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.
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.
"Updated to add: hubby and I both love this recipe and it has become a staple in our house. The only changes I make are substituting crushed red pepper flakes for the chili pepper, using ground ginger instead of fresh, and doubling the sauce. Occasionally I will add a little fresh Thai Basil in season also. Served over white rice. Thank you for sha..."
Oct 27, 2007 on Food.com
"I made this recipe using apricot preserves instead of peach preserves and rum instead of bourbon, as these were in my pantry. The glaze is just yummy. I highly recommend setting aside some of it for dipping (or make 1 1/2 times the amount, although a ten oz. jar of preserves at the store gets you the *exact* amount the recipe calls for as is. Als..."
Jan 20, 2007 on Food.com
"Mouthwatering! I made Ham and Swiss Paninis using the George Foreman. Loved the herb sauce (I used fresh parsley. I didn't bother with the bacon but it wasn't missed. You can't go wrong with this one!"
Jan 23, 2007 on Food.com
"This recipe is delicious. Pan-searing the shrimp is the only way I will make them now (using the America's Test Kitchen method listed in the recipe. They come out moist and succulent every time! Thanks!"
Feb 3, 2007 on Food.com
"Really tasty, and fun to eat too! I will make this often. Thanks!"
Feb 3, 2007 on Food.com
"Oh my, these were so yummy! Thank you HeatherFeather, your comments were very helpful and I agree that these cookies seem to be a bit more delicate than some during baking. I would suggest the the rack is in the center position (not lower center or they burn much faster around the edges. I watched them at at 7-8 minutes until they were ready to ..."
Feb 12, 2007 on Food.com
"I was surprised at how well the tofu acted as a replacement for ricotta cheese here. The texture was just right (if a bit less creamy. It did taste "lighter" but that was a good thing. Flavors were delicius with my homemade tomato sauce. Will make again, thank you!"
Feb 16, 2007 on Food.com
"I've made this twice now, once with real buttermilk and once with the substitute (1 Tbsp lemon juice or vinegar, then add milk to 1 cup and real buttermilk is by far better. However both times were delicious! I left the skin on my chicken and cooked skin side down first. They were perfect, will make often. Thanks!"
Feb 20, 2007 on Food.com
"I was reminded to try this recipe last week after happening upon Linda McCartney's frozen vegetarian entrees at the organic foods store. My husband loved this soup! I quartered and seeded my tomatoes and they broke down just fine thoughout the cooking process, along with other large pieces of onion and leek. I also pureed about half the soup in th..."
Feb 22, 2007 on Food.com
"These were very good! Followed the recipe exactly, except I folded the blueberries into the batter at the end so they would not bleed blue. Will make these often, thank you Abby Girl! :"
Dec 29, 2007 on Food.com