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"I'm on a quest to recreate restaurant quality short ribs at home. This missed the mark. There needs to be clear direction on how to get rid of the excess fat from the natural juices of the meat. My thought is you'd have to let the gravy sit overnight after initial cooking so you can easily skim it off, then reheat all together. Anyhow, short ribs..."
Nov 17, 2012 on Food.com
"Overall, good flavor and recipe. I also did in crockpot with no water. Plenty juicy! The recipe doesn't indicate what type of vinegar to use so I used cider. I also think it's important to note that when shredding the beef remove the fat from the roast...don't just shred it in. Obvious to me, but maybe not to others. Will use this base recipe ag..."
Sep 4, 2011 on Food.com
"Ridiculous!!!! This is so awesome!!! Made adjustments according to how I like it..including double broth/seasoning for crockpot cooking, then even made side batch of broth/seasoning on stove top JUST for dipping my Italian Beef Sandwich in (Chicago style. Also, threw on a slice of provalone and some shredded mozza before dipping whole sandwich..."
Jul 7, 2010 on Food.com
"Yep, this is the best, by far. Every year I make a huge batch of meatballs for the holidays and each year I've tried a new recipe, never being completely satisfied with the previous years. Finally, this is it!! First batch went for meatball subs which were outstanding, the rest towards appetizers and spaghetti! Thanks for posting!"
Dec 9, 2009 on Food.com
"Very good. Excellent point...why compromise the banana flavor?! This takes care of that issue. Love the brown sugar in this, as well as extra bananas. I had a banana that was still a little firm and the banana "bits" from it only added to the end result of the bread! Thanks."
Sep 9, 2009 on Food.com
"My friend enjoyed this more than I did but she's a big fan of homemade sweet and sour pork (and me doing the cooking!. Loved all of the sauce, but it was unfortunately too sweet for me, even after adding more vinegar. I think next time I'll cut back on the brown sugar and increase the vinegar. Thanks for posting."
Mar 27, 2009 on Food.com
"Very good and easy. This is the second time I've made this dish. The first time I made it by choice, the second was by request. I do wonder though why the directions end after step 7. I'm an experienced cook so I easily figured out to 'let it simmer until wine/chicken broth have blended well and sauce is slightly thickened..about 5 minutes", but..."
Mar 23, 2009 on Food.com
"Was worried how these would turn out after freezing and then re-heating, however, that is a non-issue. These are great and easy to grab on the way out the door. Be sure to follow the directions given on cooking the hash browns and try mixing up with your favorite breakfast ingrediants as I did. Trying to keep up with ahealthy lifestyle I used turk..."
Jul 29, 2007 on Food.com
"Disappointing. Beef stew should have more of a beefy flavor and have thicker consistency. I followed the directions to a tee. It's all in the sauce...........needs help."
Sep 20, 2006 on Food.com
"There are no Hardees restaurants where I live, so the only time I get to eat my favorite hamburger is when I visit my family in Ohio. After my last trip I was determined to create a recipe to simulate it. I looked no further than here. The ingrediants combined taste almost exact to the restaurant. I now make sure I always have the ingrediants..."
May 5, 2004 on Food.com