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"Amazingly good for as simple as it was! We did sprinkle garlic powder, rosemary, thyme, sea salt, and pepper on them before covering them in mayo. I also sprinkled the cheese on after to cover them more consistently. I also cooked them on a rack over the drip pan so cook them evenly. I was thinking of thinly slicing roma tomatoes and putting t..."
Dec 25, 2012 on Food.com
"We love to use this cooking method but we did change the order slightly- I used a prime rib rub first and then gave it a good coating with olive oil spray. After putting the beef in the roasting pan on a rack, I put slices of chilled unsalted butter on top (like stepping stones. I then cooked it exactly to the time and temp in the recipe. Aft..."
Nov 24, 2011 on Food.com
"Good news - it was amazing!!
Bad news - Looks like I'm in charge of meatloaf from now on. :(
Seriously though, it was amazing and we'll be making it again! I used a purple onion (because that's what I had. I sauteed it a little before adding it and I tossed in a little garlic. Yummy!!"
Jul 12, 2011 on Food.com
"Mmmmmm...thanks for posting! The only change I made was to cook 4 chicken thighs in the stock before adding the other ingredients. If you do it, be sure and cut the bones in the thighs in half so that the marrow releases into the stock. Simmer the thighs an hour and remove the pieces to let them cool before picking the meat from them. I also s..."
Feb 26, 2011 on Food.com
"Great recipe, but please review and indicate CARROTS and also the addition of the milk in the Bechamel Sauce is missing.
We did one minor change which we really liked. The purist might disagree! Instead of lasagna noodles, we use fresh wonton wrappers which makes a buttery soft "noodle". It is faster and delicious. Thanks for postin..."
Jan 20, 2011 on Food.com
"Just as easy and delicious as you said! Thanks to the reviewer who likely saved my Le Creuset dutch oven too...I covered it in two layers of foil and omitted the lid to save the knob."
Jan 20, 2011 on Food.com
"Well worth the work! We have made this twice now and this time there was a small change- We were short on all purpose flour, so the first dunk was done in Cake Flour and the last flour dredging was pumped up by adding panko breadcrumbs which we ran thru the food processor. This small change made the lightest, crispiest shrimp ever! Thanks for ..."
Jan 12, 2011 on Food.com
"Mmmmmm....OUTSTANDING!! My boneless roast was 4 lbs so I cut the "resting time" down to 2.5hrs and the slices came out perfectly MEDIUM. We used dried rosemary in our rub and that was tasty as well. Thanks for the recipe!!"
Dec 20, 2010 on Food.com
"I think this is the only way to cook a turkey! I have brined a turkey the past three years: Once using another recipe from here...then using a brine in a jar (way too salty...and then this. This was intensely flavorful and juicy. Best of all...NO BASTING!!"
Nov 26, 2010 on Food.com
"A terrific (and easy recipe, thanks!! I did the hamburger/mild sausage swap because that was what was on-hand and other then that, I gave the hamburger a generous dash of McCormick's "Mediterranean Spices with Sea Salt" to give it a little life, and added a little more veggies like some suggested. Well worth a try."
Nov 24, 2010 on Food.com