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"One thing I did prior to preheating the oven was to put an ovenproof pan on the floor of the oven into which I would put about 8 ice cubes. Then before placing the rolls in to bake I would mist them with cool water. I did not egg wash them. This helps to crisp up the outside of the roll. Bakeries have that type of oven which does the same thin..."
Nov 13, 2011 on Food.com
"Believe the name of the recipe is Szegedi Gulyas. Tasty. Made it many times prior to this particular recipe"
Feb 6, 2011 on FoodNetwork.com
"Made this as a drizzle topping for my cream cheese brownie pie. Although I used a little less water. But it was wonderful and made a great presentation."
Apr 4, 2010 on Food.com
"Years ago when I lived in Philly a German lady used to cook for our club and she always made this type of potato salad along with wiener schnitzel. Outstanding. I've looked for this recipe for years. Thanks for posting."
Jan 31, 2010 on Food.com
"This is a wonderfully easy pie. Couldn't find the jarred mincement so I used two packages of the 9 oz. Borden's None Such and made a 10". Have a customer who craves this once a year. Thanks."
Oct 22, 2009 on Food.com
"Absolutely...absolutely fabulous.I'm generally extremely fussy about making desserts for my company or clients but this has got to be one of the best."
Oct 10, 2009 on Food.com
"Have to admit this chicken is the best I've ever made or had and in my line of business I've tried a lot of recipes. The only thing different is that I marinate the chicken in salt water brine for a couple of hours. Other than that I followed the recipe. In my humble opinion this is excellent."
Sep 28, 2009 on Food.com
"As a caterer I've seen many recipes for Bagels but this one tops 'em all. I used a food processor to mix the dough. Did not change one ingredient. They are easy to make and doesn't make a mess. They can't be beat!"
Sep 17, 2009 on Food.com
"Excellent, excellent, excellent. I used the flour instead of cornstarch and the 8 egg yolks instead of four whole eggs. I added two more tablespoons of flour. You have to watch the custard closely and stir constantly. But it is worth it. I use it for my catering needs."
Sep 6, 2009 on Food.com
"Simple is always best! I found that 6 in 1 ground tomatoes are very good. No citric acid.If you like onions on your pizza; early in the day finely dice about 1/2 cup and sprinkle raw on top of sauce. Onions have a strong odor when first cut but if it sits for several hours it develops a nicer taste."
Sep 4, 2009 on Food.com