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Christian, father, husband, environmental manager, fly fisherman, smoker of meats, baker of breads
Joined: Oct 21, 2004
Birthday: Aug 31
"Good recipe. I made 16 mini patties from this recipe with 2 modifications: The final dip was in panko instead of flour and I sprayed with oil and baked at 375 F instead of frying. 10 min on each side and broiler for browning afterwards."
Mar 27, 2013 on Food.com
"Ever look for a recipe after you made the dish? I used my own dough and wrapped the meatballs, but before posting a recipe, I did a search and this recipe is essentially the one I made but using refrigerated dough. The dish was a winner at a pot-luck dinner."
Mar 20, 2013 on Food.com
"I love this simple technique for soft breads. The taste and light crumb is what I want in a sandwich bread or a roll."
Jan 30, 2013 on Food.com
"First rate recipe producing a first rate rye. I used a rye starter and less yeast for a longer rise but faster still than sourdough alone."
Jan 22, 2013 on Food.com
"Excellent!! I used pepparoni, mushrooms in addition to the cheese. I often make homemade pizza for the family....this way, I can eat pizza too, without all the carbs.
Nov 11, 2012 on Food.com
"Excellent! An Italian bent to the classic meatloaf. I cooked mine in a slow cooker with very good results. I placed the loaf on balls of aluminum foil to get it out of the liquid and placed it in a make-shift foil pan with drain-holes in the bottom. Cooked on low in 4 qt cooker for 5 to 6 hours.
Aug 24, 2012 on Food.com
"Excellent spread for bread.
Aug 21, 2012 on Food.com
"Great for sandwiches with fewer carbs and more fiber. I froze these so that I can remove a few at a time. Very convenient. Instead of rolling out the dough balls, I pressed them between plastic (a split 1 gallon freezer bag using a heavy pan."
Aug 12, 2012 on Food.com
"Very good recipe. I like mine a little wetter, so I added 1/3 cup more water. but the original recipe works, making a drier, slightly thicker tortilla. I use a 1 gallon plastic freezer bag with the sides slit (no oiling needed and a flat-bottomed heavy pot to press the tortilla pressing down hard on the edges of the pot and twisting slightly ba..."
Jul 26, 2012 on Food.com
"Excellent. Actually, I was going to post a recipe for a ricotta omelette and found this which is made the same way. So, for an unusual, delicious omelette, give this a try.
Mar 23, 2012 on Food.com