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"This is a good recipe. But to say five stars and awesome? Not really. I be happy getting this at a comfort food restaurant, but I didn't find it as awesome or extraordinary as some reviewers did, that's only three stars."
Aug 22, 2012 on Food.com
"Anton Ego agrees with the cook that says "too much dressing" Perhaps either do not make as much as called for OR add by bits, tasting between adds. I also didn't liketheaddition of cheese. The recipie by itself is fine. In factasfd,sd it's good -- and I don't say that easily."
Aug 1, 2012 on Food.com
"For those with a wheat allergy, this is a solution, but only a partial. The taste, if cooked as directed, is hollow. It has none of the flair of spano and other greek dishes. Adding nutmeg, some lemon may help, that is if you want something other than a thin taste.Experiment, then post your results fo rthe rest of us."
Jan 22, 2011 on Food.com
"I love butternut squash. I have a dynamite recipe for soup. BUT, I'm always on the lookout for something fantastic to bring new life to butternut. And this is it. I found that by varying the amount of spice and cheese you subtly alter the flavor. But t's always interesting. One of the best things is that you don't entirely lose the sweetness, b..."
Dec 20, 2010 on Food.com
"This was good, but I used a micro plane for the ginger and lime - that was too harsh. Also try adding a bit of cinamon -picks things up nicely."
Aug 26, 2010 on Food.com
"These bring back childhood memories. Try them on toast and peanut butter...YUMMMM. Just downright delicious - and that's from a food snob."
Jul 20, 2010 on Food.com
"Excellent stuff, this potato salad. Better the next day after the flavors have had a chance to bloom. I was afraid it was going to be too sweet but it did not turn out that way. Bacon? Excellent addition. Intersting how many cooks talk about a red onion. Where do you see that in the original? It's not there! But it's great for the color."
Jun 25, 2010 on Food.com
"Being the food snob that I am, I tend not to rave. But I will this time with 2 caveats: Step 2 says season to taste. This is absolutely critical, without it, the dish is too bland. Second: I used 3 1/2 Tbs butter and was glad that I did. This is definitely a dish to draw raves."
Jun 23, 2010 on Food.com
"I did drain the kernel corn and the result was fantastic. It beats the heck out of ordinary cornbread by a long shot and is just as easy. I'll never make just cornbread again."
Jun 5, 2010 on Food.com
"This was very good, but I don't know why it is to be baked. After assembling, and topping with cheese, everything is cooked. So why bake it and cook it more? Otherwise a fine recipe."
Jun 5, 2010 on Food.com