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.
"Wowzers! SO easy and SO delicious. I followed the recipe exactly, using yellow split peas. Truly excellent flavor! I was home most of the day, and the aroma, as it cooked, was wonderful. DH and I both liked it very much. I will make this one again. Thanks for sharing this, Dwynnie."
Apr 5, 2013 on Food.com
"Really delicious! Great flavors. I found this recipe last-minute as I was preparing dinner and wanted to have quinoa. The only change I made was I used canned butter beans, and the sun-dried tomatoes were marinated (ingredients I had on hand. This is a very nice combo of flavors, and quick to put together. I will definitely make it again. Tha..."
Nov 15, 2008 on Food.com
"Four ingredients equals fabulous flavor! And this is pretty straightforward to make. I doubled the recipe for a large dinner party. So that did double both prep and cooking time, but well worth it. It's really an easy recipe. I trimmed the stem ends off and removed the tougher outer leaves. When I cut them in half, I immersed them in an ice bath..."
Nov 7, 2008 on Food.com
"Another good one! Four ingredients, and with things I always have on hand. This tastes a bit like a Russian or Thousand Island dressing, only a little snappier from the onion and chili sauce. I thought it tasted very good as soon as I mixed it, but it does improve with chilling. Made for PAC Fall '08. Thanks, Pesce Gurl!"
Oct 11, 2008 on Food.com
"We loved this! Easy to make. I grated the garlic clove into the dressing which gave every spoonful an enjoyable little garlic bite. A whisk made it easy to blend the ingredients nice 'n smooth. Made for PAC Fall 2008. Thanks for posting a wonderful recipe, Pesce Gurl!"
Oct 8, 2008 on Food.com
"This was very nice! It uses ingredients I always have on hand; however, I found it took closer to 45 minutes to make. I used a large, non-stick skillet. Just browning the 2 cups of rice at medium-high heat so as not to burn took almost 15 minutes. For the bouillon, I used Goya Jamon (Ham boullion. I brought 3 cups of water to boil in a tea kett..."
Sep 25, 2008 on Food.com
"VERY nice - not to mention very fun! I don't use my microwave too often, but this was a great little recipe. Cooks in 3 minutes! It comes out like a brownie or brownie-cookie bar. It's really large enough to share. DH was happy! I included the optional chocolate chips, and they sank to the bottom, but that ended up being the top when you serve it,..."
Sep 23, 2008 on Food.com
"Wow! Wonderful combo of flavors and textures! And so easy to put together. We enjoyed this salad as our entree along with crusty bread and a bottle of Pinot Noir. I used Hodgson's Mills Veggie Rotini Pasta because there were no spinach noodles of any kind available in our store. Worked beautifully! I included both the fresh parsley & pine nuts - I..."
Sep 21, 2008 on Food.com
"This is very quick, very easy to put together, good flavor, and has eye appeal. I see that some Zaar chefs disagree over the definition of 'gumbo', but according to Merriam Webster, gumbo is "a soup thickened with okra pods or file and containing meat or seafoods and usually vegetables -- so this recipe certainly qualifies! I followed the recipe u..."
Sep 17, 2008 on Food.com
"GREAT Guac! And nice, clear directions. I've been making guacamole for years with fresh garlic, and no onions; but made as written, this recipe is a PERFECT balance of flavors! I used a jalapeno including the seeds, and the heat level was still fairly mild - for us. I served with organic blue corn tortilla chips. It was hard to stop eating this! T..."
Jul 9, 2008 on Food.com