Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
All fields are required.
Remember me on this computer
Please enter your email address and we will send your password
Your password has been sent and should arrive in your mailbox very soon.
Sign up for Food.com to share photos, show off your cooking chops, and connect to an enthusiastic and helpful community.
It's free and easy.
"I thought this was very good. I did season it slightly to my taste, but next time I'll go all out with additional seasoning. I've never made lasagna, and was hesitant to over-salt (I'm pregnant and in a wave of nausea so couldn't handle taste-testing but will definitely salt more liberally. I added oregano to the ricotta, and about ..."
Dec 10, 2010 on FoodNetwork.com
"These are awesome! I did half with pumpkin pie spices and half with vanilla substituted for the almond, and they were delicious! I'm baking little treats to put out during my wedding reception this fall, so I cut them into tiny little leaf, acorn, and pumpkin shapes. I'm freezing them to check to see how they hold up after two weeks in the freezer..."
Aug 2, 2010 on Food.com
"I can't say how often I make this recipe- I'm shocked I had not rated it until now! I LOVE this, as do so many of my friends now! I make a few changes, but not many! I use a cup of applesauce and cut the sugar and oil by 1/2 cup each. I also increase the pumpkin by two cans (get those veggies in! sometimes, and when I do I cut the oil to 1/3 cup ..."
Mar 17, 2010 on Food.com
"I love this so much that I sacrificed the skin on my tongue to dive into the pot while it was still hot. I love the pepper in it, but since I'm a vegetarian I used one can of veggie broth and a cup of water, so I added a little (1/4 tsp, maybe salt at the end, but I didn't need much. I make this every year for St. Paddy's Day with Lazy Irish Beer..."
Mar 17, 2010 on Food.com
"I hate wasting ingredients on an incomplete recipe. There must be some liquid not mentioned in this recipe because when you add all the listed ingredients it looks like a dry pie dough before you add water to it. I did add water but too much, so I added corn starch. We'll see how they turn out, but it's so frustrating to make something with an inc..."
Mar 9, 2010 on Food.com
"I love to eat soup but don't know many recipes- I found 10lbs of potatoes on sale for $2.50 and had to find a way to use some of them. I looked up this recipe and HOLY COW it's delicious. I made mine without bouillon because I'm a vegetarian, but I added parsley, basil, onion powder, broccoli, and various other additions. It's WONDERFUL. For our l..."
Nov 4, 2009 on Food.com
"I love the texture of the topping, and the flavor of the nuts is yummy! I thought while I was making it that I should spice up the topping, which would still be tasty, but leaving it without the extra spices let the flavor of the nuts come through. I did use pecans rather than walnuts simply because my inlaws have a pecan tree and that's what I ha..."
Oct 7, 2009 on Food.com
"I tried this first and last. I love this recipe! I make it constantly now- no more store-bought crusts!!! Its delicious. It makes my house smell WONDERFUL. I do one cup plus one tablespoon of water, and garlic powder instead of minced so it's all basic pantry stuff. I love this sundried tomato pesto on it....this is a new staple in my weekly cooki..."
Jul 8, 2009 on Food.com
"MMmmm, delicious! I always make a few changes, no matter the recipe, so here goes....instead of using bread dough, I used the Herb and Parmesan Pizza Dough (found on this site from my breadmaker, I added sauteed chicken for my meat-eating hubby, a teaspoon of red pepper flakes (because we like it spicy!, substituted low-fat cottege cheese (I lik..."
May 4, 2009 on Food.com
"DARN DARN DARN! I used way too small a bundt pan (minimum you need a 10" x 4" bundt cake pan, and I used one a size smaller. It overflowed over the top and I was able to cut the overflow off, but when it flowed over the top cooked way faster than the bottom and the rest I was left with was undercooked. The flavor was excellent and had it been cook..."
Feb 14, 2009 on Food.com