, also used a little less pineapple than asked for, this salsa was perfect. For the shrimp I omitted the soy sauce and just added some extra salt. This worked out great, will probably make again!"
Jun 30, 2010 on Food.com
"These were quite good! I had to add quite a bit extra of water, and they still came out more as thin pancakes than crepes, but the taste and texture was excellent! Will surely make again, thanks for sharing!"
Jun 25, 2010 on Food.com
"These. are. dolmas. Thank you so much for this recipe, I have tried several and none of them came out well until this one. I think I prefer this sort of dolma with the cinnamon and allspice. I omitted the pine nuts since I ran out, but everything came out beautifully. Brought them to my Balkan band rehearsal and they were gone in a minute (alo..."
Jun 23, 2010 on Food.com
"I am not giving this stars, but this did not hold together for me at all. The flavor was excellent, however. Maybe I didn't grind it enough but it really seemed like it was at the texture as described in the instructions. After all the falafels broke apart in the pan, I decided to make falafel pie- put the rest of the mixture in and popped it i..."
Jun 12, 2010 on Food.com
"Whoa, I thought I was the only one who did this. One of my favorite breakfasts is almost this same thing- rice cake (or 2!, PB, tomatoes, sliced Spanish olives and or avocados if I have them, and a dash of salt. Found this recipe while searching for "vegan breakfast" of all things. Try it!"
Jan 12, 2010 on Food.com
"I'm giving this a 5 only because of the taste, which is outstanding. This is the 2nd of evelyn/athens' recipes I've made, and once again I found measurements to be very off. I doubled the recipe since I had two 1-lb jars of grape leaves. When I was finished I had enough filling left over to do another jar or two. It took the larger part of 2 h..."
Dec 31, 2009 on Food.com
"This was very good. I made this for a Balkan buffet I just mysteriously got put in charge of, was looking for something that could be dessert or entree. I added a dash of cardamom, ginger, and coriander to make it a little more savory. I found that I needed quite a bit extra filling- it required another 3/4 cup or so of pumpkin mix."
Dec 30, 2009 on Food.com
"Woo-hoo! This is simple and so good. I made this for a Balkan buffet I mysteriously just got put in charge of. Only changes I made: I substituted rose water since I was out of lemons, and sliced it into 36 pieces. Use a good honey (I hear Greek thyme is best; I used orange blossom raw honey."
Dec 30, 2009 on Food.com
"This recipe is reminiscent of socca, a Provencal bread of chickpea flour, water, rosemary, onion, and oil oven-cooked in a hot pan with oil. I made a substitution of lavender flowers and figs for the raisins. This is the first time I had anything chestnut and I am not giving this recipe stars since I think that I just don't care for the flavor o..."
Dec 23, 2009 on Food.com
"This was my first time making GF bread, I have cooked GF cakes/cookies/flatbreads before. I was a little worried after stirring up the dough- looked like it was going to be pancakes, not a loaf of bread! But after it came out of the oven I was pleasantly surprised. Not the most amazing taste I've ever had but still quite good, and it holds toge..."
Dec 2, 2009 on Food.com