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"Just a wonderful appetizer. I made a double batch, and it was scarfed down. Thanks so much, Paula!"
Nov 26, 2012 on Food.com
"Very rich, but absolutely wonderful. I had to slice my chicken breasts horizontally to thin them (they were VERY thick before pounding assembled, then dipped in egg and bread crumbs (I really think the bread crumbs add to the chicken, then browned the chicken and added the liquid. The finishing sauce really made the dish--I doubled it, and it..."
May 13, 2011 on Food.com
"Wow! This one is amazing. I threw in 4 oz. mushrooms, and took Bluemoon Downunder's recommendation of chopped fresh basil, feta and someone else's recommendation of sun-dried tomatoes. I would make this again and again."
May 13, 2011 on Food.com
"Loved this one--perfect for company! Be sure to have everything measured and ready for when the chicken is done, since the sauce comes together quickly. I used panko bread crumbs and the results were just beautiful. Thanks so much, Kirstin!"
Feb 28, 2010 on Food.com
"This recipe is just terrific. I had not had risotto before (at least, I had not had good risotto before, and got a pressure cooker for Christmas. Wow! (I have to admit, I even forgot the gruyere cheese, using only the parmesan, and it was wonderful. I had about a cup of baby portabella mushrooms left over and on their last day, so I chopped t..."
Jan 25, 2010 on Food.com
"Absolutely wonderful. Don't skip the baking step--it's terrific, and gives it a crunch on the top and chewiness on the sides. I used two cups of half and half, but will probably try with 2% milk next time. Yum!"
Jun 17, 2009 on Food.com
"I have never been able to make a great pork loin, but this recipe changed all that. I modified the ingredients to include the zest of one lemon (delicious and used a thermometer to let me know when the pork reached 160 degrees, since I had a smaller roast. This was also the first recipe I made in my new Dutch oven I was given at Valentine's Day..."
Feb 17, 2008 on Food.com
"This is a terrific recipe, light and a wonderful finish to a heavy Thanksgiving dinner. My husband named it as a rival to his drug of choice, my beloved grandmother's chocolate pie. This would be great in the summer, too! Oh, and I had no graham crackers, but did have two graham cracker pie crusts, and it worked beautifully split between the tw ..."
Nov 26, 2007 on FoodNetwork.com