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.
"I too found this recipe on the Cooking Light website, and then when I tried to find it again the website took forever to load, so I came to my fav site, Food.Com. These muffins came out wonderfully! They were moist, light, and tasty. I topped them with some sanding sugar (didn't have turbinado or I'd have used that. I also used even lower fat..."
Jan 23, 2013 on Food.com
"1 Use FRESH yeast!
2 Used white bleached flour, but I did sub out about 1/3 of the flour for semolina flour.
3 I used the stand mixer for the beginning dough, scraping down the sides - used all 3 cups
4 3-4 minutes in the stand mixer, on low with a dough hook, I took the slightly sticky dough out and kneaded it for about 2-3 more minutes, addin ..."
Jan 14, 2013 on FoodNetwork.com
"This was super yummy! I used about a pound and a quarter of ground beef and omitted the wine - I never have alcohol on hand. Instead I used apple-cranberry juice (4 ounces, appx and seasoned with garlic salt. It created a nice, meaty broth (as stated and was just a super comforting cold night meal....(I also left off the parmesan, personal pr..."
Nov 13, 2012 on Food.com
"This was yum-o. We made it just the way it was written - I would add a jalepeno next time, just for a little heat. I loved the broth and it was so flavorful! It was not fishy - as other reviewers have pointed out, and I served with a crusty french bread which soaked the juices up nicely! Thanks for a good recipe!"
Sep 25, 2012 on Food.com
"I like peanut butter and I like oatmeal. Today I couldn't decide which to bake, so I tried these. I didn't add any raisins (as I don't care for them in cookies. I added a touch of vanilla and after my first batch it became obvious that these needed more flour. I ALWAYS have to add more flour to my oatmeal cookies or they spread out real thin ..."
Sep 11, 2012 on Food.com
"This was yummy! My husband loved it. I did too - I would have liked a bit more kick, so next time I will increase the hot sauce. I quadrupled the sauce and doubled the salmon - I used the sauce on veggies and rice (just a tad and the flavor was great!! We are trying to eat salmon once a week so the more recipes I have, the better.. Thanks a b..."
Sep 11, 2012 on Food.com
"I made this for my anniversary because I wanted to try something that would have a "wow" factor. That said, I prefer the red velvet cake made with oil. To me, this cake lacked moistness (and it wasn't overcooked. It was much better at room temperature than cold. The icing was a trick - I made two batches of the milk/flour mixture before I was..."
Apr 30, 2012 on Food.com
"I made this icing today for birthday cake and cupcakes - it was my first attempt at anything other than standard powdered sugar fare. I must say I really like the smooth consistency and the mellow, sweet but not gagging-too-sweetness of the icing. I didn't find the process too difficult, but I followed it to a T the first time - the second time ..."
Mar 31, 2012 on Food.com
"This was quite tasty. I forgot the chives at the end, oh well.. I can see a ton of variations on this - I like the idea of tossing asparagus in very much. The cod was flaky and tasty and just a little spicy (red pepper flakes and sweet. Thank you for a healthy and tasty dinner! I served with sauteed spinach."
Feb 20, 2012 on Food.com
"I liked this recipe. I loved Luby's fish - don't live near one anymore. I would love to come up with a way to crisp the outer part of the mayo. I agree it is flavorful. I use much less mayo and half-fat mayo, the kind made with olive oil. Thank you."
Oct 6, 2011 on Food.com