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"Very tasty, easy recipe. It's nice with an added squeeze of lemon after it cooks."
Jun 9, 2010 on Food.com
"Nice puff pancake. I would sprinkle about half the sugar over the apples next time (I used Granny Smith and it was a bit tart, and then the rest on top. If I had used a sweeter apple, the sugar might be able to be reduced to less than 1/3 cup. Overall an enjoyable breakfast."
Feb 7, 2010 on Food.com
"Good concept, but waaaaaay too sweet. I halved the white chocolate and it was still too sweet. Next time I think I'll cut the white chocolate down to 2/3 cup and put it in the butter only. Then I'll probably cut the sugar down to 2/3 cup as well. I love almond extract, but I found it to be very strong as well, so I'd cut it down to 1/4 tsp ins..."
Nov 16, 2009 on Food.com
"Good basic recipe. The pancakes were light and moist, with just the right amount of sweetness."
Dec 7, 2008 on Food.com
"This is a pretty good recipe. Don't forget to add salt to it. The flavors are pretty nice...you definitely need to double the cheese though (extra cottage and mozzarella or some other form of white cheese."
Nov 24, 2008 on Food.com
"Nice soup, good texture. I thought it was better blending the skin with the rest of it. If you roast it long enough, and season it well enough it won't taste bitter as a result."
Nov 23, 2008 on Food.com
"Nice blend of flavors. We really enjoyed it. I followed the advice of some other reviewers and let the flavors blend a bit. I used a recipe for enchilada sauce from this site, and it was great."
Nov 12, 2008 on Food.com
"Great recipe. I used all ground beef as that was what I had. If you substitute chili powder for chili sauce, watch out! I can handle spice, but it gets really spicy! I recommend cutting it down to 1 1/2 T chili powder (if subbing for sauce and using only one chili pepper. This is a really nice sweet and spicy dish. I served it with garlic a..."
Nov 9, 2008 on Food.com
"This was a lovely meal. I increased it to 3 large onions. I think this might hold up better with brown lentils as opposed to red lentils, but the brown lentils would need to cook longer. I just think they would hold their shape and be less mushy. But overall, the flavor was simple, but wonderful."
Oct 29, 2008 on Food.com