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.
"finer breadcrumbs are best for this. panko are too coarse. if you dredge in flour before the egg dip the coating sticks better. thinner strips get crispier, which is good. serve with "zoo dip" (mix half sour cream, half ranch dressing i had to double the breading but this was a big zucchini. double was exactly the right amount. no need to double ..."
Jul 21, 2012 on Food.com
"this worked better then the top rated pizza dough recipe! i baked at 350 for about 20 min and got thin, chewy pizza that still held together. the dough is a little tough to work with and needed a long resting time. i just did this by hand in the same order i usually make bread. topped with alfredo sauce, mushrooms, and 3 types of cheese. nom nom n..."
Jul 2, 2012 on Food.com
"i had to use margarine, i think real butter would have been better. i skipped the cinnamon and instead added a tsp of lavender and about 2 tsp of earl grey tea to the batter. this was really good! they will not look brown on top, nor will they be crunchy outside until they cool. have faith! these lavender ones belong at a fancy high tea methinks. ..."
Jul 1, 2012 on Food.com
"the timing on this is key. i like them really crispy. my friend likes them a little chewy. undersalt these, the salt comes out way more then you'd think! i did a second batch with a little balsamic vinegar as well. those turned out a little sweet and very nice. malt vinegar would be a good experiment. i have some of that hiding in the back of the ..."
Jun 19, 2012 on Food.com
"i made a 12 muffin version of this in a 6 jumbo muffin pan, using double the amount of vegetarian sausage and 2 eggs so only 3/4 cup milk. i also added about 1/4 cup of Gruy?re i had kicking around, about 1 tbs green tabasco, a tsp of dill and a tsp of garlic powder. i also topped each muffin with a bit of parmesan and i used old low fat cheddar. ..."
Apr 20, 2012 on Food.com
"this was nice and moist! i guess i like my cornbread somewhere between the southern and yankee styles as this was a little cakey and over sweet for me. it's very tasty, but it's more like a cupcake. i can't see pairing it with chili, for example. i think next time i'd shift the flour/cornmeal balance a bit. maybe 3/4 cup cornmeal to 1 1/4 cups flo..."
Mar 2, 2012 on Food.com
"made i portion of this again just now, using vegetarian broth and Gruyeres cheese. added a splash of lemon and half a tsp of dill. i always have problems with it sticking to the bottom but otherwise this is fantastic!"
Feb 27, 2012 on Food.com
"so caramelizing sugar is nerve wracking! i know how dangerous molten sugar can be, both for it's low flash point and the potential for horrible burns. it also takes long enough to make you complacent, and make your arm tired, which is not what you want! wear oven mitts while stirring, use a metal implement to stir, and get pan and spoon soaking in..."
Feb 14, 2012 on Food.com
"i used all brown sugar since i was out of white and golden raisins as i prefer them. i also halved the recipe and even that made quite a lot. as stated these would be good for christmas baking since it's a lot of cookies for not much effort. i can also pretend they're healthy since they have oatmeal in them. they didn't spread at all really and th..."
Jan 8, 2012 on Food.com
"i used vegetarian beef broth since that's all i had and added a bit of onion and garlic. to keep it from burning on my very hot stove, i simmered on low (med on a normal stove for 12 min and then turned the heat off and left it on the warm element for another ten. i was finding this a touch bitter, probably from the cheese i used, so a added a bi..."
Dec 22, 2011 on Food.com