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"This was a great recipe, although I really did tweak it quite a bit. I simplified this even more by omitting the mushrooms and extra pepper(good for stir fry!. I added a large onion, cut the meat down a bit and used cooked brown rice and barley with a little oregano and basil. I cooked it on low for about 6-7 hours and the peppers were very so..."
Sep 23, 2011 on Food.com
"Wonderful soup! As usual I had to modify it a bit. I substituted the flour for a potato and instead of making it in two pots, I sauteed the garlic, onion and carrot; then I added the potato and chicken stock. I then added the spinach and turned off the heat and let it sit for awhile before I gave it a go in the blender. I've already had a bow..."
Apr 27, 2010 on Food.com
"Delicious and so fast and easy! I didn't change a thing with this recipe. After the first batch, I immediately made a second batch to take to a potluck. I doubled the recipe and it came out perfectly! Thanks for this great recipe."
Jan 16, 2010 on Food.com
"Delicious! I made this exactly as written and used a very good quality red wine I had left over from another dinner. The only suggestion I would make here is to use a good red wine as opposed to a supermarket bought red cooking wine; it will make all the difference. Mashed red potatoes and sauteed tarragon peas and carrots completed the meal. ..."
Dec 9, 2009 on Food.com
"Really enjoyed this because it is great yummy comfort food and is extremely easy to make. Since we were a table of 3 for Thanksgiving and the oven was full, I halved the recipe and made it in a 4x6 casserole pan and baked it at 350 degrees in the toaster oven for approximately 35-40 minutes. This will work as an alternative to other carbs like m..."
Nov 29, 2009 on Food.com
"This is an awesome recipe which can be modified. I've already made it twice in the past couple of weeks. The first time I followed the recipe exactly as written. The second time I sauteed all the onions at the beginning and added a couple shank bones and homemade chicken stock instead of the beef stock because that is what I had. I also added chop..."
Jan 19, 2009 on Food.com
"Great soup! I followed the recipe exactly as written except for the cheese part; I used white cheddar and a little romano and added about a teaspoon of salt. And I also used homemade chicken stock. It tasted great right after making it today and I am sure tomorrow it will be even better. Thanks for this recipe!"
Jan 19, 2009 on Food.com
"I make this all the time in the winter except I keep the squash right side up the entire time and add cinnamon to the butter and sugar. One other thing is I add water to the pan for the squash to sit in; it helps to soften the skin to a soft texture. I eat it with a spoon as an appetizer or snack. YUM!"
Dec 12, 2008 on Food.com
"This bread is delicious! I doubled the recipe, left out the nuts and raisins and added double craisins instead. I also added one tsp orange extract per batch and would have added some orange zest, but didn't have any. I gave one loaf to a friend who said YUM! I will be making this again. Thanks for the recipe. For the person who used less egg and..."
Nov 27, 2008 on Food.com