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"This was amazing!
Seven apples seemed excessive to me, so I used 4 Fuji apples, which was more than enough, but I didn't adjust the sugar so it came out a little sweet. Based on the other comments about temp, I baked mine at 410 for the first 15 and 350 for the remaining 40, and my crust came out perfect. Boyfriend's assessment was that ..."
Oct 17, 2011 on Food.com
"So easy, pretty and most importantly delicious! I had no problem using a spoon to deliver my jam (homemade strawberry/blackberry. Yum!"
May 1, 2011 on Food.com
"Using raw filling as opposed to pre-cooked really did make a difference; the pasties were much juicier than I've had. However, I found the filling itself fairly bland. I added some Worcestershire sauce beforehand, but no dice. I do plan on making this again to tweak the original recipe- for example, maybe with the addition of fresh herbs and garli..."
Apr 6, 2011 on Food.com
"Given the time and effort required to churn out this soup, I found the results to be disappointing. My boyfriend and I both found the stock to be bland, which surprised me as I added much more seasoning than I usually do (heaping teaspoonfuls of rosemary, thyme, sage and garlic powder as well as four or five bouillon cubes to the stock, chicken se..."
Mar 24, 2011 on Food.com
"Thanks for a great recipe! Very hearty, very easy. Instead of using hamburger meat I followed a meatball recipe. I worried that the crushed tomatoes would make it taste ketchup-y, but like another reviewer mentioned, no flavor particularly overpowers another, and yes, this makes a TON of soup, so plan accordingly.
Stay safe out there, Lad..."
Mar 11, 2011 on Food.com
"In the interest of full disclosure, I've never had gumbo before- I had to make this after watching "The Princess and the Frog" since I didn't even know what gumbo was. Luckily, this is an absolutely wonderful recipe (for soup at least!
I left out the shrimp and okra, using only chicken andouille sausage. I don't think the flavor suffere..."
Mar 7, 2011 on Food.com
"This definitely tasted like authentic kalbi. I used brown sugar and found that I needed to add much more to get more of that kalbi flavor and counteract the soysauce, but it was very good and very easy."
Feb 26, 2011 on Food.com
"Waaaaaaaaaay too salty for me. If I make this again, I'll temper the soy sauce with sesame oil."
Feb 22, 2011 on Food.com
"Very, very good. This tastes like the bulgogi I've had at Korean restaurants. I used rib-eye, which in my opinion made it more flavorful, Chinese sesame oil instead of Korean, and marinated overnight. Ultimately, I will be adding this to my regular rotation: you get all the deliciousness of bulgogi without the grossness of smelling like BBQ all ni..."
Jan 15, 2011 on Food.com
"One of the few dishes I make that gets my boyfriend's enthusiastic stamp of approval. His only comment was that the cheese topping was too much, since the casserole is rich enough already. I should have followed the reviewer's suggestions of adding the sauce after baking, because I did find the top to be a little soggy. Boyfriend didn't comment on..."
Nov 21, 2010 on Food.com