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"Oh yummy! I must confess I used chicken breast ...so no longer carne asada but the marinade was perfect!! I just used strips of chicken and placed foil on the grill. Served in soft flour tortillas w/ all the family faves...sour cream, avocado, diced white onion and no one touched the salsa because it was just that good! Thanks!"
Jan 30, 2012 on Food.com
"How clever! Love the keep it simple directions...made as you posted....great! Then notied that bowl of leftover green beans, tossed in a few scoops of mashed potatoes and what the heck, a heap of gravy. Beyond fanyummytastic! Thanks for this concept!!"
Nov 28, 2009 on Food.com
"My mom made this all the time! I looked at the chef's name to see if we were related : I add small diced bell pepper just as the meat is browning also use a good name brand ground turkey..1/2 pound regular and 1/2 pound Italian seasoned. You can add red sauce , about a cup for a little extra taste. If your family likes white pepper a few shakes m..."
Oct 11, 2009 on Food.com
"Lucky Wife...you are so funny! I thought the picture was interesting and am laughing hysterically while my family wonders what recipe can be so entertaining! Congrats on the new bundle of joy!"
Sep 19, 2009 on Food.com
"There is no need to cook lobsters live. Simply use a sharp knife and insert it swiftly and carefully into the lobster head, in the back behind the eyes. This will peirce the brain, killing the lobster instantly. Many fine restaurants prep in this way in order to avoid problems of cruelty"
Jan 27, 2009 on Food.com
"I am a chef, and found this recipe very confusing. It calls for live lobster, yet gives no killing, cleaning or clear prep instructions. Parts of lobster need to be removed and other parts cleaned or your entire dish will taste like fish roe. Also the multitude of ingedients are overwhelming. Hate to think of someone trying to entertain, after spe..."
Dec 27, 2008 on Food.com
"Easy and less stress for the "new" turkey maker! I have done the" in the bag turkey" for years. Use spray oil on the bag, easier. Also, cook at 225* overnight, you don't have the bag on fire fear as with the 500* oven. If you don't like to stuff your bird, placind hunks of apple, onion and celery inside cavity makes great flavor,whole cloves of ga..."
Nov 12, 2008 on Food.com