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.
"Substituted 2 baby-food jars of chicken -- probably could have used more. Cake came out O.K., but didn't rise (so had trouble cooking it through. Nonetheless, it was a big hit with the dog. I tried a bite: it was edible, but not very good. Maybe if the grease from cooking the chicken and bacon was reserved and used for the corn oil this would hav..."
Jun 11, 2009 on Food.com
"Amazing. These taste better than the ones from my local Chinese restaurant (I think it's the ample ginger that makes the difference. Be sure to position the ribs fat-side up to help render them well."
Jan 25, 2006 on Food.com
"Very good. A little too much onion for my taste. Vidalia would probably work. I might try substituting shallot."
Jan 22, 2006 on Food.com
"This is a terrific backyard party. We did this last year, and it turned out great. This year we dug the pit in the same place, so the digging was much easier.The flavor can be improved some by seasoning the bake. I added a couple of green and red peppers, big branches of a parsley plant gone to seed, and stalks of celery. Try wrapping thes..."
Jul 19, 2003 on Food.com
"Hand-beating for 1/2 hour is ALOT, but the batter had a velvetty smoothness that was terrific."
Jun 23, 2003 on Food.com
"My 4-year-old AND 3-year-old both gave this a big thumbs up. That's a *VERY* rare thing. Good work!"
Nov 12, 2002 on Food.com