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.
Registering is quick and easy.
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.
"I'm going to call these "Just One More..." brownies because that's what everyone who tried them said! I used bittersweet chocolate in place of the unsweetened chocolate but didn't change a thing otherwise. Thanks for posting!"
May 10, 2006 on Food.com
"This was great! I used a 15.5-oz can of white beans, boiled the garlic for 5 minutes, and substituted 2 t. of red wine vinegar for the 4 t. of white wine vinegar. I didn't measure any of the other ingredients precisely, but it came out perfectly. Thank you!"
May 10, 2006 on Food.com
"This bread had was good, but the flavor of the thyme was a little too strong for my taste. I substituted oil for the butter and mashed sweet potato for the baby food, and had to add about 1/2 cup water to the dough. I also made the dough by hand and baked a baguette-style loaf at 350 degrees for about 30 minutes."
Mar 22, 2006 on Food.com
"This was great -- tasty, healthy, quick, inexpensive, and vegetarian. I'll definitely be making it again. Since canned beans are high in sodium, I omitted the bouillon and the salt. I also left out the cornstarch. For extra flavor and nutrition, I used 2 onions, 6 cloves of garlic, and 1 teaspoon of cumin. I also added 2 carrots, 1/8 teaspoon..."
Mar 6, 2006 on Food.com
"Yum...this stuff is great, although I hesitate to call it colcannon because I've destroyed any trace of authenticity : I omitted the cabbage and used about 6 cups total of cooked kale, I sauteed the onions and garlic (6 cloves in olive oil, and I used regular russet potatoes. I also baked it at 375 for about 45 minutes so that the top got crust..."
Feb 5, 2006 on Food.com
"Wow -- these are so easy and so good! I used 1/2 cup coconut and 2 cups of oats, increased the cocoa to 1/3 cup, and used 1 cup of brown sugar in place of the 2 cups of white sugar. I spread the "dough" onto a foil-lined baking pan rather than dropping it by tablespoons. I also used Crisco in place of the butter, but I wouldn't recommend it bec..."
Jan 27, 2006 on Food.com
"I've made this twice in the past week and it's great! I added a splash of red wine vinegar and 1/4 t. of white miso to mine. It's a really strongly-flavored dressing, especially right after it's made, so definitely taste it before serving. Thanks for posting!"
Jan 8, 2006 on Food.com
"Everyone loved these! I made them a day in advance for schedule reasons and I'm glad that I did -- the texture was better the second day. I cut the recipe in half (put half a beaten egg in the filling and 2 and a half eggs in the brownie part, substituted almond extract for the vanilla, omitted the nuts, decreased the flour slightly (for a fudg..."
Dec 13, 2005 on Food.com
"A recipe-writer after my own heart... a little of this, a little of that, cook until done : My only problem was that my broccoli was done after 40 minutes, and so the garlic that I was roasting wasn't ready at the same time. I did like the broccoli though!"
Dec 3, 2005 on Food.com
"These were very easy to make, and they took less than an hour from start to finish. I really liked the crumb crust, but I don't think that the flavor of the apple butter was strong enough to stand up to it. I might try using jelly or pie filling next time. I decreased the margarine to 1/2 cup, doubled the cinnamon, and added 1/4 t. ginger."
Sep 25, 2004 on Food.com