Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
All fields are required.
Remember me on this computer
Please enter your email address and we will send your password
Your password has been sent and should arrive in your mailbox very soon.
Registering is quick and easy.
Sign up for Food.com to share photos, show off your cooking chops, and connect to an enthusiastic and helpful community.
It's free and easy.
"Good recipe. I used Bush's Original Baked beans, diced a small sweet onion, and only used 1/2c. brown sugar. I didn't use bacon, but browned 1lb. of lean ground beef, drained it well, and mixed it in before baking. While I liked the final result, it did lack a "little something." I ended up stirring in some Worcestershire and a little more mus..."
Jun 29, 2009 on Food.com
"Good casserole. I cheated & bought a deli chicken (pre-cooked and picked the meat off the bones. I also bought 2 small boxes of Uncle Ben's long grain & wild rice to use (I didn't use the seasoning packet. I sauteed diced onion in some olive oil to soften & carmelize a bit, and stirred it in - very good flavor from the carmelization. I used ..."
Feb 22, 2009 on Food.com
"Mmm....such good comfort food for a chilly fall day. I used both hamburger and sweet italian sausage in my mix, and I didn't layer it - I just mixed it all together, put it in the baking dish, and topped with extra cheese. It was very good."
Oct 22, 2008 on Food.com
"This recipe makes for some delicious eating! I didn't have round steak in the 'fridge, but I did have some of those little blade steaks (for pan frying, so I used those. I browned them in some olive oil on top of the stove,put them in the crockpot with a generous amount of sliced onion, sliced elephant garlic, and sliced red, orange, and yellow ..."
Feb 11, 2008 on Food.com
"Wonderful - mixing the crumbs separately really does the trick. I used caramel-chocolate swirl chips and some chopped Hershey kisses (it's what I had on hand the first time I made these, and, along with some chopped pecans, made a rich bar that we just loved. I'll be making these again this holiday season and for years to come - thanks for such a..."
Jun 9, 2007 on Food.com
"Very good! I doubled the recipe and baked it in a 9x13" glass baking dish. I pulsed the cottage cheese briefly in my food processor to make it smooth (it's a texture-thing, and used a 4-cheese blend instead of the cheddar. I diced a half of a red pepper and a half of an orange pepper, and even with doubling it baked in approximately the same a..."
Nov 20, 2006 on Food.com
"Delicious frosting - light and fluffy (not greasy as you might think from reading the list of ingredients.I torted a 2-layer white cake, heated some seedless raspberry fruit spread, and brushed each layer with it, then spread the frosting on over the jam and assembled the layers with a generous amount of frosting over the entire cake. It made..."
Nov 15, 2006 on Food.com
"Frankly, I had my doubts about this one. When I turned the batter out into the pan, it looked like paste. After I'd sprinkled the brown sugar and cinnamon over it, my hopes rose a little, and while it baked it smelled really good, so I was looking forward to that first bite. While it was still warm in the pan, I made a simple glaze using powder..."
Jun 23, 2006 on Food.com
"Excellent. I reserved 3/4c. dry cake mix - I wanted a thicker crust - and then followed the rest of the directions as written. This cheesecake turned out very moist and flavorful. I used butter-recipe yellow cake mix and low-fat cream cheese. I topped it with cherry pie filling - everyone loved it. I'll be making this again! Thanks for such ..."
May 20, 2006 on Food.com
"White chocolate and raspberry...mmmmm. I doubled the recipe and baked it for maybe 7-9 minutes more at the same temperature. Very good, but very sweet - just to warn those who prefer a less-sweet bar. (I had no problems with that part, ha ha."
May 4, 2006 on Food.com