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.
Making original recipes and posting on line. If I posted a recipe, I have cooked it first.
Joined: Mar 06, 2006
"I made two batches, one made with AP flour, and one made with cake flour.
Both batches were delicious, however, the ones made with the AP flour were softer than the ones made with the cake flour, both were very puffy.
I would make them again, about 100000 times."
Apr 15, 2011 on Food.com
"This was good, moist, tender, cheesy.
I used Canadian Bacon, instead of ham (actually it is ham. I also used a real good Jarlsburg Swiss cheese.
I will make this again, no question. It's a gorgeous dish."
Feb 11, 2011 on Food.com
"I followed the directions to the letter, however, these drumsticks were not that good. I found the marinade wasn't sweet enough, and the cumin did not belong in the dish. I also thought that instead of a marinade, it should of just been used as a glaze.
This just wasn't worth the effort."
Dec 18, 2010 on Food.com
"I followed the directions to the letter. I thought the notes explaining the whys and hows of the recipe were very important and noteworthy.
On to the review: Simply the best mashed potatoes I have ever made.
Smooth, fluffy, and tasty. I can't wait to make these potatoes again.
Tagged by Purple Raider for New Kids on The Bl..."
Nov 26, 2010 on Food.com
"OK, I couldn't put this under a broiler, so I baked this until golden brown and bubbly. In a word, YUM! I added a gypsy pepper for extra flavor. It was just a wonderful meal, and will be made again.
A wonderful dish, can't wait to have it again."
Sep 17, 2010 on Food.com
"I cannot imagine why anyone would want to add ONE egg to macaroni and cheese, let alone an entire dozen. That's like screaming to the world, "I don't have a clue how to make a basic white sauce."
While having several cheeses in the mix is nice, having this many just confuses the flavors. Come on, this is supposed to be a BASIC dish.
Well, ma ..."
Jul 30, 2008 on FoodNetwork.com
"This is really an excellent recipe. I followed most of the other reviewers' suggestions, and added some pieces of green pepper and Vidalia onions. I might make this again using only the peppers and/or onions.
One thing I didn't like about the recipe itself was the instruction to add "rounded" teaspoons of sugar. That's a bit too inexact for ..."
Jul 28, 2008 on FoodNetwork.com
"I'm just wondering why everyone is saying, "thanks, Paula" instead of "thanks, Paul Prudhomme. He's the one who invented this recipe, and I think it's a bit fraudulent not to give him credit for it."
Nov 24, 2007 on FoodNetwork.com
"It's an excellent recipe, and a good idea, BUT:
When I find a recipe in the no-cook section, I expect that recipe to involve no cooking. Period.
This also involves far too much work for a hot summer day."
Jul 11, 2007 on FoodNetwork.com