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"Excellent dish. My husband said it's one of those where the final taste lives up to the smell when it's cooking. He's very picky so you should be flattered!I cut down on the cayenne as I can't eat spicy food but couldn't taste it so next time will use the full amount.Thanks for a very tasty extremely easy recipe."
Feb 18, 2008 on Food.com
"The smell of this dish while cooking - mmmmm! Delicious and very easy to make, my husband says it'll become part of our regular repertoire. Had no problems reducing the sauce to a glaze. Next time I would use skinless pieces of chicken as I don't like the skin unless it's very crispy and discarding it meant losing some of the yummy glaze, and woul..."
May 5, 2007 on Food.com
"This review is long overdue - since Rosh Hashana, in fact. I made one brisket with my usual chili/tomato type sauce and one like this. This one looked too ordinary to be good so I was nervous. It turned out wonderfully, tender, delicious and smelled great when it was cooking. I preferred it to my usual which always gets raves."
Nov 23, 2006 on Food.com
"This recipe needs clarification. It doesn't say to what one should add the jam and it forgets to mention what to do with the milk. Also there is no specific dish size so you don't know how big it should be. Covering the cake didn't allow it to rise enough.I looked at Ina Paarman's recipe and she uses way less sugar and butter in the sauce which I..."
Nov 23, 2006 on Food.com
"Rita, did you design this yourself? It is absolutely fantastic. I haven't made it yet but can't wait to try. Spectacular, creative and original."
Nov 21, 2006 on Food.com
"This is a delicious guacamole that lets the avo. flavour predominate. Only negative is that 1 tsp. of salt was too much for us even though we are salt fiends. Also, I would use regular salt in this instance as the kosher was too grainy for this recipe and the regular would have dissipated through the entire quantity.I also added a touch of chipot..."
Sep 11, 2006 on Food.com
"I was beginning to think I was the pickiest person on earth so I'm thrilled to agree with the crowd and give these five stars.I made them with Jill Dupleix's crash hot potatoes in a very hot oven so they were nice and crispy without the extra crumbs for breading.Next time I will try and cut the fat by using Gold's creamy wasabi sauce instead of ..."
Aug 29, 2006 on Food.com
"I had high hopes for this recipe with so many rave reviews. I must admit that I used boneless breasts though to cut down on the fat so the chicken didn't have the flavour from the pre-roasting. Made like this it was very ordinary, the chicken itself was tasteless and the sauce needed extra zest - and I am not a lover of spicy food. Sorry :("
Aug 9, 2006 on Food.com
"Sorry to be a grinch but I was very disappointed after all these wonderful reviews. I couldn't taste the honey and felt it was a waste of 1/2 cup (I doubled the recipe as suggested, my son amd I both thought it just tasted like soy sauce. I was expecting a more subtle flavour. Would not make again."
Dec 25, 2005 on Food.com