Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
All fields are required.
Remember me on this computer
Please enter your email address and we will send your password
Your password has been sent and should arrive in your mailbox very soon.
Registering is quick and easy.
Sign up for Food.com to share photos, show off your cooking chops, and connect to an enthusiastic and helpful community.
It's free and easy.
"I've made this recipe for years as a quick cheat to lasagna - I've also used spaghetti noodles, and ricotta cheese instead of the cottage cheese. This makes a quick and easy to assemble dinner that you can whip up in a jiffy. Also nice, sliced tomatoes on top of the covering cheese, and perhaps some black olives. Husband hates the name, ..."
3 days ago on Food.com
"Wow. I had to make marinara for around 30 people for a fund-raiser for church. Decided on this one because I could scale it up. It was delicious. I put in more garlic and red pepper than it called for. I had one pot of regular marinara, and fried up some Italian sausage, and added it to the other pot. Lots of people enjoyed it. I had been us..."
Apr 8, 2011 on Food.com
"I made this after we had it at Olive Garden. I used extra shrimp and scallops in it, and Emeril's Essence instead of Old Bay Seasoning. Turned out great, except for a bit of sand from the mussels opening!"
Apr 9, 2009 on Food.com
"I will put on liquids before adding seasonings, because it rinses all the herbs off the chicken as you pour it over the chicken. I used dried herbs, and it turned out okay. I used rosemary in addition, and I rather liked it with the flavor. May try it with herbes de provence next time."
Feb 16, 2009 on Food.com
"This rice is great - I used regular yellow onion instead of shallots, and added more red pepper flakes to intensify the heat, and husband loved it! Maybe add a pinch of turmeric also for a bit of yellow coloring next time I make it to see how that works out."
Feb 7, 2009 on Food.com