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"I am developing a menu for an upcoming camping trip and wanted to make french toast out of blueberry loaf for one of the breakfasts, so I chose this recipe to experiment with. I was going to omit the icing (french toast! but in the end was just too curious about how it all tasted together, so I went ahead with the entire thing. A really, really n..."
Apr 20, 2011 on Food.com
"I was shocked at just how good this hummus is--I love my hummus with a lot of olive oil and since I am trying to pare off the final 5 pounds of my "winter tummy" I had been avoiding dips with a lot of fat in them--that's what makes them good, right? Nuh-uh, not in this case. It's so loaded with flavor I didn't even miss the olive oil, and even use..."
Feb 9, 2011 on Food.com
"Yet another satisfied cook! Nice and tender, and didn't toughen when they sat in the stew awhile. I added a little chopped fresh rosemary to them because they were sitting in a lamb stew. Wonderful."
Oct 27, 2010 on Food.com
"My mother always used to add flour to her fruit pies and then dot them with butter, and they always turned out great. This is the first time I've seen it mentioned for a strawberry-rhubarb pie, and so I just had to try it. The best one I've ever tasted; this filling is going into my permanent recipe file for sure. It set up beautifully overnight. ..."
Sep 21, 2010 on Food.com
"Oh, yum. Really, really good. I wanted to do a scotch eggs recipe using quail eggs and the fact that you suggested that very thing made me pick this one. I discovered that if you double the recipe you can do about 12-18 quail eggs. My brother had never tried scotch eggs before and after one bite was addicted (I warned him. This is a lovely, easy..."
Mar 16, 2010 on Food.com
"What a lovely recipe. The rome apples are a great choice; they have a nice flavor and hold their shape, so the crisp looks great when dished up. I was surprised the maple syrup didn't assert itself more, but even so the result was a very nice harmony of tastes. The topping/filling ratio is just right; lots of "crisp" without going overboard. This ..."
Nov 20, 2009 on Food.com
"The really nice thing about this recipe is that all the ingredients are already in your cupboard. It is a deceptively simple recipe, producing a delightful creation somewhere between a large fritter and a donut, but different in its own way from both, as I am sure most beignet aficiandos are already aware. I couldn't imagine a better item to add t..."
Dec 24, 2008 on Food.com
"What a nice recipe. So easy to make; tasty and moist. I didn't have any buttermilk on hand so substituted with 1/2 c whole milk and 1 1/2 teaspoons vinegar and it worked just fine. I got 16 good-sized servings out of it. Thank-you so much!"
Dec 9, 2008 on Food.com
"What a great recipe! The texture is almost cake-like, as if pastry flour had been used instead of all-purpose; and it couldn't be more moist. A classic; so easy to make. I won't be looking at other banana bread recipes. This one goes into my file."
Jun 5, 2008 on Food.com
"Very nice cobbler. The berries I had were a bit tart for the amount of sugar that went in; even so, I don't think I would change the sugar amount in the recipe because the slight tartness was so very good with vanilla ice-cream."
Aug 8, 2007 on Food.com