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"This was excellent. Easy to make and work with dough. More tasty than any other cut-outs I've made. I appreciate the comments on how to use substitutions, but I made them pretty much how the recipe called for except butter instead of margarine. Margarine is nasty. I used organic raw evaporated can juice for sugar. Delicious cookies that we will ma..."
Dec 16, 2011 on Food.com
"I never had better muffins in my life. We didn't use nuts or the glaze, and we used regular oats instead of quick oats. Everything else was the same. So moist and perfect. Chopped up Northern Spy apples and they made the muffins a wonderful texture. I baked them at 380 degrees for 25 minutes. We will probably make another batch today to share with..."
Oct 25, 2011 on Food.com
"This was most excellent. I used Manda's suggestions to add the chicken boullion, onions, and garlic, but not celery. I also added a little pepper-jack cheese to the cheddar to give it some kick. I used one head of fresh broccoli steamed instead of the frozen.Served it to the staff at my restaurant and they all agreed it was terrific."
Jan 1, 2010 on Food.com
"WOW! These are AWESOME. We added a little lemon juice and used the butter, not oil. They were so light and fluffy and I put them in the bakery case at my restaurant. Everybody that purchased one commented on the fluffy texture. Thank you."
Nov 30, 2009 on Food.com
"WOW! So yummy. Just came out of the oven and my family attacked them. Changes I made: Softened butter instead of oil, muslix mix in place of nuts/coconut and I always use unrefined sugar and non-bleached flour. It only made 8 large muffins though. We all loved these."
Sep 12, 2009 on Food.com
"I tried three zucchini bread recipes this week. They were all very good, but this one was the best, hands down. AMAZINGLY moist, flavorful, light, and tasty. I used unsalted butter instead of oil. I used four tsp. of cinnamon instead of two. My family and friends tested all three breads and all asked for this one again. I left out the raisins and ..."
Aug 28, 2009 on Food.com
"This is divine. I used a 15oz. can of apricots and chopped them up and sprinkled a little ginger on them instead of using preserves. It was fabulous. I always use butter, never margarine. Add more butter to the topping for sure. Just use a whole stick. The batter is gorgeous and the cake is light and fluffy. (Non bleached all purpose flour I made..."
Jul 27, 2009 on Food.com
"It seems to be missing something. I used Scharffenberger bittersweet chocolate. The flavor was good, but the consistency wasn't as moist and fluffy as I would think for a recipe with 4 eggs well beaten."
Jun 27, 2009 on Food.com
"The coffee flavor in this is very unique and delicious. The cake was exceptionally light, more so than my older Texas Sheet Cake recipe. I would add a little more cocoa next time though. My very picky 12 year old ate more than one piece. That is a huge recommendation. We will surely make it again."
Dec 28, 2008 on Food.com
"I had no idea bagels were this easy to make. This is such a simple recipe to follow, and my family absolutely LOVED them. They are better than any bakery bagel we've purchased in town. The bread flour is a must. Covering the dough with plastic wrap sprayed with olive oil works better than a damp towel too. Be sure to knead the dough the full 15 m..."
Nov 26, 2007 on Food.com