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.
"We just got the book Hot Sauce! and it has a small section about canning the sauces. But it doesn't specify if I can can them in bottles. I was wondering if there is instruction about canning in bottles, preferably swing tops? I see chatter on the web about doing it in regular woozies, but I just don't believe that would seal properly. Thoughts?
Mar 10, 2013 on Food.com
As of 21 JUL 2010: I am so darn disappointed with Recipezaar, now "Food.com", again. I have been with Recipezaar since 2002 and have seen so many different changes that the staff has created. Each time I get used to it, but these last two times are just ridiculous. I don't expect perfection from any site, but do expect some standards to be kept in place. Many Recipezaar-veteran members were disappointed and placed their concerns with the community forums and even wrote to Scripps Network via snail mail. This new "Food.com" is just another way to make it commercial like the rest of Scripps Network products. I used to be really into Food TV and watch it alot, but it is so commercialized... how is it that every "Celeb" chef has their own knife set? Really? Look at Rachel Ray (for an example)... she makes it seem that she is down to Earth, but with her magazine, 4 - 5 TV shows, bakeware, cookbooks, etc. it gets old really quick that Scripps is out for money and hoping to just bank on us. I'm all about making money and the American dream to make a profit, but does everything need to be so darn commercialized? I even gave into the paid memberships on Zaar... ugh. Such a scam, but I did it. I know things move with the times and I embrace technology more than most, but things don't need to be so commericialized to be high tech. So I am sure I will end up moving on, saving my recipes on my own computer, thus not sharing with the world. Sigh. I know that one less member Scripps has won't even make a dent, but at least I will feel better about it.
About me is a whole lot so I'll narrow it down a bit. I love my family: the hubby and two beautiful, spoiled kids. We lived in Vegas for quite a while and moved to Florida. Since it's almost near impossible to have the hubby be an E-6 and me stay at home, I decided to go back to work.
I love my husband so much. He never lets us do with-out, he protects us (and the country), he is very smart and he has such a great personality. We are still working on being handy around the house... LOL! He is that one in the party that can get along with almost everyone. He is true Cajun, raised in the deep south of Louisiana, so now I know what real Cajun food is.
I really love my job as a gov't contractor. The people here treat me very well. I am truly blessed to have this job.
I was previously in the military for 7 1/2 years. I have been to Uzbekistan (in support of OEF) and to Turkey(in support of ONW) (separate trips). I worked in the supply career field and pushed mo bags around (mobility bags carry our chemical warfare gear for deployments). Then I worked at a rescue squadron where I got to go on the 2 deployments above. I loved working there, but my boss was a jerk :) I applied to go into communications and was accepted. I went to school and was seperated from DH for 5 months for tech school :( It was hard. After school, we got pregnant with our DS. Sometimes he can be the sweetest boy. J/k, I love him. I heard boys don't grow out of it. Oh well, I always have my DD (2 years old)
I love being on a low carb diet even if my recipes don't show it. 1/2 of them are from my mother-in-law (who happens to be a very good cajun cook) and some are from researching my Danish heritage. Some are because we love the recipe and want to share.
I love scrapbooking and putting together my own cookbook from this website. I have over 300 recipes in a binder and I am still collecting. Someday it will be a published book :)
I have found so many great ideas, recipes and advice.
Interesting Links other members have posted:
My favorite foods:
Japanese (the American version)
Mexican (the real deal)
Cajun (not the same as Southern)
Our favorite restaurants:
Claim Jumpers (yummy)
Red Rock Casino Feast Buffet (worth the $$)
Red Rock Casino Salt *****
The Macorroni Grill (the bread and olive oil is the best)
My Rating System:
5 stars = My whole family enjoyed the dish and it will be added to our repertoire.
4 stars = Recipe was great, but needed some kind of easy adjustment.
3 stars = It was edible, but won't be made again and needs some adjustments.
2 stars = It was inedible, but an idea that can be worked with some kind of major adjustments.
1 star = Inedible, didn't work, wasted ingredients.