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"This was really a very nice change from plain burgers! I had only 3/4 lb of beef to use up, and I was able to cut the recipe down perfectly. I used brown mustard (all I had and just a small squirt of ketchup (for my hubby's taste, but everything else was to the letter. I steamed a couple hoagie buns on top of the meat and topped our big sandwi..."
Sep 14, 2012 on Food.com
"This is my mom's recipe, one I've been baking for more than 40 years! For the sauce, we always used white sugar and tinted it a pale pink (and only 1 1/2 cups of sugar and water, each. I'm going to try the brown sugar version next time! We use an old apple peeler/corer machine which also slices the apple but leaves it in a whole spiral. We spri..."
Sep 3, 2012 on Food.com
"This was good, though the dressing seemed just a bit sweet for our tastes. I assumed that the fat from the cooked bacon went into the dressing, so I cooked the bacon in a small skillet, removed it to drain when done, and just whisked in the rest of the dressing ingredients right into the bacon fat in the skillet to warm (off the heat. I also adde..."
Mar 31, 2012 on Food.com
"There were very good! I added a bit of milk, for the batter seemed very thick. Instead of the cinnamon sugar and nut mixture, I made a struesel of cookie crumbs, brown sugar, butter and cinnamon. Used a small cookie scoop to fill the muffin papers; one scoop of batter, then a tsp. of struesel, a second scoop of batter on top of that, then a final..."
Aug 23, 2011 on Food.com
"This was good! I added 2 Tbs. of sour cream to round out the mayo and a dash of Tabasco for some spice. Since I'm avoiding carbs, I skipped the potato chips, but the cheese topping was great without them. I'm a little confused by the nutrition info - when I counted the carbs for all the ingredients (except the chips, I came up with less than 1..."
Mar 22, 2011 on Food.com
"What a great combination of flavors - and really tender and moist chops! Not sure why Best Cook thought the instructions were too complicated...browning was done in the open PC pot, only locked and brought up to pressure once, and the sauce is made in the open PC pot - only one pot to wash! I used a three cherry blend of dried fruit, currant jam,..."
Mar 8, 2011 on Food.com
"A great QUICK way to serve fall-off-the-bone barbecued ribs! I browned the meat in a little oil in the bottom of the cooker and removed the meat to a plate. Then I deglazed the cooker with the beer, vinegar, and water. I sliced a big yellow onion thickly and placed that on the bottom as a sort of "rack" and placed the ribs on top. I added a cho..."
Mar 8, 2011 on Food.com
"I found this recipe in Todd Wilbur's book and was glad to see it posted here, too - it is a KEEPER! I increased the bourbon to 2 Tbs, and it was still very subtle in the finished salmon. The fish was only marinated for 2 hours and cooked in my HOT grill pan for just 4 minutes per side and rested 2 or 3 minutes. I did brush some reserved glaze o..."
Feb 18, 2011 on Food.com
"Made this with buttermilk instead of milk. It was delicious and handy to have the batter ready in the fridge on a Saturday morning."
Feb 12, 2011 on Food.com
"DELICIOUS! Just right for salads or wings. Thanks for a keeper!"
Jan 22, 2011 on Food.com