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"This was delicious!I would never have thought to put these flavors together. Used Eggbeaters instead of poached (cholesterol but I wouldn't recommend that to someone unaccustomed to them. I will make this again, reducing the yogurt just a touch. Thanks!"
Dec 3, 2007 on Food.com
"I had a yam and some feta to use up; so this seemed to fit the bill. This has the potential of being really awesome, but it lacks something. I added garlic, but the result was bland and unimpressive. Maybe some bacon? Also,too greasy for me. I will tinker with this; stay tuned."
Nov 29, 2007 on Food.com
"This was possibly the most savory soup I've ever tasted. Substitutions I made were dried dill for fresh, Sherry for the vodka, and broccoli for spinach.Wonderful! Thank you so much!"
Nov 29, 2007 on Food.com
"Wonderful! Swirling in cool yogurt at the end adds a nice tang. To make it healthier next time, I'll try olive oil instead of butter and skip the flour. Thank you!"
Nov 28, 2007 on Food.com
"This is yummy! The lime jice and the red wine vinegar makes it POP!I can't use 1/2 c oil in anything, but it tasted great with just 1 TB olive oil. Thank you so much!"
Nov 4, 2007 on Food.com
"WoW! This was just delicious. I prepared as directed, except used Neufchatel rather than cream cheese (lower fat and plain ol' onions. Perfect."
Nov 3, 2007 on Food.com
"Delicious! This recipe can be tinkered with easily to use what you have on hand (eg, I used basilMoisture is the enemy here, so make sure to drain ingredients well and blot the tomatoes."
Oct 30, 2007 on Food.com
"This was very good. However, if you want a stronger Gorgonzola flavor, like I did, use more cheese or less tomato sauce. Also, I think the amount of butter was about twice what was necessary to get the cheese mixture creamy."
Jan 30, 2006 on Food.com
"This was so unusual and good! I served it over spaetzle like you suggested, I think it would have been overwhelming without a starch. Thanks!"
Jan 19, 2006 on Food.com
"This was so good! I actually used some Lipton Alfredo Fettucini noodles as the base; but with the full-strength sauce...it would have been dry otherwise. I loved the cottage cheese; it acted like ricotta...who knew? Thanks!"
Mar 25, 2005 on Food.com