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.
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 worth the sauce alone! The method for cooking ribs, which I've avoided before since it wasn't pure BBQ, was brilliant! would make this again in a hot 165 minutes. Also, just made a BBQ chicken pizza with the leftover sauce. Man, was it good. Who is this Scott Hibb and how did he get the sauce so tasty?!"
Jun 1, 2008 on Food.com
"First off, let me say the flavors are all there. It would be five star dish save for one thing. I found that the sauce was a little watery. So the times are a little off. Allowing 3 to 5 minutes for the sauce to reduce really didn't cut it. I was hoping the sauce would at least cling lightly to the beans. Next time I'll probably back out some of t ..."
Feb 22, 2005 on FoodNetwork.com
"With the spices being so prevalent here I was able to use non-fat cream cheese and low fat mozzarella and still came out great. Don't get me wrong, it's nothing like the deep-fried, full fat version but I still found it tasty."
Feb 21, 2005 on FoodNetwork.com