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"I love mashed rutabegas and I love mashed potatoes but I never thought of combining them. I pressure cooked the rutabega ( more flavorful that way. The chives complemented the the flavor and added color. The only thing I changed was the amount of butter, something this good deserves lots of butter."
Feb 16, 2002 on Food.com
"I can't wait to make this for a party. I halved the recipe and substitued O'Brien potatoes and Fiesta Nacho Cheese soup. My husband loved it!"
Feb 22, 2002 on Food.com
"I made this for tonights dinner and guess what? There is a piece missing and I am the only one here. Must have a ghost! Well, at least the ghost has good tastes. This IS the very best strawberry pie I have ever eaten.(oops!"
Feb 27, 2002 on Food.com
"I made this tonight and my husband loved it. I used Dijon mustard but I think the next time I will use English mustard for a bit more flavor. I used half the butter which made the juices great for spooning over the chicken as well as the baked rice I served with it. This is a "keeper"!"
Feb 28, 2002 on Food.com
"I love sage with pork. The sage, parmesan, and herb breadcrumb breading was perfect. I didn't have a lemon so I sprinkled lemon juice on the pork before baking. It's great to make a dish that can stand alone without needing a sauce or gravy to flavor it. Yummy!"
Mar 2, 2002 on Food.com
"Dorothy, I was just going to post this recipe but I see you beat me to it. This is an authentic version that is simple and quick. The meat is not browned and requires just potatoes and onions.In my version I use bay leaf instead of thyme, 1 cup beef broth and 1 cup beer instead of water and I don't brown the potatoes.Current food trends seem..."
Mar 2, 2002 on Food.com
"While I was hesitant to use my Kettle One vodka for any thing other than sipping, I wanted to use up some leftover ham. I am so glad I picked your recipe! It was delicious and a keeper for sure."
Mar 5, 2002 on Food.com
"A wonderful combination of flavors. The pork was fork tender and the sauce is absolutely yummy. I added fresh sage leaves just to use them up. Next time I would put the onion mixture under the chops. My chops were too thick so the pan juices never combined with the mixture. So I scraped the mixture off the tops and into the liquid. I served this w..."
Mar 6, 2002 on Food.com
"So delicious and yet so simple. It brought back fond memories of a warm spring day in Montreal. We had lunch outside, and had sliced Steak Diane served on crusty french bread and a glass of red wine. I tried cooking steak in butter with green onions but it was not the same. This is how we remembered it tasted."
Mar 12, 2002 on Food.com
"Yummy - yummy - yummy. Creamy, moist and bursting with flavor. This is the first time I have used the shortbread Ready Crust. It was the perfect compliment for the orange flavor. Top with whip cream and enjoy. I am going to email this to all my cheesecake baker friends!"
Mar 18, 2002 on Food.com