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"Great recipe. It looked like I fried it on the top of the stove. I presoaked my chicken in heavily salted milk for three or four hours, then rinsed and paper towel dried. I baked at 325 in the convection oven for the time given. Perfect. Thank You for the recipe."
Apr 3, 2013 on Food.com
"I just made the meatball part for some chicken soup. I left out the oregano and added 1/2 t of poultry seasoning. It was perfect, I will defintely do it again. It would be a good addition to Italian wedding soup instead of ground meat."
Mar 24, 2013 on Food.com
"Wow, this was easy and tasty! Did not have buttermilk, so the info on milk with vinger added worked. Highly recommend."
Mar 16, 2013 on Food.com
"Very simple and very good. I used a bag of broccoli you buy in the produce department and undercooked it a little and dumped it right in the sauted garlic and sprinkled a little lemon zest."
Sep 20, 2012 on Food.com
"Fantastic! No more store bought for us. My DH was not impressed when I said I was going to put beans in it, of course any thing with bacon was good. But he said he could almost make a meal out of it. 5 stars for sure"
Sep 8, 2012 on Food.com
"These are crazy good. Love, love them. Definitely a keeper. I made it in 9x12 pan for 21 minutes. Perfect."
Aug 10, 2012 on Food.com
"I didn't have buttermilk, so I used regular milk, marinated for two hours, dried with papertowels, seasoned and floured it. It was very tender and not at all dry. I think the milk also did the trick. DH said it was the best pork chops i've made. Thank You."
Aug 10, 2012 on Food.com
"I could not get into my cookbooks for some odd reason. So I went to my reviews to find my favorite steak marinade and realized I had not reviewed your recipe. So, here I am, I think the ingredients sound odd, but it truely works, we love it and thank you for submitting it. I gave it 5 stars, but they would not register. So I think the internet..."
Jul 21, 2012 on Food.com
"These were a great hit. DH said to definetly save this recipe. The only thing I added were some scallions. Thank You for the keeper."
Jul 8, 2012 on Food.com
"Loved it! I've made this twice and made no changes. In your recipe you gave a choice of toasted or untoasted. I like it slightly toasted at 350 for about 5 minutes. Again great recipe."
Jul 4, 2012 on Food.com