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.
"OMG - this is sooo good! I made a batch for Christmas gifts and it was very well received.
I used tinned tomatoes the first time and followed the rest of the recipe to the letter. Since I used tinned tomatoes it was quite runny and I had to let it reduce quite a bit - but on trying it it was way too hot (and I like hot stuff!. Luckily it c..."
Feb 17, 2012 on Food.com
"I have been looking for this recipe - this time I will save it! I have made this quite a few times now and it comes out perfect every time - I usually make it sweet for Banoffee pie. I have frozen the leftover dough as well and it still comes out well. Off to make another batch now! Thanks for a great recipe."
Apr 14, 2011 on Food.com
"I wouldn't call this fudge, but it is divine! I made a half batch last night (because I didn't want to eat it all myself, lol and it came out perfect. I am making another full size batch now to take to a friends house and for a party I am off to on Saturday night. I melted the peanut butter and white choc in a saucepan and did the dark choc i..."
Aug 13, 2009 on Food.com
"I used olive oil instead of sunflower oil and a mixture of red wine vinegar and balsamic vinegar, it still came out fine. It is very sweet but works great when combined with other flavours. It is a very easy recipe that you don't need to spend much time attending to while it is cooking. I have used some to make little tarts of puff pastry, onio..."
Dec 16, 2008 on Food.com
"So quick and easy and it makes an impressive looking dessert. I have added hazelnut meal to the meringue before baking for something a little different, and that is now our favourite way to have it. I also omit the jam or jelly, as we found it too sweet. It would be quite easy to change the fruit to just about whatever you liked. Off now to make..."
Jan 25, 2008 on Food.com
"These were yummy, but very sweet, you could only eat one or two at a sitting...(maybe not such a bad thing! I rolled mine in toasted coconut and toasted hazelnut meal. I took them out of the fridge about 1/2 hour before I rolled them, seemed to make it easier. I got about 60, if not a few more - taste test, you understand!"
Dec 13, 2006 on Food.com
"I made this for the first time and it came out great. I will be making more later this week to go in the christmas hampers. I used my deli slicer to cut them 4mm thick, wasn't sure if they could go thinner and didn't want to risk ruining them. I may try with a few in my next batch. I cooked them the second time for about 35 minutes, though I ma..."
Dec 10, 2006 on Food.com
"A great dip - once the capsicums are roasted and peeled, it is so quick to make. I took it to a dinner party and ran out of dippers!! I am going to make it again tomorrow and for any other get together we have. Very impressive."
Sep 13, 2006 on Food.com
"Quick and easy to make. I made them in star shaped tins and they looked pretty special. They are best made the night before, it gives the caramel a chance to colour the custard and liquify so it runs down the sides nicely. Putting this one in my cookbook to do again... and again. Thanks for this great recipe."
Sep 13, 2006 on Food.com
"Yum! These turned out very moist and chocolatey, and quite easy to make - the only problem I had was converting the ingredients from oz to grams (I'm in Australia. Amounts would have been a lot easier in cups. I took them to a friends for after dinner last night and they went pretty quickly, so as we speak I am boiling beetroot to make some mo..."
Jul 15, 2006 on Food.com