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"This is just fabulous! Amounts of everything were perfect for me. Used some baby carrots, russet potatoes and yellow onion. My chicken was on the smaller side- 3.5 lbs. or so. It only took an hour and 5 minutes. The veggies were perfect after another 20 minutes in the oven. Used a smaller baking dish, so just the edges of the veggies burned which ..."
Aug 22, 2011 on FoodNetwork.com
"This was very good and flavorful. I used a bit more cocoa than called for (Ghirardelli and a dash more cumin, but otherwise followed the recipe exactly. My chops needed a bit longer in the oven also, maybe 6 minutes instead of 3. I would definitely make this again. Per other comments I also made a quick sauce by reducing chicken stock with the pa ..."
Jul 12, 2011 on FoodNetwork.com
"This was excellent! Highly recommend this recipe. I cut down the amounts to fit one bunch of collards (about two or three cups chopped. Used about 1/2 cup of stock. Sprinkled around a tablespoon or less of brown sugar half way through cooking and it caramelized in a most delicious way. Also, I took the bacon out before adding the onion and garli..."
Apr 3, 2010 on Food.com
"These are surprisingly good! very moist and flavorful from the ranch and parmesan. I love the extra crunch from the cornmeal. I also like to use panko breadcrumbs for even more crunch. Needed quite a bit more ranch than called for. This works well for chicken breasts too. I would definitely make these again."
Sep 29, 2009 on Food.com
"Love this way of preparing chicken thighs. I like to caramelize my onions for quite a bit longer than suggested, an extra 10-15 min. I also add extra balsamic. I like to serve it with couscous or quinoa and roasted broccoli. Thanks for a great, inexpensive staple."
Sep 27, 2009 on Food.com
"This dressing was good. I needed a substantial bit more of dressing for 3 cups of greens however. I like the richness from the soy and there's no need to add extra salt. Soy sauce is a great secret ingredient for lots of dishes. I often add it to finish my sauces for steaks and other things. It gives a wonderful depth and savory note to dishes. Th ..."
Aug 18, 2009 on FoodNetwork.com
"Delicious in every way. I halved the recipe and used yukon gold potatoes (it fed the greedy two of us. I also chopped the garlic and left in the thyme as well -just took the leaves off the stem. We really enjoyed it. Only took about 45 minutes in the oven since I halved the amount and used a smaller glass casserole dish. Also, we only had emmanta..."
Aug 13, 2009 on Food.com
"The flavor of the sauce was quite delicious- I had to make a few subs as I didn't have any tomato sauce. Used beef broth and tomato paste instead. For some reason the meat just didn't turn out for me. It was incredibly tough. I'm not quite sure what I did wrong. I had 2 round steaks and simmered them for almost 2 hours. They were inedible for some..."
Aug 11, 2009 on Food.com
"Delicious! Thank you for a wonderful gratin recipe that does not require cream! Super easy and quick to prepare and I slice the potatoes by hand. The thyme is just great in it as well. Added a bit of extra broth but I might have had a few extra potatoes. I will make these again and again. Thanks!"
Aug 10, 2009 on Food.com
"Yum! Thanks for a great recipe to use up those leftover mashed potatoes. cut the recipe down to serve 2 and it worked great. I can foresee a lot of wonderful additions to this as well. will definitely be using this recipe again!"
Jul 17, 2009 on Food.com