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.
"Made this with a pie filling of sorts (strawberry rhubarb and raspberry, instead of the fruit called for, and it was quite tasty. For anyone thinking of using filling, it stayed quite wet, and kind of ran when the cake as cut, but I'm sure that can be helped with a bit of corn starch. Overall, good cake with good flavor. This could easily be ..."
May 21, 2012 on Food.com
"Just finished making these for breakfast, and they are delightful. Had some peaches that were too ripe, so I used those, which worked great. Doubled the batch, and added 1/2 tsp vanilla, and 1/2 tsp almond extract. Also made some without the brown sugar on top, and I think I prefer those. Will definitely be making these again, maybe next time ..."
Aug 28, 2011 on Food.com
"Just finished making these...sooo good. Only rated 4 stars, as I made a few changes right off the hop - added the extra 1/4cup milk others have mentioned, used 1 cup melted margarine in place of the vegetable oil, added 2tsp vanilla and the zest of half a lemon, and was closer to 4cups of berries. Also, instead of using the struesel topping, I j..."
Aug 17, 2011 on Food.com
"Yum! Left out the sweet potato, as I didn't have one on hand, and also left out the nutmeg (not my fave. I think next time I might also cut out the brown sugar, as it was a bit sweet for my taste, but yummy nonetheless. Blended thoroughly and then sent it through a strainer for a nice smooth consistency. Hubby thought it was less than desirabl..."
Jul 27, 2011 on Food.com
"Just had a slice fresh out of the oven...Yum! Only gave it four stars, because I tweaked a couple of things based on personal preference - left out the nuts, and added a tsp vanilla to the custard mixture. Love the light texture, and the sweetness of the custard really does balance the tartness of the rhubarb so nicely."
May 30, 2011 on Food.com
"What a good way to use up some of the sausage I had on hand. Made this for dinner last night, had the leftovers for lunch today - and I must say, it's even better the second day. Forgot to drain my tomatoes, so the sauce didn't thicken up as it should have, but the flavour was still good. Next time I might use pureed tomatoes, and add some Ital..."
Jan 13, 2011 on Food.com
"Great recipe. Cut this up, to serve on Italian rolls as a sandwich, and they were delicious! Thanks for a great recipe, that will be used in many ways!"
Jun 16, 2010 on Food.com
"So good, and so customizable. I added chopped red bell peppers, and leeks (in place of the onion that others have suggested. Also added some seasoning salt, celery seed, and dill. I was hesitant to add the lemon juice (the thought of mixing lemon juice with mayo seemed questionable to me, but hubby and I both decided it was missing something,..."
Jun 16, 2010 on Food.com
"Made this for dinner tonight... sooo good! Didn't have a whole lotta time, so they only sat for about a half hour before going on the grill but they still had a nice flavour. Next time I will give them more time though, a little bit of heat would make them just that much better. Thanks for a great recipe that will be repeated many times this su..."
May 21, 2010 on Food.com
"I had never thought to do lasagna in the slow cooker before, but now I don't think I will ever do it 'normally' again! My lasagna always comes out too runny (I guess because I precooked the noodles but this turned out perfectly - the noddles weren't at all underdone as I thought they might be. I made a few additions - I used half a large leek i..."
May 6, 2010 on Food.com