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"This was great! As others, I added a little salt and pepper - I'm sure other spices would be good also.
Wanted to make this in advance for a big dinner. Checked online and found you really can't reheat Hollandaise. However, I pre-measured the ingredients in advance and then it took just 3 minutes for the final s..."
Mar 27, 2013 on Food.com
"I'm not giving this a star rating because I changed several things so I don't think that would be fair. (I used canned beans and canned tomatoes and subbed more broth for the wine. However, I wanted to make a couple comments.
I thought there was not nearly enough crumb topping for the amount of beans. When I saw tha..."
Mar 20, 2013 on Food.com
"This was my first attempt at making liqueur and it came out great. I used 2 cups of honey instead of sugar and water. Also, didn't let it age as long as suggested because I planned to give them away and hadn't started early enough. After only 3 weeks of aging (post straining it already tasted nice and mellow, but maybe it will improve with mor..."
Feb 25, 2013 on Food.com
"I guess I'm in the minority, but I could not get this to strain. I kept changing filters and literally let it sit for hours, and it just wouldn't go through. Great idea, but not worth the hassle."
Feb 3, 2013 on Food.com
"These were simple to make and tasted great. I found I needed to cook closer to 20 min to get the right degree of crispiness."
Nov 8, 2012 on Food.com
"Haven't made any lamb in a long time and this came out really great. Didn't follow the recipe exactly, but used the general ideas.
Browned the lamb in olive oil on top of the stove first.
Didn't do step 4 - making incisions. Instead spread chopped garlic and rosemary springs on top of roast.
Added the other i..."
May 6, 2012 on Food.com
"This was fine, but not exciting. The topping was good, but there wasn't enough for the amount of beans and rice. I think it would have been better with another layer of grated cheese. In other words, layer half of rice and beans, some grated cheese, the rest of the rice and beans and then the topping."
May 6, 2012 on Food.com
"As others have said, these are a simple but tasty version of nondairy mashed potatoes. I have tried making the dish vegan using soy milk or other liquids, but it always came out awful, so I really appreciate these."
Mar 29, 2012 on Food.com
"I cheated and used canned cannelini beans, which really cut the prep time. Also used 1/2 cup rice instead of the potatoes because I was having potatoes as a side dish. This was definitely a nice comfort soup. My family enjoyed it, but thought it was a little bland."
Jan 2, 2011 on Food.com