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"I would have given this five stars (I love smoked salmon instead of ham in this dish, except:1 The ingredients for the hollandaise and the egg dish itself are not separated, which might be confusing. It says 'serves two,' which means that each person would get two egg/smoked salmon/english muffins. So that's four eggs, which leaves two eggs f..."
Dec 24, 2009 on Food.com
"I used the proportions as given, but in good conscience I can't give my family anything with oleo in it. Pure transfat is so incredibly bad for you. It's also possible to duplicate the canned soup with healthier ingredients. As I made this with substitutions, I can't speak to the taste of the recipe as given, but I can say that it was really, rea..."
Oct 22, 2009 on Food.com
"Roasting the wings makes all the difference. This worked really well for me even tripling the recipe. I had to use a big stock pot, but I got two full quarts of really lovely gravy out of it.Thanks!"
Nov 24, 2007 on Food.com
"This worked out well for me. My husband (a Brit liked it a lot.This may sound dopey, but I find it off putting that the name of the recipe is Guinness and Sheep rather than Guinness and Mutton. Would you like to eat Cow Stroganoff, or Beef Stroganoff?"
Sep 2, 2007 on Food.com
"I made this for company and they were so enthusiastic, a friend pulled out his voice recorder and asked me to record for him how I'd made them.They are a bit spicy, but the recipe is easily adjusted."
Feb 24, 2007 on Food.com
"I don't think there's too much lemon in this at all. It's got a great tang and the balance of flavors is wonderful (I would add a note of caution: this does not work nearly as well if you leave out the capers, they provide an important counterpoint. The only problem with any recipe for piccata is that it's hard to get enough pan juices/gravy to s..."
Nov 19, 2006 on Food.com
"This is a wonderfully moist and spicy gingerbread, exactly what I was looking for. I have made it twice, once in a traditional bundt pan and once in a silicone (flexible bundt pan. I highly recommend the silicone pan, because it didn't need any greasing at all. I waited a day, inverted the pan and then just peeled it off the cake without any trou..."
Nov 13, 2006 on Food.com