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"Thank you so much for posting this recipe! I had been looking for so long, searching for a recipe that would be good to use for cupcakes that contain no milk, butter, or margarine that still tastes good. Well these are delicious and moist, they're everything you'd want in a cake. Just one note, my cream of tartar went awol and I couldn't see that ..."
Jun 14, 2011 on Food.com
"Does it still count if I completely forgot that this is a souffle and didn't whip up the egg whites? It was still delicious and my kids loved it. For me it was just a bit too sweet but if you have kids they'll keep on asking for more. It was more like a carrot kugel/cake in my version though."
May 2, 2011 on Food.com
"So, so good it should be illegal. I actually didn't have any butter so I used a soft margarine type of spread without melting it. It came out wonderful and I can only imagine that it would be even better with real butter."
Aug 3, 2010 on Food.com
"This was absolutely wonderful and unlike the store bought versions there was no added sugar, all that sweetness comes from the onions. We served this on some nice home made crusty challah and it was delicious. Of course it made enough to serve an army so although I'd love to make it more often I and my DH can't eat it all by ourselves but definite..."
Feb 18, 2010 on Food.com
"These are quite possibly the best sugar cookies I've made so far (and I've made tons. At first the dough was a bit crumbly but I just added a tiny bit of water and oil and it came together nicely. I chilled the dough before shaping and I found it really easy to work with. Most of the cookies I just dipped into sprinkles (jimmies and colored suga..."
Nov 4, 2009 on Food.com
"I had been wanting to try this recipe for a long time because it seemed like it would have lots of exotic flavor. I really wish I could say that I loved it but truthfully it was just too overwhelming. If I were to make it again I would cut down the wine to 1/3 of a cup, leave out the vinegar, use only 2 bay leaves and only a tablespoon of oregano...."
Oct 8, 2009 on Food.com
"I make this all the time and it is wonderful and easy. The kids love licking the bowl clean with this one. I also have used margarine sticks more times than I can count and it comes out great too. I especially like tinting this pink with some red food coloring and frosting it on my Recipe #375757 with some colored sprinkles (jimmies. The kids go ..."
Jun 5, 2009 on Food.com
"This made a really good dark chocolate icing/frosting. Make sure you stir constantly or it'll burn. This is very similar to making a chocolate pudding so if you want more of a glaze than a frosting just cook for a shorter time. Next time I'd add a little more vanilla or liquor for a deeper flavor."
May 13, 2009 on Food.com
"I am editing my review as the first time I made this it was very good but a bit dry so I thought what would change that and I thought I'd decrease the flour. So I made it a second time ( and a third, fourth, and soon to be a fifth time but now it was absolutely moist and delicious!! The only changes I made was to cut the flour back to 3 1/2 cups ..."
Apr 17, 2009 on Food.com
"I was going to take a picture of this delicious dessert but it was gone in record time! Everyone wanted to know how I made this after it was all gone so I really don't think three pieces would make anyone throw up (not that I tried!. I did make it a bit differently however. I froze the chocolate layer and then put on the cream layer and froze tha..."
Feb 26, 2009 on Food.com