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I'm not really known as a great cook, but I do like to experiment with fresh new combinations
Joined: Dec 23, 2009
Birthday: Aug 02
"This is like a wonderful soup posted on Whole Foods, but has the lime and yogurt garnish, which I though made this soup extra special. They also suggest toasted pumpkin seeds, shelled, for garnish. I used an immersion blender, which made a perfect consistency. Great color!"
Oct 3, 2012 on Food.com
"Way better than lemon meringue pie! I have never tried a pie like this before. So light and chiffon-like, too. I actually wanted a little more lemon "bite", so I topped it with a dollop of lemon curd I had made, along with the cake-pie, with the last of the Meyer lemons for the season. I have 20 tiny baby lemons on my tree already this year--I..."
Apr 2, 2012 on Food.com
"Best scones ever! Very rich, and not weight-watcher friendly, but you can be happy with just one, so treat yourself and your family to these. I used homegrown lemon, and homegrown blueberries, cut them into wedges, and froze them as dough on a baking sheet, then kept them in a ziplock baggie until ready to eat. Put them right into the oven from ..."
Feb 17, 2012 on Food.com
"I followed your recipe pretty closely except I added 1 diced turnip root because I had one I needed to use up, and I omitted the chicken because I did not have any. And I used instant brown rice instead of couscous. The combination of sweet creamy peanut buttery-ness, the hot cayenne and chili, and the snap of the greens was really delicious. My D..."
Feb 13, 2012 on Food.com
"This was a tasty way to use 4 poblano peppers in our CSA box this week. I stuffed with the polenta and simple shredded cheese. The sauce was tasty and the whole thing very low in fat. A great way to increase your vegetable intake!"
Feb 7, 2012 on Food.com
"I used fresh pumpkin, but followed the recipe closely, including the lemon and orange--this kicks up the pumpkin a bit and helps with preserving it too. I cooked the butter for some time, until it got a rich color and quite thick. It is different than apple butter, but a welcome addition to a fall breakfast. Also used it twice to make the pumpk..."
Jan 18, 2012 on Food.com
"I had never imagined baked pumpkin oatmeal before, and I love cooked cereals and eat oatmeal all the time, even in restaurants. I used pureed fresh pumpkin and had a lot to use up, so I probably doubled the amount called for, especially since some reviewers couldn't tell the flavor. I reduced the milk to make up for the liquid. I used fresh cran..."
Jan 12, 2012 on Food.com
"Like the other reviewers, this was moist and flavorful without being heavy. It rose high for me, and I used pureed fresh pumpkin and 1/2 whole wheat flour The color was great. It stayed fresh for days too. This will become my go to quick bread recipe--I can't wait to experiment with apples and applesauce to cut some of the fat. Thanks for sha..."
Jan 12, 2012 on Food.com
"Great way to eat raw greens! I had a load of arugula to use up, and this was different, but so tasty. I added 1/2 apple diced up and used cashews instead of walnuts, because that is what I had. But I would encourage others to make sure they include some nuts, as this is an excellent balance to the sometimes peppery greens. Thanks for this salad..."
Nov 17, 2011 on Food.com
"I must say my initial taste of this coffee cake was not good, but I believe it was because I did not know what size pan to bake it in and chose a 9x9 pan, since the serving size was 9 pieces. However, this coffee cake ended up too thick, and the pumpkin layer was just too thick and overpowering. I used fresh pumpkin puree from a beautiful pumpki..."
Nov 4, 2011 on Food.com