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.
"Hello Tracy K, I have made this soup quite often and it has always been a hit! I happen to like this on a cold evening, sitting by a fire! I usually serve it with some type of "elegant toast". Thank you for posting the recipe - it is a hit! It tastes wonderful!"
Dec 14, 2010 on Food.com
"Wonderful! I have always enjoyed breakfast at any other meal & this one came in just right last night at about 9:00pm. There were a few of us who had gone to a special meeting for people in homes & all the different departments etc. The meeting was good but left us drained and hungry and I had just cut this out yesterday - so we made it and enjoye..."
Aug 24, 2010 on Food.com
"Hello KLHquilts, these eggplant tidbits were wonderful! I made them for the nurses & the staff, who had to stay overtime and I figured that the time was perfect and they were delish! : Thank you so much for posting, Manami ;"
Aug 12, 2010 on Food.com
"OMG, did we have fun! A friend gave me 4 lobsters and did we have a great time! We made a stuffing of shrimp, scallops & tiny clams - it was :yummy:! I love to eat seafood because we all use our fingers and have a wonderful repast! I idn't have ritz crackers but I had saltines that were seasoned as well and it turned out lovely! Thanks for posting..."
Aug 9, 2010 on Food.com
"Hello English_Rose, this is wonderful and so tasty! Some of the resident's enjoyed it,so I wondered about making this recipe with cauliflower florets and voila - we made it! The only thing we substituted was the cauliflower for the potatoes. We, also added some parsely the last few minutes for a garnish. Thanks so much for posting, hugz, Manami :"
Jul 14, 2010 on Food.com
"hello sugarpea, I love this recipe but w/out the tarragon and w/1 T dill! made the bernaise sauce in a double boiler & then strained it,; kept it warm. served it on crumpets sliced in half. this recipe I found on the martha stewart site and then I went looking for it on this site & voilá here it was. : thanks so much for posting - we enjoyed it ..."
Jul 7, 2010 on Food.com
"hello catnip46, what a nice dish! I served these for a luncheon and they were wondeful. : I tweaked the recipe slightly and I hope you won't mind - I used a large onion with 4 button mushrooms (personal preference. I used Brandy instead of chicken broth and if more liquid was needed I used the chicken broth. The vol-au-vents were just lovely an..."
Jun 28, 2010 on Food.com
"Hello Derf, these little pieces of "wonderful" were the perfect something that we wanted to eat one afternoon! We enjoyed them immensely - had some friends over for an early dinner and while I was preparing these we decided to taste them and we were hooked! Of course, we had to have them with caviar even though it was roe caviar - the budget is ti..."
Jan 5, 2010 on Food.com
"Hello seemefli, I made these for the nursing home where I live - it is a Cuban facility and anything green gives them an allergy! (LOL However, when we made these we sliced them very thin and as a previous reviewer stated, I added cilantro, red pepper flakes, a dash of nutmeg and Parmesan cheese. We also used some of the cheese as a garnish for t..."
Jan 2, 2010 on Food.com
"Hi dojemi, I too received this in the mail but was bored yesterday. So, I baked and we made them but we used corned beef, Swiss cheese and ground up caraway seeds. The sauerkraut, we drained through cheese-cloth lined strainers & the corned beef and swiss we chopped even smaller than 1/4-inch dice. I made it this way so that those on mechanical di..."
Jan 2, 2010 on Food.com