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.
Signing in

Please enter your email address and we will send your password
E-mail Address
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.
Illinois
"Very tasty and simple to make! Perfect for vegetarians and easy to adapt as needed."
Jul 21, 2011 on Food.com
"This is a good recipe and if you follow it correctly it will make a delicious, fresh-tasting jam! I think the length of time you cook the pectin affects the setting of the jam - just an idea. I let mine cook a bit more than required and it set to almost regular jam consistency. Also, mine was not jeweled but more cloudy - what can I say - I would ..."
Jul 11, 2011 on Food.com
"We used half wheat, half ap flour for this recipe. For some reason we had a harder time than anticipating when trying to roll them out - maybe it was the wheat flour? They were about 4-5 in. but were still tender and quite tasty!"
Jan 9, 2010 on Food.com
"This is how we make hummus and it really does taste fantastic - it just gets better as it sits, too! I'm so happy that there's a way to make this delicious dip and it's so worth it when you consider how much the store varieties cost!"
Nov 17, 2009 on Food.com
Advertisement