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.
"Really great starter recipe! I gave it only 4 stars because I felt it needed a bit more richness. The lack of fat (2.5 TBS shortening isn't enough doesn't give the bread a silky richness. I replaced the shortening with butter and increased it to 5 TBS butter. In addition, I replaced the water with whole milk - you can also use half ..."
Apr 28, 2013 on Food.com
"Oh wow! I just pulled this cake from the oven not long ago and when it was still slightly warm, I swiped a corner. It was absolutely divine. I baked it in a 9x13 pan as directed for about 1 hour and 15 minutes. I put in 1 3/4 cup of sugar, instead of the over 2 cups (yowser!, and I also added a tsp of baking powder to create a bit of lighter ..."
Mar 23, 2013 on Food.com
"This is, by far, the best banana cream pie we've ever had. I used a traditional flaky crust with it as that is how I remember them. This pie takes me back to the day when we'd go have dinner in town at the small cafe where menu's were limited, but everything was made from scratch. I made this pie for my Dad, who's Mom owned ..."
Mar 16, 2013 on Food.com
"I don't normally come back to review, but this recipe was outstanding. I was shocked at the store to purchase Pine Nuts at around $15.00 for less than a pound, so the inclusion of walnuts with the pine nuts was quite a relief! I wasn't sure if my husband would like it because he isn't a fan of walnuts, but loves pine nuts, but he did ..."
May 15, 2012 on FoodNetwork.com
"First, I see a lot of comments about having to activate your yeast. You don't. Unless you suspect your yeast is old, you can toss it right into the ingredients and it will proof within the dough. Second, this recipe is high in hydration, but it is not impossible to work with. The wetter the dough, the more moist your rolls. Don't fidd ..."
Apr 5, 2012 on FoodNetwork.com
"Outstanding! I made a batch to take to a Thanksgiving dinner. Our hosts had company from out of town and thought they'd like them for their breakfast... they couldn't stop raving. I've made them with a caramel sauce on the bottom. Really great for sticky buns options!"
Nov 29, 2011 on FoodNetwork.com
"This dressing is stunning! It doesn't have a strong garlic taste, but more of an ethereal, earthy garlic tone. SO GOOD!! I buy my garlic whole from Costco and I can't ever seem to find ways to use it up. So I end up roasting the last several heads and I keep mashed, roasted garlic in the refrigerator. It's really handy.. and this dr ..."
Sep 29, 2011 on FoodNetwork.com
"When you call yourself the Best, you have alot to live up to and this chili just doesn't live up to the hype. Way too sweet and far too much emphasis on beer and coffee for flavor. Chili should taste like chili.. smoky, slightly sweet, spicy and a warm bite. This just doesn't cut it for me. Sorry."
Oct 5, 2010 on Food.com
"This was a very good recipe. I did add one more egg, but otherwise it was excellent. Thanks for sharing."
Feb 26, 2010 on Food.com
"Amazing crust! Made it in my KitchenAid stand mixer and I let the dough hook knead for 5 mins. Cut it in half and made two 12" pizzas - baked them on my pizza stone at 450 for about 17 mins. Crust was nicely crisp on the bottom, yet chewy in the thicker parts. I used the Ultimate Pizza Sauce recipe on this site - which made the entire taste et..."
Aug 9, 2008 on Food.com