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"too much brown sugar. next time I'll sub pineapple juice for 1/2 the water. throw some garlic powder or minced garlic wit hthe ginger. used grated ginger. I used thighs and it was tasty, but a little sweet."
May 6, 2013 on Food.com
"Pretty bland. I perked it up with 3 garlic minced garlic cloves a stalk of chopped celery, 2 tsp of Italian seasonings, a pinch of red pepper flakes."
Mar 12, 2013 on Food.com
"Sometimes an experienced cook has to read recipes with a "jaundiced eye", this is one of those cases. First, to use only 1-1/2 cups of liquid to 3/4 cup of wild rice is ridiculous. A 2 to 1 ratio is fine for white rice, but never for wild, either cultivated wild or genuine wild, or brown rice. I used 2-1/2 cups broth and it turned out just right. ..."
Feb 25, 2013 on Food.com
"I wanted to try this unusual recipe, which is a two tier cooking method, steaming and baking. It is fabulous! Followed it to the letter . It will be my "go-to" baked wing recipe. The pan that I baked 18 wing peices in had about 3/4 cup of fat, but the wings were so moist! I will try this method with drumsticks!"
Feb 19, 2013 on Food.com
"I was suspicious about this one because of scarcity of liquid, but always go with the directions. I could smell "burn" after 1-2/4 hours cooking. added more soy, 3/4 cup of pineapple juice. . I'll give it two stars just because it has potential."
Feb 5, 2013 on Food.com
"Mmmm! The rice turned out delicious! stuck to the recipe 100%. I was a little concerned after the first half hour uncovered: the rice was still hard, but it all turned out perfecto!"
Jan 21, 2013 on Food.com
"let's not "under-do" it. I added some chopped green peppers, garlic, and a 3 TBs of sweet BBQ sauce. made it a little more palatable."
Jan 18, 2013 on Food.com
"This baby is a hit! I was a little skeptical about all the spices, but they complimented, rather than overwhelm the flavors. I did not use potatoes. The smells in the kitchen were as good as the soup!"
Jan 17, 2013 on Food.com
"I followed this recipe to the letter, OK, I used a little more oil in my beloved cast iron pan and warmed the oven to 200. 300 will keep cooking the filets. The sauce is original and a great substitute for tartar. A keeper for sure! Warning: don't overcook!"
Jan 15, 2013 on Food.com
"This recipe interested me because of the use of cast iron cookware, which I love. That, and it's winter in Minnesota, so gas grilling, charcoal grilling is out and a broiler ruins good meat. Let me just say----dynamite! This will be my go-to method of steaks! I followed the easy to follow directions to a "T". Yes, there was some smoke, but my oven..."
Dec 25, 2012 on Food.com