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 made this for Thanksgiving but they would be great anytime of year! I didn't have ricotta so used cottage cheese that I ran through the food processor. My fried sage in browned butter was amazing. Next time, I'm adding more for snacking and the squash. I had one guest who ate a serving or two and liked it so well that we sent him home w ..."
Nov 24, 2012 on FoodNetwork.com
"Like a previous reviewer, I had ~1 1/2 pounds of ground pork. I too adjusted the seasoning accordingly and made 1/2 patties and used the other 1/2 for sausage gravy to go over potatoes and onions. I like the fact that the ground pork is so lean. Yum. Thanks AB. Another winner. "
Apr 5, 2012 on FoodNetwork.com
"This was really good Tara. I tweaked it quite a bit but I tend to do that w/ all recipes. I used fresh chives and parsley from the garden. I used mushroom soup as I didn't have celery soup. I also used some mushrooms that I had cooked and put in the freezer for those times when I'm out of fresh. Today was that day to use my mushrooms which I'm sur..."
Mar 31, 2012 on Food.com
"This was really good. It got rave reviews from those who ate it. Like another reviewer from The Pacific Northwest, we like our salmon. I usually go with what I know works and had planned to grill but it was to cold, so I gave this recipe a try. I don't cook using measurements unless there's baking involved. With that in mind, I only used two large..."
Mar 31, 2012 on Food.com
"Yum! I used an English cucumber and sliced it as that was what I had on hand. I also sliced the garlic to infuse more of that flavor. I had to put in a seal tight container to keep myself out of it. Lol. Very, very good and quick. Going to use them for my BBQ tomorrow along with potato salad and Tyler's Ultimate barbecued chicken. "
Mar 24, 2012 on FoodNetwork.com
"I thought this was pretty good. I didn't think it was great but then I deviated from the recipe so I don't consider that the recipe's fault. I used green beans vs peas or other veggies. It's just how we have traditionally made Sheperd's Pie. I increased the seasoning and added garlic to the meat mixture, in this case, I used me ..."
Jan 22, 2012 on FoodNetwork.com
"This was really good and really quick. I did use potatoes versus eggs because I like it that way. I'm making it again tonight with left-over turkey and turkey gravy. I also added some minced herbs that I also had left-over, which included thyme, sage and rosemary. I can't wait.
We also make our own bisquit mix because it's so easy to d ..."
Nov 30, 2011 on FoodNetwork.com
"These are so delicious! One would need the resolve of a saint to NOT eat them all as they come out of the oil. Lol. I too added salt and pepper to the flour. I also let them "hang out" in the milk for hours due to other dishes I was making. I can't wait to put them on my green bean casserole tomorrow. I only used one huge onion. It was so big that..."
Nov 23, 2011 on Food.com
"This is amazing. I just finished making it. I'm so thankful to have it done two days early! I did use turkey necks as it was what I had on hand and it worked out great! Will do this at every Thanksgiving from now on."
Nov 22, 2011 on Food.com
"This was really good fried chicken. I was hoping for a little more heat though with the hot sauce. I think next time, I would marinate the chicken in the egg/hot sauce mixture to spice it up a bit. My family really liked it but again with all that hot sauce I was expecting more heat. It did add a nice tang to it though. I did add baking powder and ..."
Oct 10, 2011 on FoodNetwork.com