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"I CAN'T BELIEVE IT! This method is fantastic. I am 60 years old and this is the FIRST time I haven't ruined at least one egg making deviled eggs. In fact, folks love my deviled eggs so I'm asked to bring to functions quite often. I have always DREADED it because if it's last minute and I have to purchase fresh eggs, I tear them up. I was aske..."
Nov 23, 2011 on Food.com
"Magic. Pure peanut butter magic. I wasn't looking for a flourless cookie but when I saw all the stars from reviewers, it spiked my interest. I am GLAD I checked it out. I jumped right in and made a triple batch and they are wonderful. I've never tasted a more peanuty cookie. Husband just took a large plate of them to his den. Glad I m ..."
Aug 27, 2011 on FoodNetwork.com
"I didn't like this at all but hubby said it was great except he could have done without the chili powder. For my tastes, the spices were just to much. Guess I wasn't looking for the BBQ flavor so my fault. Should have stuck to more traditional. I will make this again, minus the chili powder and add more garlic powder. Like others, I u ..."
Aug 21, 2011 on FoodNetwork.com
"Death by chocolate! No deep dish pie shells so decided to increase the ingredients by 1/2 and make two pies. It worked really well. I'm going to take one pie to work because one pie is definitely enough for hubby and I. This is a very rich pie and I'd say one pie could definitely have 10 servings rather that 8. More like a cheese cake ..."
Aug 21, 2011 on FoodNetwork.com
"I didn't have marjoram in the cabinet so I looked up a substiture online. It suggested oregano was the closest so I added about a quarter teaspoon and borrowed Tammy's suggestion of Herbs De Provence. It turned out very tasty! I'd recommend! Will make again!"
May 4, 2011 on Food.com
"I used bottom round and next time I think I'll try a little less tough meat, but it was still very, very good. Nice and crispy. As always, great job Alton!"
Jul 19, 2010 on FoodNetwork.com
"I love everything Paula does and this is no exception. I've used this reciepe several times and it's a no fail success. I did try it on a small tenderloin just because i had one in the freezer and it was okay, but by the time it was time to lower the oven, the little baby was already up to temp so there was no crusting. I highly recommend using ..."
Aug 31, 2009 on FoodNetwork.com
"I routinely change up recipes so this wasn't an exception. Just minor changes. I sauteed the garlic with the mushrooms and added fresh spinach. I used canned artichokes (packed in water and very well drained My daughter-n-law is pregnant and was wanting this mix of veggies. I also used homemade wheat dough. It's fabulous. Don't be afraid t ..."
Jul 27, 2009 on FoodNetwork.com
"I saw a rerun yesterday of the episode that Paula made these on. I went to my fridge and pantry to see what I had. Remember I said on the heading that you can't mess these up? This is why. I only had a container of Mascarpone, which is Italian Creme Cheese and lighter and more mild than creme cheese. It was (I'm ashamed to admit this about a ..."
Jul 22, 2009 on FoodNetwork.com