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"My daughter works for a restaurant. She said these are way better than what they make. Forget the boxed stuff this is way better and simple. The 20 minute wait was just enough to clean up and heat the pan :"
Jul 15, 2012 on Food.com
"I doubled the recipe without using the online calculator. I found my peanut butter was making my batter too creamy that I ended putting in about another 1/4c. of flour to thicken it up. The true test is when my other half eats 1/2 dozen in a matter of minutes (:
My doubled batch made 5 dozen. It's a definite make again. I may put just a li..."
Dec 10, 2010 on Food.com
"Fresh pumpkin puree is my new kick and I had some leftover to use. I would actually give this a little more than 3 stars with regards to texture. I didn't have fresh ginger so I used just a little under the directed measurement for the ground ginger I had in the cupboard. I will try it next time with fresh ginger. I used shortening for 4 of th..."
Nov 29, 2010 on Food.com
"I meant to take pics but it was so good that I ate it before remembering to do so. I think I will try it with a different bread next time. Maybe a french bread. The consistency was very much like a pumpkin pie. Thanks for sharing! :"
Nov 21, 2010 on Food.com
"I've made this twice now. The first time I followed the temp setting and cooked for an hour. It came out really well because the pumpkin was just at the ripeness level to be cooked. The 2nd time I upped the temp to 350F. I cooked it for 1 1/2 hours. It was a bit less ripe than the first one. However, the extra 30 min made a difference :. T..."
Nov 21, 2010 on Food.com
"I thought I would try to pan fry it. I think I would've been a little more successful if the mayo mix wasn't in it. I will try the broiler next time. I didn't have Italian seasoning but I combined ground ginger, powdered garlic, paprika, parsley, oregano, salt & pepper. Overall it had a good taste but it kinda crumbled with my pan cook."
Aug 6, 2010 on Food.com
"Very simple and the less ingredients and steps the better! I didn't have a cheese blend so I improvised:1 Spaghetti sauce2 layered in the eggplant3 Sprinkled parmesan(from canister4Coated with shredded mozarella5layered eggplant6Poured balance of spaghetti sauce7sprinkled more parmesan & mozarellaI served it over a slight..."
Jun 3, 2010 on Food.com
"This was probably the best and easiest version I've ever made. I didn't have to let it sit for awhile and as follows it was perfect for one crepe. I doubled it and successfully made two. Thanks for sharing...this'll probably be my keeper recipe of all time :"
May 16, 2010 on Food.com
"I used Turkey Thighs instead of breasts. I didn't have cubes so I followed the buillion stock mix. I blanketed my turkey with the mozarella. I think I wouldn't blanket it quite so much. We had our dinner with easy cook flavored rice and corn. It turned out to be a nice dinner. My other half was impressed with how well it turned out."
Apr 11, 2010 on Food.com
"I didn't have a loaf pan so I made "mini cakes" with them. Recommendation to everyone... if you do this don't cook it for the full 60 minutes. I took it out at 52 minutes and it was overcooked. It still tastes good but I think I'll try to keep it closer to 40-45 minutes next time. Also, my bananas were not as overripe as I thought so that may ..."
Dec 10, 2009 on Food.com