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.
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.
"2012 Thanksgiving is the third holiday my family will enjoy this.
Many different ways to personalize: I mixed some craisins in w/ golden raisins, and added abt 1/2 c chopped, toasted pecans.
Soaking for at least four hours truly is important.
This travels well, also. Cook for the 40 minutes or until firm. Let cool, cover, and go to Gra..."
Nov 21, 2012 on Food.com
"Better the second day!
So you know, the lentils don't stay we'll formed; they rather dissolve and form the basis of the stew.
We're curry newbies, so used only 3 tsp and got a gentle kick w/ out added hot sauce."
Nov 5, 2012 on Food.com
"I loved what I learned from this recipe--that it's not necessary to braise brisket--but I didn't love the recipe itself. Several of my 14 guests raved, but the majority did not. Don't get me wrong--it was eaten! But these are Texans used to good brisket.
The rub was good, but not quite complex enough. I added some dry rosemary, and that did th..."
Jan 15, 2012 on Food.com
"I would recommend adding fresh tomatoes no more than 20 minutes before serving. Otherwise, fresh tomatoes will cook away. Also, I would think that the bigger the pieces of spinach, the better--for when you're selecting; use leaf spinach rather than chopped. It makes for a much prettier dish.
Updated: 24 October 2011
I was apprehensive..."
Oct 24, 2011 on Food.com
"Lovely as a side dish! I agree that these would not be well-suited for parmigiana. They do work well as presented in one photo, on top of sauce, rather than in sauce.
Mine cooked a tad longer, maybe 2 min, and were not as crispy as pan fried, bbut letting them cool on the sheet for a few min. helped. Very creamy inside
I had Gre..."
Sep 11, 2011 on Food.com
"I've made this about 6 times now; it's a favorite!
My tips: 1 Preheat your crock on high as you gather the ingredients, and cook on High for at least an hour. Turn to Low. Go to work or to sleep.
2 I pour out the pan juices into a sauce pan and thicken by adding corn or potato starch. (1tbsp mixed w/ a bit of cool water, stir in, b..."
Jan 27, 2011 on Food.com