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.
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.
"As advertised, a very good way to make use of zucchini. I made a couple of modifications. I added the garlic only after the onion and zucchini had been cooking a few minutes (for fear it would burn. Also, 1 lb. of cheese is way too much, in my opinion. I added 12 oz., and even that was a little much. In the future, I may just sprinkle cheese on t..."
Jan 8, 2004 on Food.com
"This was quite a treat, as I was raised to believe refried beans were strictly to be enjoyed straight from a can. I used Tecate beer, (sticking with the Mexican theme, which provided a perfect flavor when taste-tested after the proper cooking time. The problem was, I started my enchiladas late, so I had to keep adding more and more beer to keep t..."
Feb 26, 2003 on Food.com
"I enjoyed this interesting mix of flavors. I made these as an appetizer to my Valentine's Day feast, but they could possibly be used as a dessert or brunch food as well."
Feb 17, 2003 on Food.com
"These were very good! I did add 1 tsp. dill to the meat mixture. Also, I added nearly 1 cup of beef broth to the sauce in order to achieve desired consistency, which was still quite thick."
Feb 3, 2003 on Food.com
"Delicious, fresh salsa! I added a couple of chopped jalapenos(seeds removed, and it was a perfect, mild heat for me. The flavors definitely improved after intermingling in the refrigerator overnight."
Jan 30, 2003 on Food.com
"I used sharp cheddar cheese and a bottle of Killians(it was all I had on hand. Surprisingly, the bitter aftertaste was nearly nonexistant. I did prefer this bread sliced thin and toasted, with butter, garlic salt and pepper."
Jan 21, 2003 on Food.com
"After my first taste, this was a four-star recipe. But the more I ate, the more I wanted! It gave me a nice, warm feeling on a cold winter night. A few small changes I made were to add diced onion and garlic while browning the kielbasa, and to substitute chicken stock for half the water. "
Jan 20, 2003 on Food.com
"This was delicious. Fairly simple to prepare. Next time I make this, I will add more liquid to the flour mixture, as I believe a thinner sauce would be desirable."
Jan 19, 2003 on Food.com
"As I began to prepare the stuffing mix, according to the package directions, to start this recipe, I suddenly second-guessed myself. Taking another look at the recipe, it seemed to imply the use of unprepared stuffing mix in the casserole, which sounded to me like it would be a bit dry. Even so, I used the unprepared stuffing mix and proceeded on,..."
Jan 19, 2003 on Food.com
"This was a decent casserole if you're looking to use up leftover cooked chicken, but I don't know that I would make it again. It's just so heavy, that even though it's very tasty, you get sick of it quick. I have to admit, I threw away the leftovers. "
Jan 14, 2003 on Food.com