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.
"I just HAD to monkey with this! Sorry, it's what I do. I subbed one cup of chicken stock with sherry and added a healthy dose of dried thyme. I was hoping to use up some leeks and mushrooms on their last leg, and then freeze it. So I've not yet added the cream; I'll do that when I thaw and reheat. This smells wonderful, and was very easy to make..."
May 15, 2011 on Food.com
"We have this with our Christmas ham every year. It is the perfect foil for the fat. Thanks for putting it writing."
Mar 14, 2011 on Food.com
"Assuming you followed Rachel Ray's recipie exactly, this is WONDERFUL! So easy and tastes like it took all day! Freezes well. Highly recommended. Use the parsnip even if you normally wouldn't. All the flavors meld so well. (1/3/2004 Okay, I forgot what a parsnip looked like and used a turnip. Still good!"
Nov 1, 2010 on Food.com
"I also left on the skins. The mistake I made: in trying to halve the recipe, I used a standard loaf pan. Next time I would "underload" a 9X9 pan. I think it would cook more evenly, and not be as soupy. Great flavors and great use of zucchini. I'm confident this will freeze/thaw/reheat well, also. Thanks!"
Apr 23, 2010 on Food.com
"Really liked this! I did serve with some brown rice for bulk, and softened goat cheese to cut some of the heat. Yogurt would accomplish the same. I will SO make this again. Nice posting; thank you."
Apr 7, 2009 on Food.com
"I was short on lentils so I added a handful of black-eyed peas left over from New Years, and a half of a jalapeno, diced. Very nice. We had with scrambled eggs the next morning. Thanks 'swimmin.'"
Jan 5, 2008 on Food.com
"I used my food processor for everything: the celery, the cheddar, creaming the cream cheese and ranch, I pulsed in my grilled chicken and hot sauce. Very nice. But I didn't like the pooling; couldn't tell if it was grease from the cheese or not, but it wasn't attractive. Dish was quite tasty, though, with tortilla chips. I would serve this at a..."
Jan 2, 2008 on Food.com
"Nice change of pace. Very good when you have a cold! Easy to make, and it does freeze/thaw well. My vegetarian neighbor loves it(she doesn't know about the ch****en broth. I have a cold right now, and if I didn't have dinner plans, I'd make it again tonight. Thanks, Dancer."
Aug 8, 2007 on Food.com
"It was looking very good before I put it in the oven. Velvety cheese, not too salty, I couldn't wait. But when I took it out of the oven, the cheese kind of coagulated, which I certainly didn't expect from the Velveeta. It didn't separate like an all "real" cheese mac. It tasted fine, and DH didn't complain, but I was disappointed visually. D..."
Jul 1, 2007 on Food.com
"I didn't have pistachios, but I had some garlic, basil butter in the fridge. I added garlic to / squeezed the lime into the wine. Really good. Went well with some brown rice (to soak up the extra wine and Hey Jude's Swiss Chard with Tomatoes #94436. Will make again for sure and will try the pistachios next time. Thanks, Kimke."
Feb 11, 2007 on Food.com