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"OK, I made this and loved it. I halved the recipe and I did about 2 things different: I prefer actual garlic to garlic powder, and it is so super easy to do this--First thing I did was put 3 (use 6 if doing the full recipe cloves of garlic (in the skin still wrapped in foil in the oven while it preheated and while I did the other prep like chop..."
Nov 24, 2010 on Food.com
"I made this recipe tonight with a few modifications. I added about half a red onion sliced and a tablespoon of soy sauce, and I added a bit more orange juice while it cooked because the sauce seemed to be thickening up too quickly. I also added fresh black pepper just before serving. Like another reviewer, I was worried while cooking because I ..."
Jul 16, 2010 on Food.com
"After reading the reviews, I was disappointed when I made this, and it was very bland. I also agree with another reviewer who said that it's more like a dip vs. a meal, so it was a very strange dinner.What I would do differently with this recipe is cook the chicken after tossing it with some olive oil and black pepper and possibly some cayenne ..."
Aug 17, 2009 on Food.com
"The end result was great. I had a little confusion with the recipe...since it says at the end to add fontina cheese, which was not in the ingredients list. Also, the recipe calls for 4 C of Mozzarella, but only mentions using 2 C in the directions. I just sprinkled the remaining on top. I was also unsure how to add the meats, so I just mixed th..."
Aug 3, 2006 on Food.com
"Perfect, Perfect, Perfect! This is a tasty risotto. I used fresh parmesan, which gave the risotto a great creamy texture.I did not use the saffron (though I will next time, and it was still fabulous. My boyfriend and I prepared recipe #31567 "Salmon with Pistachio Basil Butter" and served it on top of the Risotto. This was one fabulous dinn..."
Feb 12, 2006 on Food.com
"It was my boyfriend's idea to prepare this dish, and it was incredibly delicious and flavorful.I wasn't sure, but we used canned salted pistachios, which turned out to be perfect. I also softened the butter before processing, which made the consistency exactly what it needed to be.We served the salmon on top of a mound of delicious risotto. ..."
Feb 12, 2006 on Food.com
"Here's a hint to really save you a lot of time and trouble. Go to the freezer section at the grocery store. They have pre-made frozen roll dough of almost every variety. Some are a little big, and I just cut those in half. Much easier than dealing with making the dough yourself."
Dec 11, 2002 on Food.com