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"I'm sorry to say this was too sickly sweet for my tastes, but it was nonetheless a big hit at the potluck I took it to, and I received a lot of compliments on it."
Jun 1, 2010 on Food.com
"Loved these. I used Splenda instead of sugar, but they were delicious nonetheless."
May 20, 2010 on Food.com
"I'm very pleased with how this turned out. It's amazingly good for something so quick and easy and low carb. Next time I think I'll spread a bit of cream cheese on it. This will certainly become a staple in my house!"
Feb 4, 2010 on Food.com
"I used canola oil instead of shortening and Splenda instead of sugar. Nonetheless, they were awesome. Couldn't be better. I know I'll be making this one for years to come! Thanks."
Oct 18, 2009 on Food.com
"I made this last night, adding cheese and parsley, but unfortunately my husband and I both thought it was too bland. Since I have a lot of pumpkin to use up, I decided to make it again tonight, only this time I added chipotle pepper, cilantro, and a bit of honey, and we ended up really liking it that way. I might experiment with different addition..."
Oct 16, 2009 on Food.com
"I like this. Nice blend of flavours, nice use of ingredients I had on hand, and a nice use of my new food processor to shred everything. ; Not sure about the "serve warm" suggestion; I personally liked it better after it had been in the fridge for a while."
Oct 8, 2009 on Food.com
"Delicious! I used it as a dip with baked sweet potato fries. Next time I think I'll puree it though, because I think I would have preferred it smooth, with all the flavour of the chilies but without the chunky bits."
Sep 18, 2009 on Food.com
"Best salad ever! Those marinated plums really made it. I used balsamic vinegar instead of the sherry wine vinegar, but it turned out great. We liked the marinated plums so much that the next day I made another batch to serve as a condiment with boneless skinless chicken breasts, and we thought that was even better!"
Sep 5, 2009 on Food.com
"This turned out very runny and soupy for me. I think it may have been the fault of the jarred pasta sauce I used, which, in retrospect, did seem a bit watery. I'm not rating this right now, because I'm not convinced the problem was the fault of the recipe itself, but I did want to pass on the advice to make sure you choose a thick pasta sauce for ..."
Jul 22, 2009 on Food.com
"Awesome! I never would have thought of this flavor combination on my own, but it was very tasty! This is extremely cheesy, so you must be a cheese fan to enjoy it. In the future I will serve this with a salad of mixed greens and balsamic vinaigrette, or a light vegetable soup, as a contrast to the richness of the bread. One thing I should mentio..."
Jul 15, 2009 on Food.com