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"This is my go-to recipe for Sunday mornings, and it's never let me down."
Aug 5, 2012 on Food.com
"These crab cakes had so much flavor! They were moist on the inside and crunchy on the outside. I did have to handle them carefully (I had one almost casualty but they were well worth the effort. I thought they didn't come together too well because I used claw meat; I'm beginning to think that might have actually helped. I did not add extra ..."
Jun 17, 2012 on FoodNetwork.com
"Just so you know, I've had this recipe since you posted it on Zaar. I think I printed it out in 2006 when it was already a couple years old. It is now my go-to whenever I need a bread of some sort; I don't even bother rolling it out. I make a log, cut the log into however many pieces I need for the type of roll/stick/baton I want, and roll thos..."
Nov 17, 2011 on Food.com
"I added a teaspoon of ground mustard in with the cream, and a dash of Worcestershire sauce. Brings out the sharpness of good cheddar so nicely! Thanks for the share!"
Nov 3, 2011 on Food.com
"This is an amazingly moist and tender cake that is also dairy-free - very important in my house! I love this cake and so does my toddler; it's one of the few foods he's guaranteed not to turn down. Thank you so much for this recipe."
May 19, 2011 on Food.com
"I wasn't sure what to rate this recipe as since it has what I think is an error. If you look at the amount made, it says "6 cups." If you add the ingredients' volume, it's 8 cups. So I left out the water and it came out perfectly. I would strongly advise anyone else to do the same. Otherwise, I'm very glad I tried it! I made it with almond mi..."
Apr 17, 2011 on Food.com
"Yep, it really is that easy. Thank goodness I found this. It makes an excellent fast crust, and letting it rise doesn't hurt it at all. So glad you posted this!"
Apr 14, 2011 on Food.com
"I love chickpeas, so I buy them dry and soak them in the slow cooker until they're semi-tender and the skin peels back when I blow on them. I don't know what the results of this recipe would be with canned garbanzos, but I do know what the results are for mine - fabulous. The sherry is a rich, syrupy note, the chickpeas become even nuttier as th ..."
Apr 9, 2011 on FoodNetwork.com
"My husband loved this. I used boneless, skinless chicken thighs and gave them a really good browning in a grill pan, while I was heating/reducing the sauce. Dumped the thighs into the sauce to finish cooking and get a nice glaze on 'em. I doubled the quantity of sauce, using low-sodium soya, and adding 3 T cornstarch. I only used about half a ..."
Oct 19, 2010 on Food.com