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.
"Excellent recipe! I used olive oil instead of marg, and added some chopped fresh garlic to the onions and tumeric and basmati rice. This one is a keeper, thank you for sharing."
May 4, 2009 on Food.com
"Wonderful Recipe! I love to use recipes that do not use added pectin: much less sugar is used and I find that the flavour of the fruit is far superior when not masked by a lot of sweetener.Thank you for sharing!"
Jul 15, 2008 on Food.com
"This is excellent, and It can be halved by using a 1 layer cake mix, 2 cups rhubarb 1/2 cup sugar and 1/2 cup cream. I prefer the cake cooled and chilled."
May 30, 2008 on Food.com
"Great Recipe! Though I must side with the previous commenter: White wine is not a good substitute for Madeira. If you must substitute anything, sherry is the best bet."
Dec 23, 2007 on Food.com
"this is a great recipe, I have made it many times with no problems. My variation calls for a spice cake mix instead of yellow cake. Also, instead of using a 2 layer mix, I prefer to use a one layer mix which I find to be more than adequate. For nuts, I recommend pecans. Bon appetite!"
Nov 17, 2007 on Food.com
"Being a bit of a Luddite when it comes to preserves, I absolutely love jam/jellies made without commercial pectin - you use a lot less sugar and you really taste the fruit! This is an excellent recipe, and I would never even consider it without the lemon, 2 reasons: the lemon provides the acid necessary to "set" the jam, and also, it adds a nice..."
Aug 23, 2007 on Food.com
"These, my first attempt at biscotti, are absolutely glorious. Maybe they will keep a week in an air tight tin, but I guarantee that they will never last that long. The toasted almonds are a wonderful touch as it really enhances the flavour. This recipe is a keeper for sure!!!"
Apr 11, 2006 on Food.com
"As I like the flavour of sesame, I added about 1/2 teaspoon of sesame oil to this recipe. Otherwise no changes. It was smashing!! Highly recommend this recipe. "
Feb 21, 2006 on Food.com
"I made this for Last New Year's Day. WOW! It was terrific! The horseradish balanced the sweetness of the stuffing and the richness of the meat perfectly!!!"
Nov 25, 2003 on Food.com
"This was great! It tasted like pumpkin pie, when it was finished. I didn't have any acorn squash, but tried it with a buttercup, and it was marvelous. "
Nov 2, 2003 on Food.com