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NH - Where The Ocean, Lakes and Mountains Are Plentiful And Beautiful!!!
Joined: Jan 19, 2003
Birthday: Oct 16
"I made these for a Christmas party and was very disappointed. I didn't like the ginger addition at all, and when fried, the rangoons popped open and the filling ran out into the oil. They didn't taste anything like Crab Rangoon in Chinese restaurants either. They were a big disappointment in flavor and overall result."
Dec 22, 2012 on Food.com
"I made this for my son who loves fruit desserts, but this was way too sweet and definitely didn't work for us. I have a recipe very similiar but with real fruit (I bet fruit cocktail would have been great in this. I think I will stick with that one, because it is wayyyyyyyyyy better and not so sickeningly sweet."
Apr 29, 2012 on Food.com
"These are excellent egg rolls Charmie! I froze a bunch and had a few. Right now I am trying them baked in the oven. I sprayed them with oil spray on both sides. Hopefully it will work! Thank you for sharing these great tasting little gems. I love the sesame oil in them. Really adds lots of flavor. The only thing I did to deviate from the r..."
Apr 21, 2012 on Food.com
"This is very close to my Chicken Stew with my Grammie Bea's Dumplings, that us Northerners have been eating for as long as the Indians had feathers in their hair. This is NOT the Southern way for Chicken and Dumplings. The Southerners make these thick pasta like noodles that have a rubbery and slimy texture that I can't get past, so I was glad t..."
Apr 21, 2012 on Food.com
" Being a New Englander, I have the opportunity to have fresh Maine lobsters and this is my favorite way to have lobster. You can also use meat out of the shell purchased at any local fish market, or use canned lobster if you aren't lucky enough to have it available to you fresh. I make this all the time and it literally takes 5 minutes excep ..."
Feb 3, 2012 on FoodNetwork.com
"My DS recently became a vegetarian. I wanted to find a good recipe and this one looked really good. My DS did the sauce and I prepared the tofu and put everything together. He told me to get the silken tofu, as that is what they use in the Chinese restaurant where he works. That was a mistake because it broke apart like scrambled hamburg as i..."
Aug 17, 2011 on Food.com
"I made these up for my DS who is losing weight and has been spending ridiculous amounts of money on granola bars. For the dried fruit I used raisins, crasins,and dates, and then added in sunflower seeds and flaxseed. These are totally delicious, and we both love them! I love something I can grab on the go, and this is just perfect! I will be m..."
Aug 11, 2011 on Food.com
"I just saw the show and he used chicken and veggie stock which was reduced to a demi-glaze, then added wine (red I think because the sauce was dark and I think he thickened the sauce just a little... I would use a piece of butter with some flour mixed in ( I learned this in a cooking class... This makes the sauce thicker and shiny, with lots of f ..."
Jul 31, 2011 on FoodNetwork.com
"I made these meatballs up early this morning following the recipe exactly except I added 1 small onion chopped finely into the meatball mixture. I popped them in the crock pot and added 1 can tomato sauce and 1 can chopped tomatoes and juice. I added onion powder, garlic, Italian seasoning, salt and freshly ground black pepper. I cooked on hig..."
Jul 26, 2011 on Food.com
"This glaze recipe is one that I won't be without now that I have tried it. I used homemade beef stock and Merlot for the wine. Reduced it until it got on the thick side, and used it for sauce with my steak dinner. Before serving it I did add some butter mixed with a little flour to make it a little thicker and give it a nice sheen. It was deli..."
Jul 23, 2011 on Food.com