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"Light and moist bread... Since most of the flour was white and, as a rule of thumb when this is the case, I used my "basic" white bread setting. Whenever a recipe calls for over 3 cups of total flour, I set the size to "large"... Also, when I try a recipe for the first time especially, I don't change anything one iota, which I did for this recipe...."
Dec 1, 2012 on Food.com
"I had rather large pork chops, so I doubled the rub. I used the baking (not broiling method and the chops came out nice, juicy AND tasty... Hint: This goes really well with homemade guacamole and tortilla chips. Mighty fine recipe! We will be making this again, for sure! ~The Mad Slovak~"
Feb 23, 2012 on Food.com
"I used the bread machine method for making the dough (used pure maple syrup, olive oil and the gluten. I like that it came out soft and not too dense like many whole wheat bread recipes tend to do. This recipe is also nice because there are several options of both method and ingredients... Will definitely make it again (and again. Thank you for ..."
Jan 23, 2012 on Food.com
"I never made strudel before trying this recipe. I had an assortment of apples, so I'm not sure what variety they were. Instead of slicing, I cubed the apples into approx. 1/2" pieces, and didn't use just one sheet of phyllo per layer because the layers were so thin and it was hard to separate them from all the layers in the package. It turned out ..."
Nov 1, 2011 on Food.com
"I made this today. The plus side is that it is very tasty. The minus side is that it's a bit too dense and flat for me. It only wound up being about 5 1/2" high. The next time I make it, I will up the yeast to 2 teaspoons spoons instead of the 1 1/2 that the recipe called for. ~The Mad Slovak~"
Sep 20, 2011 on Food.com
"I made the rub exactly as given and everybody loved it. I baked the ribs for half the time given. For the last half I grilled the ribs on the barbecue (medium high heat using mesquite wood chips to smoke it as it grilled. They came out not only tasty, but nice and tender. ~The Mad Slovak~"
Sep 12, 2011 on Food.com
"I made this recipe the day after Easter Sunday (4/25/11 because I had a meaty ham bone leftover. I followed the recipe exactly as it was presented and the soup was excellent and super yummy! I also felt good about the nutrition in it with the good carbs, protein and relatively low fat and calorie content. The soup had just a hint of clove flavor,..."
Apr 26, 2011 on Food.com
"I made this tonight and it was fabulous! Very nice combo of flavors. I didn't do anything different, with one exception: At the beginning of the last 5 minute simmering step, I also added a tablespoon and a half of corn starch mixed in cold water to the pot to thicken up the sauce a bit (it was a little too liquidy for my preference, and I served..."
Mar 31, 2011 on Food.com
"I don't like to mess with anyone's recipe, especially when I am making it for the first time. However, I thought I had feta in the fridge, but I didn't. Instead, I small cubed 8 ounces of mozzarella. I did everything else exactly as stated and it came out really good! In fact, my wife and I think it's the best vegetarian meatloaf we ever had! The ..."
Feb 12, 2011 on Food.com
"The nan turned out good, but only after I had to play around with adding flour. All the ingrediens are listed as tsp. Tbsp. or cups, except for the flour which is listed as 1 pound... My bread machine always seeems to make great dough, but this dough came out very sticky and gooey. I had to turn the dough out on a board and add quite a bit more fl..."
Jan 31, 2011 on Food.com