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.
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.
"Loved it. Used "green" lentils. They and the rice held their shape perfectly. Chewy and delicious. I added ingredient after ingredient directly to a slow cooker, cooked on high for 3-1/2 hours, stirred, then on low until ready to eat 30 min. later. Left out the apple because I only had a sweet apple. Added the following: 2 cups of fresh chopped ka..."
Feb 26, 2013 on Food.com
"Perfectly cooked w/o the constant scraping/flipping in an oven or in a skillet. Loved it! Followed recipe exactly except for the sesame sauce I forgot to add at the end. Beautiful and delicious. I steamed about 20 very small sprouts for 7 minutes, removed from heat but kept them covered until I was ready w/ the "sauce". Then tossed them in and cov..."
Feb 2, 2013 on Food.com
"Just the right sweetness. I halved the tofu though, using just one block of firm tofu. That was the right amount, but I made the full recipe other than that. I used enoki mushrooms, red instead of green bell pepper, and I added diagonally cut bok choy when I added the tofu cubes. It was delicious. My husband said it needed more green (we didn't us..."
Dec 11, 2012 on Food.com
"This was soooo good! I've made it twice already and each time was just remarkable. My dh doesn't really like summer squash but loved this. The mustard and crescent rolls were amazing together! Thanks.
2nd review here. Haven't made this for a year or two... I sub'd a few things and it was still 5 stars. I sub'd egg beaters (slightly more than 1..."
Nov 24, 2012 on Food.com
"This is my favorite Bruschetta recipe. I used 1/2 roma and 1/2 home grown non-roma tomatoes. You can either increase the tomato quantity or decrease the basil/vinegar dressing by about 1/2."
Sep 29, 2012 on Food.com
"I'd give it 5, but my husband and 2 young boys don't like it that much. My husband says it's too peanut buttery and can't get through it. I've made this recipe quite a few times because I DO like it a lot and I keep scaling back on the p'nut butter hoping to get a better reaction from the hubby. Tonight I halved the p'nut butter amount and sub'd i..."
Aug 19, 2012 on Food.com
"Delicious! I doubled the recipe so we could marinate some tofu in this yummy goodness for later this week. Followed the recipe precisely and used parchment paper (love this stuff, then topped it all with the cilantro some black toasted sesame seeds and some thai lime cashews I bought at Trader Joe's. phenomenal! And I loved the fact that it wasn'..."
Mar 27, 2012 on Food.com
"It's not 5 stars compared to regular pie crust, but knowing that it is nearly fat free, I rounded up. I used 1/2 applesauce and 1/2 oil. I made very, very low fat and no cholesterol vegetarian chicken pot pie using TVP chunks and no butter for the filler. I recommend using less sugar unless you're making a fruit pie. The crust, surprisingly, was n..."
Mar 3, 2012 on Food.com
"fantastic! Husband said, "I'm having a hard time telling it's not real meat". We're on a vegan diet for 4 weeks trying to get his cholesterol level down. I doubled the TVP which made it more like real chili to us and used dry beans instead of canned, soaking them overnight, then cooking them on the stove for 2 hours, doing a quick drain and adding..."
Feb 14, 2012 on Food.com
"Very good and excellent for ease & cleanup from working w/ raw chicken. Used parchment paper, no spray & panko w/ no cheese. Worked perfectly (see picture. Sliced through 3 boneless, skinless chicken breasts so the tenders were maybe 1/8 inch thick on average, could have gone 1/4 inch to get more of a meaty bite. Baked approx 15 min on one side a..."
Feb 2, 2012 on Food.com