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"Excellent! I used 2 tsp of cayenne and it's perfect for the majority of my family. I could kick it up a notch for myself but I'll do that on my own plate. This is going to be perfect for my soft shell crabs tonight and I can't wait to use it on fried green tomatoes! Thanx so much!"
Jun 8, 2013 on Food.com
"One of the best things I've ever made too! I had to substitute the harissa with tomatoe paste and cayenne pepper. This was amazing and I might not make mussels any other way now. Thanx so much!"
Jun 7, 2013 on FoodNetwork.com
"We loved this but modified it slightly. I simmered the onion until transparent then added garlic before putting the mussels in. Then I added the lemon butter sauce at the end and only used about half of it. Yummmm!"
May 13, 2013 on Food.com
"This is one of the best things I make in the crockpot. I'm not a fan of using cream of anything soup in cooking but I make an exception for this. I use two boxes of stuffing and 1/2 cup of butter melted. I skip the cheese too and don't miss it!"
Feb 19, 2013 on Food.com
"My review is mostly for the sauce since our lobster tails were already defrosted. Not too spicy at all! I split them and basted with the sauce before broiling until tender. I served the sauce for dipping but it was good drizzled over mashed potatoes too!"
Feb 14, 2013 on Food.com
"These are terrific! I doubled the recipe and added 1 tsp vanilla. I made enough to freeze some for toaster waffles."
Dec 26, 2012 on Food.com
"I have made this twice and both times I've doubled it. I also use a 28oz can of San Marzano plum tomatoes with most of the juices drained. I haven't had enough fresh basil on hand so I used freeze dried. My daughter's favorite dish at Carrabba's and she said it's perfect! One of the easiest meals I've ever made that didn't come out of a box or a b..."
Oct 17, 2012 on Food.com
"This is awesome! I make this quite a lot and sometimes add spicy habanero sausage along with the shrimp. Best I've ever had. Thanx!!! Deserves 10 stars"
Apr 11, 2012 on Food.com
"This is our go-to recipe for asparagus in any season. I recommend using a gallon size ziploc bag for the olive oil and asparagus while adding some kosher salt or freshly cracked sea salt before roasting.Once you make it this way you'll never go back to regular steamed asparagus. I usually omit the cheese because it really doesn't need it. Thanx fo..."
May 11, 2011 on Food.com
"The Best of the Best! I usually add a drizzle of vanilla to the batter. It's my only recipe for pancakes that I use because I almost never buy prepackaged mixes. Thanx!"
Mar 19, 2011 on Food.com