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"I just made these tonight, and they're pretty good. My only complaint is that they seemed a little salty, and I'm not usually sensitive to salt. When I make these next time I will cut the salt to 1/2 teaspoon and see how that works."
Mar 24, 2012 on Food.com
"Tiramisu cheesecake at The Cheesecake Factory is one of my favorites, so I was excited to try this recipe. Just made this last week for a party, and it was really yummy! Several people asked for the recipe and said it was "bakery good." I'm giving it 5 stars, but if I had the option I would probably give it 4.5 stars. I used my springform pan, fol..."
Jul 26, 2011 on Food.com
"We thought this was just okay--kind of bland for our taste. I won't be making this version again."
Jan 25, 2011 on Food.com
"This was wonderful. With this recipe, there's no reason to go out for BBQ!"
Dec 22, 2010 on Food.com
"Made this last night for dinner and have tons of leftovers (it is at least 4 servings as stated, but might be 6. We liked it, but it definitely needs salt. If I were to make it again, I would try to bump up the flavor a little more--maybe by adding procuitto and artichoke hearts. I could take or leave the chicken in this dish."
Mar 9, 2010 on Food.com
"Excellent spaghetti sauce recipe. This will be my go-to recipe from now on."
Feb 16, 2010 on Food.com
"Had this tonight for dinner and really enjoyed it. The chicken was moist, and the veggies were delicious. I used carrots, new potatoes and a whole onion cut up into eight pieces (instead of shallots. I did not make the sauce tonight due to time constraints. We didn't miss it, but I'll definitely try it some other time."
Feb 11, 2010 on Food.com
"Best french toast ever! Thanks for a terrific recipe."
Jan 31, 2010 on Food.com
"We really like this recipe with the following minor changes: less chicken (usually only 4-5 breasts, 1 can Rotel (drained, change 3 cans of cream of chicken soup to 1 each of chicken, mushroom and celery. A little time consuming to make, but worth it!"
Jan 29, 2010 on Food.com
"We love this recipe! It tastes exactly like the Cooks Illustrated/America's Test Kitchen version I always used to make, but you don't have to babysit it. The only changes I make are to buy a 2-3lb chuck roast and cut it up into bite size pieces and omit the tomato paste. With those small modifications, it's just perfect for us."
Jan 29, 2010 on Food.com