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"I made this tonight using leftover Mexican pulled pork instead of chicken because that's what I had on hand. The pork was heavily seasoned with chilli powder, chipotle powder, oregano, etc. I was looking for a recipe that would tame and smooth out the seasonings a bit and this did the trick. Mixing the pork with the enchilada sauce/onions/gar..."
May 8, 2013 on Food.com
"I made these again for Christmas and forgot to rate them. In the past I have used baking chocolate or chocolate chips and extract. This year I decided to try the Andes Mint Chocolate chips. I must say they are so much better with baking chocolate or Nestles chips. The Andes chips make a very thin coating and you can see the Ritz cracker through th..."
Mar 7, 2011 on Food.com
"This is hands down my favorite pasta recipe, made exactly to the recipe. It also reheats well in the microwave for lunch the next day. I got the recipe directly from Ree's website. She has wonderful recipes and is hilarious to boot (pun intended.http://thepioneerwoman.com/"
May 11, 2010 on Food.com
"I have had this recipe for at least 35 years and it is excellent. In the original recipe the 1 1/2 cups water is mistakenly left out of the list of ingredients for the manicotti (it is mentioned in step 5 of the directions. For some reason every single repeat of the recipe does the same thing. I corrected it in my copy of the recipe and have alw..."
Feb 4, 2010 on Food.com
"I have been making this recipe for a long time from the Pillsbury website. A few things I've found work well: Roll the Pillsbury crust out a bit thinner. To avoid leaking, place 1/2 cup of graham cracker crumbs on the crust, leaving 2" all around bare, before adding the apple mixture on top. You won't taste the crumbs but no leakage, and the crust..."
Feb 2, 2010 on Food.com
"I just made this recipe (it is in the freezer. I used wvscrapqueen's suggestion and made cupcake size. It was only after I ended up with lots extra that I realized (since I am extremely metric challenged that I had used two extra cups of Cool whip! It still tastes good but I thought I would give these accurate measurements for others in the U.S...."
Jan 12, 2010 on Food.com
"I have made these twice now and they are Wonderful. I made them as written the first time and today I made them and added 1 1/2 tsp. cinnamon and 1/2 tsp cloves. I also used 3/4 cup of each sugar, a little less oatmeal (I use old-fashioned, 1 cup craisins and 1/2 cup flaked coconut. They aro sooo good either way. Thanks Bev for a great recipe."
Nov 21, 2009 on Food.com
"I have made this twice now and loved it both times. The first time I made it as written and today I added caraway seeds and some crumbled bacon. It was good either way but I think I actually liked it better with just the butter, salt and pepper. Thanks for the easy recipe boxerwing."
Nov 15, 2009 on Food.com
"The reason I chose this recipe was because it was baked instead of fried. However, as I was fixing dinner, I went into my frying mode and by the time i realized my mistake it was too late to heat the oven to 500 degrees so I pan fried the chicken and it turned out great in spite of my "who am I, where am I, what's my name" moment. My husband decla..."
Nov 7, 2009 on Food.com
"I made these and I am not sure if I did it right or not. Some of the other reviewers mentioned that their carrots carmelized. Mine did not. Since they were cooked with a lid they were just steamed. They were good but not exactly what I expected. Was I supposed to remove the lid at some point? The word "roasted" would indicate so. I will make them..."
Nov 5, 2009 on Food.com