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"Just like my mom used to make. And I make them like this now. I add some sliced onion when boiling the potatoes, and some parsley flakes to the bechamel sauce, but these are creamed potatoes the way I grew up eating them. Excellent. I just made some last night with smoked pork and sauerkraut."
May 22, 2008 on Food.com
"Perfect. I used this to can some home-grown hot banana peppers last fall. I waited to rate it until now, because I hadn't used any. I used them in recipe #62180. Very good, just what I was looking for."
Apr 17, 2008 on Food.com
"I've made this recipe a half dozen times now. You can add or subtract whatever ingredients you like. I like this recipe for the proportions of the bisquick/egg/milk mixture. It forms a very nice crust. My favorite is spinach, ham or bacon, and swiss cheese. I prefer to bake it at 375 for a little longer so I don't risk scorching it. Good eat..."
Feb 17, 2008 on Food.com
"I've made this recipe three times now and it's great. The first time I had lousy, greasy ground beef, so I didn't review it then, but in spite of it, it had great flavor. The second time, I subbed chili sauce, (homemade Recipe #36491 and it was delicious. It's great with ketchup, too. I like baking it in an 8X8 glass pan rather than a loaf pa..."
Feb 1, 2008 on Food.com
"I LOVED this bread! I wanted something quick to go with spaghetti and meatballs, but I didn't want an herb bread and didn't have time for a yeast bread. This was perfect. I went a little heavy on the pepper, maybe 3/4 to a tsp. I could really taste it. I love pepper, so it was great. I don't ever have buttermilk, so I made my own with a cup o..."
Jan 25, 2008 on Food.com
"I love this recipe! I've made this several times, and I taught my daughter, who is a college student, how to make it. It's become her signature dish. She makes it for her friends and they think she's a wonderful cook.I like it made with mini penne pasta. I tried it with angel hair and it turned into a dry gloppy mess. I also use 3 whole egg..."
Jan 16, 2008 on Food.com
"Great rice pudding. I used whole nutmeg, grated, and you've gotts have the raisins!! I used an 8X8 pan and put it in a 9X13 with about an inch of hot water. The baking time is way off. It took at least an hour, maybe a little more."
Oct 25, 2007 on Food.com
"Really good soup. I made a few changes, not enough to affect the original. I used a leek instead of a Spanish onion. Instead of a parsnip, I used a wedge of rutabega. I prefer a mix of sweet and bitter. I used sage instead of dill. The dill just didn't seem right to me. Good soup."
Oct 25, 2007 on Food.com
"We loved it. Very easy and quick soup. I didn't have enough shredded cheddar, so I used half Velveeta. I used frozen broccoli because that was what I had. I also used half-and-half rather than skim milk, personal preference, and I like a richer soup. Good stuff. I sent some to my neighbor, who is a vegetarian. She loved it, too."
Oct 10, 2007 on Food.com
"I've been looking for a recipe like this for SOOOOOOOO long!!! I love potato pancakes, but I hate the grating, squeezing, blah, blah, blah. This was so fast, so easy, I had it in the blender and on the griddle in minutes. Delicious!! I made it even easier by using dried minced onion flakes rather than chopping fresh. This is definitely a keep..."
Sep 20, 2007 on Food.com