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.
Registering is quick and easy.
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.
"Lets get this one to the top. Very good and full of flavor, for me potato salad is an okay side dish but this one can stand alone. I will be making this recipe the one to go to. Boiled potatos for about 35 min and they came out perfect. I also added more egg, I just use the same amont of eggs as potatos."
May 31, 2010 on Food.com
"Good. I did add garlic powder, a dash extra of nutmeg and about a 1/4 cup more of parmesan cheese along with salt and pepper."
Nov 8, 2009 on Food.com
"This is really good. I was in a time crunch so I cooked the breasts salt and peppered in a skillet for about 10 min in olive oil and butter. Made the sauce in a seperate pan and used about 3 tablespoons of butter and used honey mustard (mustard. Then I put the chicken with sauce over it in a pan for 10 minutes at 425 covered. For you sauce lo..."
Jun 3, 2009 on Food.com
"Just made tonight, and it is very very nice. I did put a little bit of crushed red pepper in the sauce for some heat, along with some butter to thicken a tad. I also put some garlic powder along with pepper on the chicken before coating in flour. When my DH came home he could smell it outside, and really liked the aroma as well as how it tasted."
Apr 3, 2009 on Food.com
"Very good, really nice texture. I added some minced garlic to the egg and milk mixture. Also threw on some fresh parsley 10 min before done."
Feb 15, 2009 on Food.com
"Not to sure of the other comments, this sauce is great. Does reduce as stated in recipe. This is my go to dish for company, so elegant and impressive. I cannot wait to try with pork. I found for simmering the sauce works best on medium/high heat, I put my burner at 6 and it came out fantastic. Also, I would have loved to use fresh herbs bu ..."
Jan 11, 2009 on FoodNetwork.com
"Very Very good, at first I thought it read italian breadcrumbs, so I put two tablespoons of them in. I think I will leave it with breadcrumbs for next time, it held everything together nicely. I to had remaining stuffing so I set it aside and at about 15 minutes remaining I put it on top."
Jan 10, 2009 on Food.com
"I am a first timer making collard greens, just trying to get more variety in vegtables, and I must say yum. I did't use any red pepper or season salt, just pepper and kosher salt. I can honestly say this is the only way I will be making this great veggie."
Jan 6, 2009 on Food.com
"This will be our new pork and kraut New Years Day tradtion. Oh my gosh this one of the best dishes I have ever tasted. I will never change a thing to it, why mess with perfection. I used a roasting pan so all the fat wouldn't surround the meat, and the bone fell off the meat."
Jan 1, 2009 on Food.com
"This is a must make dish. We both loved it. It is so simple yet I would serve this to guests because it is so good. I did put some fresh pepper on my chicken breasts before flouring. Came out great."
Dec 29, 2008 on Food.com