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.
"Totally great!After making it three times at least during last Fall, I decided to make it as a side dish for N Year's Eve. It was baked the day before and reheated in a heavy bottom pan, which made it less crunchy and more moist : exactly what was needed with my stuffed turkey West-Virginian way! There were 9 of us and the quantities were tip t..."
Feb 3, 2005 on Food.com
"Frankly delightful. It tastes like a chinese dish (mostly because I drizzled sesame oil on the vegetables before cooking the sauce, but also thanks to the sweet-sour combination. Very healthy and nurishing.I suggest to pepper the raw vegetables instead of the sauce - so that the pepper flavour is not boiled down and gets a chance to develop."
Oct 6, 2004 on Food.com
"Grrr-eat! A very tasty vegetable dish. I prepared it yesterday evening with carrot sticks and celery stalks. I'm having them for lunch at work and will probably think about how "war" vegetables have now become luxury food. The price of the turnips is a real turn off!I wish I had cut the carrots finer, next time I'll slice the chunks! For the Ita..."
Sep 29, 2004 on Food.com
"I needed to reycle a leftover blueberry jam and this made the trick! I used Worcest. and WHITE wine, and squeezed grapefruit pieces instead of lemon. The cider vinegar and hot sauce seemed a bit over the top to me and anyway the sauce already had a very strong personality without'em!I plan to serve it tonight with chicken and rice. I'm afraid no..."
Sep 23, 2004 on Food.com