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"I made a test-batch of this with the intent of preparing it for my Super Bowl party, and I'm sure it will be a great hit. Due to the smaller size, I could fool around with the timings (made it in one day as opposed to over-night but when I make the full-size batch, I'll start earlier."
Jan 23, 2013 on Food.com
"Oh my goodness, a wonderful dish! Perfectly flavoured - not too bold, but not even remotely bland. I think I didn't mince my onions quite enough, and though I was skeptical about a whole 1.5c of onions, it was perfect. In my oven, it took less than 45 minutes, but I was amazed at how juicy and tender it was! I served it on raw sliced Granny Smith ..."
Jan 14, 2012 on Food.com
"I have made this for myself for a while and enjoyed a lot... and then I made it for my boyfriend. He asks for it once a week now, and adores the leftovers. Thanks for the recipe! I double the sauce ingredients, increase the chicken to four breasts, and use snow peas instead of beansprouts, but the rest is perfect!"
Aug 8, 2011 on Food.com
"I made this and found it to be an interesting, different flavour. Though that may stand from using somewhat different ingredients - regular mustard, skim milk, and dried parsley. Still, it was pretty delicious, and I think I'll be making this again. Also, the simplicity is awesome."
Mar 3, 2011 on Food.com
"I made this last night for the first time, and I loved it. I added oyster mushrooms to the first cooking step, and liked them. Very easy, though I found the timings were a bit off (my shrimp was cooked before I added the hoisin sauce, but continued to cook through and it was delicious. I made myself stop after one bowl so I'd have left-overs for ..."
Jan 12, 2010 on Food.com
"So very very easy, and so very very delicious! I made it to a T, and though I worried the batter was too stiff, they turned out perfectly. I can imagine making these again and again and again. Thank you so much!"
Nov 29, 2009 on Food.com
"I love the flavour, it's exactly what I was hoping for. I followed the directions pretty much to the letter, but /when/ I make this again, I will make it in one pan instead of two, and maybe reduce the flour a little.Also, while 30 minutes was not enough, 40 minutes was too much (in my oven, so I think I'll try 30 minutes.An excellent recipe. T..."
Dec 10, 2008 on Food.com
"I have made this time and again, and I never seem to have enough for myself!"
Sep 24, 2008 on Food.com
"This was great, even without the pepper and nutmeg (which I didn't have at hand. I halved it and added a few dashes of worchestershire sauce, and it was deeeelish!"
Jul 13, 2008 on Food.com