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"I've made this a few times, and it's always a hit. Someone unhappiy pointed out that this is a "very basic lentil soup," but that is part of what makes this recipe so wonderful! I have made a few little modifications. I use vidalia onion as my "mild onion", and I put in a little extra. I also add in 1 finely chopped shallot. To make the soup ..."
Dec 2, 2008 on Food.com
"These brownies get a 5 because of how ridiculously simple they are to make combined with the fact that the recipe results in low-fat but very satisfying brownies. I cut the recipe in half and baked the brownies in a tiny casserole dish. I put in half the batter, drizzled in a little peanut butter, put in the rest of the batter, and plopped some ri..."
Feb 3, 2008 on Food.com
"AMAZING. I marinated mine in a glass baking pan for slightly less than 24 hours, then put the pan in a 350F oven and baked the chicken uncovered. It tasted unbelievably good, and it was perfect when served with pasta. A friend fried up leftover spaghetti in olive oil and garlic and tossed it in grated parmesan. We served this chicken and marin..."
Jul 31, 2007 on Food.com
"The tart looked like a pie filled with wet sand, felt like a brick, and it did not taste good. I can't quite explain the taste, but imagine eating bread crumbs soaked in corn syrup with a molasses aftertaste. In all fairness, I have never had treacle tart before, so perhaps it is supposed to turn out this way. However, my guests and I concluded ..."
Jul 19, 2007 on Food.com
"This is the easiest recipe for homemade soup that I have ever seen, and it tastes great. It's the perfect texture. If I make it again, I'll try to get seedless diced tomatoes though. To cut back on calories even more, I used a type of Greek yogurt called FAGE instead of cream or half-and-half. Speficially, I used fat-free FAGE. The yogurt is v..."
May 29, 2007 on Food.com
"This extremely easy recipe yields some extremely tasty and attractive lemon poppyseed bread! I first tried the recipe when going to a potluck dinner party, and it was a huge hit. The bread is rich and very lemony, and there are just the right amount of poppy seeds. I've also used this recipe many times when called upon to donate to bakesales. ..."
May 29, 2007 on Food.com