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.
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.
"Rave reviews from kids and parents alike, even those who haven't had guava before. I use the food processor for the crust ingredients. I have used both the canned and vacuum bagged guava with equal results. I cut the guava (which is like sticky solid jam in little cubes and distribute them on the crust. Easy and delicious. Alot like date bars ..."
Oct 1, 2011 on Food.com
"My new favorite pasta recipe! I made this for a dinner party to rave reviews. It was a perfect pasta course for a hot summer night. LOVE lemon to begin with and this is a new way to enjoy it. I eyeballed the ingredients which made this simple. Tasted even better the next day. Easy, forgiving, delicious and versatile."
Jul 22, 2010 on Food.com
"I have made this several times with changes. I use pecorino romano for the grated and omit the asiago because of a milk allergy, and I sometimes add some roasted red pepper. This also makes a great spread for sandwiches and wraps and a sauce over chicken breasts or even pasta. Good hot or cold."
Feb 10, 2010 on Food.com
"My family including a teenager and ten year old really liked this. I cooked the rice seperate from the meat and used coconut milk. The curry is not too strong or overpowering and this is a nice change with pork. I think it would be good with chicken chunks or tenders too. I used craisins because I was out of raisins but think either would be f..."
Nov 10, 2009 on Food.com
"I made these twice on the same day. First, I used fat free cream cheese and lemon extract, lemon juice and lemon zest. I cut the berries in half, put a dollop of the filling and dipped them in crushed graham crackers. The second time, I used regular cream cheese with the lemon and dipped them in a graham cracker crust crumb mixture made with su..."
Apr 8, 2009 on Food.com
"This is a very easy and delicious dish. I used chopped red onion and did not pre-cook it. This is a lighter version of scalloped potatoes with so little work. No one would guess it is microwaved. I'm considering adding chopped bacon or herbs next time and there'll be plenty of next times."
Mar 27, 2009 on Food.com
"This is an elegant dessert suitable for dinner guests but simple enough for a weeknight meal. I used red pears and vanilla extract. After cooling the pears, I plated them and then reduced the liquid by half with some cinnamon added. Spoon the sauce and add a scoop of vanilla frozen yogurt to complete the presentation. Rave reviews from all and ..."
Mar 26, 2009 on Food.com
"This is quite delicious and easy, too. I sauteed chicken chunks, removed them from the pan, made the sauce and simmered it all together. Everything went over pasta. This is a pretty easy pantry meal that's good enough for company. Maybe some black olives and a sprinkling of parsley next time for color. Thanks"
Mar 4, 2009 on Food.com
"I was looking for something to bring to a bridal shower and had the ingredients for these on hand. It was quick and easy to assemble. I omitted the nuts. I though about a white chocolate drizzle but ran out of time and these didn't need it. That tart taste of cranberry against the sweet almost cake-like base was perfect. A nice change and a g..."
Jun 29, 2008 on Food.com
"This is delicious, versatile and easy. I followed others' advice and added some chicken bouillion granules to the sauce water, also, I cooked some pressed garlic in the butter first. I've tried it with and without grated cheese and both were good. This also works very well with zucchini, although not so green as the broccoli. I like to sprinkle w..."
May 2, 2008 on Food.com