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"I tried this with, of course, my own personalization :- I always use pasteurized eggs, which don't separate all that well, so I used the whole egg. Everything else was pretty much to standard. Oh yes, I used walnut oil, since vegetable oil is NOT in my list of items named "food." This turned out beautifully. It thickened right away and I j..."
Mar 16, 2010 on Food.com
"The only thing wrong with this recipe is, I have to hide the crackers from my DH if I actually want to eat any! I've made three recipes of this so far, and managed to get maybe 5 crackers to eat myself.I have made the recipe as written, and then twice I used Southwestern Chipotle Mrs. Dash instead of the garlic powder. ALL times, they were gre..."
Dec 29, 2009 on Food.com
"While the taste is excellent, be aware that the main ingredient in Steele's Sugar Free Maple Syrup is Maltitol, which can cause extremely uncomfortable gastrointestinal disturbances."
Sep 4, 2008 on Food.com
"Looks delicious! I love cilantro, but wouldn't it have been better if you'd have put the two recipes together? Ok, now that I have made it, I want to update my review. This is really superb! REALLY good! I added in a little bit of jalapeno because I like things hot, and I used lower fat cream cheese because it's softer, but all in all, this r..."
Sep 1, 2008 on Food.com
"Sounds delicious, but due to the possibility of food poisoning, I would only use Egg Beaters or other safe, pasteurized egg product. It's way too much of a chance to take to eat raw eggs these days (even though I love them."
Aug 15, 2008 on Food.com
"There's a basis for a good muffin here, but the flax seeds MUST be ground up, or you will miss out on the wonderful flax nutrients. Also, as the previous reviewer stated, the texture is strange. Please grind the flax seeds and you will see a big difference in the quality of this muffin."
Aug 13, 2008 on Food.com
"Well, I was at least going to wait until the cucumbers had time to marinate, but I tasted the solution and I KNOW this is going to be a winner! Can't wait until they are ready to eat. The only change I made in this recipe was to use Splenda, as sugar is never an option for me. Good going, though! This is a delicious recipe."
Aug 9, 2008 on Food.com
"OK, I did not make this, but I remember my sister making it years ago. It was absolutely the best chocolate cake I ever ate AND the best part was that it stayed fresh for a LONG time. Very moist and tender, and NO sauerkraut taste, or strings, or anything 'sauerkraut-y' at all. Good thing, too, because I hate sauerkraut! Never thought I'd run ..."
Jul 4, 2008 on Food.com
"Unbelievable! Yes, this is just as good as it says it is. The only thing I did different was leave out the Nutrasweet and add in more splenda, and I added 1/4 tsp of lemon extract to give it that 'sharp' taste.Very, very good! I'm about to go make it again and use it for lemon bars! Oh, nd I definitely used the gelatine to keep it from 'weepi..."
Jun 19, 2008 on Food.com
"This made an EXCELLENT dinner! Though honestly, for us, it is more like 4-5 servings, maybe even six. It's really rich! I did add about 1/4 tsp Old Bay Seasoning. Fantastic recipe!"
Apr 19, 2008 on Food.com