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Reviewed Homemade Almond Paste
"Started with ground blanched almonds, so I had to guesstimate the quantities, but it turned out perfectly. <1 minute pulsing in the food processor for a world of almondy deliciousness. Yum!"
Dec 21, 2012 on Food.com
Reviewed Sourdough Coffee Cake
"Thanks! This rose perfectly (like another reviewer, I was worried it was too small for the pan, so I let it rise, lightly covered in plastic wrap, for half an hour before baking). It's a delightful not-too-sweet pareve treat, and a great way to use extra starter!"
Dec 16, 2012 on Food.com
Reviewed Lemon Bars
"Very decent lemon bars. Made the crust with healthy margarine (SmartBalance / EarthBalance?) in the food processor. Then used the food processor to make the filling, so these went together super-fast and yummily enjoyed by all. I prefer a bit of zest in the crust, which adds a subtle lemony element, so I would probably add that last time. Proba..."
Dec 8, 2012 on Food.com
Reviewed Mama's Pound Cake
"Absolutely excellent - rich and dense and everything you'd want in a decadent buttery pound cake. We even licked the beaters clean, the batter was so delicious. I used Crisco buttery and the taste didn't overwhelm the real butter at all, though I was a bit concerned by a previous review that said all they could taste was shortening. Please igno"
Dec 2, 2012 on FoodNetwork.com
Reviewed Butternut Squash Orzo
"Rich and yummy! Used fake broth (pareve chicken soup mix) but otherwise verbatim and wow - what an awesome combination of flavours. Kind of like sumptuous, decadent mac & cheese. ;-) A hit with grownups, big & little kids. Made as a main, but it presents itself more like a side dish, so I'd probably pair it with something next time... perhaps ..."
Nov 22, 2012 on Food.com
Reviewed Homemade Cheez Whiz Copycat
"Very nice; tastes pretty much how I remembered it. I scaled this way down and somewhat guessed at the proportions, but it worked out. Also, no dried mustard, so I used a bit of dijon (n yellow mustard either). Probably a more sophisticated "whiz" than the original, but still nicely spreadable, with just the right flavour."
Aug 3, 2012 on Food.com
Reviewed Lemon Meringue Pie
"Wow! This was perfect, but what I especially appreciated was the no-curdle way of introducing the hot cornstarch mixture to the beaten egg yolks. I always get curdles when I make custard - I even have a technique of "saving" them in the food processor - but this time, it was totally unnecessary, as it came out perfectly, no lumps, the very first"
Jul 15, 2012 on FoodNetwork.com