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.
Food is a passion of mine! I love to cook and experiment with new ingredients!
Joined: Aug 12, 2004
Birthday: Feb 03
"Great tasting, loved it! Very dense, which I also like. My cake did not rise much at all, but still very good. I used nonfat greek yogurt instead of sour cream and also reduced the sugar a little.
I put a glaze on top (mix powder sugar and lemon juice and that made it extra lemon delicious!!!"
Mar 4, 2012 on Food.com
"Great tasting healthy soup! We added some ground venison sausage after pureeing and it gave it a whole different flavor, equally delicious! Thanks for the recipe!!!"
Jan 23, 2012 on Food.com
"Awesome base to the soup, I love how healthy it is!
I would DEFINITELY REDUCE THE SALT though! I didn't even use the bouillon (I used organic chicken stock instead of water and thought it was a bit salty for my taste. I also thought it needed more garlic, more cumin, a little pepper and some chili powder to give it an extra punch of flavor! ..."
Dec 31, 2011 on Food.com
"I used 1/2 cup of whole wheat flour in the recipe and pure extra virgin olive oil, also used only 1/2 tsp salt and only 1 tsp sugar, to be healthier, and it was perfect! Everyone that tried the quiche I made with it, loved it and asked for the crust recipe! They had no idea part of it was wheat flour! Also, loved the flakey crumbliness of the crus..."
Dec 2, 2011 on Food.com
"Yum! I have made this a few times now and like to leave the mixer on a while to make it extra fluffy! I also like to add a few grinds of coarse sea salt or a couple pinches of coarse kosher salt to give it a little extra savory flavor and a crunch here and there just like Pittsburgh Blue Steakhouse. So smooth and creamy and I think it's delicious ..."
Dec 2, 2011 on Food.com
"Well, I doubled the recipe and everything turned out gritty and sugary, not caramelly. With all the cooking and baking I've done, I didn't know the sugar boil time would need to be doubled as well. I read a review below that stated to double boil time if you double recipe, but I read it after I ruined my double batch. Bummer. I put a whole bunch o..."
Nov 12, 2011 on Food.com
"These are delicious! I changed a few things and did a couple variations, and all were a success!
I used homemade pumpkin puree with great results, even though the dough seemed a little wet, I baked for 10 min exactly. Perfect!
I changed the recipe a little bit for my liking:
I used 1/2 cup white sugar and 1/4 cup brown sugar ..."
Oct 31, 2011 on Food.com
"Alright! Fabulous! I gotta say though, I changed a lot in this recipe to make it healthier and you can't even tell!!! Amazing, here is what I did:
Only 1 1/2 cups sugar
I used 1/2 cup whole wheat flour and 1/4 quinoa flour instead of 3/4 cup of white flour
only 1/2 tsp salt
I used 1/2 cup applesauce instead of 1/2 the oil and for t..."
Sep 22, 2011 on Food.com
"Great basic recipe, I love that it's mostly chicken broth, not milk or cream. However, since other reviewers said it was bland, I added thyme and poultry seasoning to the butter, onions, carrots, and celery. I also tasted after the recipe was finished and added a little more salt, a little more poultry seasoning and a couple tablespoons of sherry...."
Mar 30, 2011 on Food.com
"Super easy!!! And delicious! And make a nice impression! We used pepperjack cheese and put sauteed peppers and onions with the pepperjack in the bottom. They puffed up beautifully and tasted amazing. Then ate them with avocado, sour cream and salsa for a southwest kick! We'll definitely be making these again."
Dec 23, 2009 on Food.com