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"I've made this several times and always been pleased by the results. The dipping and breading steps are very messy (I think my ranch dressing is too thick; I may thin it a bit next time, as it just glops on and doesn't drip off but very worth it. This last time, I also used Mrs. Dash instead of the seasoning salt, and I always use who..."
Apr 23, 2013 on Food.com
"I made a polenta recipe with parmesan recently, my first time trying polenta. I took a taste and my DH asked how it was. "Bland," I replied. My 2 year old DS picked up the word as the name of the food and called it "bland" for the entire time we were eating it, even declaring, "I like bland!". It's now our official name for polenta."
Jan 29, 2013 on Food.com
"This was my first attempt at making gluten free bread, and it worked out great. I used the recipe for gluten free flour on the King Arthur Flour site (6 parts brown rice flour, 2 parts potato starch, and 1 part tapioca starch and I'm not sure anyone could tell this was gluten free."
Jan 26, 2013 on Food.com
"I made this again recently; I'd forgotten how good this recipe is. I actually ended up accidentally using pork cubes instead of chicken (the frozen meat wasn't labeled but it tasted just as good that way. I think any meat cut into small pieces would work."
Jan 2, 2013 on Food.com
"Not sure where anyone can get a 4 oz chicken breast anymore. The ones I find in the store are all about 8 ounces each. Took about twice as long to cook as the recipe stated."
Dec 9, 2012 on Food.com
"I've made this recipe numerous times. It is one of DH's favorites. I usually make it exactly as written."
Apr 17, 2012 on Food.com
"I modified this too much to really rate it, but we really liked what came out. I used steak strips rather than ground beef, a whole head of green leaf lettuce, didn't have olives, bell peppers, or corn chips, only used a couple ounces of shredded cheese, and only made half of the dressing (with a reduced fat olive oil mayonnaise for the entire s..."
Feb 4, 2010 on Food.com
"I made this in my small crock this past weekend and have been eating it for lunches each day. It's very tasty. I used a couple of additional spices (1/2 tsp each of dry mustard and chili powder and 1/4 tsp of paprika in the sauce, to match a barbecue sauce recipe I've used for ribs. I forgot to add the vinegar at the end, however, but I haven'..."
Feb 25, 2009 on Food.com
"Tastes great, but it turned into a rock in my freezer...had to microwave it just to be able to scoop it. Might work better in an ice cream maker where you can mix in air as it freezes."
Jul 15, 2008 on Food.com
"I've made this a few times now. The first couple of times, I made it pretty much as written, only substituting 8 oz of fresh sliced mushrooms for the cans and using turkey pepperoni. This morning I decided to see if I could dial back the spice just a touch, as I'd found the original a bit over-spiced at times. This time, in addition to my previ..."
Jul 15, 2008 on Food.com