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"Just what my Hubby needed to calmmhis cough and get a goot night's sleep, I used fresh lemon juice for a little added vitamin C, thanks for a keeper."
Apr 28, 2013 on Food.com
"Awesome recipe, I added peas cause DH said pot pie always has them. I used a top and bottom crust, but it doesn't need it and next time I will go with the top crust alone. This could be a grat make ahead recipe for company and camping, will make again."
Jan 6, 2013 on Food.com
"Excellent base recipe and a great way to use leftovers. I added some small diced leftover Christmas turkey along with some corn. Used leftover gravy and some water for the stock. Great idea for using up the holiday bounty with a different flavor palette. Next time I might make some stuffing dumplings to with it. Thanks or a keeper!"
Jan 5, 2013 on Food.com
"Awesome! I was looking for a way to use up the radishes my garden was putting out and found this. Nice flavor and not heavy with oil. I would have taken a picture for you but DH finished it when I wasn't looking."
Jun 16, 2012 on Food.com
"Perfectly simply and crowd pleasing, this went over very well, kids and adults loved it. I used a little extra butter just to be safe. Be careful stirring them, they can get delicate. Will use this one often."
Apr 8, 2012 on Food.com
"Oh this was divine! Loved it all, might even use the stuffing as a dish on its own. The sauce was a perfect topping, I simply added a squeeze of lemon as its what I love with my seafood."
Mar 18, 2012 on Food.com
"Wow! this was so good, loved it for a great dinner with grilled chicken and again packed some for lunch (it just gets better! Thanks for a keeper!"
Mar 18, 2012 on Food.com
"Perfection! Exactly what I was craving, great batter that stuck to the cod. I went easy on the salt in the batter thinking I would salt when done frying, but it does need it in the batter as stated in the recipe. I'll have trouble keeping hubby from begging for this again tonight, LOL, thanks for a keeper."
Mar 13, 2011 on Food.com
"Awesome! Loved it! Had 2 recipe requests. I doubled and baked for exactly 30 minutes, served topped with ice crean and a choice of chocolate or caramel sauce, you would have thought I worked at the Ritz, LOL. Thanks for a keeper and a sharer."
May 29, 2010 on Food.com
"AWESOME! I did not follow the cooking directions as I was planking on the grill, and I used the steelhead I caught the day before, but the glaze we perfect, it stuck to the fish in an even coat and thickened right up. I coated once, basted twice, it was awesome, this is definately a keepr!"
Mar 15, 2010 on Food.com