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"Yum! I added about 1 Tablespoon of minced garlic to the saut? pan with the peas and prosciutto. I also cut the fat down to probably about 3 Tablespoons butter and used 2 Tablespoons olive oil also. Very nice."
Feb 26, 2013 on Food.com
"Deeeelicious! I used fresh spinach (I'm not sure how much, just about 1/3 of a Costco container of it, red sauce, Barilla no-boil noodles (so I could skip the noodle prep. steps, and I did the cottage cheese/egg/mozzarella thing that CMRath suggested. Oh, I didn't have feta, so I skipped that. Totally great, and so nice to have spinach and artic..."
Feb 21, 2013 on Food.com
"This is very good for how few ingredients it has. I also used 28 oz canned tomatoes plus 1 (10 oz can of Rotel. I also drained my corn (since I was using frozen chicken breasts, and I added a can of black beans and 1 tsp. chili powder. I am used to a thick, beefy chili, so I could definitely tell this was lighter and low fat. However, I thought ..."
Feb 11, 2013 on Food.com
"I'm not sure if I should be putting stars or not, because I switched a few things up, but this was a pleasant surprise! Also, I didn't have any milk, so all the quiche ideas were out, so basically this recipe was awesome. I subbed 10 oz. frozen chopped spinach (thawed and drained for the olives, and tripled the garlic powder. I used 1 tsp. each o..."
Feb 7, 2013 on Food.com
"This was pretty good. I cut the recipe down to two 6 oz. fillets, because it was just me and my buddy. We both liked it. Thanks for another way to cook salmon."
Feb 6, 2013 on Food.com
"Great recipe, and very easy to put together! I took these to a girl's night, and they went over great - everyone really loved the name of them too! Based on other reviews, I used 2 cups graham cracker crumbs and added 2 Tablespoons melted butter to make up for it. I also substituted peanuts for the vanilla chips, and just kind of eyeballed the pre..."
Feb 5, 2013 on Food.com
"This is really good, and easy! I used tilapia, and skipped the extra salt. It is similar to a recipe in the December 2011 issue of Cooking Light. I didn't find that I needed to dip it in anything, and just ate it plain, alongside steamed veggies. Very good!"
Jan 29, 2013 on Food.com
"This was awesome. I also saw the recipe (without tomatoes on a few different food blogs, and I have been saving it to try for quite a long time (I too haven't had a chance, because people I made dinner for didn't care for mushrooms either!. I made homemade pizza dough from the Joy of Cooking cookbook, and made it maybe a little larger than 12 in..."
Nov 19, 2012 on Food.com
"These were great! I marinated them in the fridge for about 8 1/2 hours, and when I opened the bag, the smell of the marinade was really good. I don't have a grill, so I baked them on a foil-covered, rimmed baking pan at 375 degrees F for 50 minutes, flipping once halfway through. I would definitely make these again, thanks for posting it! Made for..."
Oct 29, 2012 on Food.com
"This is a good soup for how easy and convenient it is to make, and it makes a lot. I LOVE minestrone soup, and I guess maybe that has turned me into a minestrone soup snob. The rotel gave the soup a nice kick, and the soup is packed with healthy stuff, which is really nice. However, I found it to be overly "canned" tasting (more than I assumed fro..."
Oct 22, 2012 on Food.com