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"Fabulous! I had a 5.3 lb chicken and the timing was still perfect. I did not have a lemon, so I used garlic with the butter and oil and stuffed it with a large onion, cut into wedges. I tied the legs together with regular sewing thread! My family raved, and I'll always roast chicken this way. The short roasting time is a huge bonus!"
Dec 16, 2009 on Food.com
"A real crowd pleaser. Everyone said it was the most moist chicken they'd ever had. I used Buitoni's pre-made pesto and sauteed my mushrooms in a little butter. It did come out a bit rich, but definitely delicious!"
Nov 5, 2007 on Food.com
"Delish! So light and fluffy. I can't wait to try variations of these."
Jan 25, 2007 on Food.com
"Really tasty, easy to make, and a good base. You can add or modify the ingredients to taste. A crowd pleaser, just bring your napkin, because these puppies are juicy!"
Nov 20, 2006 on Food.com
"I do have to admit that I was intimidated by the concept of plank grilling at first, but intrigued enough to give it a shot, and wow, did this one pay out!This is the BEST salmon I've had. So good that we made it two nights later for my in-laws, who also raved. We didn't have the peppercorns, so we modified seasonings a bit, but the strength o..."
Aug 25, 2006 on Food.com
"This recipe has had ten years well spent in development. This recipe was simple and delicious,and it is an easy recipe to modify to different tastes. I bought thin cut chicken breasts, which cooked up in the pan faster than a regular sized breast, and really only baked the dish for about 20 minutes. I didn't have mozzarella, so I put parmesean..."
Aug 9, 2006 on Food.com
"Very nice flavor and so simple to make. This will become a staple fish recipe for me, thanks!I used sweet vermouth, which gave it a hint of a sweet flavor, which cut the strong garlic taste. Perfect."
Jun 6, 2006 on Food.com
"Loved the red potatoes and asparagus, and in fact, I have added it as it's own recipe with 4 WW points on Recipezaar. The technique for the chicken produced a really moist breast, but the overall flavor of the balsalmic was too sharp and plain. (It also makes a mess when it's cooking down if you're not careful! Mix it with some other herbs..."
Apr 14, 2006 on Food.com
"Easy to make and tasty. You could substitute just about anything with this basic recipe, and it'd taste great. I didn't put any mint in, and didn't miss it. "
Mar 9, 2006 on Food.com