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.
Registering is quick and easy.
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.
"This was my first Tagine use recipe. This was so impressive to my family that it has been requested on several occasions. I have since made a Tagine once a week since making this dish.
Dec 30, 2010 on Food.com
"The only reason I didn't place a 5th star is that the serving size is wrong. I dished out four bowls for a opening dish, however I still had half the soup left. Not that I don't mind leftovers, but I wasn't expecting so much left over."
Nov 23, 2006 on Food.com
"Made this for a dinner party, and everyone loved it. Highly recommended. However, I had to make 2 batches of the glaze to coat all the chicken, and I added about two tablespoons of the marmalade to give the sauce a bit more body. The couscous was not required for the dish to come out, so that can be dropped."
Jul 15, 2006 on Food.com
"This was absoultly exceptional. Quick, Easy, darn near foolproof. With enough complex flavor to serve to guests.Tonight we served it with http://www.recipezaar.com/12619 Balsamic Asparagus, which complemented it. We also served yukon gold potatoes and a Central California Red Zinfandel. I would suggest to the reader to experiment with the ..."
Jul 6, 2006 on Food.com
"For years and years my family never could wrap their heads around balsamic vinegar in anything else but a cold dish or salad. Now they have seen the light. I thank you for opening the door on a new way to enjoy food. I will aslo say that I used a 9 dollar bottle of balsamic that was more for salad dressings than fanciful cooking, but this was the ..."
Apr 28, 2006 on Food.com
"I found the McCormick Seasoning to be a little to spicy for my tastes, as a dry rub the seasoning didn't quite penetrate deep enough. It would be better if it was a roulade.The carrot and onion in the drip pan had very little effect on the flavor of the meat or the au jus. Adding a jar of gravy to the drippings isn't helpful. It would be bette..."
May 16, 2005 on Food.com
"I made this dish for a tex-mex night at a friend's potluck dinner. The results mainly consisted of "This isn't chili, this is just taco meat." Perhaps it was my cooking, perhaps it's because I'm in Boston and no one knows a good bowl of red if it came up and bit them in the face. Regardless I think the recipe needs more to help it stand out from j..."
Apr 18, 2005 on Food.com
"I picked this recipe at random, simply because I needed a chicken recipe in a hurry, and I picked well.The instructions were very clear and straight forward. I found plastic wrap works equally well for pounding the chickens flat. This recipe matched well with a Zataran's Brown Rice and Wild Mushroom Mix, and a nice white burgundy.My mo..."
Jul 23, 2004 on Food.com
"Mirj you ROCK! This is a very good recipe, and it's highly adaptable. You can do so much to this recipe. I for example, swapped out cream cheese for goat cheese, and added a few pinches of nutmeg and cinnamon. This was so good, I'm making it again, this time with raisins.That's twice in a month people, it was just that good."
Jan 4, 2004 on Food.com
"It was well done. Very Consice. Had to alter it a bit per household ingredients, and it turned out pretty good. We may have this again Next Year."
Nov 7, 2003 on Food.com