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"Regarding the comment prior to mine, dated 7/23/2010, from "j", do not go to that site! It contains a worm, malware, which will infect your computer. I'm having it removed now, but it's a pain in the neck and will mess up your computer for a while. Please, be warned, it's a nasty trick. "
Jul 24, 2010 on FoodNetwork.com
"I have been making this recipe for 23 years, since I met my husband; it's his favorite treat!! Our recipe is nearly identical, except it doesn't include the sugar (and it's very sweet with just the peanut butter and corn syrup, or the butter (and again, the chocolate and butterscotch combination is very rich alone, and doesn't need the butter, t..."
Feb 26, 2010 on Food.com
"I am Armenian, and we, too, make Tabbouleh in our culture. Is it ours? Of course not. I found the following basic explanation to the origins of Tabbouleh on several sites, but this one (from MyJewishLearning.com explains it the best: Tabbouleh "originated in the Levant, the historic Middle Eastern region that encapsulated a large swath of lan ..."
Feb 2, 2010 on FoodNetwork.com
"To the previous reviewer, Nancy, from Columbus, IN, it's probably a good idea to follow the recipe, then determine if it's good, rather than to make your own changes and complain about Giada's recipe. The reason the wine is reduced by half is to 1 concentrate the flavor of the wine so as to impart more flavor into the fondue when the cheese is a ..."
Jan 25, 2010 on FoodNetwork.com
"For those of you having issues with this recipe tasting too strongly of the nonfat dry powdered milk, check your expiration date. The milk solids in the powdered milk absolutely spoil and taste very strong. When you buy your next box, store it in the freezer. I've been doing this for years and using my powdered milk in cooking and baking with n..."
Dec 22, 2009 on Food.com
"People, please!! How can you review a RECIPE if you haven't even MADE the recipe?? This forum is for recipe reviews, not opinions as to whether a Food Network host should wear an earring or not.
I liked this potato salad recipe but I was concerned that 2 tablespoons of salt would ruin the salad, so I started with 1 teaspoon and it was suffi ..."
Dec 21, 2009 on FoodNetwork.com
"I know this response comes a year too late, but the problem with melting the chocolate in the microwave wasn't with the timing, but with the use of the plastic bowl. Even microwave-safe bowls cannot withstand the excessive heat of melted fat or sugar (butter, icing, etc. which can melt bowls which would usually take the heat in a microwave when ..."
Dec 8, 2009 on FoodNetwork.com
"Oh, my gosh, I've been eating this since I was a kid, and I'm 46 now!! My mom used to make it all the time and it was really wonderful until she started making it in the microwave (early '70's, when she got her Amana Radarange, which can make it gummy. But on the stovetop it turns out great. My mom even submitted it to our school recipe book, ..."
Oct 8, 2009 on Food.com
"Okay, it's time to address some of these "comments": to Null, from null, etc. on 9/13/09, Melissa buys her groceries on sale and in season (as she has admonished numerous times, "this asparagus on sale only costs $1.50, but the regular price would be as much as $5 per pound, so buy your produce in season and check for sales...". I found a frozen ..."
Sep 14, 2009 on FoodNetwork.com
"While the basic idea to this recipe is good, it seems to take too many short-cuts which don't maximize the flavor possibilities here. For starters, the onions should be thoroughly caramelized to produce that rich, wonderful onion flavor, a procedure which would take at least 30 minutes, probably closer to 40 or 45 minutes. Furthermore, the pot s ..."
Jul 9, 2009 on FoodNetwork.com