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"This was very good. I, too, added strawberries to the top and would recommend this addition."
Jul 23, 2007 on Food.com
"This chicken is unbelievably easy and good. Not much to add to the numerous comments already made here. Just wanted to put in my vote of 5 stars, too!"
Apr 26, 2007 on Food.com
"These tasted OK. I cooked mine at 400 degrees, and they weren't overdone at all. I wouldn't make this again though as the taste just didn't stand out as great to us."
Feb 19, 2006 on Food.com
"This was very good and very easy to make. I used fresh rosemary instead of dried. The onions tasted especially good. This is a keeper. Thank you."
Feb 19, 2006 on Food.com
"I thought this recipe was great. The brown sugar mixture was delicious and very flavorful. It was such a cinch to make. I didn't feel like going to the store to buy avocadoes, so I skipped that part all together. The salmon alone was fantastic. I will make this again and again. Thank you."
Jan 24, 2006 on Food.com
"We made this recipe exactly as posted except we added some Srpite to give it some fizz. It tasted so yummy that way. We had a party and had to keep re-making more pitchers of it."
Dec 21, 2005 on Food.com
"I made this salad for my Christmas buffet. I thought the red and green colors of the salad would look Christmas-y, and it really did. I cheated and used a bottled raspberry vinagerette dressing (Marie's Fat-Free. It tasted so delicious and was so easy to make this way. I served it in my beautiful crystal bowl and it looked wonderful. High re..."
Dec 19, 2005 on Food.com
"Excellent! I used leftover Thanksgiving turkey. I added dried cranberries as well just to keep the Thanksgiving theme going and it was very tasty that way."
Nov 25, 2005 on Food.com
"Super good and easy. I actually had this posted as one of my recipes not realizing it was already posted. It had several 5 star reviews there. Hopefully, they will transfer to this posting."
Nov 14, 2005 on Food.com
"This is so good and so easy to make. I used one large filet. I only crusted the top part of the filet and left the skin uncrusted since we don't eat that anyway. This is a keeper and I will definately make it often. The presentation looks beautiful as well and this could easily be serrved to company."
Oct 24, 2005 on Food.com