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.
Remember me on this computer
Please enter your email address and we will send your password
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.
"I like! I like! I don't like lemon that much so I only used 1 Tsp. For me it was just right. Tis a keeper for sure.Thanks."
Oct 14, 2008 on Food.com
"You can add me to the list of 5 stars here. I made 3 batches of these last weekend to feed the mob I had. Everyone loved it. Exellent!"
Jul 28, 2008 on Food.com
"This is Perfect! I now have my Tuna-Noodle for cookouts. Many thanks. Chuck"
Oct 31, 2007 on Food.com
"I made these for a cookout I had Saturday and had to double the recipe due to the amount of people there. The only thing I changed was the olive oil. One lady suggested using butter in each packet instead of using the oil, so being a good host I went along with her. Esp. since she said she would cut up the spuds and put it all together. LOL! This ..."
May 7, 2007 on Food.com
"I used your recipe smoking a 13 pound brisket for a Saturday cookout with my neighbors and it went over very well. Next time I think I'll try this using sweet paprika and 1/2 the pepper due to the little ones thought it was too hot. Other than satisfying the kids this was a good smoke. Good smoke ring and some nice bark with a nice flavor. I slice..."
May 6, 2007 on Food.com
"Ahh...this is how I started out fixing the delicious little Woodchuck. I'm giving it a 4 because this still gives a great taste for the young ones. However, I've found that grilling and basting is the real way to go. I've turned many people onto eating the Chuck thru grilling. A low fire and basting is the only way to go for a 5 star. LOL! A good..."
May 2, 2007 on Food.com
"This is a grillers delight. I made these all last year when we grill out, and that's a lot. When I don't have a walla walla or another sweet onion I use the biggest yellow onions I have and the results are almost the same...DELICIOUS. Just toss them on the grill and when they are soft, they're done. (Can't wait for grilling weather again. This re..."
Mar 3, 2007 on Food.com
"We have made these 3 times in two weeks now and the alst two have double pans. LOL. Three little kids loved them and constantly asks for more, not to mention the adults who sample them when here visiting. The last batch we made without the nuts but that made no difference to the recipe at all.Delicious, and thank you for the recipe. It's a keep..."
Feb 19, 2007 on Food.com
"I have been ordered by a 7 & a 3 year old, along with their mother to give this a 5 star recipe. We followed the recipe using your additions listed along with some grushed garlic and a small can of diced mushrooms for me. A total hit with the children and I know this will be made a lot this winter because it's total comfort food for both adults bu..."
Aug 29, 2006 on Food.com
"Excellent! I used 1 1/2 pound of real kielbasa and bagged kraut, and it cooked 6 hours and I Loved it. Thanks for sharing it."
Aug 28, 2006 on Food.com