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"I prefer Alton's method of marinating the chicken for up to 2 days. It really makes a difference, and I've always done this with my own fried chicken. Don't follow a recipe that recommends less than 8 hours, for sure. You'll be happy you waited. :"
Jun 30, 2012 on Cooking Channel
"I found that the cheesecake held up much nicer when leaving it IN the oven, yet turning the oven off, after the 45 minutes. In fact, when I first glanced over the directions, I had thought I read that it SHOULD sit in the 'off' oven for 30 minutes, cooling. Guess it was a happy mistake, because it turned out just fantastic. : "
Dec 21, 2011 on FoodNetwork.com
"This is very similar to what my Nana used to make, but called 'American Chop Suey'. lol My husband loves this dish. Like another poster had said, I also use Chicken Stock instead of the water (homemade stock....yum. Hubby likes his serving topped with shredded sharp cheddar, also. I like to throw in about a T. of cumin after the meat ..."
Oct 28, 2010 on FoodNetwork.com
"Since I always have homemade stock on hand in the freezer, I was able to skip that one step. I can see how it might be a bit of effort for those who aren't willing or able to go through the steps, but once you've had your own homemade stock (from chicken dishes you've made or even from beef and vegetable remains you won't buy it in a box or a ca ..."
Dec 16, 2009 on FoodNetwork.com
"Well, I went ahead and bought the plain yogurt for this recipe because it looked delicious (the finished product and I don't mind a little less sweetness; however, since SPP is my husband's big deal LOVE for Turkey Day, I'm a bit nervous about making it this way and disappointing him. I'll probably just try it another day using this recipe.
Nov 24, 2009 on FoodNetwork.com
"My husband loves sweet cornbread, but it's been a hit-n-miss with other recipes for sweetness. This one is a great keeper. I always make a batch of sweet and a batch of savory cornbread and this one has just taken over the sweet position. "
Jun 11, 2009 on FoodNetwork.com
"I used my food processor for all the ingredients.....made a nice paste that was smooth; no chunks of garlic.
I always sprinkle parmesan on top of my garlic bread prior to putting it in the oven, as well.
Turned out great."
Apr 13, 2009 on FoodNetwork.com
"This was so easy.....and SO flavorful! It tastes like what the old standby (Manwich used to taste like (back in the 70's but doesn't anymore (it's totally disgusting now."
Sep 4, 2008 on FoodNetwork.com