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.
"Too salty! I even took other reviewer's advice and cut the salt from 3 TB to 1 in the rub... although I think it is the "glaze" that becomes far too salty. The ribs turned out super tender and great until I added that darn glaze. I will use this method of cooking the next time, but will use bottled BBQ sauce instead."
Jun 24, 2011 on Food.com
"It wasn't completely inedible, but it lacked in any depth of flavor. Too boring for my husband and I. Served over brown rice and needed to add lots of pepper to taste like anything. Thanks but I won't be making this one again."
Mar 2, 2011 on Food.com
"I hurt myself every time I make this... I just cannot stop eating it! I leave the raisins out (not a fan of savory food with fruit, double the curry AND the cayenne (we like it HOT, can you tell?. Served over saffron rice. Look out, it's addicting!"
Jul 30, 2010 on Food.com
"We cut down the sausage to 12 oz, added 2 large chicken breasts (cut into 1 inch pieces and about 12 shrimp (put these in the last 5 minutes of cooking... it turned out great. DH said it could use more heat, even though I doubled the cayenne... next time I may add 2 serrano chilis, or find another way to increase the heat... overall, really tast..."
Jul 6, 2010 on Food.com
"This was a good recipe... although be warned, I cooked it for about 8 1/2 - 9 hours, and the beef basically disintegrated into little itty bitty shreds (cooked TOO long. I used double the mushrooms because DH and I both LOVE them, and only quartered them instead of slicing... put in more pepper than called for, some minced garlic along with some ..."
Jun 25, 2010 on Food.com
"This was a very good, basic recipe for a sauce that weighs much less on my conscience that a regular alfredo sauce. I thought it needed a few (slight adjustments. I put some salt and garlic powder in it, along with a bit of thyme. I'm looking forward to altering it a bit in the future (perhaps blending some roasted red peppers into it? hmm... Al..."
Jun 25, 2010 on Food.com
"This could have been a really good seasoning blend, however it turned out WAY too salty for my taste (and I love salt... so much so that the tilapia went straight into the trash. Next time I will try with a lot less salt..."
May 26, 2010 on Food.com
"This just didn't really do it for me. Not a whole lot of flavor and I think the chicken was cooked too long as it was tough. Not inedible, but wouldn't bother making again."
Apr 25, 2010 on Food.com
"I have tried many different recipes of chicken tortilla soup, and this one is the keeper. My husband and I couldn't stop eating it (I made it because he was sick, thinking he probably wouldn't eat any, but he ate 4 bowls in one night!. The only change I made was substituted red bell pepper for green (neither of us like green and added more cayen..."
Mar 3, 2010 on Food.com
"I used this recipe as a starting point (made quite a few additions/ changes: I cooked the chicken in a crock pot with a can of green chili enchilada sauce and with the onion which was lightly sauteed first. I added cumin, garlic powder, and cayenne to the flour/ butter/ broth mixture as well as a bit on the chicken before cooking, and used fat-fr..."
Dec 15, 2009 on Food.com