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"I make these for my son with miltiple food allergies. I put a few kosher mini-dogs in the middle to make corn dog muffins. Then, I freeze them to have on hand for school lunches. My non-allergic son loves them and has no idea they're "special". He's only slightly allergic to eggs, so I haven't tried them with flax egg replacer, but I think I w..."
Feb 6, 2013 on Food.com
"Though I apreciate the sentiment that it has been done this way for 70 years...the reason the USDA recommends (highly the addition of acid is that modern tomatoes have been bred in such a way that their acidity is reduced. Therefore, the old methods are no longer safe. Perhaps, if you're using heirloom tomatoes you grew yourself and you know th..."
Aug 27, 2012 on Food.com
"It was......eh. "Sauce" was pasty. Was awful as per the recipe. Slightly improved with the addition of the brown sugar recommended by other reviewers. Will most definitely not be making this one again."
Jul 15, 2012 on Food.com
"Mmmmmmmmm! Great use for those left-over egg yolks. I used 2 oz. dark chocolate, (because that's all I had, and 6 oz. chocolate chips. It took several minutes for the egg mixture to come up to 160, (I used an instant-read thermometer, and I strained the mixture, just in case. That which didn't make it into the ramekins was VERY tasty. :"
Mar 25, 2012 on Food.com
"Really, really, really good and so very easy. Hallmarks of an excellent recipe. The meat is tender and flavorful and the sauce rich. To save some money, (and to make it a bit easier to eat, while preserving the flavor and mouthfeel, I use a chuck roast, sliced. Then, I add some marrow bones to the pot. Since short ribs are from the chuck en..."
Feb 23, 2012 on Food.com
"Absolutely delicious! I used a 16oz. bag of chopped spinach, (squeezed dry, and 1/3 cup cream, 1/3 cup milk. Instead of garlic and chives, I sauteed a thinly sliced shallot and 6oz. sliced crimini mushrooms and layered those in. They were a fantastic addition."
Feb 1, 2012 on Food.com
"I gave it an exta minute after the initial layer of custard formed........even added extra chocolate chips.......it still ended up softer than it should have. It was more of a blob of pudding on crust; it didn't hold its shape, at all. Plus, I could feel the graniness of the flour. Maybe it needs whole milk? I'll keep looking. That said, it's..."
Mar 3, 2011 on Food.com
"3 stars because while the basic recipe is great, this recipes calls for you to cook them waaaaaay tooooo loooong! These should be roasted at 450 for about 15-20 minutes, (preferably on an upper rack, stirred frequently, until they blacken. To the reviewer who said he/she can't imagine that blackened b. sprouts would taste good, oh, they do. Th..."
Jan 30, 2011 on Food.com
"My family's FAVORITE soup. My family's FAVORITE meal! Definitely easier to use a can of fire roasted tomatoes with chilies, (Muir Glen have the best flavor. I also find that black beans can be a bit mealy in a brothy soup, so I use pintos, which are perfect. Quick and easy, we have this at least once a week and FIGHT over the leftovers! ..."
Jan 5, 2011 on FoodNetwork.com
"I remember this recipe! I'll have to make it again. I made it a few years back and it was delicious, but I agree that 1/4 cup vinegar was a tad too much. Also, I personally adore kale, so I used way more in mine. If you like this recipe, though, I would also recommend you try Rachael Ray's Deep Winter Minestra. I don't know if it's on this si ..."
Jan 3, 2011 on FoodNetwork.com