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.
Registering is quick and easy.
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.
"A lovely light sauce to flavor your veggies. I had quite a bit extra an also served it with steamed broccoli the following day. For myself, I used a bit less cornstarch to create a thinner sauce as well as a fairly sharp Dijon mustard. Thanks Sharon123."
Nov 4, 2010 on Food.com
"I made this using chicken cutlets -- the other white meat -- sliced into paillards. I loved how a few simple condiments came together into a rich sauce that was sweet, sharp and aromatic all at once. This one is a keeper. Like Culinary Queen I warmed the sauce a bit before topping the poultry."
Oct 31, 2010 on Food.com
"I used fewer chilis -- about 8 scaled up -- and still found this to be a fiery dish. It came together quickly and used less oil than stated. I really liked the sauce but felt some of the subtlety was lost in the heat."
Jun 27, 2010 on Food.com
"Oh my but the spice combination on this one is sublime. I used Lady Grey tea which has a bit more citrus and also replaced the pears with sour cherries. At twelve hours i noticed the compote was a little dry so I added an additional 1/2 cup of hot tea to my half batch. At the end of 24 hours -- a full day -- the results were perfect, fully plum..."
Jun 16, 2010 on Food.com
"I used drumsticks and thighs for Sunday supper. Though not stated in the directions, I used the spice bend as a rub on the poultry. I loved that the chicken had lots of flavor despite no marinating time. Scaled this down for 2 and think it works best with a smallish pan so that the onions and peppers stay moist with the pan juices. Served mine ..."
Jun 13, 2010 on Food.com
"I accidentally defrosted chops and chicken instead of just poultry and decided to make both with this sauce. Surprisingly, it was even better with the pork then the chicken. I loved how the ginger and soy paired with the apricot nectar transforming a simple sauce into layers of flavor. Made for 123 Hit Wonders."
Feb 10, 2010 on Food.com
"I was looking for a small batch cookie recipe to prepare for a tiny group of chocolate fanatics. This fit the bill on two counts and the results were just delicious. I also finely chopped dried cherries and added them to half the batch. This made it harder to cut the strips but the taste was delicious. Thanks!"
Nov 4, 2009 on Food.com
"I used raspberry jello and vanilla soymilk in my own version and it was a scrumptious one-point treat. Now I want to find orange sugar-free jello to make a creamsicle. Thanks for a nifty snack to add to my low point repertoire."
Oct 27, 2009 on Food.com
"These were so delicious and became the focal point of a point-friendly meatless meal. I used jarred garlic which is less aromatic and had to used about 50 percent more - as has been the case in other dishes made with this ingredient. This will be a fuss free staple for me."
Oct 25, 2009 on Food.com
"Like TeresaS I scaled this recipe down to two and served it with bone in breasts as that is what I had on hand. I made the initial sauce with a bit of extra juice and used that to baste the chicken breasts and served the remaining sauce reduced as directed as an accompaniment. I think this work better with crushed pineapple. Thanks!"
Oct 13, 2009 on Food.com