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"Excellent base recipe! I did find the filling to be a tad bland, so I followed a few of another reviewers suggestions and added garlic salt, onion powder, and more Worcester. I also used a can of hot rotel in place of the tomatoes and it provided plenty of kick. I had to keep adding water as the rice absorbed it to keep it from sticking to the pan..."
Mar 14, 2013 on Food.com
"I made this recipe as written, with the exception of adding 1/3 cup of cocoa powder to the batter and a teaspoon of vanilla to the frosting, as suggested by other reviewers. The texture was nice and light, but I was disappointed to find that it was too dry! I baked it for 20 minutes, but if I were to make it again, I'd probably pull it out 4 or 5 ..."
Jan 1, 2012 on Food.com
"This was really good! I did make some alterations to this recipe, based on the taste preferences of my fiance. Made strictly to the recipe, this is a good dish, but it does taste pretty strongly of sour cream. I tried a little taste before putting it into the oven, and knew it wasn't going to fly, so I added some diced jalapenos, some paprika, and..."
Oct 5, 2011 on Food.com
"Solid cheesecake recipe. Not too rich, just the right texture. I made Port Wine Cherry Topping for Cheesecake (#257458 to go over it, and everyone enjoyed it. This is a great basic recipe to play with. Next time I might make a chocolate cookie crust and put strawberries on top. I'll also add a bit more vanilla. I made this in a 9 inch springform ..."
May 17, 2011 on Food.com
"Yum! I really enjoyed this. Not too sweet, not too tart. Great alternative to the canned cherry pie filling that you usually see on cheesecakes. I served this over New York Cheesecake (recipe #57205 and it was a big hit. I did wish it were slightly thicker. Next time I might add a little more cornstarch. Thanks for the recipe."
May 15, 2011 on Food.com
"Very good flavor. I had two complaints about this recipe. The first, was that it was too watery. Next time I will definitely take the advice of the reviewer who mentioned adding water gradually until you reach a desired consistency. My other complaint, also mentioned by other reviewers, is that this recipe doesn't make enough sauce for my personal..."
Dec 31, 2010 on Food.com
"I've made this several times and actually never found it too salty when I used all the seasoning packets. I use baby carrots, little red potatoes, pearl onions, and a 4-5 lb roast and never had a problem with saltiness. To each their own, but I think using all those veggies compensates for the extra salt. Make this with a loaf of crusty bread, and..."
Oct 30, 2010 on Food.com
"Well worth the effort! Came out light and fluffy, so much better than I was expecting. Incredibly rich with the frosting, but so so good. I only had enough batter for two 9" pans, rather than three. Not sure why that was. It ended up being a rather small cake, but perfect for our little birthday party. Thanks for posting!"
Oct 25, 2009 on Food.com