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.
"This is seriously delicious! The only thing I did differently was to use a torch for the sugar on top. I know I will be making this recipe again. Thanks!"
Oct 19, 2011 on Food.com
"This was great! Rather than microwave, I just made it in the skillet. I cooked the sausage, then took it out for a minute, drained the sauerkraut and put all of the other ingredients in the bottom of the skillet, put the sausage back on top and covered it to heat for about 15 minutes. It turned out really good. Thanks!"
Oct 4, 2011 on Food.com
"Yum! These were so delicious and easy, too. This is by far the best gluten free dessert recipe that I have made, and perhaps the best part is that it doesn't call for any weird, expensive flours. I absolutely know I will be making these often. Thanks for the recipe."
Sep 29, 2011 on Food.com
"We had these for an appetizer and they were great! I baked them in a 9x13 pan so they would turn out really thin. I thought that I might have to bake them for a shorter time because they were so thin, but I actually had to bake them about 10 minutes longer than the recipe said. I used a Pyrex pan, though, so that could be why. Some people put ..."
Feb 17, 2011 on Food.com
"These were good. The only thing that we changed was that we left out the flour. The flavors were all there, but were not overpowering or anything. We simmered it for exactly 45 minutes, but I'm guessing that if you want more of the beer, mustard, and garlic flavors, simmering it longer would bring out those flavors. We will definitely make the..."
Jan 11, 2011 on Food.com
"These were delicious! They are the most beautiful shade of pink and red from the cherries. I used about a teaspoon of almond extract instead of the vanilla. I have another roll of them in the freezer and I'm excited to bake the next batch. My original intention was to make them as gifts, but they may not make it into the packages because they a..."
Dec 21, 2010 on Food.com
"These were so simple to make. I love them! They remind me of some Christmas cookies I made with my aunt when I was little. I used really cold butter which makes them easier to roll. I sliced mine about 1/4 inch thick and baked them for 8 minutes. They turned out perfect. I will definitely make them again, perhaps even before Christmas."
Dec 21, 2010 on Food.com
"This was very salty. We added 3-4 tablespoons of agave nectar and that softened some of the salty taste and made it much better. It's a healthy recipe, but if I make it again, I will definitely add some agave or honey to the recipe and possibly cut back on the soy sauce."
Jun 23, 2010 on Food.com
"These were a yummy summer treat! My BF says these are his favorite out of all the bars that I make. They are also one of the easiest. I used 3 chocolate bars but added 6 ounces of peanut butter chips. I baked them for 30 minutes and they turned out perfect! Thanks for the recipe."
Jun 22, 2010 on Food.com
"We make this all the time! I love creamed peas. We always serve them over buttered toast. Frozen or fresh peas work the best. Thanks for posting!"
May 18, 2010 on Food.com