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"Very good! Tender and moist with great flavor! Will definitely make again. I sprinkled each side with fresh cracked black pepper, chiptole pepper and a little garlic salt. I also added a little minced garlic to the butter and honey."
May 6, 2012 on Food.com
"These were pretty good, but very sweet. They also make a ton."
Feb 18, 2012 on Food.com
"Delicious! Made it for a dinner party tonight and it got rave reviews. And one of the best parts, is that it was so easy to make. The white wine is a must, regardless if the garlic is browning or not. Add it during the last few minutes of cooking. Will definitely be made many more times. I'm always looking for a nice way to spruce up broccoli and ..."
Jan 8, 2012 on Food.com
"We enjoyed this recipe. I too used chicken breasts, cut up into small pieces and simmered with in the sauce. I also added artichoke hearts, used fresh sliced mushrooms and fresh chopped, seeded tomatoes. A little crushed red pepper added a nice little spice, along with fresh chopped basil. Good recipe!"
Sep 17, 2011 on Food.com
"Nice blend of flavors! My husband is not fond of carrots, but ate these and enjoyed them. My 5 yr old daughter liked them too. I did cut the ginger in half. They weren't too sweet and not too buttery. I'll definitely make them again."
Feb 3, 2011 on Food.com
"Excellent french toast! I will definitely use this as my standard french toast recipe."
Feb 2, 2011 on Food.com
"Excellent!! We love garlic, so this was perfect with Mongolian Beef. I probably added more garlic than called for in the recipe. I made it with half broth and half water. It came out fluffy and moist. Browning the rice adds such a wonderful flavor. Will definitely make this again and will be my standard rice dish with any Asian dishes."
Jan 27, 2011 on Food.com
"Awesome chili! I had to reduce some of the heat (cumin, chili powder and red pepper flakes, by about half. I also did as someone suggested and added some beef bouillon and 2 tsp sugar. I drained the beans because it seemed a little watery prior to adding those. I let it simmer for just about an hr and a half, which seemed to allow the flavors ..."
Jan 21, 2011 on Food.com
"Great CCC recipe!! Taste was great! Texture was great! They were perfectly soft and chewy. You had stated to add a little less shortening and a little more butter in order to have them be less crispy. That's what I did...3/4 c butter and 1/4 c shortening. I also turned my oven down to 350 after the first batch at 375 were a little crispy. They wer..."
May 27, 2010 on Food.com