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.
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.
"What a great recipe! You really feel like you're eating something rich and indulgent, but it's actually a very light meal. I have made this twice, and both times I added some additional seasoning (some garlic and Penzey's "Mural of Flavor". The second time around, I was making it for a vegetarian friend, so I used vegetable broth. I didn't even n..."
Jun 17, 2012 on Food.com
"I can't believe I held onto this recipe for 4 years before trying it out. It was a HUGE hit at our party last night. I paired it with this Cream Cheese Meringue Buttercream instead of the glaze: http://www.anediblemosaic.com/?p=5894. I actually wanted to make the frosting and needed something to put it on. These were a perfect match."
Jan 29, 2012 on Food.com
"For the flavor: 5 stars. For the texture as written: 3 stars. I cut back to one stick of butter for the topping and it was plenty. It wasn't getting done, so after about an hour, I cranked the temperature up to 425 for about 15 minutes. This gave the top a nice golden color, and it caramelized the praline beautifully. The bread underneath was ..."
Dec 26, 2011 on FoodNetwork.com
"The filling on this pie is awesome, but all three times I've made it, the crust underneath the filling hasn't been quite "done". The filling has always set, the top and the outer crust have become that perfect color, but the bottom never quite gets crusty. All said and done, it's still a fantastic pie. The only alteration I mak ..."
Nov 28, 2011 on FoodNetwork.com
"This is the same recipe my manager brings to potlucks. We all love it. It's very onion-y, so if you don't want it to be as strong, you could always try just half a pack of the onion soup mix and add a little more at a time until you get it how you like it. We love it as is, though."
Dec 23, 2010 on Food.com
"I wanted a truly authentic tiramisu and this was it. The flavor was perfect, the texture was great, and this is the one I'll make again and again. I would make a couple suggestions if you've never made tiramisu: (1 If your egg mixture isn't completely smooth, run it through a fine mesh sieve before you mix in the marscarpone. (2Let the egg mixtu ..."
May 24, 2010 on FoodNetwork.com
"I'm torn between 4 and 5 stars on this recipe. It is GOOD, but it's not GREAT. I went with 5 because it's super easy to make, and compared to similar dishes, it's extremely low in fat, which gives it bonus points in my mind. I only varied from the recipe by replacing one cup of flour with whole wheat flour. I actually liked the texture that gave. ..."
Oct 12, 2009 on Food.com
"I give these a 4. My family gives them a 5. I thought they were a little too greasy from all the butter, and some of the flavors could have been a little stronger. Overall very good, though. They were easy to make, and all 3 batches cooked for exactly the 25 minutes specified and came out perfect. That almost never happens for me. I love that they..."
Sep 24, 2009 on Food.com
"OMG! Sooooooo Good! I can't believe it took me so long to finally make this. I've been missing out. As Meggifer suggested to me in person, I added bacon as well. This got glowing reviews from everyone who tried it, and I'm currently printing the recipe to pass around the office. This is going to become a regular in my recipe rotation. Thanks Meg!"
Jun 10, 2009 on Food.com
"I can't stop shoveling this into my mouth long enough to write a long review. It's THAT good. I made it as directed, and it was great. I thought it would be even better with a touch of garlic so I sprinkled a little garlic salt on top. It improved on something I already thought was cheesy perfection. This will be the cause of the next 15 lbs on my..."
Jan 19, 2009 on Food.com