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"This is the curry I remember, very good recipe but as usual the second time I cooked it I took some creative artistic license.
Cut up a whole chicken into 8 pieces; Use the same seasonings as with the recipe and coat them and bake them...Use the chix stock and coconut milk to make a sauce or gravy... OMG OFF THE HOOK...."
Jan 8, 2013 on Food.com
"Tasty, Good recipe I used old clay pots and let this recipe ferment"
Aug 12, 2011 on Food.com
"I have made this also but I added Vinegar. I also used puple cabbage, it is one of the few dishes in the culinary world that turn blue. It is awsome, I was taught to make this by a Hungarian woman whom told me it was a Polish dish. "
May 5, 2010 on Food.com
"Sue, I loved the recipe. I did take some artistice license. Instead of Red Pepper I used 2 tbsp Siracha, 1/4 c. Vietnamese Chili, paste and 4 oz. Sweet chili sauce w/ garlic. I also added a couple tbs of fish sauce...Dang...That is goood."
May 4, 2010 on Food.com
"Not bad...I like the secret to makeing the egg stringy. Tepid water mixed gently into the egg. Thx"
Nov 16, 2009 on Food.com
"I use a receip almost exact to this one. I have found a good andouille sausage is very important. I use fresh thyme and I add smoked hog maw. You are on the money with the key ingredients...It is nice to see. It was also nice to the taste...smile Thanx"
Jan 3, 2009 on Food.com
"This was a good idea with the lychee nut. I did not use concentrate instead I did a 4 to 1 ration water to lemon juice fresh squeeze. I made a little over 1 quart of lemonade with the 20 oz. can of lychee in syrup (you can pick up at any oriental market. I did liquify the lychee in my cuisanart before straining it in. Added 1 cup sugar YUMMY."
Jun 11, 2008 on Food.com
"This recipe is so close to mine it is uncany. I learned how to make it from my Great Grandmother. We did not add the raisens nor vinegar there seems to mbe enough acid in the tomates. I tried it with the pignole like you suggested and wow I have a new recipe Thanks."
Jun 8, 2008 on Food.com
"I liked the idea of this recipe and added a few twists. I used black, red, green and white tortilla chips chopped with the cillantro and lime zest. Very eye apealing. I have tried this on tilapia, grouper, cod and snapper. For a little more zip add a pinch of chipotle. It is a WOW."
Feb 25, 2008 on Food.com