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.
Signing in

Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Registering is quick and easy.
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.
New Hampshire
"This was a great quick substitute for "real" scalloped potatoes. Next time I'll probably use less salt, but that is just a personal taste."
Feb 5, 2008 on Food.com
"This just saved me a trip to the store and some money! Thank you."
Mar 13, 2006 on Food.com
"I didn't actually eat this as I made it for my family to reheat one night, however, nothing was left, so it must have been pretty good."
Feb 13, 2006 on Food.com
"I also altered this a little bit. After cooking, I used a handblender on the sauce until it was smoother and added a spoonful of sourcream, then returned it to the heat and reduced it a bit. The result was a yummy dish that the whole family loved. I will definately be making this one again."
Feb 13, 2006 on Food.com
"These were yummy and really very easy. They also looked gorgeous. I'm thinking I may also try mustard nex time, for a little zing."
Jan 30, 2006 on Food.com
"Very yummy! My whole family loved it. Another 2-year old approved dish."
Jan 26, 2006 on Food.com
"This was excellent. Even though I messed up and added the marsala and bullion with the other ingredients. Any recipe that comes out this good when you screw it up is a definate 5+ in my book."
Jan 25, 2006 on Food.com
"While this was not the most visuaaly appealing recipe, it was super yummy and gets the 2-year old approved stamp as well."
Jan 24, 2006 on Food.com
"Yummy and easy! Both my family and I loved this."
Jan 22, 2006 on Food.com
"This stew was good, but the broth was too thin for my tastes. I ended up straining off a fair amount of the broth, adding corn starch, flour, beef bullion and onion soup mix, then adding it back in. Next time, I think I'll just use less water."
Jan 19, 2006 on Food.com
Advertisement