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"I doubled the recipe and it turned out great. I cut back the sugar just a little bit (1/7th less than called for. I also tweeked the spices to my taste; I only used half the ginger, none of the nutmeg or clove, half the cinnamon (but it was fresh ground so probably just as strong and I added a tiny bit of almond extract. The taste was superb;..."
Feb 28, 2012 on Food.com
"I have made this for years and it's one of my favorite drinks on a hot day. It has a remarkably fruity taste, not like normal herbal tea at all. "
Aug 28, 2005 on Food.com
"I hate to give this only 4 stars as it turned out quite good, but the cooking time was so far off that I think it's useless. Follow the description for measuring "doneness", such as turning when mahogany and pulling the bird out when temp is reached and juices run clear. Mine took nearly twice as long to cook, and I'm sure this time will vary ba..."
Mar 24, 2005 on Food.com
"Wonderful! This recipe is such a surprise.I used 1/2 reduced fat peanut butter and 1/2 regular. I was worried when I was creaming the sugar and peanut butter together that the addition of the egg would make it too runny to form cookies, but the minute the egg is added the mixture binds up into a nice dough. Then I was worried that the cookies..."
Mar 15, 2005 on Food.com
"This is authentic Pico de Gallo, no frills. I use red onion most of the time, bu yellow onion is great too!"
Feb 24, 2005 on Food.com
"As coincidence would have it, I am certain that I know what restaurant this recipe is referring to, as I frequented the place for many years and always ordered the chilis rellenos. I was sad to see the restaurant close its doors as it was a common hang-out for my group of friends, but I have tried this recipe and it does a great job of duplicatin..."
Feb 23, 2005 on Food.com
"Wonderful icing. I used butter instead of margarine (didn't have marg and I whipped it in a mixer until it was creamy. It made enough for a double layered 9" round spice cake and it spreads easily, tastes delicious."
Sep 27, 2004 on Food.com
"Just a comment; I haven't tried this recipe so I'm not rating it. I found this recipe using the "gluten free" filter, although it should be noted that kamut flour is not gluten-free. It has less gluten than modern wheat variants, but it should not be eaten by many people with Celiac disease or others with a severe gluten intolerance."
Sep 11, 2004 on Food.com