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.
"I just made this rice with some chicken egg rolls for dinner. It was a last minute decision so I chose your recipe for the ease and speed of it. I should have doubled the recipe! My daughter ate it like she would never ever see rice again. (she adores rice of any kind Only one little change and that was just because it seemed like it would go..."
Sep 17, 2004 on Food.com
"I took this to a dinner party with a custy loaf of sourdough bread. I didn't have the cheese and used fresh ground black pepper. It was gone quickly and enjoyed by everyone there. I have always just used the oil and vinegar. I love the addition of the garlic and oregano."
Sep 7, 2004 on Food.com
"Not that you need my review, with 98 of them already here telling you how much they love this recipe, but I am going to tell you again anyway. This recipe is fantastic. I made 2 of them the first time for a party. I bbq'ed one and turned the other one into a batch of my own traditional tamales. Last night one of my party guests brought me 4 bu..."
Aug 14, 2004 on Food.com
"This is one of the easiest recipes I have ever made from Recipezaar. The instructions are clear and easy to read and the finished product is very very tasty served warm. Being a single mom, I like things inexpensive and this fit the bill. (no pun intended. Thanks for a nice finish to our dinner."
May 16, 2004 on Food.com
"I was looking for a roast that was NOT crockpot falling apart, but something I could slow roast and slice into thin slices. (I roasted at 200 for 4 hours This one was delicious! I used a honey sweet mustard instead of dijon, one large onion sliced into rings and layed on top of the roast, a large sliced tomato on top with the onion for tenderiz..."
Apr 18, 2004 on Food.com
"My car is broke down and I am out of curry powder to make my curried chicken recipe. I had all of these ingredients on hand but in the ground form already so decided to give it a shot anyway. I loved it! I will never buy curry powder again. Thanks Dancer."
Feb 27, 2004 on Food.com
"Alicia and I just finished a VERY delicious meal of cornish game hens using this brine. I halved the recipe for 2 hens and placed them into the brine for about 6 hours. They were excellent! I am not a fan of dark poultry meat but this brine even made that less then desirable (for me anyway meat so good that I ate every bite of my hen. It was ea..."
Feb 9, 2004 on Food.com
"I had this first at Morti's house while Alicia and I stayed with her just after moving to California. She is allergic to pork, so it didn't have meat in it but was still so delicious that we have it often now that I have my own home. Alicia and I like the sliced spicy intalian sausage links added in. This is a very popular meal in our house now...."
Jan 23, 2004 on Food.com
"Very pretty cake. I loved the almond flavoring in the cherries. I tried the new french vanilla flavored whipped topping and it was very tasty, but it was not scarfed down like cakes usually are in my family. I ended up taking most of it back home with me. It also did not travel well to the Christmas dinner I was attending. The "frosting" tend..."
Jan 4, 2004 on Food.com
"I know you don't really need another review on this recipe but I had to tell you that it was excellent. My sis and her BF had their hearts set on their usual fried turkey but mine was set on trying a brine for the first time. We had 2 13 lb turkeys for 8 people. I was so worried that it would be salty because of the salt content in the brine. ..."
Nov 28, 2003 on Food.com