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My nickname is Merry Sunshine. I love to sew, cook, garden, travel, and teach the Bible .
Joined: May 16, 2009
Birthday: Jul 27
"Delicious! I used frozen meatballs from market and used 2/3 cup xylitol instead of sugar. I will make it again."
Apr 2, 2013 on Food.com
"This is fabulous! I served it at my Christmas breakfast and everyone loved it. I doubled the recipe, tripled the eggs (12, and added ham. Also used cheddar, mozzarella cheese and parmesan cheese. Baked about an hour. It was excellent. Definitely will make this again."
Dec 16, 2010 on Food.com
"This is the standard dessert for every family function. I rarely have leftovers. Everybody loves it."
Jun 19, 2010 on Food.com
"I might as well add my 5-star blessing to this recipe. I didn't have enough bananas so I added milk to make the two cups. Cut down sugar to 1 and 1/4 cup and added 3/4 cup pecan meal . And finally I used unrefined coconut oil. My husband says the flavor is fabulous and to make it our favorite banana bread recipe. Great recipe."
Jun 12, 2010 on Food.com
"This is the 2nd year I am using this recipe. I use this method to make cobblers so I don't have the added calories of pie crusts. At baking time, I put the frozen peach filling in a crustless greased pie plate and then I prepare a crumb topping of 1/2 cup each of oatmeal, whole wheat flour, and sugar in a food processor and add 1/4 cup( half st..."
Jun 3, 2010 on Food.com
"Instead of bread I used 3 day-old croissants. Sometimes I use day-old plain sweetrolls in my bread puddings. This recipe is easy to make and delicious. I, too, used only one cup of sugar. Will definitely make again."
May 11, 2010 on Food.com
"This is absolutely delicious. After I strained my 2 cups of juice for the jelly, I removed the orange rind from the remaining rhubarb pulp, added 2 cups of sugar to the pulp, and made 4 pints of rhubarb orange sauce in addition to the 5 cups of jelly from the juice. I processed the pints of sauce in a hot water bath for 15 min."
May 10, 2010 on Food.com
"I also thought this might be a strange combination, but this relish is very tasty. My husband loves it and I got 8 cups from this recipe. It is more like a sauce, but it will be condiment for pork or chicken and sandwiches."
May 7, 2010 on Food.com
"These were the lightest, flakiest, biscuits I have ever made. I made sure I did not over knead them and I made 3 times the batch listed and added 1 qt of cream instead of 3 and 3/4 cups. I baked for 12 minutes and brushed them with butter before I baked them. I divided the dough equally into 3 balls and patted each ball into a square about 1/2..."
Apr 3, 2010 on Food.com
"This an awesome recipe. I needed a gallon of gravy so I had to times it by 4. I also used pork and bacon sausage by Farmland--very flavorful. I also added some salt as a personal preference. It will sit overnight for the brunch tomorrow, so I know the flavor will be even better. I am now going to make simple biscuits using heavy cream and rec..."
Apr 3, 2010 on Food.com