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.
"My husband and I liked this a bunch! I had 3 small purple-topped turnips and didn't know what to do with them - this was easy and very tasty, even though I cut back a bit on the butter. Now I plan to add more turnips (and rutabegas! to our meal."
Apr 23, 2012 on Food.com
"These popped great! I had doubts, especially as so many recipes have you start with a very hot oven and pan - but these puffed right up, and they kept their puff for awhile. Plus, this "cold oven" method is simpler! It didn't say about greasing the pan - I did, lightly - and I used only 1 T butter, and I didn't poke them until they were finishe..."
Apr 23, 2012 on Food.com
"I copied my review from Cooking Light - just had to let y'all know about this gem! : Wow! Who knew this list of ingredients would taste so good together! Real synergy! Great crunch, and a delicious tang! I used cranberries, omitted the peas, and added a little red onion. The only thing is I wish I made more of it! Oh - I was tempted to add..."
Feb 27, 2012 on Food.com
"Liked this soup a bunch. I love caraway, and next time, I would definitely add more. I made the soup veggie, and the soup didn't need ham or meat or even meat broth. But I also agree with other reviewers that if you want a pea soup with ham or kielbasa, this recipe would be a great choice!"
Jan 21, 2012 on Food.com
"Great meal, and so easy! I tried this because I happened to have the right amount of chick peas and tomatoes to use up - didn't even have to buy anything. The whole family enjoyed this, and I will definitely be making this again! I used whole wheat spaghetti, and with the chick peas, this felt like a very healthy meal. If I was rating by Taste..."
Jul 11, 2011 on Food.com
"These were YUM. Really love the cherries in there! But, I did make a change, and I was not sure about the texture. First of all, I will confess that I never had a "no-bake" cookie before, so I wasn't sure what to expect. My son doesn't care for peanut butter, so I subbed marshmallow fluff, and I also added maybe 2/3 cup chocolate chips, which ..."
Mar 13, 2011 on Food.com
"First of all, I am only talking about the dough, as I did a completely different filling. That said, the recipe's filling sounds delicious, and I guarantee if you follow the recipe, or even use this dough with another delicious filling, your rugelach will be wonderful!
I made this to compare this sour cream dough with cream cheese dough,..."
Feb 12, 2011 on Food.com
"Great recipe; I love how it uses melted butter instead of creaming it! Significantly, I made the cookies with white whole wheat flour - I've been wanting to try that for a long time! And, they came out great! (I had luck with this in another recipe, and now I won't hesitate to try the www in other cookie recipes. I used about 2 1/3 cups of ch..."
Dec 1, 2010 on Food.com
"What an interesting soup! It was a perfect, delicious and light beginning to a holiday dinner, and everyone, including the kids, liked it. I was really drawn to the unusual combo of flavors, and they worked quite well together. I followed the recipe pretty closely, except used chicken stock for the bulk of the water. When I added my egg mixtur..."
Sep 18, 2010 on Food.com
"Delicious side dish! I did add some caramelized onions and a crumb topping from another recipe, but the essence is right here in this recipe. I tried to leave half chunkier, and half softer/mashed. We all like cauliflower, but I can see where detractors might really enjoy this anyway. Many thanks for the recipe; I am off to make another one fo..."
Sep 15, 2010 on Food.com