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.
"Didn't have Mozz so I used NY Sharp and I omitted the Butter because I didn't think the recipe needed it. Also used much more garlic than the published amount. I had low expectations, because of the canned soup, but was very surprised. DW and I just loved this dish. I swear it tasted almost identical to a Florentine dish we get at a loca..."
May 20, 2013 on Food.com
"This was a pleasant surprise. I didn't think this would hold together but it did just fine. We liked the taste of the meat but will probably add more ginger next time. The brown sugar/ketchup glaze was super-sweet but that's just fine by us. This recipe produces a very soft-textured loaf that works great for sandwiches. Don't be afraid to leave it..."
May 30, 2012 on Food.com
"Followed the recipe as published. This New England Yankee discovered that authentic Texas chili tastes amazingly similar to good taco filling -- Not that there is anything wrong with that. I ate this rolled in flour tortillas with sharp cheddar and shredded lettuce. It was terrific. I also had it in a bowl atop a bed of corn tortilla chips. That w..."
May 28, 2012 on Food.com
"I didn't have fresh onion or crackers on hand so I used dehydrated onions and Panko crumbs. --Followed the remainder of the recipe as published and made two 1.5lb loaves. The result was a moist, soft-textured meatloaf. It was a change from the usual rougher texture loaves that we make. My wife and I really enjoyed it. She was crazy about the tomat..."
Dec 8, 2011 on Food.com
"I used this cooking method with a 4.3lb bird. I coated with olive oil, salt, pepper and garlic powder. It produced a crisp-skinned, moist chicken. The skin did not crisp at the bottom because I had piled too many potato wedges around the bird (lesson learned. Next time I'll give it lots of room so the skin can crisp all around. I think I'll also ..."
Nov 10, 2011 on Food.com
"Made this recipe with a full 16oz bag of Egg Noodles, 3.5 cups of water and two packets of Herb-OX sodium free chicken powder. Added a fistfull of dried parsley and a bunch of fresh cracked black pepper. The wife and I loved it. Next time, I will use more of the Chicken powder. Went very well with meatloaf recipe: http://www.food.com/recipe/meatlo..."
Oct 19, 2011 on Food.com
"This is a dead-ringer for the M&C my Grandma used to make. Her's was dry too... That's the way she liked it though. I prefer things a bit more creamy but there was no denying the flavor. DW loved this. With a little adjustment this will work for me. It was very easy to execute. Needs more than 1tsp salt."
Jul 11, 2010 on Food.com