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"Really good! Only complaint was it tasted a little too vinegar-like. I added a little cinnamon just for fun. The texture of this is just right. Not too thin, not too thick."
Apr 5, 2013 on Food.com
"If I make again, I will add another tablespoon of cocoa and keep refrigerated after frosting! I let it warm up to room temp and it got a little mushy."
Dec 31, 2012 on Food.com
"I tried and tried to make "from scratch" fudge at our altitude (over 7,000 feet and they all came out sugary and terrible. I was excited to try this recipe to see if it would work here and it worked AMAZINGLY well! Would love to figure out how to do it with cocoa powder, but this is definitely the next best thing. Thank you so much for sharing..."
Dec 6, 2012 on Food.com
"I thought this was a little bland. Should have read the other reviews to double the sauce...or at least the soy sauce. Overall good, just needed more flavor."
Nov 19, 2012 on Food.com
"I halved the salt per others' suggestion. I think this would be better suited as a fruit pizza crust as it's a little too sweet for strawberry shortcake. Just my personal opinion, so I'm not faulting the recipe for that. Tastes like sugar cookies."
Oct 19, 2012 on Food.com
"Excellent! I used home-cooked pumpkin and they were delicious. Thanks, Amy!"
Oct 18, 2012 on Food.com
"Really good recipe. I used baby button mushrooms and cooked them about 4 minutes. The batter was perfect and the mushrooms were perfectly cooked. I used 1 pound and halved the recipe. WONDERFUL! Dipped 'em in a little soy sauce and enjoyed! Thanks so much! :"
Sep 23, 2012 on Food.com
"The only reason I didn't give this recipe 5 stars is because it was a lot spicier than Olive Garden's soup. Otherwise, excellent recipe! I used three containers of Knorr Homestyle Stock and omitted the salt and the flavor was great. Next time I will use less crushed red pepper flakes."
Apr 16, 2012 on Food.com
"Loved the recipe. I am baking at an altitude over 7000 feet and it fell a bit. I've read to use 1 1/2 cups of egg whites, decrease sugar a bit, only whip whites until they form peaks that fall over and increase baking temp to 400 degrees and decrease baking time to compensate. Will try that next time."
Apr 16, 2012 on Food.com
"I made the recipe exactly as posted except I added an additional 1/2 c. of flour because my dough was more like a batter. The donuts were exceptionally fluffy and tender. The batch is huge. I cooked 12 very large donuts yesterday a.m. plus holes and only used about 1/2 of the dough. Will be cooking the leftovers today! Thank you for the wonde..."
Nov 3, 2011 on Food.com