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"This is a great simple recipe that I'm using with all kinds of beans. It keeps in the fridge forever so it makes dinners and lunches a little easier if I make a big batch on the weekend and use it throughout the week. I've found that I can reduce the oil to 1/4 cup without much of a difference and drop a lot of calories. Also adding parsley and..."
Oct 18, 2009 on Food.com
"These were really nice and filling too. I substituted spelt flour and vanilla soymilk but omitted the oil which worked great. Two tablespoons of baking powder seemed overkill so I only put in one and the batter almost rose over the edge of my bowl. Next time I'll add only half a tablespoon. If I hadn't made them myself I never could have guess..."
Feb 6, 2009 on Food.com
"These were deliciously light and fluffy. I used spelt flour and real butter inplace of AP flour and margarine. They went great with shagbark hickory syrup, yum!"
Jan 30, 2009 on Food.com
"This was much lighter than I anticipated but very much delicious. I ususally enjoy more rustic fare so next time I'll use bread flour instead of all-purpose to try to get that feel. This seems like it would be great for rolls as well. The light rye flavor made me crave a rueben...yum. *Update: This bread makes the BEST croutons. DH thought they..."
Jan 29, 2009 on Food.com
"This was first making croutons and I really liked this recipe's straightforward approach. I used leftover homemade rye bread and used olive oil instead of butter. I also replaced cheese with parsley. The problem is that they have became a snack instead of a topping. Thanks the recipe!"
Jan 24, 2009 on Food.com
"This the first time I've had french onion soup and I was very impressed. I used olive oil and butter instead of vegetable oil for more flavor. Also added some fresh parsley and rosemary since it was handy. These really deepened the beef broth. Will make again on the next cold, snowy day."
Dec 19, 2008 on Food.com
"This is a very simple, delicious recipe. It wasn't quite as chewy as Macaroni Grill's bread but I used all purpose flour. Next time I'll switch to bread flour to fix that. Overall, it's a keeper!"
Nov 23, 2008 on Food.com
"This is the only way I can get my fiance to eat cabbage. I added some parsley and pepper to the sauce to give it some more flavor. It seemed a little bland without. It disappeared very quickly. Thanks for the recipe!"
Nov 19, 2008 on Food.com
"This was my first risotto but if I hadn't said so no one would have known. My fiance is a total foodie and praised its "clean, smooth taste.""
Sep 22, 2008 on Food.com
"I was a little nervous when I gave it a taste test after preparing however the flavors really bloomed after several hours in the fridge. The only problem was that we ran out."
Sep 22, 2008 on Food.com