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"Tasty treat! I made it with just one egg, a different fat (Bisquin and powdered sugar (150g instead of regular. I recommend lining your pan with plastic wrap first to aid in the construction and especially in the clean-up! :"
May 15, 2011 on Food.com
"Easy and tasty. For additional protein, I added some smoked pork and 3 eggs. At the end, I added a bit of water to rehydrate the rice and make everything a bit saucier. Yum!"
Dec 2, 2010 on Food.com
"A good idea, but it didn't quite work out for me - the sauce was too thin and too sweet. Next time I'll reduce both water and sugar by half. I also would let the sauce reduce further before adding the brussel sprouts, as the sprouts were crisp-tender in 5 minutes but turned soggy and pale green in the additional 10-15 minutes the glaze needed to..."
Nov 28, 2010 on Food.com
"Good, not too wet like most zucchini breads (thanks for the tip to drain out the shredded zucchini!. I only used 1.25 C sugar and it's still sweet enough. Next time I will probably double the amount of zucchini, since it seemed to disappear and become spice bread."
Jun 17, 2010 on Food.com
"They did puff, but they didn't puff apart into two layers like I'd hoped. I think this recipe would make a fabulous pizza dough, but it didn't taste particularly pita-y to me."
Jun 7, 2010 on Food.com
"Tasty, especially with a powdered-sugar icing. I doubled the recipe but only added 4 cups (instead of 5 of flour. The cookies were still a little floury, even. I also used a couple squirts of lemon juice instead and orange and it worked just great."
May 30, 2010 on Food.com
"Outstanding! The recipe makes way more than 12, though - I used normal-sized muffin liners and got around 30. Also, 1/2 cup is too much of the streusel - I think 1/4 would be just fine."
May 23, 2010 on Food.com
"I find it to be pretty standard roasted veggies. Next time I would replace some oil with water and cover so that it steams up better."
Apr 11, 2010 on Food.com
"Very good - a thick crust that still cooked all the way through. I used a little more than half whole wheat flour, which made it kind of heavy; next time I will use a little less. Putting spices directly into the dough is also brilliant - garlic especially."
Mar 10, 2010 on Food.com
"Good idea and the veggies turned out great. However, the sauce was a disaster for me. The cheese stayed in stringy clumps and the yogurt just fell apart into liquid and chunks. Next time I would use a Bechemel sauce base and melt cheese into it."
Feb 25, 2010 on Food.com