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.
"I used 8 cups of chicken broth, and split red lentils. It was more of a porridge than a soup, but tasty nonetheless. Might add water to individual portions when reheating. Also added a pinch of curry and omitted the tomatoes. Very filling."
Sep 17, 2010 on Food.com
"YUMMY!! Ive made this twice and the second time I cut the sugar in half. I like it a little less desert like, more breakfasty. But either way, its fantastic!"
Jan 16, 2010 on Food.com
"These are great! Very sweet, but chewy and mildly flavored. I needed to use up the ground almond I had in the fridge, but only had a cup of it so I quartered the recipe and it still made 12 cookies. The dough was too soft to roll, so I dropped them and baked for 15 mins. Yum. Thanks for another great gluten free recipe!"
Dec 17, 2009 on Food.com
"I love heart! Moose, caribou, elk, deer or beef, its all good. Its nearly impossible to screw up, always tender with a rich, meaty flavor. I haven't actually tried this recipe, but it sounds like the heart I eat. Just wanted to post to ease the fear surrounding this beautiful roast. Yum."
Dec 3, 2009 on Food.com
"Delicious. I used veggie broth instead of water and added a few dashes of Frank's Red Hot at the end. Very yummy comfort soup."
Oct 25, 2009 on Food.com
"Such beautiful dough...I think I could have probably eaten the dough straight from the ABM it smelled soooo good, however, I made 9 large pizza pops for the freezer. Great recipe!"
May 27, 2008 on Food.com
"So delicious. This will definately be my new staple for bread, buns and dough. Yummy. I used 2 cups whole wheat flour, 1 cup all purpose flour, and made one round loaf. I baked it at 400 degrees for 25 minutes and it is beautiful. The crust is crisp but not sharp, just the way I like it. I brushed the unbaked loaf with melted butter. Thanks for t..."
Apr 20, 2008 on Food.com
"Wow wow wow. I don't recall liking carrot cake because it was dry and flavorless. This is my new favorite cake. SO moist, flavorful and delicious. I used 100% Whole Wheat flour, reduced the sugar to 1 1/4 cups in the cake and 1 cup in the icing. Freezes beautifly in individual portions with wax paper gently placed over icing. Oh, and I topped it w..."
Feb 25, 2008 on Food.com
"Oh My.......... These are so good they have become my "replacement addiction" since I quit smoking. I have gained 15 pounds on these precious brownies. Thankyou so much for posting. I make these weekly!!"
Feb 25, 2008 on Food.com
"Ive been making these for years. They are awesome with rice crispies or cheerios instead of the marshmallows too. Sometimes I make this recipe without any marshmallows or filler, and eat it like fudge. Delicious. Fattening. MMM."
Feb 11, 2008 on Food.com