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.
Devoted & passionate about family, healthy living, church, triathlon and tennis....the list goes on!
Joined: Dec 30, 2006
"No need to cook anything in advance or make this a difficult recipe. Just put it all in the crockpot as directed. Ours took 5 hrs on high. I did try balsamic vinegar as one review suggested and would NOT endorse that idea because it adds too much sweetness."
Dec 2, 2012 on Food.com
"My batter was quite thin, even after allowing it to sit 15 minutes to allow the Oats to absorb some of the milk. The next time, I think I'd cut the oil to 2 T. - that would help with the consistency and lower the fat content."
Dec 18, 2011 on Food.com
"This is the same recipe my family uses (handed down through the Italian generations. If you've tasted this soup, you know that "in simplicity, there is magic". Preparation is key to this recipe. It's important to allow the dough to rest before putting it through the ricer. And we always press the "noodles" onto a large dry cloth and sprinkle ..."
Dec 1, 2011 on Food.com
"I'm VERY impressed with this technique to get low-fat "fried" eggplant. The panko crumb mixture sticks easily to the slices. After baking, the slices are brown and very crunchy, so they feel as if they are fried. I'm topping my "fried" eggplant with fresh mozzarella slices and tomato sauce - bake another 10 minutes - and it turns into a wonderf..."
Oct 11, 2011 on Food.com
"Really enjoyed this recipe. I used fresh basil and parsley and cut the sugar to less than 1/4 cup. Served it over angel hair with plenty of Parmesan on top. Yummy!"
Sep 26, 2011 on Food.com
"I can provide hints on baking times and ramekin sizes. I split the batter in half and used one medium ramekin and then 3 smaller 8 oz. ramekins (filled 3/4 full. The small ramekins were done in 15 minutes and they were beautiful with a golden top. The one medium ramekin took about 40 minutes, and to prevent the top from scorching, I had to lowe ..."
Apr 16, 2011 on FoodNetwork.com
"I tried this recipe because we're trying to eat vegetarian one meal a week. We enjoyed the heartiness of the dish served over brown rice and the different flavors and textures of the healthy ingredients. I would NOT follow the advice of prior reviewers to increase the spice levels. At the stated level, there was a solid curry flavor, which stil..."
Mar 24, 2010 on Food.com
"We thought this was a great, simple recipe. It meets our 2010 healthy goals for more vegetables and less protein. We served it over brown rice. Unfortunately, I didn't have okra (a big omission, but it was still great."
Feb 19, 2010 on Food.com
"This soup took 30 minutes to assemble, and then I simmered it 30 minutes. It really benefits from the addition of 1/2 cup chopped cilantro. I kept it warm in a crockpot for a tailgate party. Served it with crushed chips, shredded cheese and sour cream. It was excellent!"
Feb 16, 2010 on Food.com
"My son loves all-things-lemon, and this was a perfect dessert now that spring has arrived! Hope you enjoy the photo - the layers look quite pretty. I also mixed some chopped pecans and a bit of brown sugar and sprinkled that on top to create a FIVE-layer delight."
Jan 28, 2010 on Food.com