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"I wasn't sure if I was supposed to drain the veggies after boiling, so I didn't...seems to have worked out just fine...added about a teaspoon of Old Bay Seasoning and maybe a teaspoon of lemon juice...tasty!"
May 22, 2010 on Food.com
"I've always made my beans this way and everyone has loved them. But, a few years ago I was given a suggestion and I tried it, and now THAT'S the best baked bean recipe I have! Add a can of pineapple chunks (drained and about 1/2 cup of dark rum. Do NOT use light rum, must be dark. Cruzan brand is great, Black Seal is awesome, but any brand wi..."
Jun 5, 2004 on Food.com
"Yum! I changed the recipe a little, not because it didn't sound good, but because I didn't have the necessary ingredients. I melted some butter in a skillet and added some lemon juice, onions and some sliced up red pepper (had no celerywith a tablespoon of minced garlic. I let that simmer for about 10 minutes, then added a 14.5 oz can of Hunts..."
Apr 14, 2004 on Food.com
"Wow! Was this GOOD! The only change I made to it was to use leftover ham from a spiral-cut, honey-baked ham and beef broth from a can instead of turkey broth and it came out fan-tas-tic! I'm sure I will be using this recipe for a lot of other leftovers. Kudos to Lennie!"
Apr 13, 2004 on Food.com
"I was going to post MY recipe on this site, when I came across this one. It's very close to mine. Only difference is that I use a pound of bacon and a pound of sausage, not as much chicken broth, more milk, more butter, and I only add about 1/4 cup of grease from the bacon and sausage pan (what I call the "leavin's"-all the crumbs and whatnot th..."
Apr 5, 2004 on Food.com
"I followed the recipe exactly and I couldn't be happier! It's the perfect batter! I battered some grouper fillets that I cut into smaller pieces and they came out better than any Long John's I've ever had. I'll be using this for everything I deep fry from now on. Yummy!"
Apr 5, 2004 on Food.com
"Wonderful chowder! I made a mistake when making it, but it turned out dynamite! I was going to cut the recipe in 1/2, cuz it was just the two of us. BUT, I added the whole 14 oz. can of chicken broth, instead of 1/4 cup...OOPS! But, when whisking the 1/2 & 1/2 and milk, I just added more flour to thicken the roux. I was afraid that it might b..."
Apr 3, 2004 on Food.com
"I made this because I love schnitzel, but my wife won't eat veal. Wonderful! I used 1/2 of a pork tenderloin, sliced into about 3/4" rounds, then flattened them to 1/4 inch with a meat mallet. I used "Italian" bread crumbs, and put a little garlic salt on the pork prior to dredging. Came out fantastic. I also used the recipe for mushroom sauc..."
Apr 1, 2004 on Food.com