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"This is a bit expensive, but well worth it. We also made it with elk, and it was wonderful. My husband has a funny way of showing his appreciation - he actually licked the plate! The sauce is just wonderful. We have even made this once without marinating to speed up the process, and it was just as good. Thank you!"
Oct 20, 2006 on Food.com
"This is very tasty, but is too salty. I added more onions in place of the peppers, since I we don't eat those... and I used 4 slices of bread, crumbled it, and baked it in the oven to make the two cups of fresh breadcrumbs. I added a little bit of the traditional dry stuff you buy at the store, just to top it off! If you cut back on the salt a lit..."
May 12, 2006 on Food.com
"These come out perfect every time, and if I am sure not to overcook them, I can save them in a resealable pouch, and reheat them the next day without them getting tough! In fact, they are kinda good the next day because they are soft on the inside and a little crispy on the outside! Thank you for this wonderful recipe!"
May 5, 2006 on Food.com
"I just love the taste of the pork chops this way. In fact, I warmed some up the next day and ate them for breakfast. It goes great with cous cous too... you can put any extra sauce on it."
Jan 16, 2005 on Food.com
"This rice came out perfectly, best we've had, and easy to make. Thank you!"
Mar 25, 2004 on Food.com
"THIS RECIPE IS AWESOME. I substituted regular white vinegar and instead of the sesame oil, I used some hot chili sesame oil. I've tried different veggies and want to try this with homemade rice noodles. It reheats well too, so it is great for lunch at work. I have even eaten it cold!"
Nov 28, 2003 on Food.com
"This is very close to my Grandma's recipe. She called it Pita, and instead of Feta cheese, she used large curd cottage cheese. It makes it easier for the little ones to enjoy it. If you are really daring, you can also use the same filling and roll them into triangles, but eating the cut squares is just fine!"
Nov 27, 2003 on Food.com
"This was really easy to make, but we had to use chicken breasts. I am sure it would have been better with the drumsticks, but it still came out great. I servied it with Toasted Pine Nut and Parmesan Couscous (#48104 and we enjoyed it! Thank you!"
Aug 17, 2003 on Food.com
"This recipe is now our family recipe! I have made it several times. Today I substituted 1/2 pound of the ground beef with bratwurst (removed the casings. We really enjoy this one, and it heats up well as leftovers. We use it for our lunches at work. I have also frozen them, and heated them up later, which is also very good. I have been shredding ..."
Aug 23, 2002 on Food.com