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"This had a nice flavor that sort of reminded me of enchiladas, with lots of tomatoe-ey sauce layered in between all the tortillas, topped with the cheese. I liked this a lot, but I must tell you, there was no was it was ever going to fit into a pie plate at all. I used a large oval casserole (which was the perfect size, but I suppose a person cou..."
Feb 17, 2003 on Food.com
"This is a luscious salad, so easy to make, so pretty on the plate. I can't thank you enough for this, Dancer^! The dressing is oh so perfect (not too sweet, and the balsamic melds just right with the tomatoes, the fat is oh so low, and the calories, well you might as well not even count them. I'm going to eat this all the time. Cheers to better h..."
Jun 12, 2002 on Food.com
"This was really good! I didn't measure out the puree, I just threw about a cup of fresh raspberies in the blender. Also added just a little bit of lime juice. It was nice to have something different from my usual Margarita on the rocks! Thanks for the recipe! It gave a nice touch to my RecipeZaar day and Cinco de Mayo!"
May 6, 2002 on Food.com
"These were very good! We'll definitely be making them again! I added a 1/2 tsp. salt and a 1 tsp. fresh lemon juice for my own personal taste, and left the cayenne out, to be added at the table (since our daughter doesn't tolerate spicy food. They turned out very nicely! We also made a honey-mustard sauce to serve on the side as a condiment for t..."
Apr 20, 2002 on Food.com
"This is a really great tasting casserole! It may not have tasted exactly like Cracker Barrel's on the nose, it may have been BETTER! I tried a number of tricks from various suggestions with a few tweaks of my own and this was my plan: thaw the shredded-type hash browns, use only 1/4 cup margarine, use cheddar cheese soup, use only half of the sour..."
Oct 14, 2002 on Food.com
"This is quite a delightful dish, with lots of sauce. I went half on the chicken on mine and substituted some vegetables in its place and that was nice. The beef bouillion was interesting, I hadn't seen that before, but you know, it worked! The wine was not overpowering in its amount since it reduced. The curry powder I think you could be variable ..."
Sep 20, 2002 on Food.com
"Very nutty and exoticly spicy, this was a real treat! Easy to make and cooks perfectly, producing nice fluffy rice. Thanks for a great recipe!"
Apr 7, 2003 on Food.com
"This was easy enough to prepare and had a velvety texture from the coconut milk with a heady aroma of lemongrass. Very flavorful and nicely Thai in character. Delicious!"
Feb 11, 2003 on Food.com
"I made these today for my daughter and her friends, they enjoyed them. That dropping trick did work to make the brownies more dense, but it did not make these brownies more chewy, but had a tightly packed cake texture. The cinnamon taste is very strong in the brownies, and I had thought about going with less, but decided to go with you on the firs..."
Aug 16, 2002 on Food.com
"I was attracted to this recipe by its bold use of chiles: the 3 tbsp called for equalled about 9 Thai Dragons and I used every one, although the end result was less powerful than I imagined, and I ended up adding Sriracha hot chili sauce to keep the barn burning. I did not have the "Mehoon" type of rice vermicelli, but used the normal type, and op..."
Aug 16, 2002 on Food.com