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"This is a *great* recipe! My mother-in-law introduced us to it a week ago and we are hooked. It's not cloying sweet like so many fruity desserts can be. It is creamy and delicious. Love. This."
Jun 9, 2011 on Food.com
"Nice job on this! I wanted to make something different than the super-sweet bread with my starter. My starter recipe had the perfect amount left after I divided it for me to make a double batch of these muffins. Mine is a little different, just because of what I had on hand. I used King Arthur Flour white whole wheat flour instead of cake flou..."
Jan 27, 2010 on Food.com
"I do this, too, only I put my bowl in my regular oven with a cup of very hot water. I also leave the oven's light on, which generates just a little heat. Works like a charm! If I have food in the oven and can't use it, I've also put my covered bowl on top of a heating pad set on its lowest setting."
Jan 20, 2010 on Food.com
"This is a good recipe. I improvised a little, but followed the basic plan. I cubed three boneless, skinless chicken breasts in place of bone-in chicken pieces. Also, I used 2 cups low-sodium chicken broth in place of the milk, plus about 1/2 cup skim milk. I also put in one bag of frozen broccoli, which I'd run under hot water in a strainer to tha..."
Aug 15, 2009 on Food.com
"This pie is fabulous! It's not sticky-sweet, just substantial and flavorful. I inadvertently only included half the specified amount of cream cheese, and my pies still turned out great. The extra cream cheese would have been just unbearably good. ; "
Nov 28, 2005 on Food.com
"A classic. My mom always added a 5oz. can of water chestnuts (drained and a generous sprinkling of dried oregano. I used the roasted garlic mushroom soup last time and that was very good in it. It's definitely worth springing for Campbell's soup, I think; get it on sale during Thanksgiving week and stock up! ; "
Nov 28, 2005 on Food.com
"Great one to know about! And only 93 calories, LOL. "
Oct 26, 2005 on Food.com
"I really liked the flavors together, but there's something about pureed squash that just doesn't do it for me. Traumatic baby food memories, maybe? LOL My husband loved it, though. I did not use the butter, instead substituted butter-flavored Pam. Next time, butter! Also, next time I make it, I will use my homemade pesto. The Bertolli jarred pesto ..."
Sep 22, 2005 on FoodNetwork.com
"I accidently had my oven at 350 instead of 250 and still had trouble getting the carrots crispy. I'm going to have to play with this one a little. I do like the flavor combination, though."
Sep 6, 2005 on FoodNetwork.com