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.
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.
"This buttercream is great! I put it on chocolate chip cupcakes for Valentine's day, and it was delicious! I ended up using quite a bit more jam to get the flavor I was wanting, and added some vanilla as well. This also made waaayyy more than I was expecting, and I think I only used about half of it! I'm going to try using the rest in some sandwich..."
Mar 2, 2013 on Food.com
"I will most certainly be making this again! Unfortunately, I waited too long to review this since making it, so I don't remember all the changes I made. However, I do know that I added a few cups of water, because I wanted this a little more soupy than the 1 1/2 C of broth would make it. I also only used part of 1 large onion, as DH and roommate d..."
May 31, 2012 on Food.com
"These are great! I only made a couple changes: for the flour, I used 1 C whole wheat, 1/2 C whole wheat pastry, and 1/2 C all-purp; decreased the sugar to 1/3 C, because I used vanilla flavored Chobani Greek yogurt (which is only 6 oz, so I had to add an extra 1/4 C of milk, and I wasn't sure if the recipe was written for plain or flavored yogurt..."
Apr 21, 2012 on Food.com
"This was great! Very easy to make, and even my picky husband ate it! I'll most likely make this again, but might cook it longer or hotter, because those little crispy bits were wonderful!"
Feb 1, 2012 on Food.com
"These are awesome! This was my first time making marshmallows, and this will be the only recipe I will ever try. While just a little time-consuming, I love that I didn't have to find a candy thermometer to make these, and the results were great. I added peppermint extract, and attempted to swirl some red food coloring in once the mixture was in th..."
Dec 5, 2011 on Food.com
"These are wonderful! I love that they are so healthy, and they turned out so well. I actually did not change much at all - just added a little extra pumpkin (maybe 1/4 C, and did a combo of raisins and mini chocolate chips, no nuts. I had enough batter for 12 regular muffins, and one jumbo one in a custard dish. I sprayed the liners, since there ..."
Nov 17, 2011 on Food.com
"Super easy to make, pretty tasty, and my picky soon-to-be-husband loved it, which made it even better! I used half lime juice and half lemon, as well as jarred ginger and garlic. I could definitely taste the cumin, but didn't mind it. We also used the little chicken tenders (3 of them, rather than breasts, so I didn't bother pounding, just poked ..."
Aug 3, 2011 on Food.com
"This is the first time I've made scones, so this was pretty much an experiment for me! The only changes I made were to use part whole wheat flour, soured milk in place of buttermilk, and dried cranberries instead of fresh. Also no orange rind. My dough was extremely sticky, even after adding several tablespoons of flour. Therefore, I was not able ..."
Jul 26, 2011 on Food.com
"These are amazing! Not that you need another review saying so ; But I do agree with some of the other reviewers - the crust to filling ratio is a bit off. Don't get me wrong, it's still absolutely delicious! But I think I will play with it a little to get a little less crust and. I decreased the sugar a little, and it is still plenty sweet enough..."
Jun 11, 2011 on Food.com
"Baked these last night, intending them to be for my fiance, since I usually don't care much for ginger cookies (molasses = eww, but I think I have already eaten more of them than he has! These are delicious! I made them non-vegan by using butter and an egg plus about 1 T of water in place of the 1/3C. Also used just slightly less sugar, and 3/4C ..."
May 6, 2011 on Food.com