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.
"Wonderful soup. This one is a keeper.It smelt great and I was so hungry that I forgot to add the cheese. The next time I had it with a tex mex cheese with jalopenos and I think it was actually better without it. There is enough flavour already and adding the cheese made it too salty and of course added fat and calories. If it doesn't real..."
Apr 5, 2013 on Food.com
"I have been making this recipe for about 4 years now and it is very good. I am one of those who don't follow a recipe exactly, but take inspiration from the original recipe and substitute in according to the ingredients I have on hand. Consequently I have used a variety of cheeses and it always turns out great. One thing I always do is add..."
Mar 18, 2013 on Food.com
"This review is for the pesto only. I served it on pasta and it was very tasty. The pesto was too thick so I added juice from the jalopeno jar to thin it down. For a less expensive alternative, I used sunflower seeds instead of the pine nuts. Thanks for posting this recipe, it's a keeper."
Sep 23, 2012 on Food.com
"I have always used the paper bag method. The trick, though, is not to seal it too tightly. If it is tightly sealed, it will steam. I use the largest size bag, not doubled. Usually there is a printed label on one side. Cut that off and what remains of the bag is enough to cover the largest turkey. Put the turkey on a rack and use the bag to fo..."
Nov 8, 2011 on Food.com
"Don't omit the coconut milk! That's what makes this really stand out amongst the other mulligatawny recipes. Love it."
Oct 19, 2011 on Food.com
"I loved this soup and couldn't stop eating it. I'd never heard of Christmas Eve soup but found the recipe while searching for a way to use up some sauerkraut juice and I also happened to have a lot of mushrooms in the house. I scaled it down a lot to make only 2 servings and only used about 1 tablespoon of butter total but it turned out just gre..."
Sep 26, 2011 on Food.com
"This didn't work for me at all. I tried it twice and it was just a huge waste of good ingredients. 1 1/2 hours at such a high heat was way too much. On the first attempt I followed the directions exactly, covering when the apples started to burn. The end result was a pan of charcoal. The second time, I baked the apples a much shorter time jus..."
Sep 3, 2011 on Food.com
"For some reason, the chicken breast didn't pick up the flavour of the basting juice and it was pretty bland. Also the liquid left at the end of the cooking isn't thick enough to use as a sauce over rice or noodles. Next time I'll try one of the balsamic chicken recipes that have tomato in them. Sorry but this recipe just doesn't do it for me."
Mar 20, 2011 on Food.com
"This recipe works great. I covered the pan with chopped toasted almonds before pouring the toffee about 1/4 inch thick. It was just like almond roca."
Dec 12, 2010 on Food.com
"Thanks for posting your recipe. I enjoyed these turnips very much and they are so easy to prepare. I will be making this recipe for years to come. By the way, I have been rinsing the pickles in clean water then draining before eating. Without the rinse they were too salty for my taste but just perfect rinsed. Thanks again."
Nov 11, 2010 on Food.com